Incorporating carbon footprints into seafood sustainability certification and eco-labels

Madin, EMP; Macreadie, PI

Incorporating carbon footprints into seafood sustainability certification and eco-labels

Madin, EMP Macreadie, PI

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Publication Type:: Journal Article
Citation:: Marine Policy, 2015, 57 pp. 178 - 181
Issue Date:: 2015-07-01

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Field	Value	Language
dc.contributor.author	Madin, EMP	en_US
dc.contributor.author	Macreadie, PI https://orcid.org/0000-0001-7362-0882	en_US
dc.date.issued	2015-07-01	en_US
dc.identifier.citation	Marine Policy, 2015, 57 pp. 178 - 181	en_US
dc.identifier.issn	0308-597X	en_US
dc.identifier.uri	http://hdl.handle.net/10453/36193
dc.description.abstract	© 2015 The Authors. The seafood industry has become increasingly interconnected at a global scale, with fish the most traded commodity worldwide. Travel to the farthest reaches of the oceans for capture is now common practice, and subsequent transport to market can require hundreds to thousands of miles of travel by sea and air. Refrigeration of seafood products is generally required at all stages of the journey from ocean to dinner plate, resulting in substantial energy expenditure. Energy input for aquaculture (including mariculture) products can also be high, namely due to the large amounts of feed required to support fish growth. As a result of these factors, the seafood industry has a substantial carbon footprint. Surprisingly, however, carbon footprints of seafood products are rarely integrated into assessments of their sustainability by eco-labels, sustainability certification, or consumer seafood sustainability guides. Suggestions are provided here for how carbon footprints could be incorporated within seafood sustainability schemes.	en_US
dc.relation	http://purl.org/au-research/grants/arc/DE130101084
dc.relation.ispartof	Marine Policy	en_US
dc.relation.isbasedon	10.1016/j.marpol.2015.03.009	en_US
dc.subject.classification	Fisheries	en_US
dc.title	Incorporating carbon footprints into seafood sustainability certification and eco-labels	en_US
dc.type	Journal Article
utslib.citation.volume	57	en_US
utslib.for	0502 Environmental Science and Management	en_US
utslib.for	1606 Political Science	en_US
utslib.for	1801 Law	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
utslib.copyright.status	open_access
pubs.publication-status	Published	en_US
pubs.volume	57	en_US

Abstract:

© 2015 The Authors. The seafood industry has become increasingly interconnected at a global scale, with fish the most traded commodity worldwide. Travel to the farthest reaches of the oceans for capture is now common practice, and subsequent transport to market can require hundreds to thousands of miles of travel by sea and air. Refrigeration of seafood products is generally required at all stages of the journey from ocean to dinner plate, resulting in substantial energy expenditure. Energy input for aquaculture (including mariculture) products can also be high, namely due to the large amounts of feed required to support fish growth. As a result of these factors, the seafood industry has a substantial carbon footprint. Surprisingly, however, carbon footprints of seafood products are rarely integrated into assessments of their sustainability by eco-labels, sustainability certification, or consumer seafood sustainability guides. Suggestions are provided here for how carbon footprints could be incorporated within seafood sustainability schemes.

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http://hdl.handle.net/10453/36193