Improving the environmental performance of pig and poultry production

Publication date: 26/08/2019
Extent: 22 pages

Contributions by: Ben Putman, Martin Christie and Greg Thoma, University of Arkansas, USA

Chapter synopsis: Currently, pork and chicken account for nearly three-fourths of global meat consumption. With increasing concern for the environmental impacts associated with human activity, and due to the magnitude of the pork and poultry sectors, there is mounting pressure to meet the growing demand for these animal-based proteins with fewer resources and lower emissions. This chapter outlines improvement options for making pig and poultry production more sustainable and provides detailed case studies. Finally, the chapter looks ahead to future research trends in this area and provides detailed guidance on further reading about the subject.

DOI: 10.19103/AS.2018.0044.15