Environmental Performance of Blue Foods: Professor Gidon Eshel and Colleagues Examine Sustainability Impacts of Aquatic Food Sources for Nature Cover Story

Research Professor Gidon Eshel, who teaches primarily in the Environmental and Urban Studies Program at Bard College, has coauthored a paper in Nature that provides the most comprehensive estimate to date of the environmental performance of blue food (fish and other aquatic foods) and for the first time, compares stressors across the diversity of farmed and wild aquatic species. The study reveals which species are already performing well in terms of emissions, freshwater and land use, and identifies opportunities for further reducing environmental footprints.

Read the Paper in Nature
Nature Story on Blue Foods
Learn More about Blue Food Assessment

Post Date: 09-19-2021