青い食品の環境性能について
Jessica A Gephart1, Patrik J G Henriksson2,3,4, Robert W R Parker5,6
1Department of Environmental Science, American University, Washington, DC, USA. jgephart@american.edu.
Nature
|September 16, 2021
まとめ
青い食品は 持続可能な食生活を提供しており 養殖された双弁動物や藻類は 環境への影響が最小です この研究は,持続可能な食品の選択を導き,水産食品の生産を改善するための包括的なデータを提供します.
科学分野:
- 水産食品システム
- 環境科学
- 持続可能な農業
背景:
- 青い食品は持続可能な食生活には不可欠ですが,環境への影響に関する包括的なデータはありません.
- 現存する研究では 水産食品の生産の多様性は しばしば排除されています
- 標準化された環境評価は 情報に基づいた食事の選択に必要なものです
研究 の 目的:
- 多様なブルーフード生産のための標準化された環境影響評価を提供すること.
- 温室効果ガス,栄養素,淡水,土地のストレス要因を様々な水産食品で比較する.
- 高性能のブルーフードと環境改善の機会を特定する.
主な方法:
- グローバルブルーフード生産における環境ストレス要因 (GHG,N,P,淡水,土地) の標準化評価
- 世界生産の75%近くを占める種群の分析
- 影響削減戦略を評価するための介入シナリオのモデリング
主要な成果:
- 養殖された二魚と藻類は 環境ストレスが最も少ない.
- 捕獲漁業の主な影響は温室効果ガスの排出量であり,小型のペラジック魚は養殖魚よりも低い排出量です.
- 養殖されたシルバーキャップとビッグヘッドキャップは 温室効果ガス,N,Pの排出量が少ないが 水の使用量が多い. サモンとトラウトは 土地と水の使用量が少ない.
結論:
- 分析により,高性能のブルーフードと環境パフォーマンスを向上させる機会が特定されました.
- この研究は,データ不足の水産食品の環境評価を進めている.
- 持続可能な食事と食糧システムの開発に役立つ.
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