Sustainability and its crucial role in the internal market

12.5.2021

Question for written answer  E-002573/2021
to the Commission
Rule 138
Daniel Buda (PPE)

The threat of African swine fever, changing consumer tastes and environmental concerns are just a few of the reasons for the slow-down in the production of meat – especially pork – in the European Union. European researchers expect annual meat consumption to decrease by 1.1 kg per person over the next 10 years, bringing the average consumption per person down to 67.6 kg.

Recent estimates show that the national herd reduction across the EU will lead to a decrease in beef consumption, while consumption of sheepmeat and goatmeat will remain stable. There will also be a steady increase in the consumption of poultry, as it is seen as a healthy, sustainable product.

What tools can the Commission use to determine if sustainability will have an impact on the EU’s overall meat consumption in the next few years? And in this context, can the future viability of farms be guaranteed?