A new study from the University of Arkansas confirms that America’s pig farmers are producing a product that has become increasingly sustainable over the past five decades. According to the new study, A Retrospective Assessment of U.S. Pork Production: 1960 to 2015, the inputs needed to produce a pound of pork in the United States became more environmentally friendly over time. Specifically, 75.9 percent less land was needed, 25.1 percent less water and seven percent less energy. This also resulted in a 7.7 percent smaller carbon footprint. National Pork Board president Steve Rommereim says the study is “a great barometer of our environmental stewardship over the years and gives us a solid benchmark for future improvements.” The Checkoff-funded study used a comprehensive life-cycle assessment approach and used the best available methodology along with a field-to-farm gate approach.
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