Beef
In Sweden, 24 kilogrammes of beef were consumed per person in 2018.1 56% of the consumed meat is produced in Sweden, and imports come mainly from Ireland, the Netherlands, Germany and Poland. About 15% of beef slaughter in Sweden is from organic production.2 The environmental and climate impact of beef production varies greatly, depending on where production takes place and the methods used. Contracting authorities that use sustainability criteria in their procurement of beef products can contribute to better environmental and climate sustainability in beef production and good animal welfare.
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| EU-organic product | Core | Technical specification | ||
Criterion information Organic production promotes sustainable agriculture. Organic farming should respect nature's ecosystems and different natural cycles, and strive to maintain and improve the quality of soil, water, plant health and the health of animals. The balance between all elements is to be maintained and preferably improved. Criterion text Food products must be produced in accordance with Regulation (EU) 2018/848 of the European Parliament and of the Council on organic production and labelling of organic products. | ||||
| Organic product - addition beef | Advanced | Technical specification | ||
Criterion information Organic beef production includes allowing the animals to spend as much time as possible grazing outdoors. Feed must be largely produced on the farm itself, be free from GMOs and must be grown without the use of unnatural chemical pesticides and mineral fertilisers. Contracting authorities that set the sustainability requirement at the advanced level for organic product - addition (beef) also contribute to the implementation of extra measures for improving animal welfare and environmental sustainability. Criterion text Products of beef must fulfil the criteria laid down in Regulation (EU) 2018/848 of the European Parlament and of the Council on organic production and labelling of organic products, as well as the following requirements:
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| Information about the origin of the raw material - meat | Core | Technical specification | ||
Criterion information Transparency and traceability in the food chain are important in order to be able to check sustainability parameters in the supply chain. By requiring that information about the origin of the raw-material is to be available and controllable, the procuring organization assures that traceability in the food chain is possible. Criterion text For products made from meat, information must be provided about the country(ies) of origin of the raw material(s), and this must be available for examination when a tender is submitted. This information must also be made available or provided on request throughout the term of the contract, including for any substitute items. Information about the commodity's country(ies) of origin shall include:
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| Stunning before slaughter – meat | Core | Technical specification | ||
Criterion information Slaughter methods that involve animals being stunned before slaughter are very important from an animal-welfare perspective. The basic rule within the EU is that animals shall be stunned before slaughter, but member states may grant exceptions for religious or cultural reasons. Most member states grant such exceptions, but Sweden, Norway, Denmark and others do not. Criterion text Meat must be sourced from animals that have been fully stunned and are completely unconscious when they are bled. Consciousness may not return during the period between when the animal has been stunned and it has been confirmed dead, regardless of stunning method. | ||||
| Transport of animals to slaughter | Core | Technical specification | ||
Criterion information Animals that are transported to slaughter can be subjected to varying levels of physical and mental stress. When animals are transported over long distances, their stress can increase; it is therefore important to uphold animal welfare and keep journey times to a minimum. Criterion text Meat must be sourced from animals that have been transported for no longer than eight hours to slaughter. The transport time is how long it takes for a shipment to arrive from the point of departure to its destination, including loading and unloading. If the transport time to the nearest slaughterhouse exceeds eight hours, the transport time may on isolated occasions be extended by a maximum of three hours if the vehicle meets at least the following conditions for long-distance transportation:
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| Feeding during lairage | Advanced | Technical specification | ||
Criterion information Animals that are not killed immediately upon arrival at the slaughterhouse are put in lairage and may need to spend the night at the slaughterhouse. It is then important that the animals are fed so that their basic needs are met. Criterion text Meat shall be sourced from animals that are fed if the total time for transport to slaughter and lairage exceeds twelve hours. The feed shall be appropriate for the species and supplied in sufficient quantities. Ruminants shall be provided with roughage. | ||||
| Surgical procedures under anaesthesia - beef and milk | Core | Technical specification | ||
Criterion information Cattle are dehorned to keep the animals from injuring one another, or because the horns pose a danger to farm workers. Without anaesthesia, surgical procedures such as castration, dehorning and disbudding by cauterisation cause both pain and stress for the cattle, regardless of the age of the animal. Contracting authorities can contribute to ensuring that surgical procedures are carried out with less pain for the animals by requiring anaesthesia. Criterion text Beef and/or milk products must be derived from animals that have been anaesthetised during any and all surgical procedures, including castration, dehorning or disbudding by cauterisation. Dehorning by caustic paste, and castration by rubber ring are not permitted. | ||||
| Surgical procedures with anaesthesia and analgesia - beef and milk | Advanced | Technical specification | ||
Criterion information In addition to anaesthesia given during surgical procedures on cattle such as castration, dehorning and disbudding by cauterisation, analgesia has been shown to reduce the animal’s pain-related behaviour during dehorning and castration. By setting criteria that analgesia must be administered in addition to anaesthesia, contracting authorities can contribute to surgical procedures being carried out with less stress and pain for the animals. Criterion text Beef and/or milk products must be derived from animals that have been anaesthetised during surgical procedures, including castration, dehorning or disbudding by cauterisation. Dehorning by caustic paste, and castration by rubber ring are not permitted. In addition to anaesthesia, analgesia (NSAIDs) must be administered during any and all surgical procedures. | ||||
| Responsible use of antibiotics - meat and milk | Core | Technical specification | ||
Criterion information High and improper use of antibiotics in animal husbandry is associated with an increased prevalence of resistant bacteria.1 Increased antibiotics resistance constitutes a public health threat worldwide, and is an important sustainability challenge.2 Contracting authorities that set criteria regarding the responsible use of antibiotics can contribute to antibiotics being used only when necessary for the sake of an animal's health. Criterion text Animal food products must be derived from animal production where antibiotics are not used for the purpose of promoting growth or routinely as a preventative measure. Antibiotics may be given only to sick animals or as prescribed by a veterinarian to animals in groups in which disease has broken out, after a diagnosis of clinical disease in part of the group has been established. The total number of medical treatments must be documented along with the reasons for treatment and medical preparations used. 3rd and 4th generation cephalosporins and fluoroquinolones may be used only when microbiological examination and antimicrobial susceptibility tests show that there are no effective alternatives.
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| Grazing and outdoor access - beef | Core | Technical specification | ||
Criterion information Allowing animals to graze is good for their welfare and gives the animals plenty of opportunity to behave naturally. Well-managed grazing is also a resource-efficient and environmentally friendly way to raise cattle. Animals can graze in grasslands, fields, or land that cannot be used for producing other types of food. Contracting authorities who require grazing for cattle contribute to grazing animals which also can have a positive effect on biodiversity. Criterion text Beef must be derived from animals that are able to graze or otherwise have access to the outdoors for at least 60 days during the grazing season, with the exception of calves younger than six months old, bulls, and quarantined animals.
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| Meat from semi-natural pastures - Grazing on semi-natural pastures - beef | Spearhead | Technical specification | ||
Criterion information The management of semi-natural pastures is important to rich biological diversity and contributes, amongst other things, to the A Varied Agricultural Landscape and A Rich Diversity of Plant and Animal Life environmental objectives. Contracting authorities that procure meat from semi-natural pastures contribute to the continued preservation of those pasture grounds, as well as an increased biological diversity. Criterion text Beef must be derived from animals that have had outdoor access and access to pasture throughout the whole day during the grazing season. For at least half of the grazing period, animals must graze on semi-natural pastures—that is, natural grasslands that have not been fertilised (apart from the natural dung of the grazing animals), ploughed, watered or worked with machines for at least 20 years. | ||||
| Roughage for calves - beef and milk | Core | Technical specification | ||
Criterion information Providing calves with roughage from a young age promotes a healthy development of rumination and reduces the risk of illnesses caused by deficiencies. High-quality roughage is also positive from an environmental perspective. Contracting authorities that set criteria regarding roughage for calves contribute to good animal health and environmental benefits in farming. Criterion text Beef and/or milk products must be derived from production where calves have free access to roughage from no later than two weeks of age. | ||||
| Reduced climate impact from production - beef and milk | Advanced | Technical specification | ||
Criterion information Producing beef and milk can generate a considerable amount of greenhouse gas emissions through the animals' digestive process, the production of animal feed, fertilisers, and the conversion of natural land into farmland for grazing and fodder production. There are several ways to reduce the climate impact of beef and milk production, such as improving energy efficiency, the use of renewable energy and feed analysis. Contracting authorities that set criteria for reducing the climate impact of beef production can contribute to beef and milk being produced with less of an impact on the climate. Criterion text Beef and/or milk products must be derived from production where measures have been taken to reduce the climate impact. At least one of the following measures must have been implemented:
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| More sustainably produced soy in animal feed | Core | Technical specification | ||
Criterion information The cultivation of soy can entail large environmental risks due to the high use of pesticides, soil erosion, along with the risk for land use change and deforestation in species-rich forest and grassland areas. Contracting organisations can specify requirements that improve the prerequisites for a transition to a more sustainable production of soy. Criterion text Animal-based foods shall come from animals where the soy1, if included in the feed, is produced in such a way that, at a minimum, it covers the following:
It is adequate that the documentation of the traceability of the soy can be shown through a segregated supply chain (Identity Preserved or Segregated), or through the principle of mass balance, or through the principle for credits (Credits/Book and Claim). | ||||
| More sustainably produced palm oil in animal feed | Spearhead | Technical specification | ||
Criterion information The large-scale production of palm oil can entail serious risks for both people and the environment, such as deforestation and decreased biodiversity. The criterium contributes to improving the conditions for a transition to a more sustainable cultivation of oil palm. Criterion text Animal-based foods shall be produced from animals where products from oil palm1, if it forms part of the feed, is produced in such a way that, at a minimum, it covers the following:
It is adequate that the documentation of the traceability for products from oil palms in the animal feed can be shown through a segregated supply chain (Identity Preserved or Segregated), or through the principle of Mass Balance, or through the principle for credits (Credits/Book and Claim). | ||||
| Feed without GMO-content | Spearhead | Technical specification | ||
Criterion information Purchasing organisations that wish to contribute to restriction of the use of genetically modified organisms (GMOs) in agriculture can require animals to be fed feed that does not contain GMOs. Criterion text Products of animal origin shall come from animals that have not eaten feed consisting of, containing or produced from genetically modified organisms (GMOs) during the rearing period. Traces of permitted GMOs1 may only be present in a proportion not exceeding 0.9 per cent for each individual raw material, provided that the presence is unintentional or technically unavoidable. | ||||
In Sweden, 24 kilogrammes of beef were consumed per person in 2018.1 56% of the consumed meat is produced in Sweden, and imports come mainly from Ireland, the Netherlands, Germany and Poland. About 15% of beef slaughter in Sweden is from organic production.2 The environmental and climate impact of beef production varies greatly, depending on where production takes place and the methods used. Contracting authorities that use sustainability criteria in their procurement of beef products can contribute to better environmental and climate sustainability in beef production and good animal welfare.
Beef production represents a considerable climate impact per kilogramme of meat. Greenhouse gas emissions are caused mainly from the the animal's digestion, the production of animal feed, fertilisers, and the conversion of natural land into farmland for grazing and fodder production.3 The intensity of greenhouse gas emissions varies greatly, depending on the feed used as well as how and where production takes place. Soy and by-products of the oil palm used for feed can be produced in a more sustainable way, for example by actively avoiding cultivation in areas with high conservation values.4 The proportion of roughage and the use of soya and oil palm are some of the important sustainability parameters in animal feed.
Ruminants that are allowed to graze keep the landscape open and contribute to several ecosystem services. Properly adapted grazing is important for conserving and managing biodiversity.5 Grasses and other plants used in crop rotation on arable land are an important source of fodder for ruminants and contribute positively to the cultivation system by, for example, reducing the need for pesticides and improving soil fertility.6 Animals that spend time in the open air are also able to express behaviour that is important for their well-being.
Meat from semi-natural pastures is produced from animals that graze mainly on fields that are not ploughed or harvested and have been used for grazing for an extended period of time. Grazing on semi-natural pastures is especially important for the preservation and management of the biodiversity of species as well as landscapes.7 Animals kept on semi-natural pastures are needed for managing the land so as to achieve national targets regarding biodiversity and a rich agricultural landscape.8 There is, however, no official definition for semi-natural pastures. The definition used in the sustainability criteria is the same as that used by the Naturbete Sverige association and the Sigill quality-assurance system that certifies semi-natural pastures: ‘Semi-natural pastures are natural grasslands used for grazing but not ploughed, fertilised (apart from natural dung from the grazing animals), watered or worked with machines. Semi-natural pastures may be grazing land, coastal meadows, heathland, alvar grasslands, woodland pastures or grasslands that have not been ploughed or fertilised for at least 20 years.’
The increased global use of antibiotics for both humans and animals has led to a rise in multi-resistant bacteria in our surroundings.9 Of all the EU member states, Sweden has the lowest level of antibiotics use for farm animals.10 Preventive measures for good animal health and welfare help to keep the use of antibiotics at a minimum. Animal welfare can be defined in several different ways. EU animal welfare legislation that treats animals as sentient beings is based on five freedoms that animals should be able to enjoy: freedom from hunger and thirst, freedom from discomfort, freedom from pain, injury and disease, freedom to express normal behaviour, and freedom from fear and distress.11 Effective anaesthesia during surgical procedures and stunning before slaughter are examples of measures that are taken to minimise fear and pain.
1 In carcass weight, excluding domestic slaughter (For more information, see the Swedish Board of Agriculture's website).
2 Ibid.
3 Livsmedelsverket, rapport 17, 2013
4 The Consumer Goods Forum, 2016. Basiron, 2016
6 Albizua et al., 2015. Tidåker and Landquist, 2017
7 Bengtsson et al., 2003. Gustavsson et al., 2007. Jordbruksverket, 2024
8 Jordbruksverket-miljömålsrådet, 2019
9 World Health Organization, 2023
10 European Medicines Agency, 2018
11 European Convention for the Protection of Animals kept for Farming Purposes, 1976
Fresh and frozen beef including cured meats and composite products with a beef content of at least 10%. Example of products may include:
- Meat cuts such as prime rib, steak, etc.
- Meat for stew
- Eye of round
- Minced meat
- Meatballs and burgers
- Meatskewers, cevapcici etc.
- Processed luncheon meat
- Lasagna
- Cabbage rolls
- Meathash
- Pie
- Pizza
Use the criterion or criteria which best suits your organization’s needs, goals and capacity to monitor compliance of the criteria. Indicate in the document specifically which products are to fulfil the requirement. It is also important to state how the tenderer should respond to the criteria. Do a thorough market analysis to inform yourself about market availability. Take help from the National Agency of Public Procurement's support for market analysis and early dialogue (only in Swedish).