This upcoming Pig Progress webinar will take place at 15.00 CEST on 16 June.


Doing more with less – that is the short version of “Sustainable Pig Farming.” Between saying it, and doing it, however, there is a world of difference. How exactly is it possible to achieve similar levels of output but economise substantially on the input (feed ingredients), thus being both good for the environment as well as the bank account? This webinar aims to provide practical answers where how sustainable pig production can be achieved.


Niels Poulsen

CEE Swine Technical Manager at Phileo

Sustainable pig farming: Optimize feed efficiency to improve profits

The current market situation demands nutritionists and farmers around the globe to focus even more on efficiency than before aiming to optimize pig production profitability. Day in, day out, headlines describe the increasing prices for raw materials and energy. And even though pork prices have been rising in the first 5 months of 2022, many farmers are still producing with a loss.

A proven strategy to increase efficiency is to help pigs to get the most out of their feed. The supplementation of probiotic yeast Actisaf® Sc47 supports the development of a robust and diverse microbiome. This allows pigs to better deal with feed changes maintaining an optimal digestion of the feeds throughout their entire life.

Presentation will focus on the improved effects on digestion in the slaughter pig period, gut health improvement, and what financial benefits pigproducer can expect in his production, using Actisaf® Sc47 in his diets.

Dr. Diana Siebert

Technical Marketing Manager at CJ Europe

How amino acids contribute to a climate-neutral pig farming

The sustainability for livestock production is key driver for the feed industry. With the supplementation of crystalline amino acids, it is possible to reduce the dietary crude protein level in feeds without compromising animal’s performance. As nitrogen efficiency can be improved by avoiding excessively excreted nitrogen through nutritional management, it consequently decreases the environmental burden. Additionally, a change towards e.g. more local raw materials can reduce carbon footprint. The presentation will evaluate how amino acids contribute to a sustainable pig farming.

Robert Hoste

Senior Pig Production Economist at Wageningen University & Research

Sustainability in pig production requires integrated approach

Robert Hoste will present on integrated sustainability in pig farming.

He will present an integrated people-planet-profit-pig approach. Each of these ‘P’ elements has its own challenges, but should be solved in coherence.

Examples will be shown of different areas, like circular production, emission control, animal breeding etc.


Vincent ter Beek

Host and editor Pig Progress