World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production.

Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at advances in understanding and improving the welfare of hens, from welfare standards to nutrition and other aspects of husbandry. Part 2 discusses sustainability issues, from ways of measuring the environmental impact of egg production to ways of improving sustainability such as improved waste management.

Achieving sustainable production of eggs Volume 2: Animal welfare and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 1 which reviews safety and quality issues.

Contributions by: Y. Nys, Teresa Casey-Trott, Krysta Morrissey, Michelle Hunniford, Tina Widowski, Andrew Butterworth, Claire A. Weeks, Isabelle Ruhnke, Sarah L. Lambton, Dana L. M. Campbell, Dorothy McKeegan, Richard Fulton, Thea van Niekerk, Hamed M. El-Mashad, Ruihong Zhang, Anthony Pescatore, Jacquie Jacob