Inhabitat - Innovation
AUGUST 12, 2019
In case there weren’t already enough reasons to limit global warming to less than 1.5 degrees Celsius, a new study released in Nature reveals that even a 1 degree increase in ocean temperatures leads to a significant increase in mercury exposure among fish — and the people that consume them.
Envirotec Magazine
SEPTEMBER 23, 2019
Utilising low-carbon sources of protein from the ocean, such as seafood and seaweeds, to help feed future populations in a healthy and sustainable way, while easing emissions from land-based food production could support emission reductions of up to 1.24 GtCO2e each year by 2050.
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Grist
AUGUST 9, 2019
It may not be a cataclysmic turning point in the climate crisis, but global warming has officially come for your fish tacos. And unfortunately, global warming seems to be making those waters even murkier. For those of us that partake in pescatarian fare, eating fish can feel like a nutritional minefield.
Business Green
MARCH 31, 2022
Seafood firms can reduce their impact on climate and the oceans - and in doing so can ensure they have a long-term thriving business that delivers healthy and sustainable seafood to millions, writes Nigel Topping, UN High Level Champion for Climate Action at COP26. Seafood is big business and demand is going up.
DeSmogBlog
JUNE 7, 2024
degrees of global warming. In that report, FAO recommended “at least 75 percent growth in global sustainable aquaculture production compared to 2020 level” – a sharp increase that would see a dramatic rise in the number of wild-caught fish required to feed farmed fish. The EU, for one, has invested 1.4
DeSmogBlog
OCTOBER 24, 2024
Over the last 60 years, the ocean, forests and other natural carbon sinks have absorbed over half of all man-made emissions, slowing down global warming. Another key factor is how seafood is fished from the sea. Yet, as temperatures rise, scientists warn such processes could be on the brink of collapse.
Green Tech Challenge
JULY 10, 2019
Fisheries which provide a source of income to fishermen, and seafood harvesters, whose livelihoods, social and economic structures will be affected by ocean acidification and climate change. The Paris Climate Agreement seeks to restrict global warming to 1.5 This affects fisheries which must now reconsider their operations.
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