Showing results for: Fish/aquatic types
FCRN member Christian Reynolds has co-authored this paper, which finds that in Japan, differences in the carbon footprint of household food consumption are driven by what the paper describes as “unexpected” food categories: the households with higher food carbon footprints spend more on restaurant food, fish, vegetables, alcohol and confectionary.
Fisheries often discard large quantities of unwanted catches at sea, but policies are being brought in to limit such discards. According to this paper, Northern gannets (seabirds) rely more on fishery discards in years when there are shortages in their natural prey (mainly mackerel) - shortages that may be due to pressure from fisheries. The paper argues that fishery discards are not an adequate substitute for natural prey.
This paper by FCRN member Elinor Hallström assesses the nutritional content and climate impact of 37 seafood products. The paper finds high variability in nutritional and climate performance, with no consistent correlation between nutrition and climate impact across different seafood species. The paper calls for dietary advice to promote species with low climate impact and high nutritional value, including sprat, herring, mackerel and perch.
This paper quantifies the resource use implications of replacing fishmeal with plant-based ingredients in the feed used to farm shrimp. It finds that increasing the proportion of plant-based ingredients in shrimp feed could reduce pressure on marine resources, at the cost of increased use of freshwater, land and fertiliser.
Aquaculture generally supplements wild fisheries rather than replacing them, according to this paper, which used models based on historical data.
The Pacific Coast Federation of Fishermen's Associations has taken legal action against 30 fossil fuel companies, arguing that the crab fishing industry is being harmed by climate change. Algal blooms, made more likely by warming ocean waters, have cut short crab fishing seasons.
This paper assesses the possibility that cephalopods, such as squid, octopus and cuttlefish, could become a more important source of food in the future. In contrast to many fish population, cephalopod populations have been rising over the last few decades, possibly due to warmer ocean temperatures. The paper gives an overviews of the nutrients provided by cephalopods and the ways that they can be used as food. The authors also note that some cephalopods, including the octopus, are intelligent and possibly sentient, raising ethical issues over their use as food.
A new paper finds that the global marine fishing fleet produces greenhouse gas emissions equivalent to 4% of the total emissions from global food production. The types of fisheries with the highest emissions intensity per unit of catch are those using motorised craft (vs. non-motorised), those harvesting for human consumption (vs. catches used for meal, oil or non-food uses), fishing for crustaceans (vs. other species types) and fisheries in China (vs. those in other regions).
Scientists used DNA barcoding (testing a short section of the genome) to check whether fish in Metro Vancouver are really the species that they are labelled as being. They found that 25% of fish sampled were mislabelled, with error rates higher in restaurants than in grocery stores or sushi bars. Since the price of the claimed species was often higher than that of the real species, the paper suggests that some labelling may be intentional. However, the paper also suggests that some errors could be due to confusion between vernacular fish names (rather than scientific species names).
Our thanks go to FCRN member Emma Garnett for bringing to our attention a recent paper that investigates how land use could change if consumption were to shift away from meat and towards seafood from aquaculture. Aquaculture systems frequently use feed that is made from land-based crops. The paper studied two aquaculture-heavy scenarios (one using only marine aquaculture, and one using the current ratio of marine to freshwater aquaculture) where all additional meat consumption in 2050 (compared to today) is replaced by aquaculture products. Compared to a business-as-usual scenario for 2050, the aquaculture scenarios use around one-fifth less land to produce feed crops, because of the relative efficiency of aquatic organisms (compared to land-based animals) in converting feed into food that can be eaten by humans.
The World Wide Fund for Nature (WWF) hopes to use blockchain technology to make the entire seafood supply chain traceable. Working with tech startup TraSeable, fishing company Sea Quest and blockchain company Viant, WWF is running a pilot project to trace tuna through the supply chain by tagging catches with radio-frequency identification chips and QR codes - which can be scanned by a mobile phone.
This book, edited by Faisal I. Hai, Chettiyappan Visvanathan and Ramaraj Boopathy, discusses the social, economic and environmental sustainability implications of various aquaculture practices.
Building UK fish stocks up to their maximum sustainable yields could increase fish catches by 27%, create 5,100 new jobs and add £319 million to the UK’s GDP, NGO Oceana reports. Oceana points out that Brexit may provide a window of opportunity to change the UK’s fishing practices for the better.
Start-up Wild Type have raised $3.5 million towards the development of a platform and set of technologies that they hope could allow any type of meat to be cultured in the laboratory.
Finless Foods hopes to make laboratory-cultured bluefin tuna the same price as the conventional product by the end of next year (bluefin tuna, threatened by overfishing, can sell for around $380/lb).
After a 25 year wait for approval, approximately five tons of genetically modified (GM) salmon have been sold in Canada in the last few months. The fish, which contains genes from Chinook salmon and ocean pout, can grow twice as fast as an Atlantic salmon and requires 75% less feed to grow to the same size. These changes can ultimately reduce the carbon footprint of each genetically modified salmon by up to 25 times, the company claims.