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Seafood can provide greater nutrition to people at a lower rate of greenhouse gas emissions than beef, pork and chicken, according to new research published today in Communications Earth & Environment.

Peter Tyedmers, a professor in Dalhousie University's School for Resource and Environmental Studies, worked with colleagues in Sweden to analyze the nutrient density and climate impacts of globally important sources of seafood from a broad range of fishery and aquaculture operations.

They found that wild-caught salmon, herring, mackerel and anchovies, as well as farmed mussels and oysters, had the lowest climate impacts relative to their nutritional value. Half of the seafood species had a higher nutrient density and emitted fewer greenhouse gases than beef, pork and chicken.

The findings suggest that policies to promote seafood in diets as a substitute for other animal protein could improve future food security and help address climate change. The growing population is faced with the challenge of meeting dietary nutrition needs while reducing greenhouse gas emissions. Seafood is known to be a good source of protein, fatty acids, vitamins and minerals.

Dr. Tyedmers is available to discuss the findings and how seafood can provide a sustainable source of nutritious food that also benefits the climate.

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Media contact:

Alison Auld
Senior Research Reporter
Communications, Marketing and Creative Services
Dalhousie University
Cell: 1-902-220-0491
Email: alison.auld@dal.ca