Spain

INTERPORC: the pig sector reduces its GHG emissions by 5,4 %

Hygiene & Biosecurity

In 2020, the Spanish pig sector has reduced its Greenhouse Gas emissions by 5,4% for each kilo of meat produced compared to 2019, according to data prepared by the Interprofesional del Porcino de Capa Blanca (INTERPORC) based on the latest reports offered by the Ministries of Agriculture and Ecological Transition.

Posted on Jan 31 ,06:57

With these figures that reflect the reality of the sector, the tendency to reduce emissions in recent years caused by the pig activity is reconfirmed, as highlighted by INTERPORC on the occasion of the celebration of the World Day for the Reduction of CO 2 emissions , also called World Day of Action against Climate Change.

Thus, in 2020 the emissions for each ton of meat produced amounted to 1.75 compared to 1.85 in 2019, and if we go back to 2005, the reduction in GHG emissions for each kilo of meat produced is even more significant, since it has been reduced by 39.6% in the last 15 years. In that year, Spanish pig farms emitted 2.90 tons of CO2 for every tonne of meat produced, while in 2020, 1.75 tons of CO2 were emitted per tonne of meat.

Likewise, although production has increased in recent years, total sectorial emissions have fallen notably. In total, they reached 8,765 tons in 2020, which indicates a decrease of more than 4.7% with respect to the GHG emissions of the sector in 2005.

The data shows not only that the sector has made an extraordinary effort to reduce its environmental impact, but also that it is in a position to continue reducing it in the coming years until it reaches a position of guaranteed climate neutrality in the year 2050.