By Justin Walker
Communications Specialist

For many Americans, sustainability is a word associated with Earth Day. But for farmers, including hog farmers, it’s a commitment to the land every day of the year.

According to a new study, less land, water and energy are required to make pork products compared to 50 years ago.

“The study confirms that U.S. pig farmers like me have been making progress in our ongoing commitment to do what’s best for people, pigs and the planet, which is at the heart of the industry’s ‘We Care’ initiative,” Steve Rommereim, National Pork Board president and a pig farmer from Alcester, South Dakota, said. “It’s encouraging to see this level of progress in environmental stewardship over the years. It also is helpful to have a benchmark to measure additional improvements.”

The study, funded by the Pork Checkoff, found that innovations and advancements in the pork industry have led to a 7.7 percent decrease in the industry’s carbon footprint.

To match the amount of water saved by today’s pig farms, Americans would have to take an average of 90 fewer showers each year.

“As it has for decades, the U.S. pork industry will continue to make strides in overall efficiency, which is the major driver behind improving sustainability across all metrics,” Rommereim said.

Future sustainability efforts can encompass a variety of areas, he said, including nutrition, genetics, health management, crop management and overall technology adoption.

“Celebrating Earth Month (in April) provides an opportunity to not only recognize the environmental sustainability advancements of pig farming in the last five decades but also to explore new ways to build on this progress going forward,” Rommereim said. “We look forward to the challenge of improving our current metrics of sustainability, because it’s right for consumers, farmers, animals and the planet.”

Click to learn more about the environmental sustainability ethical principles pig farmers follow.

Click here to view the full study.