ChatGPT on the lives of factory farmed pigs

An example of deep research

Apr 22, 2025

I’ve been meaning to post more about animal welfare and compile some general statistics about what the lives of factory farmed animals are like. There are surprisingly few really good general overviews of factory farmed animal lives. I’ve also been meaning to share ways I use ChatGPT’s deep research tool. In the parlance of my fellow vegans, I’m using this post to feed two birds with one scone. I’ll share a similar post on chickens soon.

This article was written 100% by ChatGPT in a single deep research response. It took me about 15 seconds of typing to generate. You can read my prompt and the original conversation here. The only way I edited the response for this post was turning links to ChatGPT’s sources into hyperlinks in the text itself. ChatGPT also seemed to have trouble generating two images it included in the report, so I removed those. As you read this article, consider ways deep research might be useful to your own learning.

I aimed for this article to follow my basic standards for good animal welfare communication:

Minimal emotional language, just sober presentation of the facts. Let the reader decide what these facts mean.
Focus on total numbers and percentages of animals in the situations described. Too many articles about animals in factory farms focus on specific bad practices without making it clear how common the practices are or how many animals they’re affecting.
No gruesome images of factory farms. These have their place and can be extremely important, but I think too many people experience them as emotionally manipulative. If you’re on the market for footage of factory farms, watch Dominion. I could only make it about 10 minutes through and really respect people who can look at this stuff directly. For me images of animals in factory farms is often so disturbing that it’s incapacitating and demotivating. More positive examples of how we could treat animals are more motivating for me.

If after reading this you feel more motivated to work on and think about animal welfare, I’d strongly encourage you to read more about the problem (this is my favorite starting point), set up a donation to an effective animal charity, think about ways you can communicate the problem to others, and (only if your life and dietary needs allow) consider becoming vegan or reducing your meat consumption (with a focus on reducing the lowest welfare animal products: fish, chicken, eggs, and pork roughly in that order).

I also plugged this article into Google’s NotebookLM, which creates a podcast where two AI hosts discuss the post. You can listen to that here:

1×

0:00

-23:38

The State of Pig Welfare in U.S. Factory Farms

Introduction

The welfare of pigs in U.S. factory farms has become a growing concern as the scale and intensity of pork production have increased. Pigs are intelligent, social animals capable of complex behaviors and emotions. Yet, on modern industrial farms, their lives are tightly controlled from birth to slaughter, often in ways that severely constrain natural behaviors. This blog post provides a comprehensive overview of pig welfare in U.S. factory farming. We will walk through the typical lifecycle of a factory-farmed pig – from breeding sows in gestation crates, to piglets and growing pigs in confinement, through transport and slaughter – and examine standard industry practices. Along the way, we will highlight key welfare issues (both physical and psychological), present data on the scale of the industry, and review recent legislative developments like California’s Proposition 12. The goal is to present a neutral, evidence-based picture of what life is like for the majority of pigs in U.S. factory farms, and to consider whether these animals experience more suffering than well-being.

The Scale of U.S. Pig Farming

U.S. pig farming today is dominated by large industrial operations. Each year, over 120 million pigs are raised for food in the United States. At any given time, the national swine inventory is around 75 million hogs and pigs. The vast majority of these animals are raised in high-intensity, indoor confinement operations commonly referred to as factory farms. In 2022, more than 90% of U.S. pigs were raised on mega-scale farms (operations with over 5,000 pigs). This represents a dramatic consolidation of the industry – for example, Iowa (the top pork-producing state) now has far fewer pig farms than a few decades ago, yet houses more pigs than ever due to larger farm sizes.

The trend toward industrial-scale production means that most pigs live in densely populated facilities with controlled environments and automated systems. According to USDA surveys, over 99% of pigs in nursery and grow-out phases are kept indoors with no outdoor access, typically on concrete or slatted floors. Only a tiny fraction of U.S. pigs are raised in alternative systems. One estimate suggests that 98.6% of pigs in the U.S. live on factory farms as opposed to small or pasture-based farms. In short, industrial farming is the norm for American pigs, and understanding their welfare requires looking at conditions inside these facilities.

The Life Cycle of a Factory-Farmed Pig

To understand pig welfare, it’s helpful to follow the life of a typical factory-farmed pig. The process can be divided into stages: breeding and gestation (mother sows), farrowing and nursing (sows and piglets), weaning and growing (young pigs raised for meat), and finally transport to slaughter. At each stage, standard industry practices affect the animals’ well-being in specific ways.

Breeding Sows and Gestation Crates

The journey begins with breeding sows – adult female pigs who are repeatedly bred to produce litters of piglets. In industrial systems, breeding is typically done via artificial insemination on a strict cycle. A sow’s pregnancy (gestation) lasts about 114 days (roughly 3¾ months). During this time, the prevailing industry practice has been to confine each pregnant sow in a gestation crate: a narrow metal stall usually about 2 feet wide by 7 feet long (≈0.6 by 2.1 m). These crates are just barely large enough for the sow’s body. Sows can stand up and lie down, but cannot turn around or walk more than a step forward or back. The floor is often bare concrete or slatted, with no bedding. Each crate typically has an automatic feeder and water source, and sows are kept side by side in rows of stalls inside a windowless barn.

For decades, gestation crates have been the industry standard because they allow efficient space use and individualized feeding of sows. However, the welfare trade-offs are severe. A sow in a gestation stall experiences extreme movement restriction – she cannot engage in normal activities like exploring, nest-building, or even turning to scratch her body. Scientific consensus holds that such confinement leads to poor welfare. Crated sows commonly develop stereotypies – repetitive, stress-driven behaviors such as bar-biting or “sham chewing” (chewing nothing) for hours on end. Studies have documented crated sows spending 5–30% of their day bar-biting and over a third of the day rooting or chewing with no food present. These behaviors indicate frustration and chronic stress, as the animals attempt to cope with an environment that denies their basic needs. In fact, virtually all sows confined long-term in gestation crates develop some form of stereotypic behavior over time.

Another observed effect is learned helplessness or apathy. Sows crated for long periods may become lethargic and unresponsive to stimuli, a sign of psychological depression. In one experiment, crated pregnant sows barely responded when cold water was poured on them (many did not bother to stand up for over 20 minutes), whereas group-housed sows reacted much more actively. Researchers concluded that the lack of responsiveness indicated the animals had to severely suppress normal reactions to cope with their environment, “so its welfare is bad”.

Physical health problems also arise. Sows in stalls suffer more urinary tract infections (from inability to move and fully empty the bladder), weakened bones and muscles (due to inactivity), and pressure sores on their shoulders or bodies from constant contact with the crate bars and floor. One veterinary report noted that lack of bedding plus limited space prevents normal postures, causing discomfort and higher risk of injury. Shoulder lesions (ulcers) are common in crated sows, especially during late gestation; herd surveys have found anywhere from 0% up to 20% of sows with shoulder ulcers, depending on management. Because a crated sow must eat, sleep, and defecate in one small spot, her hygiene and comfort are often compromised – she cannot move away from waste, and temperature extremes are harder to avoid.

It’s also important to note that breeding sows are often kept on restricted feed. To prevent excessive weight gain (which can cause problems in pregnancy and birthing), industrial sows are typically not fed as much as they would freely eat. They live in a state of perpetual hunger; studies confirm that conventionally fed pregnant sows show signs of chronic hunger and high motivation for more food. This hunger drives much of their obsessive chewing and bar-biting behaviors. In short, the breeding sow’s experience – confined in a tiny crate, unable to move, often hungry, and showing stress behaviors – raises serious welfare concerns.

It’s estimated that historically 60–80% of U.S. breeding sows have been kept in gestation crates during pregnancy. A 2012 industry survey found about 82% of sows on farms with 1,000+ pigs were spending their gestations in crates. By 2021, this number had shifted somewhat – the USDA reported roughly 58% of breeding sows still spend at least part of their lives in gestation crates, while about 40% of sows were in group housing for pregnancy. This gradual trend toward group housing (driven by welfare concerns and new state laws) means some sows now get to live in pens where they can move and socialize between pregnancies. Still, even on many “crate-free” gestation farms, sows may be placed in crates briefly for breeding or other handling. And nearly all sows, even those pregnant in groups, will end up confined for farrowing (giving birth), as described next.

Farrowing Crates, Piglets, and Mutilations

After about 16 weeks in gestation, a sow is moved to a farrowing crate to give birth. The farrowing crate is similar to a gestation crate in restricting the sow’s movement – she still cannot turn around – but it includes an attached pen area for her newborn piglets. The design aims to protect nursing piglets from being accidentally crushed when the sow lies down. A typical farrowing crate gives the mother just enough room to lie on her side to nurse, while piglets can move in a small area alongside her and access her teats through bars. The crate usually has heated floor pads or heat lamps for piglets, since the sow has no bedding to provide warmth.

Piglets are usually born indoors on these crate floors (often slatted or coated concrete). A modern sow gives birth to a large litter – on average 11 piglets are born, of which about 10 survive to weaning. Mortality in the farrowing phase can be significant; roughly 10% of piglets die before weaning on U.S. farms (common causes are being crushed, starvation of runt piglets, or disease). The surviving piglets remain with the sow for a very short period by natural standards. Weaning typically occurs at around 3 weeks (20 days) of age in industrial systems. This is an early weaning, done to allow the sow to recover and be bred again quickly (industrial sows produce about 2 litters per year). In contrast, piglets in natural conditions might nurse for 8–12 weeks. Early weaning is stressful for both piglets and the sow – it abruptly breaks the maternal bond and removes the piglets from sow’s milk before they would naturally self-wean.

During those first 2–3 weeks in the farrowing crate, the sow faces additional welfare challenges. She has strong instinctual drives to perform maternal behaviors like nest-building before birth and careful nursing after. Farrowing crates prevent sows from building nests (e.g., gathering straw – there is none provided) and limit their interaction with piglets to nursing through bars. Sows often show frustration prior to birth when unable to nest, and may show defensive aggression if they perceive piglets are threatened, yet they themselves cannot move freely. After the piglets are born, the sow still cannot turn or leave the confined spot, which can lead to discomfort (she must lie in one position often) and pressure sores, especially as piglets grow and compete for nursing. Some sows bite or chew the bars (another stereotypy) even in farrowing crates, or exhibit restlessness, indicating stress.

For the piglets, the farrowing house is where they experience the first standard mutilations. Within a few days of birth, factory-farmed piglets are subjected to several painful procedures, typically without any anesthetic or pain relief. The common practices include:

Tail Docking: The piglets’ tails are cut off (usually with a clipper or hot blade). This is done to prevent tail-biting behavior later when pigs are kept in crowded, stimulus-poor pens. A pig will sometimes bite others’ tails out of stress or boredom; docking the tail short supposedly makes it less of a target and may reduce serious injuries. Tail docking causes acute pain and can lead to chronic pain or sensitivity (neuromas) as the tail stump heals. In the U.S., tail docking of piglets is routine on most large farms – effectively nearly all pigs in confinement have docked tails. No analgesia is provided in almost all cases.
Castration: Male piglets (roughly 50% of the litter) are surgically castrated, usually within the first week of life. This involves cutting open the scrotum and removing the testes by hand or scalpel. The purpose is to prevent “boar taint” (an off-odor in meat from mature males) and to reduce aggressive and sexual behaviors when males grow. Virtually all male pigs in U.S. farms are castrated, and this is typically done with no anesthesia or painkillers. Studies show piglets emit high-pitched squeals and physiological signs of pain during and after castration, and the pain can persist for days, yet the industry has not widely adopted pain mitigation for cost and practicality reasons.
Teeth Clipping/Grinding: Piglets are born with “needle teeth” (sharp canine teeth). On many farms, these teeth are clipped off or ground down soon after birth to prevent piglets from biting each other or injuring the sow’s udder while nursing. This practice causes short-term pain to the piglet and is usually done without pain relief. Some farms have moved away from routine teeth clipping if not needed, but it is still common.
Ear Notching/Tagging: Identification marks might be applied by cutting notches in piglets’ ears or attaching plastic ear tags. Tail tattoos or other identification might be done later for slaughter tracking.

These procedures are performed in assembly-line fashion on hundreds of piglets a day by farm workers. The handling and procedures are stressful – piglets are briefly separated from the sow, restrained, and endure pain. There is emerging research and ethical debate about these practices, but currently there is no U.S. law requiring pain relief for piglet mutilations, and only recommendations (for example, the American Veterinary Medical Association recommends using analgesics for tail docking and castration, but acknowledges it rarely happens in practice).

Once piglets are weaned around 3 weeks old, they are removed entirely from the sow. The sow is typically moved back to a gestation or breeding area to be inseminated again for the next litter. Breeding sows are usually kept for several pregnancies (perhaps 3–5 years of age) before they are culled (sent to slaughter when their productivity declines, often as low-grade meat). Thus, a breeding sow spends the majority of her adult life cycling between impregnation in a gestation crate, farrowing/nursing in a farrowing crate, a brief recovery, then back to a gestation crate. Her opportunities for normal movement or outdoor access are essentially nil in a factory farm system. According to USDA, over 97% of U.S. breeding sows are housed indoors with no outdoor access at all. This intensive cycle raises questions about the sow’s quality of life, as we will discuss later.

Weaning to Finishing: Pigs Raised for Meat

The weaned piglets (now weighing around 10–15 lbs each) are next sent to nursery barns or wean-to-finish barns. Here, piglets from many different litters are mixed together in groups. In a nursery, they are kept in pens (usually concrete floors, often slatted to allow waste to fall through) with dozens of piglets per pen. The environment is kept warm and ventilated, and piglets are fed a specialized diet to transition from milk to solid feed. After several weeks, they graduate to the grower/finisher stage, typically being moved to a finishing barn once they are around 8–12 weeks old.

In grow-finish barns, pigs live from roughly 2–3 months of age until they reach market weight at around 6 months of age. These facilities are usually large warehouse-like buildings holding hundreds or thousands of pigs. Pigs are kept in group pens, often separated by age/size. For example, a pen might hold 20–50 pigs of similar weight. Each pig may have only a small amount of floor space – for instance, a typical industry space allowance might be around 8 square feet per pig by the end of finishing (when the hogs weigh 250 lbs each). Stocking densities are high, meaning the pigs can move a few steps and jostle among each other, but space is limited enough that the barn feels crowded with bodies.

Standard finishing barns provide no outdoor access and minimal enrichment. Over 99% of U.S. market pigs are indoors full-time. The pens usually have slatted floors so that manure falls into a pit below; this keeps the pigs cleaner but means air quality can suffer from the buildup of ammonia and gases from the waste pit. There is usually no straw, bedding, or other material for pigs to root in or manipulate – the pen is barren, perhaps with some metal or plastic fixtures and a couple of nipple drinkers or feed troughs. Pigs are highly curious animals that in natural settings would spend hours daily rooting in soil, exploring, and socializing. In the factory farm pen, their only real activities are eating, drinking, lying down, and interacting (or fighting) with pen-mates. This lack of stimulation can lead to problematic behaviors. Even though their tails were docked as piglets, tail biting still sometimes occurs in grow-out if pigs become stressed or ill, and can lead to painful infections or cannibalism. Likewise, pigs may fight, especially when unfamiliar pigs are mixed or if they are crowded. The farm tries to manage these issues by separating aggressors, adjusting diets, etc., but behavioral vices are common signs of boredom or discomfort.

Health problems in these facilities can spread quickly due to crowding. Respiratory disease is a leading concern – many pigs develop lesions in their lungs by slaughter age from persistent ammonia exposure or pathogens in the barn air. To control disease, most industrial pigs receive vaccines and may be given antibiotics in feed or water, especially when young, though antibiotic use in feed has been somewhat reduced in recent years due to regulations. Nonetheless, conditions can be stressful: temperature fluctuations (if ventilation fails, pigs can overheat or get cold), competition for food (if some pigs are weaker), and general handling. The typical mortality rate for pigs in the grow-finish stage is around 4%, meaning many die from illness or injury before reaching market weight. Those that survive to around 6 months (roughly 250–280 lbs) are then ready for market.

Transport and Slaughter

When market-weight pigs are sent to slaughter, they usually travel from the farm to a slaughterhouse (also called a packing plant) on a livestock truck. These transport journeys can range from short (under an hour if a local plant is nearby) to very long hauls across states. Transportation is a stressful ordeal for pigs. They are forced to leave their familiar pen, get crowded up a ramp into a truck, and then endure a jostling ride often in extreme weather conditions. Standard livestock trailers for pigs are double-deck, with narrow aisles. Pigs might be packed at around 200–250 kg per square meter (per EU transport guidelines for example), meaning limited room to lie down. Ventilation in trucks is usually passive (open sides) with no climate control. In hot weather, pigs are prone to overheating and even death from heat stress (since pigs cannot sweat effectively). In cold weather, they can suffer frostbite or hypothermia if not shielded.

Federally, the Twenty-Eight Hour Law is the only U.S. regulation governing livestock transport conditions. Originally passed in 1873 (amended later), it requires that animals not be transported for more than 28 hours without a stop for rest, water, and food. However, this law is woefully outdated and weak: 28 hours without a break is extremely taxing (most countries mandate shorter maximum intervals), and enforcement is very lax. Many trucks do not stop, or if they do, facilities to rest pigs are scarce. The law also doesn’t specify humane handling during loading/unloading, ventilation requirements, or protections from temperature extremes. As a result, transport losses are an expected part of the industry. In 2024, for instance, over 800,000 hogs arrived at slaughter plants unable to walk (non-ambulatory) due to transport stress or inju ry, according to USDA data analysis . Some pigs die in transit from heat stroke, cold, or trauma. Overall, millions of farm animals (mostly poultry, but also livestock) die each year during transport in the U.S.

Upon arrival at the slaughterhouse, pigs are unloaded (often with workers using paddles or electric prods to move them). If a pig is non-ambulatory (a “downer”), standard practice is usually to euthanize it on-site (since USDA inspectors will condemn animals that cannot walk due to fear of disease; downer adult pigs are not outright banned from slaughter like cattle are, but they often are not processed for human food). For the ambulatory pigs, the slaughter process begins with stunning to render them unconscious, followed by killing (bleeding out) and butchering. Under the Humane Methods of Slaughter Act (HMSA), pigs (as mammals) are required by federal law to be stunned prior to being shackled and cut. The two main stunning methods for swine in the U.S. are electrical stunning or CO₂ gas stunning:

Electrical stunning: Using a high-voltage electric current applied usually via tongs to the pig’s head (or head and heart in some systems). This should induce a grand mal seizure and unconsciousness. It must be applied properly to be effective. Electrical stunning is quick (a few seconds) but each pig must be individually restrained for the shock, which can be stressful.
CO₂ gas stunning: Many large plants (including nearly all major pork processors in the U.S.) use CO₂ chambers. Groups of pigs (4–6 at a time typically) are herded into a gondola or elevator that is then lowered into a pit filled with high-concentration carbon dioxide gas. The CO₂ induces unconsciousness over ~30 seconds. Industry favors this method because it allows pigs to be stunned in groups without handling each animal individually. However, CO₂ at high concentrations is aversive – pigs often panic, gasping and squealing, as the gas causes a feeling of suffocation before they pass out. Research and welfare audits have noted pigs may experience significant distress during those half-minute in the gas, leading some to call for better alternatives.

If stunning is effective, the pig is unconscious and ideally insensible to pain when it is hoisted and its throat or chest is cut to bleed it out. However, with rapid processing line speeds, mistakes can happen. There have been documented incidents (via USDA reports or undercover footage) of pigs regaining consciousness at improper times – for example, some have been observed still breathing or even screaming while hanging on the bleed rail, or during the scalding/dehairing process that comes after bleeding. Such incidents are considered serious humane slaughter violations. USDA inspectors are stationed in plants to monitor humane handling, but enforcement can be inconsistent. The vast majority of pigs are likely slaughtered without major incident, but even in the best case, the slaughter experience involves fear and stress: pigs are moved through chutes, often hear the screams of those ahead, and can smell blood. Plant employees may use electric prods to force reluctant pigs, adding to the animals’ distress. For instance, a review of USDA enforcement actions found cases of workers excessively electroshocking and dragging pigs that refused to move.

In sum, the final hours of a factory-farmed pig’s life are often filled with stress and fear during transport and lairage (holding at the plant), followed by a slaughter process that, while intended to be humane, can inflict suffering if not perfectly executed. U.S. law covers the act of slaughter itself under the HMSA, but there are no federal laws regulating on-farm handling or conditions, or the specifics of transport beyond the old 28-hour rule. This regulatory gap means much of a pig’s life cycle – from birth to the slaughterhouse gate – is not protected by any specific animal welfare laws (outside of general anti-cruelty laws, which typically exempt standard farming practices).

Key Welfare Issues in Factory Farming

From the above lifecycle description, several overarching welfare issues emerge. These issues have been documented by veterinarians, animal welfare scientists, and even industry experts:

Extreme Confinement and Movement Restriction: Breeding sows in gestation and farrowing crates are the clearest example – these animals cannot perform basic movements like turning around. This leads to physical problems (sores, weakened muscles, stiffness, injuries) and psychological distress (frustration, boredom, depression). The inability to exercise or change posture causes health degradation over time; for example, crated sows have been found to have lower bone strength and muscle mass compared to group-housed sows, and a higher incidence of lameness and joint problems. The lack of space also prevents normal behaviors like foraging or nest-building, causing intense frustration.
Behavioral Deprivation and Mental Stress: Pigs are cognitively complex animals – they would normally root, explore, socialize, and build nests. Factory farms largely deprive them of these outlets. Sows on restricted feed experience chronic hunger, evidenced by nearly constant food-seeking behaviors. All confined pigs experience some level of sensory deprivation in barren pens. These conditions lead to abnormal behaviors (stereotypies like bar-biting in sows, or bar-chewing and sham chewing in confined growing pigs) which are widely recognized as indicators of poor welfare. In group pens, pigs may redirect frustrations into tail-biting or aggression. Essentially, the mental welfare of pigs is often poor: studies have even shown signs of clinical depression in continuously crated sows (e.g. showing low responsiveness and possible anhedonia – inability to feel pleasure). The cumulative stress can weaken immune function and make pigs more disease-prone, creating a cycle of health issues.
Painful Procedures and Injuries: Routine practices like tail docking and castration cause pain. The absence of pain relief makes these procedures significant welfare insults. Piglets may suffer acute pain for days from castration wounds, and tail docking pain can continue if neuromas develop. As pigs grow, some will incur injuries in the pen (fighting wounds, leg injuries on slick floors, etc.). Overcrowding can lead to scratches, hoof lesions, and other ailments that, if left untreated, cause chronic pain. Transport to slaughter frequently results in bruises, cuts, or worse – some pigs sustain broken limbs or internal injuries if handled roughly or if the truck brakes suddenly. It’s reported that a substantial number of market pigs (over 1%) arrive at plants with serious injuries or unable to walk from the transport, necessitating euthanasia. These are all painful outcomes directly related to intensive farming and handling methods.
Health Problems from Intensive Conditions: Factory farm conditions can foster disease and health issues. Respiratory diseases thrive in enclosed barns with poor air. Gastrointestinal issues (like ulcers) can occur, especially since pigs have little to do but eat – some may engage in abnormal drinking or chewing that can upset their digestive system. Physical comfort is often compromised, as noted by experts: lack of bedding means pigs are on hard surfaces causing discomfort and limb strain. When temperatures are not ideal, pigs may overheat or shiver since they cannot move to a preferable microclimate. The stress hormone levels (cortisol) in pigs have been found higher under some confinement and handling stresses, correlating with lowered immunity. Industrial pigs also often undergo rapid growth (genetic selection for fast weight gain), which can outpace what their joints and hearts can handle, leading to leg disorders or heart failure in some cases. While producers manage gross disease outbreaks (like porcine respiratory or diarrheal viruses) with biosecurity and medicine, the baseline health of pigs can be suboptimal. For instance, it’s not uncommon for slaughter inspectors to find pneumonia lesions in the lungs of market hogs or signs of chronic infection; these reflect living conditions that challenged the pigs’ health.
Limited Positive Experiences: One way to gauge animal welfare is to ask not just what harms they endure, but what positive aspects their life contains. A factory-farmed pig’s life is largely devoid of enrichment or joy. Unlike a pig in a natural setting that might enjoy mud wallows, sunbathing, rooting for treats, social play, or mothering young, the factory pig experiences monotony. They eat a formulated feed (nutritious but not varied), live under artificial light cycles, and have few interactions beyond shoving pen-mates at the feeder. They do not get to form normal social groups (group compositions change with weaning and sorting), and sexual behavior is nullified (breeding is artificial or constrained). For sows, maternal behaviors like nest-building or extended nursing are thwarted. In short, opportunities for natural pleasures – exploring, bonding, grooming each other, etc. – are minimal. This lack of positive welfare is an important point: even if basic needs (food, water, shelter) are met such that the animals survive and grow, the quality of that life can be very poor.

Laws, Reforms, and Industry Practices

Unlike pets or laboratory animals, farm animals in the U.S. have very few legal protections concerning their treatment on the farm. There is no federal law regulating the daily husbandry of pigs (e.g., no law banning crates or requiring enrichment). The Humane Methods of Slaughter Act provides protection at the slaughter stage (requiring humane stunning), and the 28-Hour Law gives a modest transport requirement, but practices like confinement housing and physical alterations are left to industry standards and state laws. Over the past two decades, however, a number of states have enacted laws to curb the most extreme confinement:

Florida (2002) was the first state to ban gestation crates via a ballot initiative (for pigs kept in Florida). Since then, at least 9 states including Arizona, California, Colorado, Maine, Massachusetts, Michigan, Ohio, Oregon, and Rhode Island have passed laws banning or phasing out gestation crates (and sometimes also farrowing crates) on farms in their state. These laws typically require that breeding pigs be given enough space to turn around and extend their limbs – effectively outlawing the 2’x7’ crate. Most of these state laws pertain to relatively small pork-producing states (with the exception of Michigan and Ohio). Indeed, as of 2022 only about 3% of the national breeding herd was in states with active gestation crate bans . Even when Ohio’s ban and others fully kick in by 2026, it’s projected that under 10% of U.S. pigs will be covered by such state housing standards . In Iowa, North Carolina, Minnesota, and other top hog states, crates remain standard practice.
California’s Proposition 12 (2018) is a game-changer because it extends beyond state borders. Prop 12, approved by voters, not only bans cruel confinement (gestation crates for pigs, battery pcages for hens, veal crates for calves) within California, but also bans the sale in California of pork (as well as eggs/veal) produced using such confinement. It requires that any whole pork cuts sold in CA come from operations where each breeding sow had at least 24 square feet of space (and was not confined in a crate). This law effectively pressures pork producers nationwide to eliminate gestation crates if they want access to the California market (which is about 13% of U.S. pork consumption). The pork industry mounted legal challenges, arguing Prop 12 interfered with interstate commerce by imposing California’s standards on out-of-state farms. In 2023, the U.S. Supreme Court upheld Prop 12, allowing it to go into effect. This was a landmark decision affirming that states can set such standards for products sold in-state. As of 2023–2024, pork companies have been adjusting supply chains to comply (some have segregated Prop 12-compliant production, while others declared they would stop selling to California). Prop 12 has arguably done more to spur crate-free housing conversions than any other measure in the U.S. to date.
Massachusetts Question 3 (2016) is similar to Prop 12. It prohibits crate-confinement of breeding pigs in Massachusetts and disallows the sale of pork in MA from crated systems. After some delays and coordination with Prop 12 implementation, MA’s law is also taking effect. Together, California and Massachusetts create a significant market demand for crate-free pork.
Corporate Commitments: Even before Prop 12, pressure from consumers and animal welfare groups led many major food companies to pledge crate-free sourcing. By the mid-2010s, restaurant chains like McDonald’s, Burger King, and retailers like Costco and Walmart announced plans to require their pork suppliers to phase out gestation crates (often by 2022 or 2025). These voluntary commitments have had mixed follow-through – some companies and suppliers made genuine progress in shifting to group sow housing, while others lagged or found loopholes. However, the trend is that crate-free pork is slowly becoming more mainstream due to both legal and market forces. The National Pork Producers Council (industry group) has pushed back, stating that farmers should have the freedom to choose their housing systems and warning that pork costs could rise if crates are eliminated . Nonetheless, as of 2022, industry reports indicated roughly 40% of U.S. sows were already in group housing for at least part of pregnancy, and this percentage is expected to grow as Prop 12 and similar rules reshape production.
Farrowing Crates and Other Practices: Notably, most of the state laws and pledges address gestation crates (pregnant sows). Farrowing crates (for nursing sows) are generally not yet banned, even in California’s Prop 12 (Prop 12 did not end farrowing crates, meaning even in compliant operations a sow may still be crated for the 2-3 weeks around birth). Farrowing crates remain a welfare concern on the horizon for reform – alternatives like farrowing pens exist (where sows have more room and piglet protection bars), but widespread adoption in the U.S. is not yet underway. As for castration and tail docking, there are currently no laws addressing these in the U.S. A few pork companies have experimented with immunocastration (a vaccine to suppress boar taint as an alternative to surgical castration), but it is not widely used. Welfare scientists have recommended pain relief for castration and eventually breeding for pigs that don’t need castration, but the industry has been slow to change. Tail docking remains routine, though the EU has technically banned it (yet still does it in practice often); pressure could mount in future for the U.S. to revisit this if consumers demand it.
Federal Policy or Lack Thereof: Apart from the Humane Slaughter Act (which, as mentioned, covers the slaughter process) and basic transport law, the federal government has not set standards for on-farm pig welfare. Attempts have been made – for example, during the drafting of the 2023 Farm Bill, there was an EATS Act proposal supported by some lawmakers that would prevent states from imposing their own livestock standards on out-of-state products (essentially an attempt to void Prop 12). This was framed as protecting farmers in one state from laws in another, but it drew heavy criticism for undermining animal welfare progress. As of this writing, no federal legislation to improve pig welfare (such as a nationwide crate ban) has been passed. Thus, the playing field is uneven: a pig’s welfare protections depend largely on the state it’s in and the policies of the company raising it. A pig on a farm in Iowa (no state crate ban, no space requirement) could live her entire life in a 14-square-foot crate, whereas a pig whose meat is destined for California must now come from a sow given 24 square feet and no permanent crating. These differences will likely persist until broader standards are adopted.

Are Factory-Farmed Pig Lives “Net Negative”?

One of the profound ethical questions is whether the typical life of a factory-farmed pig contains more suffering than well-being – in other words, if the animal’s overall experience is net negative. This is a complex question, but we can weigh the factors:

On the negative side, as detailed above, factory-farmed pigs endure a lot of hardship:

Confinement Stress: Especially for breeding sows, spending months immobilized in crates leads to severe mental and physical distress. The evidence of sustained stereotypies and signs of depression in crated sows suggests a poor quality of life. Imagine an animal who for weeks on end can barely move and must lie in its own waste, feeling hungry and isolated – this points to significant suffering.
Procedural Pain: Every factory pig has body parts amputated (tails, testes for males) with no pain relief, causing acute pain. While piglets may physically heal in weeks, there is evidence that chronic pain or sensitivity can persist from these early injuries. The necessity of these procedures (from the industry view) doesn’t erase the pain caused.
Social Deprivation: Pigs are social, and while they are kept in groups in grow-out, those social structures are artificial and often fraught (mixing unfamiliar pigs causes fights; high density prevents comfortable social spacing). Sows, which are naturally social too, are mostly isolated in crates except when briefly in group pens on some farms. Isolation or unpredictable social mixing can be very distressing for such gregarious creatures.
Boredom and Frustration: Lack of enrichment means the pig’s mental needs are never met. Boredom in animals can itself be a form of suffering – it leads to frustration which they express in harmful ways (like chewing on bars till their mouths hurt, or tail biting peers).
Fear and Physical Discomfort: The processes of handling, transport, and slaughter all involve fear. Pigs have excellent memories and a sense of danger; they squeal when being forced into situations they perceive as threatening (like the stun box or gas gondola). The last day of a pig’s life is likely one of terror, which could arguably outweigh many “better” days they had. Additionally, throughout life, physical discomfort from living on hard floors, in temperature extremes, or with injuries/disease (e.g., untreated infections, lameness, etc.) adds to suffering.

On the positive side, what does a factory-farmed pig get? The industry would point out that these pigs are kept well-fed, protected from predators, and given medical care when sick – things their wild counterparts or barnyard counterparts might not reliably have. It’s true that a factory pig is generally fed a consistent diet and sheltered from the elements. Farmers and farm workers often care about their animals in the sense of wanting to keep them healthy to grow and avoid losses. There may be moments of contentment – for instance, a pig happily eating a meal or resting quietly after satiation, or piglets snuggling together under a heat lamp. These could be considered positive experiences, however basic.

The question is whether those basic comforts outweigh the negatives. Many animal welfare experts argue they do not. The balance of evidence suggests that the average factory-farmed pig experiences far more negative states (pain, fear, frustration, boredom) than positive ones. For example, the UK’s Farm Animal Welfare Council has promoted the idea that farm animals should have a “life worth living.” In the case of crated sow systems, even some industry consultants have acknowledged that it’s hard to defend those conditions from an animal welfare perspective – they exist to maximize production, not to ensure a life worth living for the sow. When pigs are given a more enriched environment (straw bedding, more space, social stability), they exhibit behaviors and moods consistent with well-being – playing, exploring, relaxing without stress. Those behaviors are largely absent in factory settings. Instead, we see coping behaviors (stereotypies) or health issues that signal distress.

Another way to assess is to consider lifespan and health: A factory pig lives only ~6 months (if for meat) or a few years (for a sow) – these are short, accelerated lives. In that time, nearly all will have a significant injury or ailment (surveys show almost all finishing pigs have some limb or body lesions). Many won’t make it to the planned end (given the non-trivial mortality rates at each stage). If an animal routinely tries to cope (chewing bars thousands of times a day) and sometimes just gives up (lying apathetically), one could infer that its existence is not very satisfying.

Ultimately, whether one calls it net negative is a value judgment, but data can inform it. And the data show high levels of stress (physiologically measured via cortisol and other indicators) in many points of factory-farmed pigs’ lives, and frequent outcomes of poor welfare (injuries, illness, abnormal behavior). The presence of severe welfare compromises led the European Union to ban gestation crates after the first 4 weeks of pregnancy (a policy fully in effect since 2013) on ethical grounds, and the EU is now considering a ban on all cages for farm animals in the future. In the U.S., the ongoing debate around Prop 12 and similar laws hinges on the idea that keeping an animal in a coffin-like crate is cruel. When we enlarge our view to the whole life cycle – add the tail docking, the brutal transport, and so on – it strengthens the argument that these pigs endure more suffering than enjoyment.

One could argue that the factory farm pig might prefer not to be born than to live and die in these conditions. For instance, an observer from the Humane Society stated that breeding sows in crates “experience severe physical and psychological disorders”. If an animal is in near-constant discomfort or distress, it raises serious ethical concerns about whether our food production is causing more harm than the goods it provides. Of course, those in the industry might say the animals would choose life under any conditions over death – but we cannot know an animal’s abstract preference. We can only measure signs of suffering and contentment. By that measure, it appears the contentment is scarce.

In sum, the evidence strongly suggests that most factory-farmed pigs have lives that involve substantial, prolonged suffering. While not every moment is agony, the overall state of existence – cramped, unstimulating, and ended in a frightening way – seems to tilt toward the negative. As consumers and citizens learn about these conditions, it fuels the ethical debate: is it acceptable to treat intelligent, sentient creatures this way for the sake of cheap pork? Increasingly, segments of the public are saying no, as reflected in the legislative changes and corporate policies. The hope of advocates is that giving pigs better lives (more space, enrichment, humane handling) would at least make their existence neutral or positive, even if ultimately they are used for food. For now, however, the conditions described in this post remain prevalent, and thus the conclusion that many factory-farmed pig lives are net negative experiences is hard to avoid.

Conclusion

Pigs are remarkable animals – they form social groups, can solve puzzles, and exhibit emotions ranging from joy to sorrow. Yet on U.S. factory farms, the reality for the majority of pigs is bleak. From the sow confined in a gestation crate, gnawing at metal bars out of frustration, to the piglet who endures castration and tail amputation in its first week, to the growing pig living in a crowded pen with nothing to do but eat and sleep, to the final jarring transport and slaughter – each stage of production presents welfare challenges that cumulatively paint a troubling picture. The scale of this system is enormous (over a hundred million pigs yearly), which makes improving conditions both a moral imperative and a logistical challenge.

Recent progress, like the implementation of Proposition 12 in California and the movement by some producers toward group housing for sows, shows that change is possible. These changes aim to eliminate the most egregious practices (like immobilizing crates) and give pigs a bit more freedom. However, many welfare issues remain unresolved, and enforcement of better standards will be key. As of now, a typical pig in the U.S. pork industry still lives a life that most would consider harsh and deprived. The evidence we’ve reviewed – from scientific studies on stress behavior to government statistics on injuries and fatalities – provides a data-driven understanding of why advocates claim these animals have lives “not worth living” under current conditions.

For those new to this topic, it’s important to approach it with a clear-eyed view of the facts. The intent of this overview is not to villainize farmers (who operate within a system that rewards efficiency) but to shine light on the systemic issues affecting animal welfare. There are ongoing debates and research into alternatives: e.g., enriching environments with straw or toys to reduce tail biting, using genetic selection to create docile pigs that might cope better, adopting slower growth breeds, or even exploring emerging high-welfare farming models. Additionally, consumers play a role – demand for humane-certified or pasture-raised pork, though still small, is growing, and food companies are responding.

In conclusion, the state of pig welfare in U.S. factory farms is one of significant concern. The prevailing system, as it currently stands, produces a great deal of pork at low monetary cost, but at the cost of animal suffering. Neutral tone aside, the evidence is clear that standard practices inflict a level of physical and psychological harm on pigs that is difficult to justify ethically. Ensuring that pigs at least have lives with some pleasures and natural behaviors – not just the absence of extreme suffering – will require concerted efforts in legislation, consumer pressure, and industry innovation. Until then, understanding the reality of how pigs live and die for our food is a crucial first step for anyone who wants to engage in the conversation about farm animal welfare.

Sources:

The Weird Turn Pro

Discussion about this post