Recognized as a form of sustainable agriculture, consuming rabbit meat is sensible not only for our diet but also for its impact on the environment. A quick look at the environmental footprint of the rabbit farming industry yields the following important highlights:

​

• Rabbits produce six pounds of meat on the same feed and water as cattle consume to produce only one pound, resulting in a smaller overall carbon footprint.

• Due to the nature of their diet – mainly grass or alfalfa feed – rabbits are not in competition with humans for food, unlike chickens, pigs, and beef who are reliant on grain as a dietary staple.

• The airborne particulate matter concentrations at rabbit farms are very low compared to poultry and pig farms. This matter, in higher concentrations, can be dangerous to the respiratory health of other livestock and humans.

• The space requirements of raising rabbits are minimal in comparison to other livestock, allowing for increased production that utilizes less overall food and energy resources.

• Minimal antibiotics are used in the raising of rabbits and no hormones are administered.

• The nitrogen released as a by-product of the rabbit’s waste goes directly back into the soil, creating a high quality reusable fertilizer that improves overall pasture production. Although some ammonia gas is lost during the natural composting process, the loss is minimized under ideal soil conditions.