José María Aulicino

The preference of consumers for more sustainable consumption patterns has a great impact on what and how food is produced. Consumers’ interest in sustainable agricultural products can drive this type of production, and the primary sector should take advantage of this opportunity to propose new paradigms in the supply of livestock products. Although sustainable alternatives can be imposed through rules or regulations, it is important that market forces act through consumer choices so that the development of the sector may have long-lasting effects. Professionals involved in the primary sector and, in particular, in livestock production must be trained to face the new challenges of the sector and meet market demands. Improving production with a view to sustainability is one of the challenges that need to be addressed at a global level. The present study investigated the perception and knowledge of sustainability of some future professionals in the sector to understand whether the academic training delivered to them is suitable. The results show that respondents have partial knowledge of sustainability, especially of its environmental dimension. Their idea of sustainability is particularly linked to the extensification of production rather than sustainable intensification, and only marginally do they consider the social and economic dimensions of sustainability. Less knowledge of the social and economic components is particularly relevant if sustainability is pursued through an extensive approach that leads to an inevitable reduction in production. The academy must act to improve the knowledge of sustainability in its three main components in an essential balance.

Given the negative externalities of the traditional productive system, sustainable development has become a productive alternative that attempts to improve the quality of life of present and future generations. The aim of this research was to understand the degree of perception and knowledge of sustainability of university students attending different courses, who represent future Argentinian professionals. A survey was conducted on a representative sample of those enrolled in the faculties of Agricultural, Economic, and Social Sciences of the National University of Lomas de Zamora, Buenos Aires. The results showed that, in terms of awareness, the environmental dimension of sustainability stands out above the others. Sustainability involves preserving natural resources, favoring biodiversity, reducing environmental risks, and finding a balance between the development of humanity and care for the environment. Only 10% of the respondents identified the three sustainability dimensions contemporaneously, and most of these individuals were not informed through university courses. No substantial differences were found in the knowledge of sustainability among students of different faculties. Universities, as trainers of professionals and leaders, should further develop the subject in their curricula, to improve knowledge of sustainability, so that graduates can better face future professional challenges. Similarly, students should strive to know about sustainability and its components to defend and improve it in all areas of work.

In the past, the Argentine livestock production system was based on the extensive breeding that used pastures. However, technological progress and the use of land for soybean production are leading to a strong intensification of beef production, with a negative impact on the environment. According to FAO data, Argentina has the third highest meat consumption in the world, half of which is beef. A change in diet is a long and difficult process. The first step in favor of the environment could be the replacement of beef with other types of meat that have a lower impact on the environment, such as chicken and pork. The purpose of this study is to understand the causes limiting the preference for these alternatives and to identify useful tools to encourage their consumption. The results show that the interviewed Argentine consumers in the Metropolitan Area of Buenos Aires have preconceptions about these two types of meat, such as the fact that hormones are still used in the chicken production system, that pork has higher cholesterol content than other meats, and that it carries diseases. These products are instead appreciated for their practicality of use, especially when purchased in portions, and they are not only tasty but also cheap.