Keeping it light – the comparative small carbon footprint of New Zealand wild-caught seafood

Published 2023년 6월 26일

Tridge summary

A recent study by AgResearch scientists found that the carbon footprint of New Zealand's wild-caught seafood, such as hoki and orange roughy, is relatively small compared to other animal-based protein sources. The main sources of greenhouse gas emissions from the seafood industry are fuel and refrigerant use, packaging, and the life cycle of the vessel. The research was commissioned by Seafood New Zealand's Deepwater Council to help the industry understand its carbon footprint and find ways to reduce energy consumption.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Keeping it light – the comparative small carbon footprint of New Zealand wild-caught seafood. The average carbon footprint of wild-caught fish harvested and processed at sea by New Zealand’s deepwater fishers is estimated to be one of the smallest among animal-based protein sources. This is evidenced in a study by Crown Research Institute AgResearch senior scientists Dr Stewart Ledgard and Dr André Mazetto, released this month by Seafood New Zealand’s Deepwater Council. The scientists measured the average carbon footprint – a key indicator of sustainability – of seafood such as hoki, orange roughy, jack mackerel and squid harvested on 21 deepwater vessels between 2021 and 2022. They concluded that fish from New Zealand’s deepwater harvest: A global literature review (a critical evaluation of a wide range of what other researchers have written about the same topic) concluded that deepwater fish like New Zealand hoki has a smaller footprint than beef, sheep, milk, pork and poultry. ...

Source: Fish Focus