• 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.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.