What is the case?

Consumers are increasingly valuing sustainably produced food and its recognisability on the shelves. In recent years, many certifications have been developed based on various aspects of sustainability. However, it is challenging to combine themes such as animal welfare, the effect on landscape, nature and biodiversity, and climate impact into a single sustainability score for a product. For instance, the product with the smallest footprint is not always the most sustainable option. Therefore, consumers, as well as livestock farmers and business buyers, need an integrated overview of the sustainability effects of food production systems.

What is the project doing about it?

The goal is to create an integrated overview of certifications, measurement methods, and sustainability criteria for livestock farming, consumer preferences, and the visibility of the tensions between them. From this overview, a roadmap will be designed for the further development of existing certifications in terms of criteria, methodology, and allocation to meet the information needs of various target groups: livestock farmers, consumers, and business buyers. The project covers all sectors within meat-producing livestock farming, with particular attention to the sustainable production of beef.

What does the project deliver?

The project will deliver:

1. An overview table of certifications and associated sustainability criteria, measurement methods, and their practical significance.
2. A roadmap for the further development of sustainability measurement, including monitoring and communication strategy.
3. An overview that provides livestock farmers, business buyers, and consumers with insights into indicators and the requirements that certifications ensure, offering tools for an integrated vision that considers the different needs and interests of the parties involved.
4. A joint development agenda and a "Best Practices" handbook for the education and training of students and staff from various stakeholders.

Project information

Professor: Wiepk Voskamp-Harkema, Animal & Environment
Duration: 2019 - 2021
Project partners: ’t Hoogeveld, Aeres, Boer en Natuur, Connecting Agri&Food, De 4 Vennekeshoeve, Delflandse Vleesmeesters, Dierenbescherming, Esbro, Eytemaheert, Goedewaar, Hamletz, HAS, Heihoef, Heijdravleesvee, Het Schop, InHolland, Koningshof Pluimvee BV, LLTB, LTO Noord, Meat Concepts, Natuur & Milieu Overijssel, Natuurkoeien, SMK, The Food Hub, True Food Projects, Van Hall Larenstein University of Applied Sciences (HVHL), Vion, Vleesch en Co, World Wildlife Fund, WUR, ZLTO.
For more information: Please contact project leader Wiepk Voskamp-Harkema ( wiepk.voskamp@hvhl.nl)
This research is co-financed by the SIA governing body, part of the Dutch Research Council (NWO).
This research project is part of the Centre of Expertise Green.