Aldi does not want to offer meat from pure stables by 2030. When it comes to implementation, however, there are still many unanswered questions, agricultural associations object – and demand a say.
Agricultural associations are calling for farmers to be involved in efforts to achieve a far-reaching conversion to meat from better animal husbandry in large supermarket chains.
In view of the billions in investments required for this, long-term planning, reliability and further setting of the course, “which could only be done together with the producers,” says a letter from the farmers’ association, the Raiffeisen association and the beef and pork industry association to the discounters Aldi Nord and Aldi Süd.
The two chains had announced at the end of June that they would stop selling meat by 2030 that comes from animals kept purely in stalls without them ever being in the air. Aldi and other dealers introduced a four-stage husbandry label in 2019. Level 1 “stable housing” only complies with the legal requirements, level 2 has a little more space. Animals have more space and fresh air contact at level 3, and at level 4 they also have access to the open air. From 2030, Aldi only wants to offer fresh meat at levels 3 and 4. Other retail chains have also announced changes to the meat range.
In the letter to Aldi, which is available to the German Press Agency, the agricultural associations demand: “Words have to be followed by deeds.” They also pointed out several open questions. So it is “a question of credibility” that there are not only criteria for keeping animals for fattening. If pig husbandry and piglet rearing were not included in the case of pigs, this would ignore an essential phase of life. It should also be clarified, for example, what additional price producers can expect for meat of levels 3 and 4 and what contract terms look like.
Jane Stock is a technology author, who has written for 24 Hours World. She writes about the latest in technology news and trends, and is always on the lookout for new and innovative ways to improve his audience’s experience.
