June 11, 2018 — When it comes to the environmental impact of multiple animal protein sources, small wild-caught fish and farmed mollusks, such as scallops, oysters and mussels, are stars, says a study to be published Monday in the journal Frontiers in Ecology and the Environment.
The study, led by Ray Hilborn, a professor at the University of Washington’s School of Aquatic and Fishery Sciences, is based on nearly a decade of analysis in which the researchers reportedly reviewed hundreds of published life-cycle assessments for various types of animal protein production and chose 148 to focus on, according to a summary.
The researchers used four metrics to compare the protein sources, including: energy use; greenhouse gas emissions; the potential to contribute excess nutrients to the environment; and the potential to emit substances that contribute to acid rain. They compared environmental impacts across food types by using a standard amount of 40 grams of protein — roughly the size of an average hamburger patty, and the daily recommended protein serving.
“I think this is one of the most important things I’ve ever done,” Hiborn said. “Policymakers need to be able to say, ‘There are certain food production types we need to encourage, and others we should discourage.'”