Lack of Social and Physical Opportunity are key barriers to adopting alternative pig farming systems

In high-income countries, pig production predominantly occurs in conventional indoor systems, but interest in alternative systems is growing. This research applied social science frameworks to understand barriers and facilitators influencing adoption of alternative pig farming practices. Using the COM-B model (Capability-Opportunity-Motivation = Behaviour) and Theoretical Domains Framework, semi-structured interviews and focus groups were conducted with stakeholders from conventional indoor and alternative (free-range and organic) systems. Eighteen interviews (Conventional: n = 9; Alternative: n = 9) and two focus groups (Conventional: n = 5; Alternative: n = 4) explored individual- and industry-level factors affecting the adoption of alternative systems, with pig farming stakeholders. Participants were recruited through purposive sampling, and data were analysed using a deductive Framework approach. Barriers to adoption related to Capability (e.g., shortage of skilled staff, lack of knowledge of alternative farming methods), Motivation (e.g., alternative farming perceived as a hobby), and Opportunity (e.g., power dynamics in the industry, profitability). Facilitators included Capability (e.g., diversification of activities) and Opportunity (e.g., availability of woodlands, support from family and community). The majority of the identified barriers related to lack of opportunity, highlighting the need for a physical and social environment that facilitates the development of alternative pig farming systems. A supportive regulatory and physical environment are essential in progressing alternative pig farming systems. • We identified barriers and facilitators of alternative pig farm systems in Ireland • Skilled labour shortages, bureaucracy, soil and weather conditions are key barriers • Diversification, social support, availability of woodlands are key facilitators • Policy decisions should enable farmers to successfully perform their roles • Producer-led and short food supply chain initiatives should be explored