The role of seafood in sustainable diets

cg.contribution.worldfishauthorAllison, E.en_US
cg.contributor.affiliationWorldFishen_US
cg.contributor.affiliationUniversity of Washingtonen_US
cg.contributor.affiliationStanford University, Center for Ocean Solutionsen_US
cg.contributor.affiliationUniversity of Washington, Nippon Foundation Ocean Nexus Centeren_US
cg.contributor.affiliationHarvard T. H. Chan School of Public Healthen_US
cg.contributor.funderUniversity of Washingtonen_US
cg.description.themeMarket and Value Chainsen_US
cg.identifier.ISIindexedISI indexeden_US
cg.identifier.statusOpen accessen_US
cg.subject.agrovocnutritionen_US
cg.subject.agrovocenvironmental impacten_US
cg.subject.agrovocFishen_US
dc.creatorKoehn, Z.en_US
dc.creatorAllison, E.en_US
dc.creatorGolden, C.D.en_US
dc.creatorHilborn, R.en_US
dc.date.accessioned2023-01-19T14:14:17Z
dc.date.available2023-01-19T14:14:17Z
dc.date.issued2022en_US
dc.description.abstractRecent discussions of healthy and sustainable diets encourage increased consumption of plants and decreased consumption of animal-source foods (ASFs) for both human and environmental health. Seafood is often peripheral in these discussions. This paper examines the relative environmental costs of sourcing key nutrients from different kinds of seafood, other ASFs, and a range of plant-based foods. We linked a nutrient richness index for different foods to life cycle assessments of greenhouse gas (GHG) emissions in the production of these foods to evaluate nutritional benefits relative to this key indicator of environmental impacts. The lowest GHG emissions to meet average nutrient requirement values were found in grains, tubers, roots, seeds, wild-caught small pelagic fish, farmed carp and bivalve shellfish. The highest GHG emissions per nutrient supply are in beef, lamb, wild-caught prawns, farmed crustaceans, and pork. Among ASFs, some fish and shellfish have GHG emissions at least as low as plants and merit inclusion in food systems policymaking for their potential to support a healthy, sustainable diet. However, other aquatic species and production methods deliver nutrition to diets at environmental costs at least as high as land-based meat production. It is important to disaggregate seafood by species and production method in 'planetary health diet' advice.en_US
dc.formatPDFen_US
dc.identifier.citationZachary Koehn, Edward (Eddie) Allison, Christopher Golden, Ray Hilborn. (8/3/2022). The role of seafood in sustainable diets. Environmental Research Letters, 17 (3).en_US
dc.identifier.doihttps://dx.doi.org/10.1088/1748-9326/ac3954en_US
dc.identifier.issn1748-9326en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12348/5406
dc.languageenen_US
dc.publisherIOP Publishingen_US
dc.rightsCC-BY-4.0en_US
dc.sourceEnvironmental Research Letters;17,(2022)en_US
dc.subjectfood systemen_US
dc.subjectdiversityen_US
dc.subjectaquatic foodsen_US
dc.titleThe role of seafood in sustainable dietsen_US
dc.typeJournal Articleen_US

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