Italy ranks last in Europe for per capita meat consumption. According to the most recent Ismea data, which take into account "apparent consumption", those that include in the calculation also bones, tendons and fat of the animal, in our country we eat about 65.3 kg per capita of meat per year, including chicken, pork and beef, just under 33 kg per year per person if we consider "real consumption", that is, those net of non-edible parts. The data emerged during the presentation of the book "Meat and Cured Meats: the New Frontiers of Sustainability", written by Elisabetta Bernardi, Ettore Capri and Giuseppe Pulina, and published by Franco Angeli with the contribution of Carni Sostenibili, a nonprofit organization that brings together the associations of Italian meat and cured meat producers with the aim of promoting conscious consumption and sustainable production of foods of animal origin.
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