Seafood better alternative for reduced greenhouse gas emissions and improved nutrition, study suggests

Seafood better alternative for reduced greenhouse gas emissions and improved nutrition, study suggests

13 Sep 2022 — Joint analysis from the Rise Research Institutes of Sweden and Dalhousie University, Canada, unveiled that seafood is a supply of extremely nutritious meals with a relatively low local weather affect. Therefore, switching protein sources may considerably scale back emissions whereas additionally offering dietary advantages.

“Food manufacturing and our diets characterize a big portion of world greenhouse gasoline emissions (GHG) and due to this fact additionally main alternatives for enchancment,” Friederike Ziegler, affiliate professor and senior scientist, Department Food and Agriculture at Rise Research Institutes of Sweden, tells NutrtionInsight.

“The work [study findings] may very well be utilized in policymaking in a number of methods. We present giant variations in emissions between other ways a product is produced in – so the identical species, however completely different manufacturing strategies.”

“Policymaking ought to favor the bottom affect manufacturing strategies for every species and transfer towards the bottom affect species. Dietary recommendation may shift to probably the most nutritious and least affect species and manufacturing strategies, whereas additionally contemplating the vitamin wants of particular populations or inhabitants teams.”

Optimizing vitamin and decreasing affect
The researchers word that the analysis can shift seafood manufacturing and consumption towards species that optimize vitamin whereas minimizing local weather emissions, each by way of which species are produced and the way. 

Such suggestions may very well be tailor-made to match explicit inhabitants teams’ dietary necessities and emission discount goals.

Seafood has the potential to help meet dietary wants whereas minimizing results on the local weather. The researchers suggest refocusing and tailoring manufacturing and consumption patterns towards species and manufacturing strategies with improved vitamin and local weather efficiency, contemplating particular dietary wants and emission discount targets.

“Both the meals trade and shoppers can be taught lots from understanding the variations in vitamin content material and greenhouse gasoline emissions between completely different species and manufacturing strategies,” continues Ziegler.

“By taking these elements under consideration of their alternative of merchandise or uncooked supplies – or formulation of merchandise – they might obtain extra nutritious and decrease emission seafood manufacturing and consumption.”

Accessing environmental affect
The findings recommend important variations in local weather efficiency amongst seafood species, even inside the similar species group or species, relying on the manufacturing strategies.

Increased consumption of small pelagic species, wild-caught salmonids and bivalves would enhance dietary benefits whereas considerably decreasing greenhouse gasoline emissions related to seafood consumption, primarily if changing crimson meat.

Ziegler explains the by-catch discarded after seafood fishing: “greenhouse gasoline emissions is just one dimension of environmental affect. We chosen it as a result of it may be quantified for all sorts of meals and alongside a provide chain.”

According to the researchers, policymaking ought to favor the bottom affect manufacturing strategies for every species.“For wild-caught fish, there’s typically a connection between fisheries which have a excessive local weather affect and excessive quantities of by-catch and discard in addition to different ecosystem impacts (for instance, shrimp trawling). That is to not say low-carbon fisheries can’t have excessive by-catch. It is necessary to restrict the conclusions from a examine to its scope.”

Considering if seafood can be a greater different to plant-based meat substitutes on an environmental scale and health-wise, Ziegler provides: “Seafood incorporates a number of vitamins which different analysis has proven are solely present in low quantities or under no circumstances in plant-based meals (for instance, selenium and omega 3 fatty acids) and so they additionally appear to be discovered in additional bioavailable kinds in animal-based than in plant-based meals.”

Future analysis for dietary recommendation
The researchers word that extra information is required on the nutrient content material of various species and the local weather affect of combos of species and applied sciences.

“With extra exact and full information, this sort of evaluation may very well be executed as a baseline for giving dietary recommendation to particular populations or inhabitants teams, primarily based on their dietary wants,” says Ziegler.

“Different vitamins are necessary in several components of the world, typically, seafood represents an necessary supply of protein, and for girls all over the world who’re iron poor, seafood could be a good supply of this mineral. Dietary recommendation may very well be tailor-made towards these dietary wants.”

Seaweeds had been excluded from this examine, however they’re a sort of meals that has gained appreciable curiosity amongst shoppers and the meals trade, explains Ziegler.

“We are at present enterprise comparable analysis specializing in seaweeds.”

Although seafood could also be extra environmentally sustainable, it might be expensive. US researchers discovered that folks with low incomes consumed 18% much less fish per week than these with excessive incomes. The researchers proposed focused insurance policies and interventions to improve seafood consumption.

By Nicole Kerr

This characteristic is supplied by FoodIngredientsFirst’s sister web site, NutritionInsight.

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