EU Pig Grand Prix
2019 Grand Prix
The 2020 European Pig Innovation Group (EU PiG) Grand Prix is open for entries until 31 January 2020. All pig producers are invited to enter their innovative ideas and examples of on-farm best practice in this annual EU-wide contest, with up to 300 producers competing to become an EU PiG Ambassador.
EU PiG is looking for entries that tackle one of eight Grand Prix challenges, identified as current priorities by the industry, within the project’s key themes of health management, meat quality, animal welfare and precision production.
Winning one of the eight Ambassador titles in the EU PiG Grand Prix gives producers the chance to receive international recognition of their success, share their best practice with other producers, get in touch with other Ambassadors to perhaps find their next big idea and achieve added motivation for farm staff.
EU PiG aims to raise the competitiveness of the European pig industry by connecting producers and sharing tried and tested best practice and innovations. When pig producers visit another farm or go on a study tour they almost always learn something valuable from fellow producers, and EU PiG provides another easy and practical way to do this, sharing new knowledge in one place, online.
For full details of the eight challenges for 2020 and how to enter, along with case studies on the previous years’ winning Ambassadors, producers should go to: https://www.eupig.eu/
For more details on each of the challenges, click here.
Winning one of the eight Ambassador titles in the EU PiG Grand Prix means producers can:
• Receive international recognition of your business and success
• Get to know Europe’s best producers – you might find your next big idea
• Achieve added pride and motivation for staff
EU PiG is a €2 million project running for four years which is funded by the European Commission’s Horizon 2020 programme.
This project has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 727933.