Decades of Improvement
More than five decades of continuous improvement in the pork industry has led to more sustainable farms.
Over the past 50 years, pig farms have reduced their environmental impact by using:
75.9%
less land
25.1%
less water
7%
less energy
7.7%
lower carbon emissions
Farmers are developing a number of strategies to protect and improve water quality. Evidence suggests improvements in animal and manure management can reduce the nutrient content in lagoons, as well as the amount of ammonia released into the atmosphere.
Farmers manage air quality and control odors from production facilities to minimize the impact on neighbors and the community. Overall, greenhouse gas emissions from U.S. animal agriculture have remained steady even though protein production has increased Agriculture accounts for about 9% of U.S. greenhouse gas emissions, and pork production accounts for less than 0.3%.
Lower Greenhouse Gas Emissions
0.3%
Pork production accounts for less than .3% of U.S. greenhouse gas emissions