01783nam a2200169 a 450000100080000000500110000800800410001910000170006024500720007726002340014930000130038352011620039665000100155865000170156865000120158570000160159710537332016-11-25       2015    bl uuuu     u01u1 u    #d1 aMONTOSSI, F.  aFrom farm to forkbthe uruguayan experience.h[electronic resource]  aIn: Simpósio Internacional de Ciência da Carne (2o.Pirassununga, SP)Anais; Saulo da Luz e Silva et al. (Orgs). Pirassununga : Faculdade de Zootecnia e Engenharia de Alimentos/Faculdade de Medicina Veterinária e Zootecniac2015  ap. 22-33  aUruguay has designed its sustainable intensification strategies over the years, taking into account that one of the goals is to feed 42% more people in 2050 than we do today. In order to succeed in this pursuit, specifically considering meat production, this country has tackled the following issues: traceability, soil utilisation and management plans, animal welfare, climate change mitigation, animal breeding, genomics and conversion efficiency, meat seen as healthy food for human nourishment, taking into consideration rural inhabitant´s life quality (automation and reducing supplementation frequency, supply chain integration and brand developing, certification and marketing campaigns. Not only strictly productive, technological or industrial activities must be enhanced and/or adopted, but also beef and lamb meat products must cease to be seen as mere commodities and start to be considered as a highly nutritious healthy food instead. Only through a multidimensional and inter institutional approach, as well as private-public partnerships and constructing State policies based on solid scientific foundations, can this endeavour be performed.  aCARNE  aSALUD HUMANA  aURUGUAY1 aCAZZULI, F.