16 May 2025

What’s the Carbon Footprint of Irish Pig Production?

Emer McCrum, Pig Development Officer at Ballyhaise, outlines how new work from Teagasc will help inform pig producers of their carbon footprint, paving the way for more informed on-farm sustainability decisions.

The overall carbon footprint of pig production is low compared to many other agricultural sectors. However, we still need to consider it and make sure we’re doing our bit to try reduce it.

With pig production to be brought into the AgNav system later this year, we’ve taken a look at the footprint of Irish pig production. Teagasc Pig Development Department, in conjunction with Bord Bia and the UK Carbon Trust have developed a Carbon Calculator for Irish pig production. This snapshot look at the sector highlights encouraging progress toward more sustainable practices within the industry.

The national average carbon footprint for pig production in Ireland is recorded at 5.52kg CO₂e per kilogram of pigmeat produced. Among the top 25% of farms, the average carbon footprint is slightly lower at 5.35, while the top 10% are leading the charge with an average of 5.31.

These figures were compiled using data from the 2023 Teagasc National Pig Herd Performance Report, with standardised Teagasc Moorepark diets applied for all calculations. Average figures were used for electricity usage per pig based on findings from a Teagasc survey representing 15% of the national herd. For water usage, average figures were used based on the 2023 WATERWORKS Project, which examined water consumption per kilogram of pigmeat produced.

Looking at individual farm performance, the carbon footprints of several farms were evaluated using Teagasc’s client-specific calculators. Anonymised results showed that Farm A reported a footprint of 5.8, while Farm B had a slightly lower footprint of 5.49. Farms C and D achieved even better results, with carbon footprints of 5.28 and 5.19, respectively. One of the standout performances was Farm F, which recorded the lowest carbon footprint at 3.95. This remarkable result is attributed to Farm F’s use of 12% native field beans in the finisher diet, showcasing how dietary changes can significantly reduce carbon footprint.

These results emphasise the potential for Irish pig producers to improve sustainability through informed decisions on diet, energy use and water management. As the industry continues to innovate, these findings serve as important benchmarks, offering valuable insights into how pig farming can contribute to national climate goals.

Find out more about the Teagasc Pig Development Department here.

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