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The Italian cattle breeders of ANABIC welcome the approval in Parliament of the Law against synthetic food

"Artificial meat is not only a threat to Italian farmers, it is a threat to all consumers and Coldiretti has done well to strongly support the bill against synthetic food".

17, Nov 2023

The National Association of Italian Beef Cattle Breeders (ANABIC) expresses great satisfaction with the definitive approval by Parliament of the bill proposed by the Government which prohibits the production and marketing of laboratory-produced meat.

Artificial meat does not only represent a threat to Italian farmers, it is a threat to all consumers and Coldiretti did well to strongly support the bill against synthetic food, which Parliament approved and which defends the thousands of farmers who every day they work hard to produce quality meat for Italian tables according to a tradition that has a thousand-year history and which guarantees the future of our farms and of the entire Made in Italy food supply chain.

ANABIC particularly thanks the president of Coldiretti, Ettore Prandini and the general secretary Vincenzo Gesmundo for having defended the honor of Italian beef cattle breeders even in the face of the very serious instrumental provocations of some parliamentarians critical of breeders and against tradition of quality and sustainability of Italian livestock farming.

The huge investments that are made throughout the world for the research and production of meat in laboratories, supported by various protagonists of the hi-tech sector and of the new global finance, have as their main motivation the acquisition of enormous economic returns intended in reality for a few subjects who would like to enhance the environmental advantages of a production that does not guarantee them. Recent research from the University of Berkeley, in fact, has calculated that the environmental impact of the production of meat grown in laboratories, in the short term, will be higher than that generated by all the meat produced on farms and that one kg of meat produced in laboratory would contribute 4 to 25 times more to global warming than meat produced on farms.


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