A cooperation project to promote the consumption of locally produced beef and create economic and environmental benefits.
Extensive livestock farming in the Aragonese Pyrenees is one of the greatest environmental and economic assets of the territory. It contributes to the maintenance of biodiversity and landscapes of great value, while providing quality food products.To support sustainable consumption of locally produced beef, a partnership was created to carry out a series of promotional and awareness-raising activities, along with acquiring a certification of Product of Geographical Indication (PGI) for veal from the area. It also helped develop new meat processing techniques and cooking recipes, as well as establishing a process through which carcasses from the municipality’s slaughterhouse will be used to feed the endangered species of vultures in the area.
Strengthened links among the beef production sector, marketing agencies and restaurants, which positively affects the final consumer.
Increased consumption of beef from the Pyrenean breed and improved viability of the local farms.
Raised awareness among the local population and tourists on the consumption of a product of the territory that is healthy, responsibly produced and sustainable.
Raised awareness in the catering sector on innovative meat cuts and beef recipes.
The necrophagous raptors produce an important energy saving by avoiding the transport and incineration of hundreds of cattle carcasses. A single vulture ingests 182 kg per year leading to annual savings of 55.7 lt of diesel and the emission of 177.3 kg of CO2 into the atmosphere.