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Dalhousie researcher sheds light on greenhouse gas emissions from fisheries
An innovative study conducted by a researcher from Dalhousie University has compared anthropogenic greenhouse gas (GHG) emissions from fisheries to those from agriculture and livestock production on a national level, and looked at changes in emissions from fisheries over time. The findings indicate that although there was an increase in GHG emissions from fisheries globally over a recent 20-year time period, GHG emissions from most fisheries are lower than from pork, and beef per protein unit produced.
The full study, which was recently published in Nature Climate Change, will help inform food and climate policy both nationally and internationally, and shed light on the role that fisheries play and opportunities that seafood presents when addressing the environmental cost of global food production systems.
Dr. Peter Tyedmers, a professor in Dalhousie University’s Faculty of Management at the School for Resource and Environmental Studies, is available to discuss this important topic, including why fuel use and resulting GHG emissions from global marine fisheries grew substantially from 1990-2011 without landings increasing much overall, and how emissions associated with seafood from fisheries compare with other sources of animal proteins including beef, pork and chicken.
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