Animal welfare certification requires producers to follow clear guidelines related to nutrition, water availability, housing conditions, environmental management, and animal handling.

These requirements are part of the Certified Humane® standards and help ensure that pigs are raised according to practices designed to support their health, comfort, and overall well-being. In this article, we present 9 key practices required to support pig welfare in certified production systems.

1. Nutrition: healthy and adequate feed

Pigs must receive a balanced diet that provides the nutrients required for their development and different stages of production.

The nutritional needs of piglets, breeding sows, and growing pigs vary, and feed management must consider each animal’s age, weight, and physiological condition.

Beyond providing adequate feed, producers must ensure that food is accessible to all animals. Competition for feed should be minimized, as it can lead to aggression, fights, and injuries. Sows must also be protected from aggression by dominant animals within the group.

Feed may be provided through troughs that allow all pigs to eat at the same time. A space equivalent to 1.1 times the width of the animal’s shoulders is considered sufficient. Producers must ensure that feeders remain clean and functional. Certified Humane® standards require these systems to be checked twice daily.

Feed may also be provided directly on the floor, as long as the area is clean and free from contaminants.

2. Water: clean, fresh, and readily available

Pigs must have daily access to clean and fresh drinking water.

Drinkers must be properly positioned and adjusted to ensure that all animals can drink comfortably. Regular maintenance of water systems is essential to guarantee proper flow and availability.

Lactating sows require continuous access to clean water. Producers must also maintain emergency water supplies to ensure availability for at least 24 hours in case of unexpected issues, such as drought or contamination of the water source.

3. Facilities: safe environments that prevent injuries

Housing facilities must be designed to protect pigs from injuries.

Pens should not contain sharp edges, protrusions, or other structures that could harm animals. Electrical systems must be properly insulated, secured, protected from rodents, and regularly inspected.

The materials used on interior surfaces must be easy to clean and disinfect, helping reduce disease risks and maintain suitable conditions for animal well-being.

4. Environment: neither too cold nor too hot

Environmental conditions must protect pigs from extreme temperatures.

Acceptable temperature ranges vary according to animal weight and production stage. For pigs weighing more than 70 kg, for example, temperatures should remain between 10°C and 25°C.

During warmer periods, producers should adopt measures to prevent heat stress, such as providing cooling areas, mud wallows, natural or artificial shade, fans, sprinklers, drip systems, and misting systems.

5. Air quality: clean and properly ventilated

Proper ventilation is essential to maintain air quality and prevent excessive humidity, as pigs are susceptible to respiratory diseases.

Certified Humane® standards establish limits for ammonia concentration. Levels must remain below 10 ppm and should never exceed 25 ppm. Monitoring and recording of ammonia levels must be carried out regularly, at least once every two weeks.

6. Space: enough room to move freely

Providing enough space is essential for pig welfare, allowing animals to move, rest, and express natural behaviors.

The available space must be at least 1.5 times the area occupied by the animal when lying down. Specific requirements apply to growing pigs and breeding sows.

Confinement and restraint are restricted and may only be used in specific situations, such as veterinary procedures, routine examinations, or facility cleaning.

Producers should also minimize regrouping whenever possible, as changes in social groups can increase stress and aggression.

Environmental enrichment is an important part of pig welfare. Materials such as straw, wood shavings, or sawdust allow pigs to explore, root, and chew, supporting their natural behaviors.

7. Resting area: dry and comfortable

Pigs must have access to resting areas that are dry, comfortable, and large enough for all animals to lie down.

In indoor production systems, resting areas must have suitable flooring and drainage to prevent excessive moisture.

Outdoor systems require additional measures, including access to sheltered areas that protect animals from extreme weather conditions.

8. Farrowing: comfort for sows and piglets

Farrowing is one of the most important stages in pig production, as it involves both the welfare of the sow and the protection of newborn piglets.

Farrowing crates, which restrict the sow’s movement and limit interaction with piglets, are not permitted under Certified Humane® standards.

Sows must be housed in systems that allow greater freedom of movement and provide access to appropriate materials, such as straw, that support natural behaviors.

Before farrowing, sows must be provided with clean and comfortable conditions. They must remain in the farrowing area for at least 28 days after piglet birth, and farrowing pens must meet minimum space requirements of 1.8 m x 2.4 m.

9. Handling: calm and respectful management

Good pig welfare practices require animals to be handled calmly and carefully.

All employees involved in animal handling must receive appropriate training to understand pig behavior and reduce fear and stress during human interaction.

The goal is to ensure that pigs become accustomed to human contact and experience less stress when interacting with farm workers.

During preparation for transport, pigs must have access to water. A fasting period may be recommended to reduce discomfort during transportation, lasting at least four hours and no more than 18 hours before slaughter.

These practices represent only a summary of the broader Certified Humane® standards for pig production. Explore the complete standards and learn more about the practices that support better animal welfare in pig farming.

Today, over 70 billion farm animals are raised and slaughtered worldwide, but only 33% of them live in facilities that prioritize their welfare. Bringing conscious consumption to the forefront can change the way these animals live, especially when they are subjected to inadequate treatment.

Over 90% of consumers agree that animals raised humanely produce higher-quality protein. And this is not just an assumption.

One example is what can happen when pigs and cattle experience stress in the moments before slaughter. This can result in meat that is more fibrous and tough, with a less palatable texture and a darker color.

If animals live in small spaces, with a shortage of water or food, they may end up fighting. This can cause injuries that remove them from the production line, lead to weight loss, leave scars and even result in the loss of meat.

What is conscious consumption?

A conscious consumer can positively influence those around them and generate a collective change in habits. Buying products that do not harm the environment, are not the result of the exploitation of human beings or animals, and use natural resources wisely is already a good start.

Taking into account the interests of the whole – and not just of a single company – by enabling negotiation and sustainable consumption that gives preference to recyclable or reusable products helps define the meaning of conscious consumption.

Where does the food you eat come from? 

Part of conscious consumption is identifying where the items you buy come from, especially food. Does the brand your family likes treat well the hens that lay the eggs or the cow that provides the milk?

You might ask yourself: how do I find this out so I can change my habits? It is neither difficult nor impossible. One way is to buy products with certification labels, such as Certified Humane®, which certifies that farm animals have been treated with respect, without being deprived of proper care, and without going hungry or thirsty. 

A product bearing the Certified Humane® seal – identified on the food packaging – means that the animal from which the raw material used in the product comes was raised according to animal welfare standards from birth until slaughter.

Through humane handling, consumers are given assurance that, in addition to strictly auditing animal health, there has also been an inspection of the place where the animal lives and the food it consumes.

With animal welfare certification, for example, it is possible to trace the product or the ingredients used after processing. This tracking involves identifying the food’s movement through specific stages, from production to distribution.

The role of the consumer

Besides price, do you consider the environment, human health and animal welfare? Conscious consumption means knowing that every action has a positive or negative impact and trying to increase the positive ones while reducing the negative ones.

Consumers have a responsibility to demand that companies not only take a stand, but also have an action plan that specifically considers how to improve the lives of those who provide food or inputs for its production.

Learn more and choose companies that prioritize more than just profit. Click here to find food products from farms that prioritize animal welfare. Access our content and discover how to contribute to conscious consumption.

Whether pigs are raised indoors or outdoors, quality standards and good management practices must be followed to guarantee their welfare.

These standards are established and monitored by the Certified Humane® Institute, the representative in Latin America and Asia of Humane Farm Animal Care (HFAC), the leading international organization dedicated to improving the lives of farm animals and responsible for the Certified Humane® animal welfare certification seal.

Raising pigs in inadequate environments leads to a range of negative consequences.

When forced to live in overcrowded spaces without proper ventilation to remove dust and harmful gases (such as ammonia), or when exposed to excessive heat or cold without shelter, pigs experience prolonged stress and metabolic disorders. These conditions can weaken the immune system, affect meat appearance, and reduce product quality.

Providing proper care and suitable environments for each type of pig facilitates management and reduces operating costs.

Specific Requirements

In addition to nutrition, handling, and farm management, each governed by specific standards, the environment where pigs are raised must not be improvised or deficient.

Housing must be designed to provide comfort and calm throughout all production stages, enabling pigs to meet their physiological and behavioral needs.

This means providing appropriate environments for each category, adults, breeding females, and piglets, according to their specific requirements.

For example, sows in farrowing areas must have straw bedding, nesting material, and a resting space large enough to turn around freely.

Crates are strictly prohibited!

Housing requirements for piglets specify minimum resting areas and total space per animal based on growth stage. These areas must increase as pigs grow and gain weight.

In general, all pigs must be kept in environments that do not cause discomfort, stress, or injuries. Toxic materials or surfaces coated with unapproved paints or disinfectants must not be used.

Housing must provide adequate ventilation, comfortable temperatures, and bedding (such as straw or rubber flooring) in sufficient space for all animals to lie down comfortably.

Detailed measurements and requirements for housing at each production stage, as well as standards for other farm animal species, are described in the Certified Humane® animal welfare program guidelines.

Herd Health

Pig health and welfare are ensured through a set of good-practice standards, including:

• Appropriate environments tailored to species-specific needs;
• Nutrition formulated according to production stage and access to fresh, quality water;
• Calm handling using proper tools;
• Responsible and rigorous production management.

Additional care is also required.

Every pig production system must have a written Animal Health Plan (AHP), regularly updated by a veterinarian. The plan details vaccination schedules, health treatments (such as parasite control), causes of disease, mortality data, and more. All sudden deaths must be recorded and investigated.

Herd performance must be continuously monitored to detect disease signs or disturbances, such as unexpected weight loss. Facilities must allow for the immediate separation and treatment of sick or injured pigs.

Farms must also be prepared, when necessary, for trained staff or a veterinarian to carry out humane euthanasia on-site for animals that are severely ill or injured with no chance of recovery, ensuring suffering is not prolonged.

Protocols must also exist for quarantining incoming pigs and for carcass disposal.

By respecting all conditions that ensure ideal management and environments that minimize stress, farms can guarantee pig welfare. Products from such systems are eligible for Certified Humane® certification, earning market and consumer trust.

→ Learn everything about animal welfare certification now.

Developed from scientific research, veterinary recommendations, and producers’ experience, the Certified Humane® standard for dairy cattle establishes species-specific requirements. By complying, producers earn the right to display the Certified Humane® seal on product labels and in company marketing communications.

Proper nutrition and the environment in which cattle are raised are detailed in specific chapters of the standard, including particular requirements so calves and bulls can feed, exercise, and rest safely without injury.

Follow along to discover practical tips for dairy cattle nutrition and housing.

Nutrition of dairy cattle

Cattle must have access to a diet that is healthy and appropriate for their age and production stage, in sufficient quantity for all animals. Certain feeds and veterinary products are strictly prohibited.

Practical recommendations:

• Feed containing protein derived from mammals or birds is prohibited, except milk and milk by-products;
• Recombinant bovine somatotropin (rbST) must not be used to stimulate productivity;
• Cattle must never be fed antibiotics, ionophores, coccidiostats, or other substances to promote performance, feed efficiency, or milk yield;
• Antibiotics for disease treatment may only be administered under veterinary guidance;
• Adult cattle and calves over 30 days old must receive fiber sources that stimulate rumination;
• Dairy cows should be fed primarily quality pasture and forage in sufficient quantity;
• Feeders must be clean, easily accessible, and provide enough space for all animals to eat simultaneously;
• The entire herd must have daily access to clean, fresh drinking water, with contingency supply for emergencies such as drought;
• All animals must maintain a body condition score of at least 2, according to the standard’s classification table

Nutritional requirements for calves

Calf nutrition must meet specific requirements to ensure healthy development:

• Calves must have constant access to clean, fresh water from the first week of life;

• Newborn calves must receive 2–4 liters of colostrum from the mother, another recently calved cow, or frozen colostrum within the first 6 hours of life;
• Calves must not be weaned before 5 weeks of age, and weaning should be gradual by diluting milk with water;
• After 30 days of life, calves must receive daily feed or forage containing digestible fiber.

Suitable environment for dairy cattle

Housing must not cause physical, thermal, or emotional discomfort and must allow natural behaviors. Animals must have full freedom of movement to lie down, stand up, turn around, groom, and stretch. Tethering is strictly prohibited.

Key recommendations:

• Farms must keep records including total floor area, number of pens or stalls, resting space size, maximum stocking density by age and weight, and feeder and drinker availability;
• Floors must be non-slip and free from elements that cause recurring injuries;
• Barn height must allow normal behavior during mating season, and passageways must permit safe movement without hoof damage;
• Animals housed in loose systems must have shelter from wind and access to a dry, well-drained resting area with sufficient space and comfort; shade structures must accommodate all animals simultaneously;
• Loose housing must provide at least 5.6 m² per adult cow so they can lie down at the same time;
• Bedding must be at least 7.5 cm deep; suitable substrate or rubber flooring (minimum 2.54 cm thick) may be used to absorb moisture;
• Ammonia concentration must not exceed 25 ppm in extreme cases;
• Ventilation must maintain relative humidity below 80%, and lighting must allow inspection at any time;
• Calving areas must be clean, dry or well-drained, and have access to water;
• Milking parlors must be kept extremely clean; milking equipment must be frequently calibrated and properly maintained.

Housing requirements for bulls and calves

Specific requirements also apply to bulls and calves:

• Bulls must have individual housing areas of at least 14 m²; large bulls require 1 m² of resting space per 60 kg of body weight and at least 28 m² of exercise area;
• After weaning, calves must be grouped by similar age and size and have access to an outdoor area;
• Calves must have a resting area in solid-floor housing (no slats) with clean, dry bedding and adequate slope for drainage; individual housing is permitted up to 8 weeks of age with appropriate space for age, size, and breed.