Animal husbandry and animal welfare are inextricably linked with ethical, political, economic and social issues. What to know and how to produce and consume animal products that are ethically and culturally sustainable.

Jointly organized with the European Commission and the Food and Agriculture Organization of the United Nations (FAO)

Chaired by Piero Sardo, president Slow Food Foundation for Biodiversity


Silvio Greco, University of Gastronomic Sciences of Pollenzo

Andrea Gavinelli, Directorate General for Health and Consumers, European Commission

Daniela Battaglia, Food and Agriculture Organization of the United Nations

Elisa Bianco, Compassion in World Farming

Joe Maxwell, The Humane Society International

Annechien Ten Have-Mellema, breeder and member of the Expert group on alternatives to surgical castration of pigs, Netherlands

David Pritchard, Consultant in Animal Welfare Science and Practice, UK

Rubens Valentini, Economist and Rural Producer, Brazil