Start Research

A significant aspect of aquaculture is the location and methods of the farm. Some systems are intens...

Researchers have found that species that are more challenging and costly to farm contribute the least to global food security. By Liza Mayer

The rapid growth in aquaculture means that billions of individual aquatic animals are now being farmed without basic information that could help ensure even minimal welfare standards. Our newly published study shows that these welfare risks are not uniform: Aquaculture is likely to have severe effects on welfare for some species, but negligible impacts on others. By Becca Franks, Chiawen Chiang

Scientists are using an ecosystem approach to aquaculture, growing multiple seafood products together in a sustainable system.

Fish and other aquatic foods (blue foods) present an opportunity for more sustainable diets1,2. Yet comprehensive comparison has been limited due to sparse inclusion of blue foods in environmental impact studies3,4 relative to the vast diversity of production5. Here we provide standardized estimates of greenhouse gas, nitrogen, phosphorus, freshwater and land stressors for species groups covering nearly three quarters of global production. We find that across all blue foods, farmed bivalves and seaweeds generate the lowest stressors. Capture fisheries predominantly generate greenhouse gas emissions, with small pelagic fishes generating lower emissions than all fed aquaculture, but flatfish and crustaceans generating the highest. Among farmed finfish and crustaceans, silver and bighead carps have the lowest greenhouse gas, nitrogen and phosphorus emissions, but highest water use, while farmed salmon and trout use the least land and water. Finally, we model intervention scenarios and find improving feed conversion ratios reduces stressors across all fed groups, increasing fish yield reduces land and water use by up to half, and optimizing gears reduces capture fishery emissions by more than half for some groups. Collectively, our analysis identifies high-performing blue foods, highlights opportunities to improve environmental performance, advances data-poor environmental assessments, and informs sustainable diets. By Jessica A. Gephart, Patrik J. G. Henriksson, Robert W. R. Parker, Alon Shepon, Kelvin D. Gorospe, Kristina Bergman, Gidon Eshel, Christopher D. Golden, Benjamin S. Halpern, Sara Hornborg, Malin Jonell, Marc Metian, Kathleen Mifflin, Richard Newton, Peter Tyedmers, Wenbo Zhang, Friederike Ziegler & Max Troell

Explores the factors a consumer should consider when purchasing seafood. By Paul Greenberg and Carl Safina.

Agribusiness giants and other corporate interests are pushing to expand industrial finfish aquaculture into U.S. federal waters, arguing that it will help feed a growing global demand for seafood and have less environmental impact. They want Congress to pass legislation establishing a federal aquaculture system. Though Congress has not yet acted, a 2020 Executive Order is favorable to the effort. Environmental advocates are fighting against proposed congressional bills, and calling for a reversal of the executive order and a stop to the proposed projects in U.S. federal waters.

Why the EU aquaculture industry should move away from intensive fish farming, towards extensive systems that are more sustainable and better for the environment.

Feeding wild fish to farmed fish is threatening marine ecosystems. Researchers and entrepreneurs believe they’ve found solutions.

The way we fish for popular seafood such as salmon, tuna and shrimp is threatening to ruin our oceans. Paul Greenberg explores the sheer size and irrationality of the seafood economy, and suggests a few specific ways we can change it, to benefit both the natural world and the people who depend on fishing for their livelihoods.