How can pig breeding and genetics contribute to a more sustainable production of pork in the future?

The ongoing focus on global climate change and potential solutions has never been more explicit nor pertinent than it is today.  In the future, pork must compete with other types of meat that are thought to be more sustainable, including poultry as well as insect and laboratory meat products. Consequently, improving the sustainability of pork is necessary to ensure that pig production can continue in the future.

In this report, we outline how breeding programmes aiming to achieve genetic gain to produce more while using fewer resources are key to achieving this goal.