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Making Sense of California's Proposition 12

Making Sense of California's Proposition 12

If it's not one thing, it's another.

By Andrew Joseph, Farms.com; Photo by Kameron Kincade on Unsplash

For the past few years, the American pork industry has had to concern itself with: the Covid-19 pandemic and its corresponding supply chain, labour and health issues; and the ever-present Sword of Damocles hanging over everyone’s head that is African Swine Fever and the prevention of its entrance into North America, while also preparing for its unwanted arrival, nonetheless. And then there is California Proposition 12 - a new State of California law that bans the sale of pork for any hog born to a sow not raised according to the state’s production standards, specifically animal housing doctrine.

Proposition 12 seeks to establish minimum space requirements based on square feet for breeding pigs and would also apply to calves raised for veal, and egg-laying hens, and to ban the sale of meat products from these animals when the animals are confined to areas below the minimum square-foot requirements.

Proposition 12 was approved by the state’s voters in November of 2018, and enacted as law on January 1, 2022. Proponents of the law claimed it would make pork production more humane by setting minimum space requirements for breeding pigs, laying hens, and calves raised for veal.

Specifically for pork producers, Proposition 12 applies to any uncooked pork sold in California, regardless of where it was produced and processed in the state or outside its borders - or even anywhere in the world.

As it stands, nearly all pork produced in the US would fail to meet the California standards.

To read the article in its entirety at our 2022 Benchmark swine magazine website, click HERE.


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CEOs of the Industry – Rob Brenneman, CEO of Brenneman Pork

Video: CEOs of the Industry – Rob Brenneman, CEO of Brenneman Pork

“From Pork Production to Performance Nutrition: A Candid Conversation with One of the Industry’s Most Unconventional Thinkers”

CEOs of the Industry, we sit down with Rob Brenneman, the visionary behind Brenneman Pork, for an unfiltered, in-depth conversation on leadership, survivability, nutrition, and the future of pig farming.

Rob shares how a deep-rooted commitment to **health—both animal and personal—**drives his philosophy and decision-making. From reshaping pork nutrition and advocating for the return of well-marbled, flavorful pork to confronting the ongoing battle with PRRS and other health threats, Rob’s insights reflect decades of hands-on experience and bold innovation.

Key themes include: Nutrition Reimagined: Why the industry went off course—and how Brenneman Pork is leading change by prioritizing gut health, fat quality, and real performance.

Health & Survivability: Rob’s take on biosecurity, disease management, and the systems and protocols that protect both pigs and profitability.

Well-Marbled Pork as Premium Protein: The science, consumer insights, and culinary feedback behind Rob’s mission to reintroduce pork as a premium, flavorful protein.

Sustainability & Farm Culture: How Brenneman Pork balances environmental responsibility with day-to-day positivity and resilience.

Generational Impact: Strategies to attract, inspire, and retain the next wave of pork producers with pride and purpose.

Plus, a fast-paced finale where Rob shares his top pork pick, leadership lessons, and what he’d change overnight in the industry.

Whether you're a producer, nutritionist, policymaker, or future leader, this episode offers a masterclass in where pork production is headed—and how visionaries like Rob are shaping it.