Environmental performance of blue foods.
Environmental performance of blue foods.
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DOI：
10.1038/s41586-021-03889-2
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发表时间：
2021-09-01
期刊：
影响因子：
64.8
通讯作者：
Troell, Max
中科院分区：
文献类型：
--
作者：
Gephart, Jessica A;Henriksson, Patrik J G;Troell, Max
鱼和其他水产食品(蓝色食品)为更可持续的饮食提供了机会1，2。然而，由于蓝色食品很少被纳入环境影响研究3，4相对于生产的广泛多样性，综合比较受到限制。在这里，我们为覆盖全球产量近四分之三的物种群体提供温室气体、氮、磷、淡水和土地压力的标准化估计。我们发现，在所有蓝色食物中，养殖的双壳类和海藻产生的压力最小。捕捞渔业主要产生温室气体排放，小型中上层鱼类产生的排放量低于所有投喂的水产养殖，但比目鱼和甲壳类产生的排放量最高。在养殖的鳍鱼和甲壳类动物中，鲟鱼和鲟鱼的温室气体、氮和磷排放量最低，但用水量最高，而养殖的鲑鱼和鲑鱼使用的土地和水最少。最后，我们对干预情景进行了建模，发现提高饲料转化率可以减少所有饲料组的压力源，增加鱼类产量可以将土地和水的使用减少多达一半，优化渔具可以使某些组的捕捞渔业排放量减少一半以上。总体而言，我们的分析确定了高性能的蓝色食品，强调了改善环境绩效的机会，推进了数据匮乏的环境评估，并为可持续饮食提供了信息。
Fish and other aquatic foods (blue foods) present an opportunity for more sustainable diets1,2. Yet comprehensive comparison has been limited due to sparse inclusion of blue foods in environmental impact studies3,4 relative to the vast diversity of production5. Here we provide standardized estimates of greenhouse gas, nitrogen, phosphorus, freshwater and land stressors for species groups covering nearly three quarters of global production. We find that across all blue foods, farmed bivalves and seaweeds generate the lowest stressors. Capture fisheries predominantly generate greenhouse gas emissions, with small pelagic fishes generating lower emissions than all fed aquaculture, but flatfish and crustaceans generating the highest. Among farmed finfish and crustaceans, silver and bighead carps have the lowest greenhouse gas, nitrogen and phosphorus emissions, but highest water use, while farmed salmon and trout use the least land and water. Finally, we model intervention scenarios and find improving feed conversion ratios reduces stressors across all fed groups, increasing fish yield reduces land and water use by up to half, and optimizing gears reduces capture fishery emissions by more than half for some groups. Collectively, our analysis identifies high-performing blue foods, highlights opportunities to improve environmental performance, advances data-poor environmental assessments, and informs sustainable diets.