• Learn from top speakers
• Great global networking opportunities
• Visit the beautiful historical city of Maastricht
Consumers wonder whether eating meat affects their health. And whether they save the planet if they eat less meat. They are also concerned about the welfare of animals in livestock farming. Politicians try to discourage the production and consumption of meat. The legislative framework for livestock farming and meat production is becoming stricter. Meanwhile production costs are rising, and it is increasingly difficult to find good employees.
All these challenges will be addressed at the World Meat Congress 2023. Experts from all over the world give their vision and share their knowledge with you. Below you will find four appealing examples:
Meat is healthy food
Professor Luc van Loon is a world-leading scientist. He is professor of Nutrition and Exercise at the Academic Hospital of Maastricht University. And connected to the universities of Melbourne and Brussels. Professor Van Loon studies the effects of meat protein in relation to vegetable protein in the human diet. He will present his new research results. These show a clear positive relationship between the protein source in the diet and the muscle buildup of men. Van Loon presents his scientific evidence at the World Meat Congress in Maastricht. Fun fact: Luc was also involved in the group of scientists who advised professional cyclist Tom Dumoulin when he won the Giro d’Italia.
Reducing global warming
Jason Clay, Vice President of the World Wildlife Fund, presents his strategy to reduce global warming. Global warming is both a challenge and an opportunity for the meat sector. The WWF wants to tackle global warming in collaboration with the meat sector worldwide. Together we develop sustainable meat supply chains.
Jason Clay is keynote speaker in a key session at the World Meat Congress. A session in which we discuss our ambitions to reduce global warming. And new, scientifically based strategies to achieve that. We show how smart and sustainable choices throughout the entire production chain already ensure that the CO2 footprint of pork and beef has been reduced enormously. One of the preconditions is effective cooperation throughout the supply chain. Don’t miss this opportunity and become a participant in the natural and sustainable path to CO2-neutral meat!
Animal welfare, market and society
Gemma Willemsen of animal welfare NGO ‘Eurogroup for Animals’ talks about the intensive cooperation between NGOs and meat producers. By developing standards and labels together, we can better sell meat with higher levels of animal welfare. Gemma Willemsen elaborates on the opportunities this offers for humans and animals. She also explains how companies and NGOs can work together successfully on improving animal welfare.
Other speakers in the same session also give their views on the preconditions for successful collaboration and broad acceptance of products with more animal welfare in the market. For example, companies must work together to protect the investments of those who are willing to invest in more animal welfare. Several markets already show a substantial market share (>50%) in meat with more animal welfare. That is the result of effective cooperation between NGOs and companies.
Chinese market
The optimal valorization of all the meat cuts is one of the prevailing challenges the global meat society encounters. For this, meat producers can benefit from the global cultural culinary differences. The Chinese market is often especially important for the cuts that are in limited demand on the producers’ home markets.
Gaining access to the Chinese market is one key factor. Retaining access is another. Particularly in view of the global animal health situation, more specifically the African Swine Fever situation. And what about the impact of the recent global pandemic and the various ambitions for food security and food autonomy in the different parts of the world? How is China addressing these issues?
A distinguished speaker from the Chinese industry, Mr Chen Wei, Vice President of the Chinese Meat Association, will share China’s views with the audience.