Annovazzi-Jakab, LilianaKing, IanHocquette, Jean-FrançoisFarmer, LindaWierzbicki, JerzyDenoyelle, ChristopheScollan, NigelCalnan, HonorPolkinghorne, RodBirse, NicholasGardner, GrahamEllies, Marie-Pierre2021-04-282021-04-282021-04-28Hocquette, J., Farmer, L.J., Wierzbicki, J., Denoyelle, C., Scollan, N., Calnan, H., Polkinghorne, R., Birse, N., Gardner, G. and Ellies, M. (2020), 'Meat quality for a sustainable future – making data findable, accessible, interoperable and reusable', Viandes & Produits Carnés.2555-8560https://www.viandesetproduitscarnes.com/index.php/fr/economie2/1054-qualite-de-la-viande-pour-un-avenir-durablePublication history: Published - 28 April 2020.This meeting/workshop has been organized by the United Nations Economic Commission for Europe (UNECE) in collaboration with the organizers of the 2019 International Congress of Meat Science and Technology (ICoMST). The international UNECE meeting/workshop was focused on sustainable meat quality and standards; the latest developments in the area of eating quality; innovative solutions for sustainable meat trade; food integrity, traceability of meat and blockchain technologies; as well as sustainable solutions to food loss/waste prevention in the meat sector. Presentations of speakers are available on http://www.unece.org/index.php?id=51442.enCopyright © 2021 La revue Viandes et produits carnés (The Meat and Meat Products review). V&PC is also distributed free, quarterly, in digital format. The website, in open access, gives access to recent articles and archives to the entire scientific and professional community.qualité sensoriellenormescommerceArticle