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New study highlights the sustainability progress by US pork producers

A new sustainability report by the National Pork Board highlights the progress US pork producers have made in the past 50 years.

Brett Kaysen, the vice president of sustainability with the National Pork Board, says the report is…

“First and foremost taking credit for the great work that pig farmers are doing on farm to date and putting metrics to that proof in concept of the we care ethical principles,” he says. “But it’s also a benchmark for the industry to say hey we’re doing a nice job but as pig farmers we’re committed to doing better.”  

He says the study shows that inputs needed to produce a pound of pork in the US has become more environmentally friendly over time.

“Pig farmers have reduced the amount of land that they use by 75 percent and pig farmers have reduced their use of water by 25 percent per pound of pork produced,” he says. “With the new technologies we have, we’ve reduced energy use by seven percent and that turns into a reduction of 7.7 percent fewer carbon emissions.”

Kaysen says the study also provides a level of transparency that consumers want when it comes to their food.

“Customers and eaters want to know more about where their food comes form and what went about creating that food,” he says. “So, this idea of transparency throughout the supply chain is important.”

The new study by the University of Arkansas used a comprehensive life-cycle approach and was funded by the Checkoff. Unlike recent studies, the research accounted for global warming potential and the use of dried distillers grains in many swine rations. 

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Audio: Brett Kaysen: National Pork Board