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

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