Educating consumers on the sustainability of today’s pig farming and pork’s nutritional value is central focus of festival.
DES MOINES, IOWA – Feb. 18, 2019 – The National Pork Board will introduce Swine University at this week’s 2019 Food Network & Cooking Channel South Beach Wine & Food Festival (SOBEWFF®) in Miami. The initiative, which includes a virtual tour of a pig farm and an introduction to the next generation of farmers, engages consumers and shares the sustainability story of today’s pig farming. Consumers also will learn about the health and nutritional value of pork, which is the most consumed protein in the world.
“Swine University gives us an opportunity to share what our pig farmers do every day to produce delicious, healthy and safe pork with influencers and consumers,” said Jose de Jesus, director of multicultural marketing at the National Pork Board. “With many of today’s consumers two to three generations removed from farming, it’s important to offer the unique opportunity to go inside a pig barn through the power of technology.
By providing an interactive experience, consumers will learn how America’s pig farmers are building on generations of continuous environmental improvement. Compared with 55 years ago, research shows that today’s pig farming requires 75.9 percent less land, 25.1 percent less water and 7.0 percent less energy use, with a 7.7 percent smaller carbon footprint. The research demonstrates American pig farmers’ commitment to doing what is best for people, pigs and the planet.
The five-day festival runs from Wednesday, Feb. 20, through Sunday, Feb. 24. Pat Bane, who is America’s Pig Farmer of the YearSM, will attend the festival and share what it means to be a pig farmer today with attendees.
“Taking care of my animals and ensuring their well-being is critical, especially for consumers who have questions about pig farming,” said Bane, who farms in Illinois. “That’s why I am open to bringing people to my farm, showing them around and sharing my story. We want the public to know how we raise pigs and that every day we do what is right to care for our animals, to keep them healthy and to properly manage our farm.”
- The National Pork Board will participate in five major events at SOBEWFF:
- Tequila Cazadores presents Tacos After Dark
- Heineken Light Burger Bash presented by Schweid & Sons®
- Goya Foods’ Fun and Fit as a Family
- Coca-Cola Beachside BBQ hosted by Guy Fieri
- Goya Foods’ Swine & Wine
The Pork Checkoff also will collaborate with high-profile Latin chefs and influencers. This will include Jose Mendin, a five-time James Beard nominee and driving force behind Pubbelly restaurants; Ana Quincoces, a celebrity chef and lifestyle influencer; and Eddie Zamora, a social influencer and creator of the popular travel and food blog, The Yum Yum Foodie.
Mendin, the chef and owner behind one of Miami’s new and hottest restaurants, La Placita, will create a pork burger at the Heineken Light Burger Bash presented by Schweid & Sons® event. He also will roast a pig at Goya Foods’ Swine & Wine.
Quincoces will host a health-inspired cooking demo with children at the Goya Foods’ Fun and Fit as a Family event. She will share the nutritional benefits that come with including pork as part of family meals. A Checkoff study released in January shows that 9 percent of all dinner occasions at home in America are inspired by a celebratory occasion emphasizing family, flavor and fun. Children typically request this meal occasion.
Quincoces, Bane and Zamora will serve as judges at Goya Foods’ Swine & Wine. Bane and Mendin also will serve as judges at the Coca-Cola Beachside BBQ hosted by Guy Fieri.
For more information on the National Pork Board and SOBEWFF-inspired pork recipes by Chef Mendin, including Orange Teriyaki Pork Tenderloin, Mediterranean-Style Pork Sirloin Chops and Pork Shoulder Pozole Verde, visit PorkEsSabor.com and follow along on social media at @PorkEsSabor on Facebook, Twitter and Instagram. Join the conversation using #SwineUniversity and #PorkEsSabor.
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety and sustainability and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at pork.org.