Regulatory bodies have announced plans for a gradual phase-out of using carbon dioxide to stun pigs at slaughterhouses. This method is widely used in the meat industry, however research shows that it causes significant suffering to animals before death, inducing stress and painful sensations from the gas's impact on their respiratory system. As part of the new initiative, implementation of more humane alternative stunning methods is planned, which should become widely available to pork producers. The transition to new technologies is intended to reduce the level of animal suffering at the final stage of their lives, while maintaining the efficiency of production processes. The initiative reflects growing attention to animal welfare issues in the agricultural sector and aligns with broader trends in ethical treatment of animals in the food industry. The transition to alternative methods is expected to require time for development, testing, and implementation of new technologies at facilities, as well as possible equipment modernization. Industry representatives and animal welfare advocates await further details about the timeline and mechanisms for implementing these plans.