This principle and criteria rely upon integrity and transparency for all members of the value chain. Related to this is the expectation that continuous improvements will be made in food safety, beef quality, information-sharing systems and waste reduction. Improvements and indicators should be scientifically-based, and focused on practicable and impactful areas, while taking consumer expectations and behaviour into consideration.
1 Ensuring food safety and quality of the beef supply are paramount to consumer perception and demand and thus part of economic viability, one of the pillars of sustainability.
2 Specific information related to sustainability principles and criteria should be determined by the local, national and regional roundtables as they establish their indicators.