Transport for torture

“Price decides the calves’ fate!”

The Tyrolean organic calf Laura, who is probably shouting her fears from the animal transporter, was transported to Apulia for two days.

(Bild: VGT)

Following the "Krone" report on the transport of Tyrolean organic calves to southern Italy for slaughter, politicians are speaking out - also with an appeal to consumers and the food service industry.

It is inexplicable to me why calves are being transported to southern Italy for slaughter," says Josef Geisler (VP), the Tyrolean Deputy Governor responsible for agriculture. "Our aim is for calves born in Tyrol to be reared in the province." The new state funding for the construction and equipping of calf barns is intended to strengthen Tyrolean veal production and prevent live transport.

Consumer behavior key to more animal welfare
Geisler sees consumer behavior as the key to greater animal welfare. "I appeal to consumers and restaurants to choose regional meat. Animal welfare and control are guaranteed if sales are right," Geisler believes. With every piece of local veal or beef that ends up on the plate, the number of animal transports decreases.

Petra Wohlfahrtstätter, animal welfare and agriculture spokesperson for the Tyrolean Green Party, condemns the torturous transportation of the two organic calves. She insists on the introduction of mandatory designation of origin for meat. Most Tyroleans would prefer to eat local (organic) meat - perhaps a little less, but they could look themselves in the mirror, says Wohlfahrtstätter. "And regional agriculture would have a chance again."

Most Tyroleans would prefer to eat local (organic) meat - perhaps a little less, but they could look themselves in the mirror.

Petra Wohlfahrtstätter, Tierschutz- und Landwirtschaftssprecherin der Tiroler Grünen

Price is too often the deciding factor
Josef Hechenberger, President of the Tyrolean Chamber of Agriculture, takes a pragmatic view of the situation: "I would also prefer it if all Tyrolean calves could also be marketed in Tyrol. Unfortunately, at the end of the day, it is far too often the price and not the origin that decides which meat ends up on our plates."