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Showing 1–3 of 3 results
Advanced filters: Author: Peter H. Tyedmers Clear advanced filters

  • Fisheries generated a total of 179 million tonnes of CO2-equivalent GHG emissions in 2011 (4% of global food production). Emissions grew by 28% between 1990 and 2011, primarily driven by increased harvests from fuel-intensive crustacean fisheries.

    • Robert W. R. Parker
    • Julia L. Blanchard
    • Reg A. Watson
    Research
    Nature Climate Change
    Volume: 8, P: 333-337

  • A range of environmental stressors are estimated for farmed and wild capture blue foods, including bivalves, seaweed, crustaceans and finfish, with the potential to inform more sustainable diets.

    • Jessica A. Gephart
    • Patrik J. G. Henriksson
    • Max Troell
    Research
    Nature
    Volume: 597, P: 360-365

  • The highest nutritional benefit of seafood with the lowest greenhouse gas emissions would be achieved by consuming wild, small fish and salmon from the open ocean, and farmed mussels and oysters, according to quantitative analyses of seafood nutrient density and climate impact.

    • Marta Bianchi
    • Elinor Hallström
    • Friederike Ziegler
    ResearchOpen Access
    Communications Earth & Environment
    Volume: 3, P: 1-12