Sustainable Poultry Production In Europe

 

PREFACE

ACKNOWLEDGEMENT

Part I: Creating a Resilient Industry

1: Making a Resilient Poultry Industry in Europe

2: Consumer Perceptions of Poultry Meat and Eggs: Bridging the Gap Between Public Perceptions and Reality

Part II: The Economics of Sustainable Production

3: Global Context on Price Volatility and Supply Chains – Is Europe Competitive?

4: Industry Challenges Surrounding Sustainability

Part III: People as a Sustainable Resource

5: How to Attract, Retain and Develop Talent within the Industry

Part IV: The Role of Nutrition in Sustainability

6: Which Feedstuffs Will Be Used in the Future?

7: Limiting Factors for Nutritional Efficiency

Part V: Avian and Human Health – Interactions, Opportunities and Threats

8: Food safety: prevention is better than crisis management

9: Endemic Disease – The Challenge to Reduce Antibiotic Use

10: Human Nutrition and Health – Making Products More Desirable to Consumers

Part VI: The Roles of Genetics and Breeding in Sustainability

11: Breeding for Sustainability: Maintaining and Enhancing Multi-Trait Genetic Improvement

12: Increased Sustainability in Poultry Production: New Tools and Resources for Genetic Management

Part VII: Environmental Sustainability

13: Reducing the Environmental Impact of Poultry Production

Part VIII: Horizon 2050

14: Horizons and Prospects – a Role for WPSA?

Part IX: Poster Abstracts

INDEX