Small guide to the (reasoned) choice of meat

Small guide to the (reasoned) choice of meat

Choosing meat is not a simple matter, especially nowadays: some fundamental elements must be taken into account.

During the lockdown the consumption habits of Italians have changed a lot, our habits for buying meat have changedabove all the sensitivity regarding the issues of health, safety, origin and sustainability of the food products purchased. And especially when it comes to meat . The picture emerges from the focus of Nomisma ‘s The world after lockdown Observatory , which continuously investigated habits, moods, food consumption and expectations related to the post Coronavirus on a sample of a thousand Italian purchasing managers (18 – 65 years ). Focusing, in the latest in-depth study created specifically for Fileni , on the habits and preferences of consumers of this product.


According to the report, attributes such as 100% Italian origin , sustainability and organic are absolutely indispensable for the consumer in the food shopping cart and this is even more true for meat. If in the choice of meats to bring to the table the most important drivers remain, in order of relevance, the Italian origin (78%), the absence of antibiotics (75%), therefore the animal welfare decreases (69%), free-range farming (66%), the absence of artificial additives and GMOs (65%), the brand, whether PDO or PGI (60%), the presence of the organic brand (54%). And last but not least, the packaging materials. What to evaluate, therefore, in the choice – as conscious as possible – of the meat?


  1. Biological . For those who buy it, especially at the butcher’s counter, the strongest guarantee is provided by the presence of the organic brand on the label. Also according to the Nomisma-Fileni report, this is a fundamental driver for the choice of the product, which concerns 54% of the sample. In fact, the organic mark placed on the label indicates compliance with a specification, which certifies the welfare of animals (another fundamental aspect for 69% of Italians) who are so free to move, have enough space available, are fed with quality food. and I am therefore in a general state of good psychophysical health. Bioit also means that intensive practices are banned: no GMO feeds (another fundamental driver for the sample) and no supercharging, therefore no rapid weight gain of livestock.
  2. Sustainable . However, the organic brand is not always synonymous with sustainability: in itself, in fact, meat production is not ecologically compatible, given that its environmental impact is one of the major causes of pollution in the world. The choice of meat should therefore fall not only on the quality of the chosen product – which is fundamental for the protection of health, given the animal’s well-being – but, above all, on the quantity consumed. Consuming sustainable means in fact buying less, following a varied diet deriving from all protein sources, and certainly buying better, taking into account all the evaluations made previously.
  3. Greenest possible packaging . A last important point for a more conscious and ethical choice of meat is the attention that can be paid to the packaging. The Nomisma-Fileni study also attests that packaging materials are carriers of green messages for Italians who buy meat, a figure that concerns 46% of the sample. In evaluating which product to choose, it can therefore be observed whether the wrapping used is recyclable or compostable, in any case if it has as little plastic as possible.

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