Sustainable Pork
Jamie Burr
Tyson Foods
Chair, Environment Committee
National 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
...
Points to Ponder…
• World population 10 Billion by 2050?
• US Population in 1950: ~160MM (36% lived on a
farm).
• US Popul...
Pork Sustainability
Safeguarding the environment comes naturally to
America’s pork producers because we understand
our inh...
Pork Sustainability
• Doing What’s Right - We Care®
– Produce Safe Food
‒ Protect And Promote Animal Well-Being
‒ Ensure P...
Pork Sustainability
• Addressing a Changing Marketplace
– Today’s customers / consumers are further removed from
productio...
Pork Sustainability
• Benefits to Producers
‒ Improved management efficiency
‒ Reduced input costs
‒ Potential new revenue...
Pork Sustainability
There are limitations to emissions reductions in the
agriculture sector particularly because of the ro...
50 Year Comparison: 1959-2009
• Hogs marketed increased 29%
• Breeding herd decreased 39%
• Over 2X carcass wt. produced/s...
Pork Sustainability
America’s pork producers are taking public trust to
the next level with their Pork Checkoff investment...
Four Pillars of Environmental Sustainability
Environmental
Sustainability
Program
Air
Footprint
2014
Carbon
Footprint
2011...
Pork’s Carbon Footprint
• 2.5 Lb. CO2e/4 oz. serving boneless pork field-to-
fork including:
– Feed crop production
– On-f...
Carbon Footprint Results
13
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...
Scan-Level Field to Fork Water Footprint
15
Consumption
0.5%
Retail
1.5%
Packaging
0.7%
Processing
0.3%
Live Transport
0....
Detailed Field to Farm Gate Water Footprint
16
Per Lb. live weight at farm gate based on commodity feeds
Detailed On-farm Water Footprint
17
Four Pillars of Environmental Sustainability
Environmental
Sustainability
Program
Air
Footprint
2014
Carbon
Footprint
2011...
1
Producer, Public
Health & Workplace
Safety Committee
Worker Safety & Health
OSHA
Public Health
Producer & State
Services...
Sustainable Pork Advisory Council
• 28 Invitees - Pork Producer Representatives +
Chain Partners
• Provide Recommendations...
Tagline Definition
“Showing how We Care: Doing more to benefit people,
pigs, and the environment”
22
Narrative Definition
Healthy pigs produce healthy pork for consumers. Our We
Care® principles provide standards and traini...
Sustainability Index Framework
1. Define Key Performance Indicators (KPI)
2. Define critical impact metrics for each KPI
3...
KPI’s & Metrics to be Developed
• SMART Metrics (specific, measureable, achievable, relevant, & time
bound)
• Metrics are ...
Questions?
26
Jamie Burr - Sustainability in Pork Production - Pigs, Planet, People
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Jamie Burr - Sustainability in Pork Production - Pigs, Planet, People

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Sustainability in Pork Production - Pigs, Planet, People - Jamie Burr, Tyson Fresh Meats, from the 2014 World Pork Expo, June 4 - 6, 2014, Des Moines, IA, USA.

More presentations at http://www.swinecast.com/2014-world-pork-expo

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  • America’s Pork Producers have been stewards of the land and natural resources for generations
  • Addressing sustainability issues is a key underlying tenet of pork producer’s commitment to the industry’s We Care ethical principles.
  • It is a continuing demonstration of pork producers on-going efforts at continuing to provide customers and consumers with the highest quality food at an affordable cost and in ways that are responsible and ethical as informed by the best science available.
  • Identifying and implementing more efficient management options can result in lowered input costs as well as improved environmental performance.
  • Contrary to popular belief, sustainable production may not mean a reduction in total impacts on the environment. This is especially true when talking about food production given that the U.N and others are predicting that total global food production will need to nearly double by 2050 to feed a global population that will grow to 9 Billion people. As pointed out in this statement from a U.N technical report of November 2008 – the goal should be a reduction in the environmental burden on a per unit of food produced basis.
  • The National Pork Board funded an independent study to compare the environmental impacts of modern pork production methods (2009) to that of 1959. This 50 Year Comparison Study clearly documented that the pork industry has been proactively achieving the goal articulated by the U.N (previous slide) for reducing environmental impacts based on unit of pork produced.
  • Beginning in 2009 the National Pork Board began developing The 4 Pillars of Environmental Sustainability that looks at the environmental impacts of live pig production from the standpoint of carbon, water, air and land footprints. These four pillars have guided the research and program development efforts of the National Pork Board’s Environment Committee for the past 5 years.

    These efforts are consistent with furthering the We Care ethical principles, responding to marketplace expectations & demands both domestically and internationally, helping to improve producer efficiency to lower their cost of production, and providing information and tools to help preserve producers freedom to operate.
  • We have already completed a full life cycle assessment of the U.S. Pork industry’s carbon footprint and know what the relative contribution of the live pig production portion of the pork chain compared to the total pork chain (bar on left). We also know where the various components of the live pig carbon footprint come from (bar on right). This will help us focus future research to develop new tools (practices & technology) that producers may consider for use on their farms to not only improve their environmental performance but also their bottom line production costs. Carbon footprints = energy use (feed is an energy source for pigs) = $$$$$$. More efficient operations can reduce costs as well as emissions.
  • As is the case with the carbon footprint, the largest segment accounting for the water footprint is feed with on-farm water use relatively low.

    Based on commodity feeds used in swine rations the footprint for rations is 84% and on-farm use is 13%

    If regional feeds used the footprint for rations goes up to nearly 86% and the on-farm use drops to 12%
  • Work is nearing completion on life cycle assessments similar to that completed on the carbon and water footprint for land and air .
    It is critical that we keep the 4 Pillars in balance. Changes in production / management practices that can have a positive impact on one footprint may have serious negative impacts on other footprints. We need to look at the production system as a whole and make management decisions considering all aspects of production to avoid unintended consequences.
  • As each of these efforts is completed, they will be added to the already existing Pig Production Environmental Footprint Calculator. This tool helps producers understand the impact different management practices can have on their environmental footprint and their cost impacts.
    Producers install and run the program on their own computers. Producer inputs into the system are strictly confidential. No information or data is shared with outside sources unless the producer chooses to do so on their own.
  • The National Pork Board is also in the process of establishing an overall sustainability framework for pork producers that goes beyond addressing only environmental related issues. National Pork Board worked with an advisory group made up of producers, pork chain partners and other industry stakeholders to provide input to the National Pork Board on a recommended industry definition of “Sustainable Pork” as well as a set of key performance indicators and critical metric points to benchmark & measure future progress. These recommendations will be going before the pork Board during the first quarter of 2014.
  • National Pork Board Formed a Sustainable Pork Advisory Council to provide recommendations to the Board on a definitional statement of what we mean when we talk about sustainable pork and how we measure progress.

    28 People invited to participate including the NPB President, CEO and ALL Committee Chairs; NPPC President & CEO; representatives of packer/processors (Tyson, Smithfield, Seaboard, Excel & JBS); representatives of retail (Walmart, Ahold, Kroger, Wegmans & FMI); Representatives of Food Service & Restaurants (SYSCO, Dardens, McDonalds & Nat’l. Restaurant Association)

    It was clarified early on that the work of this council was purely advisory to the National Pork Board – Board of Directors and that they were only addressing the live pig production portion of the pork chain.

    2 Meetings held (March 2013 & August 3013) with primary focus on Definitional Statement. Statement proposed by council was reviewed by external communications consultants as to resonance with external consumer audiences. Consultant recommended modifications which were further refined by council at their second meeting.
  • Both the Tag Line or short form statement of sustainability and the long-form narrative have been carefully crafted by the advisory council and tested by communications experts for its resonance and impact on non-pork producer audiences.
  • An outline of an overall sustainability framework has been crafted including 8 general components or steps.
  • Guidance to committees for developing KPI’s and Critical metric Points is also provided.

    Once KPI’s and CM’s are crafted and approved a “sustainability measurement and reporting system “ (SMRS) will be developed along with protocols for reporting results on a periodic basis both within and outside the pork producer industry.
  • Additional information about National pork Board Sustainability efforts can be found on the National Pork board website.
  • Jamie Burr - Sustainability in Pork Production - Pigs, Planet, People

    1. 1. Sustainable Pork Jamie Burr Tyson Foods Chair, Environment Committee National Pork Board
    2. 2. 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.
    3. 3. 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?
    4. 4. Pork Sustainability Safeguarding the environment comes naturally to America’s pork producers because we understand our inherent responsibility to future generations.
    5. 5. 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
    6. 6. 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. 6
    7. 7. Pork Sustainability • Benefits to Producers ‒ Improved management efficiency ‒ Reduced input costs ‒ Potential new revenue sources from energy or byproducts 7
    8. 8. 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 8
    9. 9. 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.
    10. 10. 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.
    11. 11. Four Pillars of Environmental Sustainability Environmental Sustainability Program Air Footprint 2014 Carbon Footprint 2011 Water Footprint 2013 Land Footprint 2014 11 Air Emissions Dust, Ammonia, Hydrogen Sulfide Greenhouse Gas Methane, Nitrous Oxide, CO2 Land Use Include Feed Crops Water Use
    12. 12. 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 12
    13. 13. Carbon Footprint Results 13 5.6% 1.3% 62.1% 7.5% 23.5% 15% 42% 40% 3%
    14. 14. 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 14
    15. 15. Scan-Level Field to Fork Water Footprint 15 Consumption 0.5% Retail 1.5% Packaging 0.7% Processing 0.3% Live Transport 0.1% Swine Farm 13% Swine Rations 84% Per 4oz serving of pork based on commodity feed
    16. 16. Detailed Field to Farm Gate Water Footprint 16 Per Lb. live weight at farm gate based on commodity feeds
    17. 17. Detailed On-farm Water Footprint 17
    18. 18. Four Pillars of Environmental Sustainability Environmental Sustainability Program Air Footprint 2014 Carbon Footprint 2011 Water Footprint 2013 Land Footprint 2014 18 Air Emissions Dust, Ammonia, Hydrogen Sulfide Greenhouse Gas Methane, Nitrous Oxide, CO2 Land Use Include Feed Crops Water Use
    19. 19. 1 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 20
    20. 20. 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
    21. 21. Tagline Definition “Showing how We Care: Doing more to benefit people, pigs, and the environment” 22
    22. 22. 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. 23
    23. 23. 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
    24. 24. 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
    25. 25. Questions? 26

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