According to a study, fishery products generate less impact than livestock and aquaculture products


According to a study, fishery products generate less impact than livestock and aquaculture products

Fishing in the natural and traditional conditions that our ancestors knew, but with modern advances added, is one of the activity’s of mankind related to food that generate the least environmental impact.

Its ecological footprint is lower than that generated by both products from livestock and those that come from fish farms. This comparison emerges from a study published by Global Footprint Network and conducted by WWF. It is a kind of ecological budget for 2018 that helps us to consider what the relationship is that we are having with the environment and how we can question it. Among other conclusions of a study carried out by the University of Washington, we highlight the fact that our country entered into an ecological deficit on June 11. Therefore, if all the inhabitants of the world lived like us, they would consume 2.3 planets a year.

This report has been conducted for a decade and has studied how 148 foodstuffs are produced. In this sense, it has been discovered that 40 grams of proteins from pelagic species, such as the sardine and the anchovy, that live near the surface, and white fish, have a carbon footprint of one kilo. For their part, the same calories from aquaculture and livestock have a carbon footprint of 20 kilos.

The General Secretary of Cepesca, Javier Garat, pointed out that the environmental impact indicators in the production of the foods considered in this study are as follows: the emissions from the production of nutrients (like those of the fertilizers that require some foods), greenhouse gases and substances that cause what we know as acid rain, and the use of energy.

To the above-mentioned fishery products we can add the farmed mollusks as well as others that stand out for their lower environmental impact. In comparison, for example, with salmon and shellfish that are farmed in aquaculture. On the other hand, it should be noted that the consumption of this fish is also very healthy. In this respect, we have to emphasize its low kilocalorie content, in comparison with other similar foods. Regarding minerals, the calcium provision that characterizes them is striking. The most important vitamins that fish contain are A, B1, B2, B3, B12, D and E.

Broadly speaking, care of the environment and food feed back. In this way, we can confirm that prioritizing the consumption of products obtained through wild fishing, in addition to being positive for health, will entail a reinforcement when conserving the planet, due to the lower environmental impact of this type of activities.

In short, a change in habits that favors this trend will greatly facilitate the fulfillment of the 12th Sustainable Development Goal, which advocates sustainable production and consumption and the saving of energy and resources. Basically, it is about achieving more profitable results with a lower investment of resources.