Production and consumption of meat in the world. The concepts of environmental sustainability of meat: carbon footprint, water and nitrogen of farms. The programming of beef and sheep meat supply chains and the assessment of their environmental impact. The value of meat in the modern diet [Atelier: prof. Giuseppe Pulina, prof. Bruno Stefanon and prof. Anna Nudda].
- The sustainability of livestock supply chains [prof. Bruno Stefanon, University of Udine, President of the Sustainability Committee, ASPA]
- Sustainable animal feed [dr. Marcello Veronesi, President of ASSALZOO]
- The bovine chain [dr. Francois Tomei, General Manager of ASSOCARNI]
- The beef sector in Sardinia [prof. Piergiacomo Rassu, University of Sassari]
- The sheep chain [dr. Alessandro Mazzette, Director Agnello di Sardegna IGP]
- The pork chain [dr. Davide Calderone, General Manager of ASSICA]
- The swine in Sardinia [prof. Gianni Battacone, University of Sassari]
- The poultry supply chain [dr. Lara Sanfrancesco, General Manager of UnaItalia]
- Meat, a universal food [prof. Marcello Mele, DISAAA Department, University of Pisa; Editor in Chief Italian Journal of Animal Science]
- Italian meat, safe food [prof. Enrico De Santis and dr. Francesca Piras, University of Sassari]
- Meat in the modern diet [dr. Elisabetta Bernardi, RAI nutritionist and consultant Superquark program]
- Cold cuts and processed meats, the Italian bread company [dr. Monica Malavasi, Director of Italian Salami Valorisation Institute]
- Meat for mothers and children [prof. Andrea Vania, Department of Pediatrics, La Sapienza University, Rome]
- Meat for sportsmen [dr. Erminia Ebner, nutritionist biologist, Professor of the CONI Sports School in Rome and the "Roberto Lombardi" Higher Education Institute of the Italian Tennis Federation]
- Meat for the elderly [prof. Francesco Landi, Primary Geriatric Rehabilitation, Policlinico Gemelli, Rome]
- Ethics of animal breeding [prof. Giuseppe Bertoni, Sacred Heart Catholic University, Piacenza, President of the Ethics Commission, ASPA]
- Animal health and welfare, a fundamental requirement [dr. Alberto Laddomada, Director of the Experimental Zooprophylactic Institute of Sardinia]
- Antimicrobials and resistance, an emerging theme [prof. Roberto Villa, Department VESPA, University of Milan]
- On the side of the citizens (breeders, processors and consumers): the ethical supply chain agreements [Dr.Luigi Scordamaglia, President of the Italian Food Chain]
- Meat and communication, a simple but not easy subject [dialogue between: journalists from the main newspapers of Sardinia; dr. Andrea Bertaglio, journalist and author of the book "In defense of the flesh"; ing. Massimo Marino, AD Lce, Sustainable Meat project; Claudia Cremonini, Assocarni sustainability projects communication manager; Eraldo Sanna Passino, Director of the Department of Veterinary University of Sassari. Moderator dr. Gianni Salis, Head of Training for the Protection of the Health of Sardinia Company].
Visit to a fattening center for cattle, to a slaughtering and meat processing plant and to a sausage factory.
