Eating Seafood Can Be More Sustainable and Healthy Than Red Meat

Takeaways:

• Researchers found that reducing the consumption of red meat and replacing it with certain seafood species may improve nutrition and reduce GHG emissions.
• The species with the lowest emissions per nutrient density include anchovies, mackerels, herrings, mussels and oysters, and salmonids.
• All wild stocks must be managed sustainably to increase seafood production and protect the environment.

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