Sustainability

Today, global warming is a large growing concern. Agriculture is often blamed as a cause for this. The truth is, it is a mere 9.36% of all greenhouse gas emissions and swine production makes up .35% of that. Any type of greenhouse gas emission is not good, but pig farming is one of the smallest sources of emissions.

Over the past 60 years there has been continuous improvement in better production practices to help us utilize land and energy better. This consists of better technology and production. Today pig farming uses less land, water, and energy.

In 1959, it would take 8 pigs to produce 1000 pounds of pork, while today it only takes 5. This is from: enhanced genetics, better nutrition, improved barns, and better biosecurity. These pigs that we are producing are also 75% leaner than in the 1950s. Those pigs had up to 3 inches of backfat, today we see on average less than 1 inch back fat.

Although, pork production has increased 84% from 1960 to 2015, its environmental impact decreased through: advancements in pig breeding, improved pig feed and watering systems, smart barn technology, and increased crop yields. Land use has reduced by 75.9%, water use has reduced by 25.1%, and the carbon footprint has reduced by 7.7%, while energy use has reduced by 7%. 80% of our footprint is just in the process of making the feed alone. A perspective of the land use decrease would be reducing an 18 hole golf course to four holes. For humans to save as much water as us, they would have to shower 90 fewer times a year. For people to reduce their energy usage as much as hog farmers have, they would need to quit using refrigerators.

Pork's WeCare Principles:

Safe and Wholesome food

Promoting the well-being of our pigs

Ensuring we protect public health

Safeguarding our natural resources

Providing a safe place for all employees

Contributing to the communities

SOURCE: The Alliance for Sustainable Agriculture Study (1980-2015)