Swine production: how sustainable is sustainability?

Vonderohe, Caitlin; Brizgys, Lauren Ann; Richert, Jacob A; Radcliffe, J. S.

doi:10.1093/af/vfac085

Cited by 9 publications

(7 citation statements)

References 75 publications

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“…), and to the transportation of feed, manure, and the end-product. Furthermore, due to water scarcity, water consumption and freshwater resources contamination are of crucial importance regarding the sustainability of the sector [19]. These activities can result in increased emissions of GHG, including methane and ammonia, which stem from inadequate approaches to manure management, storage, and waste management [15].…”

Section: Introductionmentioning

confidence: 99%

Circular Bioeconomy Practices in the Greek Pig Sector: The Environmental Performance of Bakery Meal as Pig Feed Ingredient

Melas,

Batsioula,

Malamakis

et al. 2023

Sustainability

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Food systems and, to an extent, the pig sector are major contributors of greenhouse gas (GHG) emissions globally. At the same time, significant amounts of waste are produced from the food sector. The aim of this study is to examine the implementation of circular bio-economy practices in the Greek pig sector to improve its environmental performance. More specifically, in collaboration with a pig farm in Northern Greece and a waste management company, the collection and processing of bakery by-products was organized to produce bakery meal (BM) to integrate it in the diets of fattening and growing pigs. Using Life Cycle Assessment (LCA) methodology, the environmental performance of 20% BM inclusion in pig diets was examined in comparison with the conventional feedstock. BM experimentally replaced corn, wheat, barley, and soya bean from conventional feedstock. The Life Cycle Inventory (LCI) was based on the yearly average values of feed and energy consumption to produce 1 kg of living weight of pig on the pig farm. Life Cycle Impact Assessment (LCIA) was conducted with SimaPro v3.5, using Recipe Midpoint Hierarchical v1.6. The LCIA calculations exhibited that BM inclusion in pig diets can lead to significant land occupation decrease, approximately 30%, which is mostly related to reduced wheat and soya beans. The reduction of cultivated croplands also led to reduced fertilizer and pesticide application, which improved marine eutrophication and freshwater ecotoxicity impact by 20% while it significantly reduced risks of human carcinogenic toxicity by 25%. Moreover, the Greek pig sector exhibited a 5% capacity for overall improvement of its environmental performance, which relies on minimizing logistics when the pig farm conducted collection and processing of by-products. A basic assumption of this study is the assessment of bakery by-product quantities in the wider region of the pig farm. The availability of by-products, based on the reported experience, was limited, and the reliability of the supply was frequently disrupted. As such, the supply chain model of the central hub for the collection and processing of bakery by-products is proposed as more efficient for regulating logistic challenges and availability.

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Section: Introductionmentioning

confidence: 99%

Circular Bioeconomy Practices in the Greek Pig Sector: The Environmental Performance of Bakery Meal as Pig Feed Ingredient

Melas,

Batsioula,

Malamakis

et al. 2023

Sustainability

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“…The growth of the human population has multiple influences on swine health and its management, leading to a higher pork demand among consumers, consequently boosting the global pig population. More and more people are com-ing into direct or indirect contact with livestock and wildlife, either in proximity or in terms of geographical presence, thereby amplifying the potential for disease transmission, including those with zoonotic potential (Vonderohe et al, 2022). These instances underscore the necessity of constructing a comprehensive global perspective on swine pathogens to bolster preparedness and comprehend the dynamics of their emergence and dissemination.…”

Section: Introductionmentioning

confidence: 99%

Tackling African Swine Fever and Highly Pathogenic Animal Diseases for Sustainable Meat Production and Food Security

Plavšić

2023

Meat Technology

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The purpose of this article is to review the impact of the current international geographical distribution of African Swine Fever (ASF) and other transboundary swine diseases and their consequences. Moreover, the aim is to discuss the importance and modalities of their prevention and control, based on international standards of the World Organisation for Animal Health (WOAH, founded as OIE in 1924) and the Resolution on Global Control of ASF, adopted by 182 Member countries in 2019. Highly pathogenic swine diseases have multifaceted impacts on food security and rural development. These impacts are driven by factors such as reduced meat production, price volatility, trade disruptions, economic losses in rural areas, decreased livelihoods, investment uncertainty, changes in rural infrastructure, and, for some of them, potential zoonotic characteristics. Understanding these dynamics is crucial for creating effective preventive and control strategies and measures to mitigate such consequences on food security and rural development in affected regions. Scientific research and evidence-based policy measures, as promoted by WOAH, are essential to address these challenges comprehensively. Regional and international collaboration for identifying and coordinating the management of ASF is crucial for their effective prevention and control. In Europe, the WOAH plays a vital role in this mechanism, collaborating with 53 Members and partners to support the control and eradication of ASF and promote the implementation of international standards and best practices. National ASF strategies should follow these examples, with a focus on legislation enforcement and capacity building, in close collaboration with all stakeholders, to introduce effective prevention and biosecurity measures, official controls, traceability of swine commodities, wild pig management, and awareness programs. Collaboration, cooperation and learning from best practices will contribute to better tackling these challenges and ensure sustainable disease control, meat production and food security.

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“…Honeyman [ 2 ] comprehensively reviewed the major sustainability issues, including economic, environmental, and social sustainability, that swine production faced in the US. Unfortunately, almost 30 years after, these sustainability issues still persistently exist in the pig industry in the US [ 3 , 4 ] and other advanced industrial countries [ 5 , 6 ] and have been further expanded and intensified in the rest of the global intensive pig production regions [ 7 , 8 ]. On the one hand, this serves as a testimonial that resolving some of the fundamental animal biological questions and associated technological innovations associated with swine production is very challenging; on the other hand, it also calls for swine researchers to have resilience in pursuing their research efforts and for society to consistently give the much-needed and long-term support and investment for research resources.…”

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confidence: 99%

Modulation of Porcine Gut Microbiota and Microbiome: Hologenomic, Dietary, and Endogenous Factors

Fan,

Kim

2024

Pathogens

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Swine production: how sustainable is sustainability?

Cited by 9 publications

References 75 publications

Circular Bioeconomy Practices in the Greek Pig Sector: The Environmental Performance of Bakery Meal as Pig Feed Ingredient

Circular Bioeconomy Practices in the Greek Pig Sector: The Environmental Performance of Bakery Meal as Pig Feed Ingredient

Tackling African Swine Fever and Highly Pathogenic Animal Diseases for Sustainable Meat Production and Food Security

Modulation of Porcine Gut Microbiota and Microbiome: Hologenomic, Dietary, and Endogenous Factors

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