sustainable pork jamie burr tyson foods chair, environment committee national pork board
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Sustainable Pork
Jamie BurrTyson Foods
Chair, Environment CommitteeNational Pork Board
Points to Ponder…
• To keep up with population growth more food will have to be produced in the next 50 years as the past 10,000 years combined.
• Today, the average U.S. farmer feeds 155 people. In 1960, a farmer fed just 26 people.
• Today’s farmers produce 262 percent more food with 2 percent fewer inputs compared with 1950.
Points to Ponder…
• World population 10 Billion by 2050?
• US Population in 1950: ~160MM (36% lived on a farm).
• US Population today: ~317MM (<2% live on farm).
• 86% of US population live in Suburbia….are they going to move back to the country and have one cow, five chickens and three hogs?
Pork Sustainability
Safeguarding the environment comes naturally to America’s pork producers because we understand our inherent responsibility to future generations.
Pork Sustainability
• Doing What’s Right - We Care®
– Produce Safe Food‒ Protect And Promote Animal Well-Being‒ Ensure Practices to Protect Public Health‒ Safeguard Natural Resources In All Of Their Practices‒ Provide A Work Environment That Is Safe‒ Contribute To A Better Quality Of Life In Their
Communities
Pork Sustainability
• Addressing a Changing Marketplace– Today’s customers / consumers are further removed from production
agriculture than past generations
– Customers / consumers are, however, increasingly concerned about food quality, environment, animal welfare, & the health impacts associated with modern agriculture
– There is increasing media coverage of food production issues plus emerging pressure from special interest groups related to many of the above aspects
– The agriculture industry, and America’s pork producers, need to maintain and enhance customers & consumers trust that we are producing food that offers healthy choices for all consumers.
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Pork Sustainability
• Benefits to Producers‒ Improved management efficiency‒ Reduced input costs‒ Potential new revenue sources from energy or byproducts
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Pork Sustainability
There are limitations to emissions reductions in the agriculture sector particularly because of the role of the sector in providing food for a global population that is expected to continue to grow in the coming decades. Therefore, it would be reasonable to expect emissions reductions in terms of improvements in efficiency rather than absolute reductions in GHG emissions.
Challenges and opportunities for mitigation in the agricultural sector
United Nations Framework Convention on Climate Change, Technical Report, 21 November 2008 FCCC/TP/2008/8
Policies & Measures – 3 28 – pages 7 & 8
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50 Year Comparison: 1959-2009
• Hogs marketed increased 29%• Breeding herd decreased 39%• Over 2X carcass wt. produced/sow/per • Feed efficiency increased 33% / lb. carcass wt.• Water use reduced 41%/lb. carcass wt.• Total land use reduced 59%
‒ 78%/1000 lb. carcass wt.
• Carbon footprint reduced 35%/lb. carcass wt.
Pork Sustainability
America’s pork producers are taking public trust to the next level with their Pork Checkoff investment in research and efforts to develop an overall sustainability framework for pork producers.
Four Pillars of Environmental Sustainability
Environmental Sustainability
Program
Air Footprint
2014
Carbon Footprint
2011
Water Footprint
2013
Land Footprint
2014
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Air EmissionsDust, Ammonia, Hydrogen Sulfide
Greenhouse GasMethane, Nitrous Oxide, CO2
Land Use Include Feed Crops
Water Use
Pork’s Carbon Footprint
• 2.5 Lb. CO2e/4 oz. serving boneless pork field-to-fork including:
– Feed crop production– On-farm use– Transportation– Processing & packaging– Retail contributions– Consumer consumption and – Disposal of unused pork & packaging
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Carbon Footprint Results
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5.6%
1.3%
62.1%
7.5%
23.5%
15%
42%
40%
3%
Pork’s Water Footprint
• 8.2 Gallons/4 oz. serving boneless pork field-to-fork including:
– Feed crop production– On-farm use– Transportation– Processing & packaging– Retail contributions– Consumer consumption and – Disposal of unused pork & packaging
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Scan-Level Field to Fork Water Footprint
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Consumption0.00517221241401878
Retail0.0150717296503966
Packaging0.00734271865016503
Processing0.00304646134742134
Live Transport0.000887915581567047
Swine Farm13%
Swine Rations84%
Per 4oz serving of pork based on commodity feed
Detailed Field to Farm Gate Water Footprint
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Per Lb. live weight at farm gate based on commodity feeds
Detailed On-farm Water Footprint
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Four Pillars of Environmental Sustainability
Environmental Sustainability
Program
Air Footprint
2014
Carbon Footprint
2011
Water Footprint
2013
Land Footprint
2014
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Air EmissionsDust, Ammonia, Hydrogen Sulfide
Greenhouse GasMethane, Nitrous Oxide, CO2
Land Use Include Feed Crops
Water Use
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Producer, Public Health & Workplace
Safety Committee Worker Safety & Health
OSHA Public Health
Producer & State Services Committee
Fair labor practices Community Involvement
Swine Health Committee
Animal Treatment Health & Disease
Animal Science Committee
Animal Treatment Nutrition & Longevity
Environment Committee
Carbon Footprint Water Footprint
Air Footprint Land Footprint
Swine Welfare Committee
Animal Treatment Welfare
Pork Quality,Safety & Human Nutrition
Committee Pork Quality Food Safety
Nutrition
NPB Board of Directors
& Industry Advisory
Group Pork Industry Definition
of Sustainability & Industry Goals
Strawman Definition of Sustainability & Integral
Components “Resources are not depleted or permanently damaged compromising the ability of future generations to meet their own needs.”
• Produce Safe Food • Protect And Promote Animal Well-
Being • Ensure Practices to Protect Public
Health • Safeguard Natural Resources In All Of
Their Practices • Provide A Work Environment That Is
Safe • Contribute To A Better Quality Of Life In
Communities
Pork Industry “Sustainable Pork” Project V3 – 10-19-12
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Sustainable Pork Advisory Council
• 28 Invitees - Pork Producer Representatives + Chain Partners
• Provide Recommendations to National Pork Board• Definition Statement - What We Mean By Sustainable
Pork Production • How We Measure – Past Progress, Current Status, Future
Accomplishments
• Addressing Only Pig Production • Crafted Definition Statement
Tagline Definition
“Showing how We Care: Doing more to benefit people, pigs, and the environment”
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Narrative Definition
Healthy pigs produce healthy pork for consumers. Our We Care® principles provide standards and training programs that help responsible farmers succeed by doing the right thing for people, pigs, and the environment. We invite you to join us in our commitment to the following values:• Protecting public health through a commitment to farm and food safety;• Protecting & promoting animal well-being with farmer-led standards and
training programs;• Safeguarding natural resources in all of our practices through our Four
Pillars of Environmental Sustainability;• Improving the work environment and best practices through continuous
research and education; and• Contributing to a better quality of life in our communities.
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Sustainability Index Framework
1. Define Key Performance Indicators (KPI)
2. Define critical impact metrics for each KPI
3. Benchmark performance for each metric
4. Develop and adopt goals for improvement across each metric
5. Implement improvement strategies
6. Measure each metric using best scientific methods at prescribed frequencies
7. Report results
8. Adjust and adapt practices as necessary
KPI’s & Metrics to be Developed
• SMART Metrics (specific, measureable, achievable, relevant, & time
bound)
• Metrics are science-based and technology neutral
• Metrics are outcome-based & only practice-based if measurement of
outcomes is impractical
• Metrics are non-prescriptive & flexible toward practices
• Cost implications and saving opportunities are considered
• Address regional issues, priorities, regulation, & contextual relevance
• Metrics are useful to producers, processors, and stakeholders
• Recommendations are simple & easy to understand
• Producers & processors can benchmark and compare operations
• Continual improvements are encouraged
Questions?
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