Gene Editing and Sustainability in Pork Production | Banks Baker

About the Guest Banks Baker is Global Director of Product Sustainability for PIC, a global animal genetics and biotechnology company.  He supports genetic improvement and gene editing as a way to continually improve animal agriculture and provide holistic benefits across the value chain, including reduced greenhouse gas emissions, improved animal welfare and more efficient protein production. Previously, Banks led protein sustainability for McDonald’s USA, creating and implementing greenhouse gas reduction strategies and managing animal health and welfare commitments and antibiotic policies.  Prior to McDonald’s Banks established a regenerative agriculture research department for a private operating non-profit foundation and managed farms and ranches across the United States. Banks has an undergraduate business degree from Warren Wilson College and holds master’s degrees in agriculture and business from Colorado State University and The University of Notre Dame. What can you expect to learn from this episode of Popular Pig? How gene editing, like PRRS-resistant pigs, is advancing animal health and production efficiency. The role of genetic improvements in reducing the environmental impact of pork production. Insights into the global regulatory landscape for gene-edited products and its challenges. Why PIC prioritizes responsible introduction of groundbreaking technologies to protect global trade. How genetic innovations are creating new sustainability opportunities for the pork industry.