o:412 Green Economy and Meat Processing–Future Prospects en This paper provides a brief overview of the possible strategies for reducing hydrocarbon emissions from the meat industry according to the Green Deal program of the EU in the next decades. An overview of emerging technologies (high-pressure processing (HPP), shock wave technology (SW), ohmic heating (OH) and pulsed electric field (PEF), cultured meat) that should reduce gas emissions is given, as well as methodologies that can be applied (labelling, sustainable cooking, product lifecycle management (PLM) and product data management (PDM) applications). Noticeably, most novel strategies draw the conclusion that we should go for lower consumption of meat, especially beef, and change habits to eat and prepare foods in energy and environmentally friendly ways, as well as apply the so-called “green” food declaration in the future. Transforming into a climate-friendly economy, protecting biodiversity, and reorienting the agri-food industry growth can contribute to creating greater resilience of society. 1552099 10.1088/1755-1315/854/1/012074 2022-06-07T09:22:11.033Z 44 yes 46 Zoran Petrović Institute of meat Hygiene and technology 0000-0003-2016-5681 Dragan Milićević Institute of Meat Hygiene and Technology person 0000-0003-0405-5896 Danijela Vranić Institute of meat hygiene and technology person Sara Rajić Institute of meat hygiene and technology person 0000-0002-8280-5149 Stefan Simunović Instiute of meat hygiene and technology person 0000-0002-7249-7891 application/pdf 1041352 https://unilib.phaidrabg.rs/o:412 no yes 16 70 92000004 71A01 IOP Conf. Series: earth and environmental science 854 IOP Conf. Series: Earth and Environmental Science IOP Publishing 2021