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A recent study, funded by the Pork Checkoff and published in Frontiers in Nutrition shows that pork can be a valuable part of a sustainable and affordable diet. Researchers from William & Mary modeled the impact of replacing other protein sources with pork and found that pork performs similarly to poultry, seafood, eggs and legumes in key environmental indicators like land use, fertilizer and pesticide use.
The biggest sustainability gains were seen when pork replaced beef, reducing greenhouse gas emissions and resource use by up to 35%.
“Consumers don’t have to overhaul their diets to make more sustainable food choices,” explained Kristen Hicks-Roof, Ph.D., RDN, LDN, FAND, director of human nutrition at NPB.
The study emphasizes the need to treat pork separately from other red meats in human nutrition and sustainability research. These findings, along with on-farm data, reinforce what pork producers already know: sustainability starts on the farm.
Read more about pork in a sustainable diet.
Source: NPB Update
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