Certification schemes in the foodservice sector: the case of meat

Certifications play a key role in the agri-food and meat industries, where consumers, stakeholders, and legislative frameworks influence production practices and the sector’s economic, social, and environmental impacts. This study analyses certification schemes in the foodservice sector with reference to beef, pork and poultry, the most widely marketed variety of meat in the EU. The objective is to identify which standards attract the authors’ interest and whether the certifications examined vary according to the geographical area or the authors’ country of affiliation. To achieve these goals, this research carries out a systematic literature review using the PRISMA model. Findings indicate that certifications in the foodservice sector mainly cover the domains of animal welfare, food safety and quality, cultural aspects, and consumer behaviour. The findings establish the foundation for further research, which aims to integrate certification schemes into foodservice and support competitiveness of all meat producers of the supply chain in the meat sector.