National Ag News

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.

Continue reading Pork industry continues to focus on sustainability at Brownfield Ag News.