The environmental stewards recognition program is co-sponsored by National Hog Farmer and Pork Checkoff.
The Environmental Stewardship Awards Program is for pork producers with all types and sizes of production systems who demonstrate their positive contributions to our natural environment.
Pork producers, managers and industry-related professionals may submit nominations for this program.
A national selection committee, comprised of experts from various pork industry and natural resource organizations, reviews all nominations. Nominations are scored in eight key areas: general production, manure management, soil conservation practices, air quality and odor control strategies, farm aesthetics and neighbor relations, wildlife management, innovation and a short essay on the meaning of environmental stewardship.
Four pork producers from across the country are selected each year based on their demonstrated commitment to environmentally sound pork production. Winners are recognized in a special insert in the September issue of National Hog Farmer and during Pork Industry Forum held in March the following year.
For more information on the Environmental Stewardship Program or for nomination forms, call (800) 456-7675, or write: National Pork Board, P.O. Box 9114, Des Moines, IA 50306. Nomination forms will be posted on these Web sites in December, January and February: www.pork.org or www.nationalhogfarmer.com. Nominations for the 2007 awards must be postmarked by March 31, 2007.
A Message From National Hog Farmer
Environmental stewardship requires constant work and vigilance. National Hog Farmer is proud to partner with the National Pork Board and Phibro Animal Health in bringing pork producers and the general public the positive environmental stories portrayed in the 2006 class of Environmental Stewards of the Pork Industry. It is our hope that this recognition of outstanding stewardship, begun in 1994, will serve as an inspiration for the nation's pork producers as they work hard to be environmentally conscious citizens.