The European pig sector is facing challenges linked to sustainability, climate change, animal welfare, and market volatility. Building resilience in pig production systems is essential to ensure food security, reduce environmental impacts, and support farmers livelihoods.
📅21 May 2026 | 🕟 15:00–17:00 CET | 💻 Online webinar
OBJECTIVE
In this webinar, we will explore innovative approaches that contribute to lowering the carbon footprint of pig production while also supporting circular economy principles. One of the key strategies to achieve this is the use of locally available feed resources and alternative ingredients.
The webinar will be structured around two lectures:
- The first lecture will present and discuss about “The Use of Food Industry By-Products in Pig Nutrition”. It will highlight issues like EU Regulations, by products groups, their nutritional value as well as their economic on production and environmental benefits.
- The second lecture on “The Use of Various Sources of Natural Antioxidants, Including Production Waste, in Protecting Meat Quality” will examine topics such as: quality of raw meat, changes occurring in meat during storage and their impact on meat quality, the role of antioxidants in the context of oxidative stability of meat, and sources of antioxidants and methods of introducing them into meat.
AGENDA
15:00 – Welcome
15:05 – The Use of Food Industry By-Products in Pig Nutrition. Prof. UPP dr MaĹ‚gorzata Kasprowicz-Potock (PoznaĹ„ University of Life Sciences, Poland)
15:40 – Questions and answers (Lecture 1)
15:50 – The Use of Various Sources of Natural Antioxidants Including Production Waste in Protecting Meat Quality. Dr. MaĹ‚gorzata Muzolf-Panek (PoznaĹ„ University of Life Sciences, Poland).
16:25 – Questions and answers (Lecture 2)
16:35 – General discussion (on the two lectures)
16:55 – Wrap up and closure