The perceptions by consumers of fresh pork quality determine their re-purchase behaviour, which is key to the success of the pork industry. Consumers rely on intrinsic (product-related) and extrinsic (production-related) cues to form their opinions about pork. The intrinsic cues (organoleptic, technological and nutritional properties) are usually used to assess pork quality. Extrinsic cues refer to the ethical, cultural and environmental dimensions of pork production, and are becoming increasingly important to consumers who are notably seeking pork produced in sustainable and environmentally friendly practices. Notwithstanding, studies integrating environmental impacts into pork quality assessment are constrained. This work intends to address this drawback through two approaches. First, we provide an overview of the current knowledge on the expectations of consumers towards environmental sustainability of pork production with an emphasize on the gap between attitudes (expectations) and behaviours (willingness-to-purchase). Second, a proof of concept integrating environmental footprints with intrinsic qualities of meat was provided. For that, we used an experiment from farm-to-fork designed to improve intrinsic and extrinsic dimensions of pork quality. The trial included two pig genotypes (Duroc and Pietrain NN crossbreeds) and two feeding regimens: an experimental diet with extruded faba bean (national origin) as protein and extruded linseed as omega-3 fatty acid sources, while the control diet was based on oilseed meal (imported soybean, rapeseed and shelled sunflower). Raising Duroc crossbred pigs with the diet containing extruded faba bean and linseed was found as a favourable strategy to jointly improve the sensory, technological and nutritional properties of pork, while meeting the challenge of relocating protein feed resources. We further calculated and compared the environmental impacts of the four combinations of pig genotype and feeding strategy using life cycle assessment, and addressed their relationships with intrinsic meat quality traits using multivariate and clustering analyses. Incorporating environmental impacts into pork quality assessment can help promoting sustainable pork production practices and guide consumers in their purchase decisions.