• The aim of the conference is to raise awareness of the European poultry sector and its work to develop and promote more sustainable production methods.
  • This program promotion of the European sustainable poultry sector, co-funded by the European Commission, has held two seminars two seminars at the Autonomous University of Barcelona and the Polytechnic University of Madrid. Universidad Politécnica de Madrid and plans to organize three more events in universities during 2023.

Madrid, January 10, 2023. The promotion of sustainable European poultry meat is spreading to the most prestigious faculties in Spain, where students of veterinary medicine, agri-food engineering and food science and nutrition are participating in seminars specially designed for them.

Two seminars have already been held at the Autonomous University of Barcelona and the Polytechnic University of Madrid, under the auspices of the Spanish Interprofessional Association of Poultry Meat (AVIANZA) and with co-financing from the European Commission.

Both events were held to raise awareness of the European poultry sector and its work to develop and promote more sustainable production methods among students in agri-food related fields and future professionals in the sector.

The seminar at the UAB took place last November at the Faculty of Veterinary Medicine, while at the Polytechnic University of Madrid it was held in December at the School of Agricultural, Food and Biosystems Engineering. 

The two events were attended by a total of more than 300 students from different university courses including veterinary medicine, agri-food engineering and other studies with a professional future in the European poultry sector.

The speakers at these seminars were Carlos Garcés, President of the Spanish Association of Poultry Science and Vice-President of the European Federation of the World's Poultry Science Association (WPSA) and Magaly González, expert consultant in sustainability, circular economy and agri-food . Both speakers have developed a dialogue on the European poultry sector, its involvement with the three pillars of sustainability and the added value of their professional experience in the field of teaching and research and dissemination.

The program plans to organize three more events in some of the most important universities in Spain during 2023.

European sustainable poultry sector promotion program

SUSTAINABLE EUROPEAN POULTRY MEAT is a two-year promotional campaign supported by the European Commission. It has been launched by three national poultry associations (from Germany, France and Spain) and their umbrella association, with the main objective of raising awareness among European consumers about the sustainability of the European poultry sector and the high quality of its product.

Speakers Magaly González (left) and Carlos Garcés together with Ana Cristina Barroeta, professor at the UAB Faculty of Veterinary Medicine.

Students attending the event at the UAB in Barcelona.


According to data from the "2020 Food Waste Study" presented by the Ministry of Agriculture, Fisheries and Food, each Spaniard threw away an average of 31 kilos/litres of food and drink, which means a total waste of 1,364 million kilos/litres of food in our country. That is why we at Avianza would like to propose a commitment for this year: the kitchen of use.

Poultry, one of the most nutrient-rich and versatile meats when it comes to cooking, are ideal for this purpose, and we'll be demonstrating this regularly with tasty and easy-to-prepare recipes. From Michelin-starred chefs to the most famous cooking and gastronomy blogs, we encourage you to find the recipe you like best, whether it's chicken, turkey, quail or other poultry. Delicious!

One of the keys provided by these chefs to avoid waste is to make a good purchasing plan, based on acquiring what is going to be prepared without seeking to store unnecessary products in the fridge, which are often doomed to spoil.

Practical advice.

Another important aspect is to fill our shopping basket with versatile products, and what do we mean by this term? A good example would be roast chicken, which allows us, as well as eating it initially with a good salad, to later make croquettes, as Alfonso López of Recipes de Rechupete. Or this roast chicken broth, from Marta Miranda of the specialised website Crokpotting

At Avianza, we want to encourage the use of leftover poultry, and for this reason we share with you several proposals for delicious and healthy recipes using that leftover poultry meat that you can make the most of.

9 dishes with leftover roast chicken

From The Foodie bring us these tips on how to "recycle the leftovers of the classic Sunday roast", as the authors explain. From sandwiches, Moroccan empanadas, salads or broths.

Cooking to make the most of it: a whole chicken and three dishes - RTVE Cocina

In the programme Como Sapiens on RTVE they present a practical session on how to make the most (up to three dishes) of that whole chicken that you can buy at your market, and which is also sure to be a very economical proposal.

Turkey patties

On New Year's Eve or any other celebration, because turkey is a delicacy to enjoy all year round. But if you can also make the most of it with recipes such as these pies, even better. A proposal to make with the little ones, as avoiding waste, as well as saving, shows values of sustainability and commitment that the new generations are increasingly aware of.

  • The sector is involved in investments of 600 million euros in livestock production and 542 million euros in industries to move towards environmental neutrality and meeting the Sustainable Development Goals.
  • The plan includes 529 projects to reduce greenhouse gas emissions, 724 to reduce ammonia emissions, 220 focused on reducing emissions in transport and a further 110 investments on other sustainability aspects.
  • The interprofessional organisations highlight the sector's firm commitment to reducing GHG emissions, especially methane emissions, through more efficient livestock management, the promotion of more balanced diets and the application of sustainability and digitalisation criteria in production processes.

MADRID, 5 November 2021

The Spanish livestock-meat sector is working in a coordinated manner to reduce greenhouse gas (GHG) emissions attributable to its activity by 30%, as part of its firm commitment to move towards environmental neutrality and compliance with the Sustainable Development Goals (SDGs), as reported by the six interprofessional organisations of the sector, ASICI, AVIANZA, INTERCUN, INTEROVIC, INTERPORC and PROVACUNO, on the occasion of the Summit on Climate Change COP26, which is being held these days in Glasgow.

To achieve these reduction targets, 50% of which correspond to methane reductions (in line with the "Global Commitment on Methane", promoted by the USA and the European Union at COP26 and joined by 100 countries, the sector is involved in investments of 600 million euros in the field of animal production and some 542 million euros in the meat industries), which also include other objectives such as improving energy efficiency in industries and livestock facilities, manure, slurry and sewage sludge management operations, and feed and enteric fermentation. ), which also include other objectives such as improving energy efficiency in livestock industries and facilities, manure, slurry and sewage sludge management operations, and livestock feeding and enteric fermentation,

This entire plan, which is being developed to contribute to the solution of the climate change problems facing our planet, forms an important part of a strategic sectoral project linked to European funds, which will mobilise investments of more than 5,054 million euros to increase its environmental sustainability and its capacity for innovation, contributing to the recovery and economic transformation of our country.

This project involves 1,689 companies and livestock farmers from all the Autonomous Communities, 73.6% of which are SMEs, together with technological partners in the fields of circular economy, renewable energies and digitalisation.

The target includes a total of 529 investment proposals related to greenhouse gas reduction, 724 proposals to reduce ammonia emissions in installations, 220 proposals focused on reducing emissions in transport and 110 on other sustainability aspects.

Reduction of ammonia, water footprint and energy consumption

In addition to the ambitious greenhouse gas reduction targets, especially methane, the livestock-meat chain envisages the reduction of ammonia emissions from installations in the included sectors by an average value of 28% together with 6% in industry.

Likewise, energy consumption in farms and meat industries will also be reduced by 38% and 22%, respectively, with the projects undertaken.

The water footprint per kilogram of final product will also be reduced by an average of 18%, as a result of the reduction in water consumption following the automation and robotisation of processes, the control of water leaks and escapes due to the modernisation of water supply systems and facilities, as well as operations associated with the reuse and recovery of water for cleaning operations, supplying water to livestock or irrigating crops.

Finally, feed consumption will decrease by 15%, which in turn will lead to a reduction in GHG and ammonia emissions. And the consumption of other raw materials will also be reduced by 23% in livestock facilities and by 18% in meat industries.

The livestock-meat chain has always shown its commitment to contributing to the progress and development of Spanish society and its territory, as demonstrated by its ecosystem that generates employment, wealth, territorial structuring, a balanced and healthy diet and responsible consumption, as well as its efforts to reduce the environmental impact of its activity.

ASICI. The Interprofessional Association of the Iberian Pig brings together producers and processing industries of Iberian products.

AVIANZA. The Spanish Interprofessional Association of Poultry Meat brings together farms and production centres as well as cutting and processing plants.

INTERCUN. The Interprofessional Organisation for the promotion of the rabbit sector is made up of representatives of the rabbit production branch and rabbit meat processing and marketing companies.

INTEROVIC. The Interprofessional Organisation of Sheep and Goat Meat represents the producers of this livestock branch and the industrialists and marketers who generate and distribute the derived products.

INTERPORC. The Organización Interprofesional Agroalimentaria del Porcino de Capa Blanca represents all the sectors of the value chain of the white pig: production, processing and marketing.

PROVACUNO. The Interprofessional Agri-Food Organisation for Beef and Veal is made up of the main organisations of the producer sector and the processing/marketing sector.

After having seen how the chicks are cared for and pampered on an organic farm in Toledo, the nutritionist, author of the book "Come seguro comiendo todo" ("Eat safely eating everything"), tells us in her interview with Miriam Moreno, on the programme Beatriz Roblesauthor of the book "Come seguro comiendo de todo"("Eat safely eating everything"), clarifies in her interview with Miriam Moreno, in the programme of RTVE Saber Vivirthat eating chicken is a safe food.

As he explains, food of animal origin has stricter hygienic and sanitary conditions and therefore has to meet microbiological criteria for cooking.

It is safe to eat chicken meat. It cannot be eaten rare or undercooked, it is a meat that must always be well cooked.

Beatriz Robles, TVE.

 There are some common myths or mistakes made by people who think things like the ones we will see below, which the food technologist completely disproves:

  • There are those who think that grilled chicken fillet is spoiled in the frying pan because of the hormones that are supposedly administered to them or even that it helps them to put on weight. Well, Beatriz Robles states categorically that the use of hormones as a growth factor has been completely forbidden by law for decades and that this legislation is complied with.
  • Other people also believe that chicken skin is unhealthy because they are injected with things that are then retained in the skin and are therefore full of toxins. This is totally false. Fresh meat cannot have additives or brines injected into it. If these animals grow so large, it is because they are selected to grow so large.
  • Finally, the water in the frying pan comes from the meat itself, as 75% of the meat is water, and when it is subjected to heat treatment, the proteins denature, coagulate, etc., and release this water.

Follow the full interview below in this video:

Source at