Abstract
Global meat demand is expected to rise sharply by 2050, requiring major changes to traditional meat production to address environmental, economic, and ethical challenges. Industrial livestock farming contributes, to some extent, to greenhouse gas emissions, deforestation, biodiversity loss, and water pollution, highlighting the need for sustainable practices. Concerns about animal welfare, food safety, public health, environmental impact, and economic inequality further emphasize the urgency for change. This review examines strategies to transform the meat chain and make it more sustaina-ble, including eco-friendly farming, point-of-care food safety testing, valorization of animal by-products, regulatory reforms, industry resistance, and raising consumer awareness. Achieving a resilient, ethical, and sustainable meat production system requires a multi-level approach integrating innovative technologies, policy support, and active consumer engagement.