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Published VersionCC BY-NC-ND V4.0, Open Access
Journal article
Potential environmental and nutritional benefits of replacing ruminant meat with forage fish
Sustainable Production and Consumption, Vol.40, pp.265-276
2023
Abstract
Dietary changes can affect both human health and the environment. Reducing meat consumption, especially ruminant meat, has been proven to significantly reduce greenhouse gas (GHG) emissions, reduce agricultural land use, and improve human health. Whereas the shift to a plant-based diet from meat is by far the most commonly investigated dietary change pattern, nutrient-rich forage fish with a low carbon footprint is receiving increasing interest from a global food system perspective. In this study, we attempted to fill the current research gap to better understand the environmental and nutritional impacts of forage fish as a substitute for ruminant meat by 2050. We developed environmental- and nutrient-based consumption scenarios for meat substitution. Global ruminant meat demand and potential forage fish supply were projected using a global economic model and catches over the last few decades. We found that the potential forage fish supply could replace 10 % of global ruminant meat consumption, resulting in global ruminant-related reductions in total GHG emissions and land use by up to 15 % and 10 %, respectively, by 2050. Such a dietary change could also increase the intake of essential nutrients, such as omega-3 fatty acids (DHA and EPA), vitamin B12, and calcium, especially in deficient regions. Our analyses highlight the potential of forage fish as part of a portfolio of sustainable dietary solutions, while effective fisheries management and sociocultural acceptance of forage fish consumption are necessary to realize the potential of forage fish.
Details
- Title
- Potential environmental and nutritional benefits of replacing ruminant meat with forage fish
- Authors
- Shujuan Xia (Corresponding Author) - National Institute for Environmental StudiesJun'ya Takakura (Author) - National Institute for Environmental StudiesWenchao Wu (Author) - Japan International Research Center for Agricultural SciencesJulia L. Blanchard (Author) - University of TasmaniaRyan Heneghan (Author) - University of the Sunshine Coast, Queensland, School of Science, Technology and EngineeringTakashi Yamakawa (Author) - The University of TokyoKazuaki Tsuchiya (Author) - National Institute for Environmental StudiesTomoko Hasegawa (Author) - Ritsumeikan UniversityShinichiro Fujimori (Author) - Kyoto UniversityKiyoshi Takahashi (Author) - National Institute for Environmental Studies
- Publication details
- Sustainable Production and Consumption, Vol.40, pp.265-276
- Publisher
- Elsevier BV
- Date published
- 2023
- DOI
- 10.1016/j.spc.2023.07.005
- ISSN
- 2352-5509
- Copyright note
- © 2023 The Authors. Published by Elsevier Ltd on behalf of Institution of Chemical Engineers. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
- Grant note
- JPMEERF20202002 / Environment Research and Technology Development JP20K20031 and JP23H03611 / Japan Society for the Promotion of Science
- Organisation Unit
- University of the Sunshine Coast, Queensland; School of Science, Technology and Engineering
- Language
- English
- Record Identifier
- 99741796502621
- Output Type
- Journal article
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