Most of the meat consumed in the world industrial farmswhy according to multiple reports serious environmental damage. A new scientific study revealed The enormous environmental and nutritional benefits of replacing meat with seafood and fish in the diet.
The study, published in the journal ‘Communications Earth & Environment’, highlights that: shellfish and fish help meet nutritional needs with low climate impact. The authors evaluated nutrient density and greenhouse gas emissions, weighted by production method, from fishing and farming of globally important species.
“The results confirm that seafood is a highly nutritious food source with relatively low climate impact“This sums up the report’s summary. This demonstrates that it is possible to achieve significant gains in emission reductions while also obtaining nutritional benefits by changing protein sources,” he adds.
Most, if not all, shellfish and fish species more and better nutrition with “lower emissions from terrestrial animals, particularly protein from red meat”. However, there are large variations in climate performance even within species groups, depending on the method of production.
“Increasing consumption of wild-caught small pelagics, trout and bivalves will significantly reduce greenhouse gas emissions.especially while increasing the nutritional benefits, if red meat is replaced“, says the document.
‘Blue’ and ‘Green’ Diets
“Although it is necessary to overcome many obstacles“We have the potential to reshape seafood production and consumption towards species that optimize nutrition and minimize climate emissions, both in terms of what species are produced and how they are produced.”
According to the study authors, Sustainable seafood can provide people with more nutrients than beef, pork and chickenwhile reducing emissions.
This research team’s findings suggest that policies to promote seafood in diets replace other animal proteins, increase food security in the future and help addressing climate change.
According to the authors, the goal should be twofold when it comes to human diets. On the one hand, they must become more nutritious all over the world. On the other hand, reducing the climate footprint is essential to compensate for population growth.
Fish and shellfish a an excellent source of protein, fatty acids, vitamins and mineralsand previous research has demonstrated the potential environmental benefits of replacing meat in diets with seafood.
However, strategies to reduce climate emissions from future diets are often ‘green’, plant-based dietsand overlook its potential ‘blue’ diets based on seafood.
Peter Tyedmers, Elinor Hallström, and colleagues in the now published study analyzed the nutrient density and climate effects of wild-caught and farmed seafood sources from a wide variety of fisheries and aquaculture sources.
Salmon, herring, mackerel, anchovies, mussels, oysters…
they discovered this farmed salmon, herring, mackerel and anchovy, and mussels and oysters had the lowest climatic effects relative to their nutritional values.. In fact, half of the seafood species tested had higher nutrient density and lower greenhouse gas emissions than beef, pork and chicken.
They also confirmed that Differences in production and harvesting methods cause great variability in the climatic effects of each species.. Therefore, to further reduce emissions, the fishing industry fuel efficient fishing technologies and reviving depleted populations. But the authors emphasize that aquaculture “produces more fish and shellfish and finds more climate-friendly food sources.”
Although the research focuses on greenhouse gas emissions and not potential impacts on ecosystems, the findings reveal the potential of seafood to provide a sustainable source of nutritious food that benefits the climate.
The authors conclusion is clear: “Policies to help address climate change and malnutrition should encourage sustainable seafood consumption.“.
The authors encourage the use of: increased ecological awareness promoting a change in eating habits, especially in the First World. An example of this increasing sensitivity towards the environment is 58% of Spaniards have reduced their consumption of red meat in the last five years, and 24% have stopped consuming it altogether.According to a study by the French research institute OpinionWay.
Reference work: https://www.nature.com/articles/s43247-022-00516-4
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