This study demonstrates that ecological footprinting of livestock production is possible using the example of pig husbandry in North-West Germany. Within a 2-year time frame, 165 pig fattening cycles at 20 farms were analysed. The results show that pig husbandry in North-West Germany is more sustainable than average pig husbandry and does have a carbon footprint of circa 3.9 kg CO2 emissions per kilogram of carcass weight. Feeding concepts and manure management are identified as the most promising optimisation factors for future improvement of the environmental impact of pig husbandry in North-West Germany. Also, it is detected that the carbon footprint alone is insufficient to judge the environmental impact of pig husbandry. Instead, it is necessary to include acidification, particulate matter emissions and terrestrial eutrophication when judging the environmental impact of pork production. Also, the findings of this chapter are based upon an analytical definition of sustainability that acknowledges the efficiency advantages of livestock production in North-West Germany. It is suggested that other pig husbandry systems, such as organic, outdoor or straw-bedded pigs, should also strive for optimisation of their environmental impact over time.