Studies have found the potential for a "blue" diet of seafood

According to a recent paper published in the journal Communications-Earth and the Environment, sustainable seafood can provide more nutrition to humans than beef, pork and chicken, while reducing greenhouse gas emissions
.

To meet the growth in population size, the global human diet needs to be more nutritious while reducing its climate footprint
.

Peter Tyedmers of Dalhousie University in Halifax, Canada, Elinor Hallstrom of the Swedish Research Institute in Gothenburg, Sweden, and team analyzed the nutrient density and climate impacts
of seafood from globally important wild-catch and aquaculture sources in 2015.

The team found that wild-caught salmon, herring, mackerel and anchovies, as well as farmed mussels and oysters, had the lowest climatic impact at the
same nutritional value.

The study focused on greenhouse gas emissions rather than potential impacts on ecosystems, but these findings still highlight the potential for
seafood to provide a sustainable and nutritious food source that is climate-friendly.

(Source: China Science Daily)

China Food News(2022/09/22/08)

(Editor-in-charge: Wang Jiayi)