Meat

Reduced consumption of meat, or switching to a plant-based diet, are important steps to reach global climate goals. The criteria provide the opportunity to influence the procurement of meat by taking sustainability aspects into account, such as requirements for sustainably produced feed, naturally pastured meat and animal health and welfare.

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Environmental goals
Agenda 2030
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EU-organic productCoreTechnical specificationBeef
Organic product - addition beefAdvancedTechnical specificationBeef
Information about the origin of the raw material - meatCoreTechnical specificationBeef
Stunning before slaughter – meatCoreTechnical specificationBeef
Transport of animals to slaughterCoreTechnical specificationBeef
Feeding during lairageAdvancedTechnical specificationBeef
Surgical procedures under anaesthesia - beef and milkCoreTechnical specificationBeef
Surgical procedures with anaesthesia and analgesia - beef and milkAdvancedTechnical specificationBeef
Responsible use of antibiotics - meat and milkCoreTechnical specificationBeef
Grazing and outdoor access - beefCoreTechnical specificationBeef
Meat from semi-natural pastures - Grazing on semi-natural pastures - beefSpearheadTechnical specificationBeef
Roughage for calves - beef and milkCoreTechnical specificationBeef
Reduced climate impact from production - beef and milkAdvancedTechnical specificationBeef
More sustainably produced soy in animal feedCoreTechnical specificationBeef
More sustainably produced palm oil in animal feedSpearheadTechnical specificationBeef
Feed without GMO-contentSpearheadTechnical specificationBeef
EU-organic productCoreTechnical specificationPork
Information about the origin of the raw material - meatCoreTechnical specificationPork
Organic product - addition porkAdvancedTechnical specificationPork
Transport of animals to slaughterCoreTechnical specificationPork
Stunning before slaughter – meatCoreTechnical specificationPork
Feeding during lairageAdvancedTechnical specificationPork
Surgical procedures under anaesthesia - porkCoreTechnical specificationPork
Surgical procedures with anaesthesia and analgesia - porkAdvancedTechnical specificationPork
Prohibition against tail docking - porkCoreTechnical specificationPork
Responsible use of antibiotics - meat and milkCoreTechnical specificationPork
Pigs in loose housingCoreTechnical specificationPork
Chewable and manipulable material (litter) - porkCoreTechnical specificationPork
More sustainably produced soy in animal feedCoreTechnical specificationPork
More sustainably produced palm oil in animal feedSpearheadTechnical specificationPork
Feed without GMO-contentSpearheadTechnical specificationPork
EU-organic productCoreTechnical specificationLamb and mutton
Organic product - supplementary lamb and muttonAdvancedTechnical specificationLamb and mutton
Information about the origin of the raw material - meatCoreTechnical specificationLamb and mutton
Stunning before slaughter – meatCoreTechnical specificationLamb and mutton
Transport of animals to slaughterCoreTechnical specificationLamb and mutton
Feeding during lairageAdvancedTechnical specificationLamb and mutton
Surgical procedures under anaesthesia – meat and milk from lamb, sheep and goatCoreTechnical specificationLamb and mutton
Responsible use of antibiotics - meat and milkCoreTechnical specificationLamb and mutton
Grazing and outdoor access - meat and milk from lamb, sheep and goatCoreTechnical specificationLamb and mutton
More sustainably produced soy in animal feedCoreTechnical specificationLamb and mutton
More sustainably produced palm oil in animal feedSpearheadTechnical specificationLamb and mutton
Feed without GMO-contentSpearheadTechnical specificationLamb and mutton
Meat from semi-natural pastures - Grazing on semi-natural pastures - Lamb and muttonSpearheadTechnical specificationLamb and mutton