Life-Cycle Assessment Modeling for the Pork Industry

Animal Manure Management July 23, 2015 Print Friendly and PDF

green stylized pig logoDo the pork industry’s efforts to improve production and economics affect its greenhouse gas emissions and carbon foot print? Research by the University of Arkansas combined with efforts led by the National Pork Board indicates that increased production efficiencies have reduced the carbon footprint of each pound of pork produced.

Following up on the June 15th, 2012 webcast, this webinar presents an overview of a research and extension project wherein the existing research-based carbon footprint model is refined and expanded. The project goal is to improve this model’s ability to serve as a farm-level educational and decision aid tool that incorporates environmental, production, and economic concerns. The webcast also highlights feed management concepts and ongoing research, which are major components of the project. This webcast was originally broadcast on July 20, 2012. More...

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Integrated Resource Management Tool to Mitigate the Carbon Footprint of Swine Produced in the U.S.

Marty Matlock, University of Arkansas (13 minutes)
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Nutritional Effects on Nutrient Excretion and Gas Emissions and the Carbon Footprint of Swine

Brian Richert, Purdue University (17 minutes)
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Feed impacts on manure characteristics and conceptual relationship to carbon footprints

Scott Radcliffe, Purdue University (19 minutes)
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Presentation Slides
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Question and Answer

All Presenters (9 minutes)
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Continuing Education Units

American Registry of Professional Animal Scientists (ARPAS)

View the archive and report your attendance to ARPAS via their website. Visit the ARPAS continuing education page for additional CEU opportunities.

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Acknowledgements

This information is part of the program “Integrated Resource Management Tool to Mitigate the Carbon Footprint of Swine Produced In the U.S.,” and is supported by Agriculture and Food Research Initiative Competitive Grant no. 2011-68002-30208 from the USDA National Institute of Food and Agriculture. Project website: http://www.extension.org/71201.

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USDA / NIFA

This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.