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The TRANSFORMATION of THE pollack of Alaska in fish sticks, stick crab, and fish fillets generates significant greenhouse gas emissions. Says a new study on the climate impacts of the processing of the fish products conducted by the researchers of the university of California Santa Cruz (Ucsc). According to the survey, published in the journal Elementa: Science of the Anthropocene, the processing post-capture generates almost double the emissions produced from the same fishing.
"The food system is a significant source of global greenhouse gas (ghg) emissions and the pollack of Alaska is one of the most fished in the world," says Brandi McKuin , a researcher at the Ucsc. "These results highlight the need to adopt a global approach to analyze the climate impacts of the food sector. The pollack is sold as fillets, and bits of finish that are used to make products such as fish sticks and fake crab. It is a huge market," says the researcher, explaining that, unlike the previous studies, his research team has examined all the components of the supply chain, from catch through to sale to the detail, by identifying the "critical points" where the industry should focus its efforts to reduce the impacts of climate change.
According to what was reported in the article, to fishing for pollack in Alaska would be relatively efficient in terms of fuel consumption: the cod are caught by large nets, called "to train", carrying a lot of fish, which are then distributed for processing, often by using large container ships that burn copious amounts of fuel of low quality, which, in turn, produce high levels of sulphur particles. "The navigation has a huge influence on climate and the transition to cleaner fuels could reduce the cooling effect of sulfur oxides and modify the climate impact of the products subject to the transoceanic expeditions, including the fruits of the sea," says McKuin. "This study highlights the need to expand our vision to include the entire supply chain," says Elliot Campbell , co-author of the article and a professor of environmental Studies at the Ucsc. "It's not enough to just look at the fishing. The picture is much larger and is much more complicated," he concludes.
"The food system is a significant source of global greenhouse gas (ghg) emissions and the pollack of Alaska is one of the most fished in the world," says Brandi McKuin , a researcher at the Ucsc. "These results highlight the need to adopt a global approach to analyze the climate impacts of the food sector. The pollack is sold as fillets, and bits of finish that are used to make products such as fish sticks and fake crab. It is a huge market," says the researcher, explaining that, unlike the previous studies, his research team has examined all the components of the supply chain, from catch through to sale to the detail, by identifying the "critical points" where the industry should focus its efforts to reduce the impacts of climate change.
According to what was reported in the article, to fishing for pollack in Alaska would be relatively efficient in terms of fuel consumption: the cod are caught by large nets, called "to train", carrying a lot of fish, which are then distributed for processing, often by using large container ships that burn copious amounts of fuel of low quality, which, in turn, produce high levels of sulphur particles. "The navigation has a huge influence on climate and the transition to cleaner fuels could reduce the cooling effect of sulfur oxides and modify the climate impact of the products subject to the transoceanic expeditions, including the fruits of the sea," says McKuin. "This study highlights the need to expand our vision to include the entire supply chain," says Elliot Campbell , co-author of the article and a professor of environmental Studies at the Ucsc. "It's not enough to just look at the fishing. The picture is much larger and is much more complicated," he concludes.
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