There are many aspects that must be considered in order to understand its sustainability: climate impact, production of emissions and associated waste
Many of those seeking to eat more sustainably choose to avoid fish altogether and opt for a vegetarian or vegan lifestyle. a thorny issue to understand if and how fish can be an ecological choice.
Research on 41 species
A new orientation on more sustainable consumption emerges from a global analysis published in Communications Earth & Environment: seafood looks promising in meeting nutritional needs with a low impact on the climate weighted according to the production method. The researchers investigated 41 marine species which included farmed and wild fish, crustaceans, bivalves and cephalopods (the group that includes octopuses, cuttlefish and squid). The scholars then cross-referenced the available data on the emissions associated with their production or capture of these species and their nutrient density and established a score. The greatest benefits in terms of nutrients with the lowest greenhouse gas emissions would come from consuming the pink wild salmon and sockeye, small pelagic surface-dwelling fish caught in the wild (anchovies, mackerel and herring) and farmed bivalves (mussels, clams and oysters). White fish, such as cod whose fishing has a low impact on the climate, would be among the least nutrient-rich foods. On the other hand, crustaceans, both farmed and caught in the wild, and cephalopods would all have above-average emissions, while providing below-average nutritional scores.
Nutritional value and sustainability
The newest aspect of this survey is to see two elements together: the nutritional content and sustainability in terms of greenhouse gas emissions for production, begins Saša Raicevich, first researcher and head of the Area for Conservation, management and sustainable use of fish heritage and national marine aquatic resources at the Higher Institute for Environmental Protection and Research (Ispra). So does buying the fish suggested by the study mean ethical shopping? The picture presented appears globally convincing. The catch of small pelagics has low climatic impact, while other groups such as crustaceans are often trawled with high consumption. Also pay attention to the climatic costs of catching fish such as tuna and swordfish because, as the survey scholars point out, the data on emissions do not include post-production emissions from the supply chain, generated for example by refrigeration or transport. Farmed salmon also has high energy costs. The eco-consumer does not have many immediate indications available and even the most shrewd get lost in a plethora of guidelines, associations, voluntary codes of conduct, labels that perhaps refer to sustainable farms or methods of catching with line instead of standard networks. There are many aspects that should be looked at jointly to understand if fish is sustainable: climate impact, production of emissions and associated waste; overfishing, a major concern, for which the Food and Agriculture Organization of the United Nations (FAO) estimates, as reported by the BBC, that in 2019 only 65% of fish stocks were fished at biologically sustainable levels ; endangered species; impact on the seabed; impact of abandoned networks that can be a threat; possible releases of organic residues that can alter the seabed in the case of aquaculture, specifies the expert who suggests some advice that can be useful when shopping.
How to orient yourself
Focus on local species, favoring those that are low on the trophic scale (each link in the food chain is called a trophic level). This means buying small pelagics, such as anchovies, sardines, mullet and the so-called “poor fish” often overlooked because it is little known, which also have the advantage of being typical of the Mediterranean, with lower climatic impacts for their production. Consuming these fish means having a lesser impact on the environment: the greater the productivity to be exploited and the less effort required to fish, therefore less impact on the balance of the ecosystem. Opt for large-sized fish within the species: even if young specimens are available, avoid them because they are not given the chance to reproduce at least once, threatening the species itself. Lastly, encourage the consumption of fish caught with artisanal fishing: the environmental impact is lower because the boats are smaller than industrial ones and favor non-towed nets or lines.
Certifications
Certifications deserve a separate discussion. While waiting for Europe to define a common labeling that gives unambiguous information to consumers on the sustainability of a food product, in case of indecision, an orientation can come today from the presence of certifications such as those of the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC), the most historic, says Emanuela Bianchi, Altroconsumo food technologist. They are not a dogma, everything can be perfected, so there are also opposing voices according to which these certifications do not fully guarantee the sustainability of the products. However, the fact that they exist means that there is a guarantee that at least some steps in the supply chain are kept under control.
Farming and aquaculture
It must be said that aquaculture should not be demonized. It is often done with interesting sustainability criteria and today’s feeds are increasingly structured so as not to determine differences in the composition of the meat of farmed and wild fish, intervenes Laura Rossi, nutritionist and researcher at the Agricultural Research Council and the analysis of agricultural economics (CREA Alimenti e Nutrizione). As for the comparison between fresh and frozen, it must be said that even if fresh may be better for the composition characteristics of the fish, freezing does not compromise the nutritional quality of proteins, minerals and Omega-3. The important thing is to vary its consumption and eat a portion of 150 g 2-3 times a week.
November 19, 2022 (change November 19, 2022 | 16:26)
© REPRODUCTION RESERVED
#choose #fish #thinking #environment