16 - Sustainable pig and poultry production

Programme manager:

Programme director:

Objective

To further develop pig and poultry production systems in terms of sustainability (environmental impacts on soil, water, air and biodiversity), human and animal health (health and mortality of animals, antibiotic-resistant germs), animal welfare and product quality. This supports the development of resource-efficient, site-adapted and sustainable livestock production.

• Specific objectives

  • Establish the basis for improving sustainability and animal welfare in pig and poultry genetics by researching new phenotypic traits and their genetic background, especially with regard to feed efficiency (particularly protein efficiency) and animal welfare.
  • Test the suitability of alternative feeds for pigs and poultry to reduce both competition between feed and food and feed imports.
  • Develop means of reducing emissions (ammonia, greenhouse gases, odours) and losses in pig and poultry production.
  • Investigate trade-offs between lower nutrient limits and animal welfare/health
  • Develop competitive pig and poultry rearing systems with the focus on animal health and welfare
  • Develop new methods for evaluating the effects of pig and poultry production systems on sustainability and animal wellbeing (e.g. enhanced life cycle assessment)
  • Study and improve the quality of animal products, taking into account their profitability
  • Study the effect of newly available amino acids on reducing protein in poultry feed

Expected outcomes

These measures are expected to transform Swiss pig and poultry production and rearing, leading to improved sustainability, health and welfare standards. The transition to more sustainable pig and poultry rearing which reduces competition between food and feed will substantially improve food security in Switzerland. This production method adapted to the planetary boundaries will comply with the highest animal welfare and ethical standards. High social acceptance of this method secures sales of high-quality Swiss meat and egg products in the long term. The data and results will be incorporated into policy decisions and strategies and made available to farmers to improve their production systems, and to consumers to raise their awareness. This will make a substantial contribution to the development of resource-efficient, site-adapted and sustainable livestock production.

Projects

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