Therefore, we must also be able to compare the climate/environmental footprints of different resources for producers and consumers to make knowledge-based climate-friendly choices. Through feed raw materials, fish farming has a golden opportunity to develop circular food systems that include both land and sea. ATC has state-of-the-art equipment that is used to research processing, the technical and physical properties a new feed ingredient must have to succeed as a fish feed raw material. Aquafeed Technology Centre (ATC) is a national infrastructure platform led by Nofima. Aquaculture is part of a complex food system that includes oceans and land, and we must have knowledge about all aspects to make informed choices when choosing which new feed ingredients to focus on. In addition, the climate footprint of feed raw materials is of great importance for the total greenhouse gas emissions in the production of farmed fish. Feed accounts for the significant portion of production cost and climate footprint in fish aquaculture. Sustainable feed is the most important input. Quality research and innovation can help to remove bottlenecks and fully utilise the opportunities found in a sustainable food system where aquaculture plays an important global role. Aquaculture is also highlighted as the part of the seafood industry that really has the potential to grow in a sustainable way, being a part of the solution for providing more high-quality protein to an increasing population. Worldwide, aquaculture is the food production method that has increased the most since 2010, with an annual growth of more than 5 percent in volume. Trends show that not only hamburgers and meat are being replaced with plant-based and cultivated alternatives, but also fish. Several markets offer plant-based alternatives to special species of fish, such as tuna and eels, and companies like BluNalu and Shiok Meats are developing products using cell-based aquaculture. A number of companies are developing “seafood” made from plants and algae, or with the help of cell cultivation and fermentation. In this context, seafood is defined to include wild-caught fish and low-trophic aquaculture, such as kelp and sea urchins.Īt the same time, we must be aware of consumer trends that seem to show that many environmentally engaged consumers do not want to eat wild fish to protect particularly vulnerable stocks. This would contribute to as much as 25 percent of greenhouse gas reductions from the oceans by 2030 (Figure 3). One of the five proposed areas to reduce the climate impact from food production is to change diet by eating more seafood. The UN’s High-Level Panel for a Sustainable Ocean Economy points out that there are good solutions for reducing greenhouse gas emissions by harvesting and producing more food in the ocean. Changing the diet to include more plant-based food and more seafood can help reduce global greenhouse gas emissions. As 90 percent of the energy is lost at each trophic level of the food chain, the lower down in the food-chain food is harvested, the more resource efficient it will be. More food must be produced and harvested from the ocean and, if possible, at a lower trophic level. Plant-based food is on the rise but will certainly not be the only solution. The challenges related to the way we produce food and what we eat point out that there needs to be a change in diet. Sponsored content - article continues below The Stockholm Resilience Centre and Stanford University are the lead science partners and EAT-Foundation is the lead impact partner. This is also documented in a recently published by The Blue Food Assessment (BFA), an international joint initiative representing over 100 scientists from more than 25 institutions. In the future, seafood and aquaculture must participate in the development of food systems from both sea and land with lower greenhouse gas emissions and less food waste. In addition, according to the IPPC report, a quarter of all the food produced on land never reaches our stomachs, but is wasted. In total, land-based food systems account for 21– 37 percent of all man-made greenhouse gas emissions. The percentage produced by intensive animal husbandry and deforestation to develop new cultivation and grazing areas is 16 – 27 percent, while emissions that occur during transport and processing after the raw materials are produced amount to 5-10 percent. When the entire land-based food system is included – from production to consumer – it accounts for as much as a third of all man-made greenhouse gas emissions, according to the UN Intergovernmental Panel on Climate Change (ICCP 2019). Global food production is a significant source of greenhouse gas emissions.
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