Assessing seafood nutritional diversity together with climate impacts informs more comprehensive dietary advice

The highest nutritional benefit of seafood with the lowest greenhouse gas emissions would be achieved by consuming wild, small fish and salmon from the open ocean, and farmed mussels and oysters, according to quantitative analyses of seafood nutrient density and climate impact. Seafood holds promise for helping meet nutritional needs at a low climate impact. Here, we assess the nutrient density and greenhouse gas emissions, weighted by production method, that result from fishing and farming of globally important species. The highest nutrient benefit at the lowest emissions is achieved by consuming wild-caught small pelagic and salmonid species, and farmed bivalves like mussels and oysters. Many but not all seafood species provide more nutrition at lower emissions than land animal proteins, especially red meat, but large differences exist, even within species groups and species, depending on production method. Which nutrients contribute to nutrient density differs between seafoods, as do the nutrient needs of population groups within and between countries or regions. Based on the patterns found in nutritional attributes and climate impact, we recommend refocusing and tailoring production and consumption patterns towards species and production methods with improved nutrition and climate performance, taking into account specific nutritional needs and emission reduction goals.

Automated summary

Quantitative analyses have shown that consuming wild, small fish and salmon from the open ocean, as well as farmed mussels and oysters, can provide the highest nutritional benefit with the lowest greenhouse gas emissions. These findings highlight the potential of seafood in meeting nutritional needs while reducing climate impact. The specific species and production methods need to be considered in order to improve nutrition and climate performance.