GHG impacts of seafood and fish
Can FCRN members advise how fish and seafood compare with different types of meat re their GHG impacts?
I recently saw this article re research into the carbon footprint of (warm water) prawns/shrimps which quotes J Boone Kauffman, an ecologist from Oregan State University: “The carbon footprint of the shrimp is about 10-fold greater than the land use carbon footprint of an equivalent amount of beef produced from a pasture formed from a tropical rainforest,”
Is this new research and does it compare with existing research? And how might this compare with cold water prawns which is what I think we mainly get in the UK?
In advising people to eat less and better meat, Eating Better doesn’t encourage a shift to increased fish consumption due to the unsustainability of many fish stocks. But it would also be good to be able to share information re fish and seafood’s GHG impacts.
Sue Dibb, Coordinator
Eating Better alliance