Assessing seafood nutritional diversity together with climate impacts informs more comprehensive dietary advice

Marta Bianchi, Elinor Hallström, Robert W.R. Parker, Kathleen Mifflin, Peter Tyedmers, Friederike Ziegler

Résultat de recherche: Articleexamen par les pairs

66 Citations (Scopus)

Résumé

Seafood holds promise for helping meet nutritional needs at a low climate impact. Here, we assess the nutrient density and greenhouse gas emissions, weighted by production method, that result from fishing and farming of globally important species. The highest nutrient benefit at the lowest emissions is achieved by consuming wild-caught small pelagic and salmonid species, and farmed bivalves like mussels and oysters. Many but not all seafood species provide more nutrition at lower emissions than land animal proteins, especially red meat, but large differences exist, even within species groups and species, depending on production method. Which nutrients contribute to nutrient density differs between seafoods, as do the nutrient needs of population groups within and between countries or regions. Based on the patterns found in nutritional attributes and climate impact, we recommend refocusing and tailoring production and consumption patterns towards species and production methods with improved nutrition and climate performance, taking into account specific nutritional needs and emission reduction goals.

Langue d'origineEnglish
Numéro d'article188
JournalCommunications Earth and Environment
Volume3
Numéro de publication1
DOI
Statut de publicationPublished - déc. 2022

Note bibliographique

Funding Information:
This research was funded by the Swedish Research Council Formas (Grant 2017-00842).

Publisher Copyright:
© 2022, The Author(s).

ASJC Scopus Subject Areas

  • General Environmental Science
  • General Earth and Planetary Sciences

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