carbon

Does Poultry Have a Carbon Footprint?

Poultry Carbon Footprint
Independent of the belief in global warming, climate change, or carbon footprints, one of the tangible effects is that consumers and the general public are aware of carbon footprints. Consumers can and do influence purchasing decisions and how food products are marketed. In response to these types of consumer questions, the U.S. Poultry & Egg Association released a carbon footprint estimation toolkit for the poultry and egg industries.
The toolkit is an Excel based program used to assist facilities in evaluating their carbon footprint and was developed in response to the Environmental Protection Agency's greenhouse gas (GHG) reporting requirements and potential GHG regulatory requirements associated with the Greenhouse Gases Tailoring Rule.
The tool kit is free to members of the U.S. Poultry & Egg Association and $200 US for all other parties.

How are International Carbon Markets Evolving?

Carbon Farming The Australian government recently approved new laws to startup the Carbon Farming Initiative that will put in place access to international carbon markets for farmers, forest growers, and landholders. It also puts in place a method utilize money collected from the carbon markets to assist households, businesses, and industry adjust to the impacts of the markets.
A family earning an income of around $100,000 [AUD] who has two teenagers is expected to face an average cost of living impact of $653 [AUD] per year. This family will receive assistance of about $679 per year made up of approximately $73 [AUD] extra in payments and $606 [AUD] in tax cuts, which means they are $26 [AUD] better off.
Additional information can be found at Clean Energy Future.

What Are Agriculture and Food Carbon and Energy Footprints?

There is a prevalent consumer view that local food consumes less energy. On the surface this view sounds logical. Food from California must cost more in energy than food from Granny Smith Farms 15 miles away. However, what is not usually thought about is energy usage in food is not just about transportation. Looking at the total system view of food reveals that choosing local food may not actually have a lower energy, or carbon, foot print.

The USDA published a study, Energy Use in the U.S. Food System, that looked acoss the whole ecosystem of food, from the agricultural producers to kitchen preparation and consumption by consumers.
How food travels is far more important than how far it goes.[6] Big boats, like freighters and barges, can bring vast quantities of food thousands of miles using less energy per ton than a small truck or car uses to transport smaller amounts of food a few miles. Over land, freight trains are more energy efficient than big trucks, which are more efficient than small trucks.

Dr. Lisa Becton - Pork Industry Carbon Footprint


Pork Industry Carbon Footprint - Dr. Lisa Becton, Director of Swine Health Information & Research, National Pork Board, from the 2011 Annual Conference of the National Institute for Animal Agriculture, April 11 - 14, San Antonio, TX USA.

SwineCast update for October 29, 2009, What are the carbon opportunities for the U.S. pork production industry?

The National Pork Producers Council just accomplished removing pork import restrictions based on H1N1 concerns from the valuable Chinese market. This effort has been underway since the restrictions were imposed earlier this year.

The NPPC noted, China’s decision to remove restrictions on the meat “is good news for U.S. pork producers,” Don Butler, president of the National Pork Producers Council. U.S. hog farmers have lost about $5.3 billion over the past two years as corn prices jumped to a record in 2008 and the recession and the H1N1 virus sapped demand this year, according to the group.

“China is, by far, the largest potential money-making opportunity for the U.S. pork industry,” Butler said. “A Chinese market reasonably open to U.S. pork would single-handedly put a huge dent in the U.S.-China trade imbalance.”

Also, U.S. hog farmers have asked the government to increase pork purchases to help keep them in business as sales fell with the spread of the H1N1 virus. Rod Brenneman, the chief executive officer of Seaboard Foods LLC, the second-biggest U.S. producer, told a congressional hearing in Oct. 22 that the USDA needed to act immediately. I spoke with Don Butler shortly after the testimony to the House Subcommittee on Agriculture about the effort.
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