Knowledge for better food systems

Seafood carbon dioxide emissions Profiling Tool

The Sea Fish Industry Authority in the U.K and Dr. Peter Tyedmers of Dalhousie University have created a greenhouse gas emission profiling tool for seafood products from capture fisheries. The purpose of this tool is to allow users to explore the carbon implications of sourcing and supplying seafood. This will provide a better understanding of the major contributors to the "carbon footprint" of seafood products. It also provides insight into the influence that some aspects of the seafood production chain have on carbon emissions.
The Sea Fish Industry Authority in the U.K and Dr. Peter Tyedmers of Dalhousie University have created a greenhouse gas emission profiling tool for seafood products from capture fisheries. The purpose of this tool is to allow users to explore the carbon implications of sourcing and supplying seafood. This will provide a better understanding of the major contributors to the "carbon footprint" of seafood products. It also provides insight into the influence that some aspects of the seafood production chain have on carbon emissions. Major potential drivers of emissions that the tool addresses include direct fuel inputs to fishing, the form and scale of transport used and the amount of time products are held in cold storage. 

Please note that this tool is intended for information purposes only and is not intended to establish the carbon footprint of a seafood product. If you are looking for a definitive carbon footprint for your product, please contact the new Carbon Trust for further guidance. It should also be noted that aquaculture-sourced products are not currently supported at this stage.

You can use the seafood CO2 profiling tool here.
 

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