Pork industry continues to focus on sustainability

The assistant vice president of sustainability for the National Pork Board says a new study from the University of Arkansas confirms what the pork industry already knows.

Brett Kaysen says it confirms pork producers are producing a product that has become increasingly sustainable over the past five decades.

“Pig farmers are demonstrating continuous improvement over time in that they’re using less water, less energy, and less land per pound of pork produced, which equates into a 7.7 percent reduction in carbon,” he says.

The study is a review of pork production from 1960 to 2015.

He tells Brownfield producers understand the importance of continuing responsible production practices, which is why the industry is ramping up its We Care program commitment in 2019.

“If we do this well, we will grow demand for our product, increase consumer trust and confidence with the people buying our product, and minimize risk through strengthening our industry commitment to We Care,” he says.

He tells Brownfield the industry remains focused on the six We Care principles- food safety, animal well-being, the environment, public health, people, and communities.

To demonstrate its increased commitment, the Pork Board signed a memorandum of understanding with the United Soybean Board and the National Corn Growers association. The three organizations are teaming up on a sustainability research platform that will benefit farmers. Brownfield reported on this announcement at the 2018 NAFB Convention.

Audio: Brett Kaysen, National Pork Board

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