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17
MAR
2015

Trends and consumers

Eating meat is good for you: new Confcommercio Federcarni campaign

More than ten thousand butchers shops taking part in the initiative to improve awareness about meat and its qualities. Although spending has fallen, meat is indispensable for the growth and regeneration of the body.

Eating meat, even red, is good for your health. Yet, despite studies conducted by some of the world's most influential Universities, spending on meat products continues to decline. Suffice it to say that the last 5 years has seen a 20% decrease in purchases of cuts of beef and pork, for a current total annual per family of 450 euros, as much as 108 less than in 2007. This is why Federcarni Confcommercio has launched a new campaign named “Yes to meat: pleasure without risks”, to improve awareness among consumers about the nutritional values of this important food.

 

More than ten thousand butchers shops are taking part in the nationwide initiative and over the next few days will distribute as many as 500,000 paper grocery bags designed as full scale informative leaflets. The bags are a kind of handbook highlighting that eating meat in required quantities, without waste and through informed purchases, is actually beneficial to human health. According to studies carried out by the “Alma Mater” Veterinary University in Bologna, meat contains bio-active substances or lipids such as Omega 3 and Omega 6, as well as vitamins, proteins and essential amino acids.

 

All these elements are easy to absorb and indispensable for the growth and regeneration of the body. In addition, it has been shown that there are low levels of cholesterol in all kinds of meat. In any case, red and white meats only differ in terms of chemical composition, whereby they are both essential for a healthy diet. Good news and reassurances also come from the USA. Research at Penn State University, in fact, suggest that eating up to 150 grams of lean red meat per day helps lower blood pressure and cholesterol, thereby preventing the risk of cardiac and vascular disease.

 

Butchers, as meat professionals, naturally want to help protect the health of their customers. The pursuit of quality does not stop at taste but also wants to discover rearing methods that ensure healthier products that are even more useful in our diet compared to the already high standards provided by quality meat. We want to be well-prepared to provide advice about the right intake amounts, to avoid waste and encourage informed and economic spending without sacrificing quality that is good for our health,” said Maurizio Arosio, President of Confcommercio Federcarni.

 

Currently, spending on meat represents 5% of the total family budget, according to Istat data. However, beef is still the kind of meat preferred by consumers, although the emergence of new lifestyles and the continuing economic crisis have contributed to growth in recent years in purchases of poultry, which now represents 1% of total. Delicatessen meats and pork are stable. 

 

Campagna Federcarni 

 

Campagna Federcarni


Source: Eurocarne Outlook

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