New evidence shows pork can play a beneficial role in sustainable diets, according to a peer-reviewed study in Frontiers in Nutrition. The findings suggest that pork performs similarly to poultry, seafood, eggs and legumes across key sustainability and agricultural resource indicators with a ± 1% change in land use, fertilizer nutrient use and pesticide use.
William & Mary scientists modeled the environmental and economic impacts of substituting various protein sources with pork in a nationally representative sample of U.S. adults.
“Modeled substitutions resulted in the greatest changes when beef was replaced with pork, reducing greenhouse gas emissions (GHGE), land, pesticides and fertilizer nutrients by 11% to 35%,” the National Pork Board shared in a release. “Substituting between one and three servings of each protein with pork was associated with a lower intake of refined grains and a greater intake of total protein.”
Where Does Pork Stand in the Sustainability Conversation?
Pork has often been overlooked in sustainability discussions, the release said. Despite being central to the American diet (pork accounts for nearly 25% of daily meat and poultry consumption), little has been shared about its role as a sustainable protein source. Previous research largely aggregated pork with other red meats, preventing a clear understanding of its unique environmental footprint, the research notes.
“Our study helps clarify where pork stands in the sustainability conversation, and I encourage future research to distinguish pork from other meats,” lead researcher Zach Conrad said in the release.
Small Shifts Can Make a Difference in Dietary Sustainability
Dietary sustainability is nuanced, and small, practical shifts can make a difference, the findings suggest.
“Consumers don’t have to overhaul their diets to make more sustainable food choices,” Kristen Hicks-Roof, Ph.D., RDN, LDN, FAND, director of human nutrition at the National Pork Board, says in the release.
The research also emphasizes the value of distinguishing pork from other meats in dietary guidance and sustainability models. This new data can help inform discussions and consumer decision-making as the demand for sustainable food options increases.
“Our findings highlight the need for better data collection among researchers to help health care professionals, those involved in nutrition guidance and consumers make more informed choices,” Conrad explains.
Editor’s Note: This research was funded by the National Pork Board.
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