Beef, lamb, lobster or fish?

Categories: How To
Published on: April 18, 2018

University of Tasmania / 04 April 2018

A new study by a team of Institute for Marine and Antarctic Studies (IMAS) and Canadian scientists has found that catching most types of fish produces far less carbon per kilo of protein than land-based alternatives such as beef or lamb.

The researchers undertaking the study found that fisheries for small pelagic species such as anchovies and sardines emit a fraction of the carbon generated by red meat production.

On average, global fisheries have a low-carbon footprint similar to that of poultry.

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