23 May 2025

The water footprint of pig production in Ireland – a good news story

Shilpi Misri, Keelin O’Driscoll, John Upton and Amy Quinn tell us about how Irish pig farms are using water wisely.

As global attention intensifies on the environmental impacts of livestock production, freshwater use has emerged as an area to consider. Pork, one of the most widely consumed meats worldwide, was used as a focal livestock system in a Teagasc study. In an effort to better understand the sustainability of pork production, this study examined the water footprint (WFP) of intensive pig farming in Ireland, using a cradle-to-farm gate approach.

The study assessed both green water (rainwater stored in soil) and blue water (surface and groundwater used for irrigation and drinking) consumption across ten Irish pig farms. By combining detailed farm-level data, including feed composition, production practices, and actual on-farm water meter readings, researchers conducted a comprehensive analysis of both direct (on-farm) and indirect (off-farm) water use.

Good news for Irish pig production, findings revealed that the average total WFP was 2,537 litres per kilogram of pork, placing Ireland at the lower end of global estimates. Strikingly, 99% of this footprint was attributed to the green water used in the production of purchased feed, while direct blue water use on farms contributed only a minor proportion, just 14 litres per kilogram of pork.

Despite a relatively narrow variation in water use between the most and least efficient farms (a difference of 181 L/kg), the study found potential for improving efficiency by approximately 7% through better on-farm practices. Factors such as farm size and the volume of meat produced showed a weak negative correlation with total WFP, suggesting that larger or more productive farms might use water more efficiently.

Drinking water was the primary component of direct water use, especially during the finisher stage of production. Feeding systems also played a role; on dry feed farms, drinking water dominated, while in wet or mixed feed systems, feed mixing was more water intensive.

The study underscores feed production as the main intervention point for reducing pork’s water footprint. Improving feed conversion efficiency, optimizing feed composition, sourcing local ingredients, and incorporating inedible byproducts could significantly reduce overall water use.

In conclusion, the study shows Ireland in a very favourable light regarding it relatively efficient water use, while targeted improvements in feed sourcing and on-farm practices could further enhance sustainability and reduce pressure on freshwater resources.