Aquaculture for all

Consultation launched for Assessing Seafood Greenhouse Gas Emissions

Sustainability Politics Education & academia +3 more

UK - Following 12 months of research, and the collaboration of up to 50 international stakeholders, a consultation has been launched to help the seafood industry assess greenhouse gas (GHG) emissions from aquatic food products.

Lucy Towers thumbnail

The draft consultation, driven by industry, sponsored by Seafish and undertaken by the British Standards Institute, intends to eradicate inconsistencies in current industry assessments and interpretations of GHG emissions.

By making it simpler to assess aquatic GHG emissions, the consultation findings will enable industry to generate measurable and comparable results to determine ways to reduce emissions.

The draft consultation document has been developed using the outcomes of a successful British Standards Institute-hosted workshop on GHG emissions in aquatic foods, held last month, in parallel with the 6th World Fisheries Congress in Edinburgh. Over 20 experts, representing 15 organisations from nine countries, met to discuss issues likely to impact on GHG emissions from aquatic food products from source to consumption and disposal.

The workshop gave a clear steer on where key impact areas were and how this was influenced by co-products, land use, capital goods and the period of assessment.

Alex Olsen of Espersen, a member of the industry group behind this said: There are many ways GHG emissions are being assessed. The majority of industry dont know scientists calculations or methods. Many scientists dont fully understand the industry. This work helps industry with the methodologies and also helps the scientists ask the right questions.

The workshop feedback has been incorporated into a draft specification assessing GHG emission in aquatic foods.

This is now available for public comment at

The review will close on 26 June.

Create an account now to keep reading

It'll only take a second and we'll take you right back to what you were reading. The best part? It's free.

Already have an account? Sign in here