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News article, 30.October 2024
From 2030, Danish farmers will have to pay a tax on carbon emissions from Danish agriculture.
In addition to its good taste and texture, pork provides us with a wide range of nutrients.
The goal is ambitious: 50% reduction in CO2e emissions from Danish pig production by 2030.
COPA, the European voice of farmers, has elected Søren Søndergaard as one of the six Vice-Presidents of the organisation.
Eye-catching ragout with diced pork and lots of vegetables, served with pasta and tomato salad.
News article, 26.September 2024
A historic agreement will ensure that Denmark is the first country in the world to introduce a CO2e tax on animal products
February 8 marked a milestone in animal welfare: a new agreement ensures loose housing for Danish pigs, more pigs with intact tails, and increased training
The Danish agricultural sector and the food industry have been successful in substantially increasing their exports over the past year
Practical solutions that have been shown to enhance pig welfare will be identified and shared in a major EU project.
The annual pig congress in Herning, Denmark, will open its doors on 22-23 October to welcome Danish pig producers to its 40th anniversary
20-21 Nov 2024, Danish Agriculture & Food Council and SEGES Innovation host experts in Copenhagen to discuss sustainable pig feeding practices and technologies
This October, we are starting a new series. We will be reporting regularly on the various measures the industry is taking to achieve its climate objectives
Follow developments in the Danish pig industry and stay updated on the exciting initiatives within food safety, climate efficiency, sustainability, animal welfare, etc. as well as new publications.
See how EU-countries work with animal welfare, food safety, sustainability and quality ensurance.
Get a statistical overview of the Danish pig industry. The data presented in the charts covers the years 2012 to date.
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Weekly market reports on the global pig market
A more rounded focus on health, particularly on balance, and a curiosity about new ways of combining food are some of the trends we can expect in the future