Environmental performance of blue foods.

Autor: Gephart JA; Department of Environmental Science, American University, Washington, DC, USA. jgephart@american.edu., Henriksson PJG; Stockholm Resilience Centre, Stockholm, Sweden.; WorldFish, Penang, Malaysia.; Beijer Institute of Ecological Economics, The Royal Swedish Academy of Sciences, Stockholm, Sweden., Parker RWR; School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, Canada.; Aquaculture Stewardship Council, Utrecht, the Netherlands., Shepon A; Department of Environmental Studies, The Porter School of the Environment and Earth Sciences, Tel Aviv University, Tel Aviv, Israel.; The Steinhardt Museum of Natural History, Tel Aviv University, Tel Aviv, Israel.; Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, MA, USA., Gorospe KD; Department of Environmental Science, American University, Washington, DC, USA., Bergman K; Department of Agriculture and Food, RISE Research Institutes of Sweden, Göteborg, Sweden., Eshel G; Department of Environmental Science, Bard College, Annandale-on-Hudson, NY, USA., Golden CD; Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, MA, USA.; Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA, USA.; Department of Global Health and Population, Harvard T. H. Chan School of Public Health, Boston, MA, USA., Halpern BS; National Center for Ecological Analysis and Synthesis, University of California, Santa Barbara, CA, USA.; Bren School of Environmental Science and Management, University of California, Santa Barbara, CA, USA., Hornborg S; Department of Agriculture and Food, RISE Research Institutes of Sweden, Göteborg, Sweden., Jonell M; Stockholm Resilience Centre, Stockholm, Sweden.; Beijer Institute of Ecological Economics, The Royal Swedish Academy of Sciences, Stockholm, Sweden.; Global Economic Dynamics and the Biosphere, The Royal Swedish Academy of Sciences, Stockholm, Sweden., Metian M; International Atomic Energy Agency-Environment Laboratories (IAEA-EL), Radioecology Laboratory, Principality of Monaco, Monaco., Mifflin K; School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, Canada., Newton R; Institute of Aquaculture, University of Stirling, Stirling, UK., Tyedmers P; School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, Canada., Zhang W; College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, China., Ziegler F; Department of Agriculture and Food, RISE Research Institutes of Sweden, Göteborg, Sweden., Troell M; Stockholm Resilience Centre, Stockholm, Sweden.; Beijer Institute of Ecological Economics, The Royal Swedish Academy of Sciences, Stockholm, Sweden.
Jazyk: angličtina
Zdroj: Nature [Nature] 2021 Sep; Vol. 597 (7876), pp. 360-365. Date of Electronic Publication: 2021 Sep 15.
DOI: 10.1038/s41586-021-03889-2
Abstrakt: Fish and other aquatic foods (blue foods) present an opportunity for more sustainable diets 1,2 . Yet comprehensive comparison has been limited due to sparse inclusion of blue foods in environmental impact studies 3,4 relative to the vast diversity of production 5 . Here we provide standardized estimates of greenhouse gas, nitrogen, phosphorus, freshwater and land stressors for species groups covering nearly three quarters of global production. We find that across all blue foods, farmed bivalves and seaweeds generate the lowest stressors. Capture fisheries predominantly generate greenhouse gas emissions, with small pelagic fishes generating lower emissions than all fed aquaculture, but flatfish and crustaceans generating the highest. Among farmed finfish and crustaceans, silver and bighead carps have the lowest greenhouse gas, nitrogen and phosphorus emissions, but highest water use, while farmed salmon and trout use the least land and water. Finally, we model intervention scenarios and find improving feed conversion ratios reduces stressors across all fed groups, increasing fish yield reduces land and water use by up to half, and optimizing gears reduces capture fishery emissions by more than half for some groups. Collectively, our analysis identifies high-performing blue foods, highlights opportunities to improve environmental performance, advances data-poor environmental assessments, and informs sustainable diets.
(© 2021. The Author(s), under exclusive licence to Springer Nature Limited.)
Databáze: MEDLINE
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