Label Rouge is a French quality certification that signifies superior food products, particularly in the poultry and meat sectors. Established in 1960, it aims to promote high standards of production, ensuring that products are raised and processed with care. To earn the Label Rouge designation, producers must meet strict criteria regarding animal welfare, feed quality, and environmental practices. This label helps consumers identify products that are not only of high quality but also produced sustainably, supporting local agriculture and traditional farming methods.