The Knowledge and Perception of Sustainability in Livestock Systems: Evidence from Future Professionals in Italy and Argentina

Andrea Beatriz Damico, Margherita Masi (), José María Aulicino, Yari Vecchio and Jorgelina Di Pasquale
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Andrea Beatriz Damico: Faculty of Veterinary Medicine, University of Teramo, Piano D’Accio, 64100 Teramo, Italy
Margherita Masi: Department of Veterinary Medical Science, University of Bologna—Alma Mater Studiorum, 40064 Bologna, Italy
José María Aulicino: Faculty of Agricultural Science, National University of Lomas de Zamora, Ruta Provincial 4 Km 2, Llavallol, Buenos Aires B1836, Argentina
Yari Vecchio: Department of Veterinary Medical Science, University of Bologna—Alma Mater Studiorum, 40064 Bologna, Italy
Jorgelina Di Pasquale: Faculty of Veterinary Medicine, University of Teramo, Piano D’Accio, 64100 Teramo, Italy

Sustainability, 2022, vol. 14, issue 23, 1-16

Abstract: The preference of consumers for more sustainable consumption patterns has a great impact on what and how food is produced. Consumers’ interest in sustainable agricultural products can drive this type of production, and the primary sector should take advantage of this opportunity to propose new paradigms in the supply of livestock products. Although sustainable alternatives can be imposed through rules or regulations, it is important that market forces act through consumer choices so that the development of the sector may have long-lasting effects. Professionals involved in the primary sector and, in particular, in livestock production must be trained to face the new challenges of the sector and meet market demands. Improving production with a view to sustainability is one of the challenges that need to be addressed at a global level. The present study investigated the perception and knowledge of sustainability of some future professionals in the sector to understand whether the academic training delivered to them is suitable. The results show that respondents have partial knowledge of sustainability, especially of its environmental dimension. Their idea of sustainability is particularly linked to the extensification of production rather than sustainable intensification, and only marginally do they consider the social and economic dimensions of sustainability. Less knowledge of the social and economic components is particularly relevant if sustainability is pursued through an extensive approach that leads to an inevitable reduction in production. The academy must act to improve the knowledge of sustainability in its three main components in an essential balance.

Keywords: sustainable development; environmental sustainability; economic sustainability; social sustainability; students’ perspective; future practitioners; education; sustainable livestock (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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