And it is that, according to the director of the Interprofessional of the Porcino de Capa Blanca, INTERPORC, Alberto Herranz, “we cannot measure the footprint of the pig activity without taking into account its impact on the environment, but also on the economy, in employment, in the availability of safe and affordable food for the population, in fixing the population or in the future of rural areas ”. For Herranz, all professionals in the sector “are very aware of the need to move towards more sustainable food systems, but always taking into account everything they contribute.”
The Spanish pig sector “has been working on environmental improvements for years and in fact has reduced its GHG emissions by 40% in the last fifteen or its water consumption per kilo of meat produced by 30%.”
However, he has pointed out, “we cannot forget that our mission is to produce quality, healthy food in sufficient quantity to meet the population’s demand, and we do so in a more sustainable way.”
To achieve this, “we apply the best available techniques and invest in technology with the aim of achieving a neutral climate impact by 2050, in line with the provisions of the European Green Deal.”
