The Ocean Holds a Delicious Future

What do your customers need to know?

Eating fish and seafood for one more meal each week can help you lower the environmental impact of your food choices and carbon footprint. Switching from meat to fish is a delicious way to do so.

There are thousands of different kinds of fish and seafood to try. Eating a wider variety of fish and seafood also delivers even more environmental benefits. So look beyond the usual favorites.

Most kinds of fish and seafood are climate friendly and have a smaller carbon footprint and overall environmental impact than other protein choices like meat and poultry. There are even a host of choices with much smaller environmental footprints. Options like clams, oysters, mussels, and smaller fish like sardines and anchovies compare favorably to even plant-based foods as well as meat, poultry, dairy, and eggs.

Sustainable seafood is the best choice. You also can avoid the few choices with the biggest carbon footprint like air freighted fresh salmon, fish and shellfish caught using bottom trawling, and intensively farmed shrimp, none of which are typically rated or certified as sustainable.

Market Insight

Over a third of all adults are interested in replacing some of the meat they eat with fish and seafood. Many want to do so in order to eat a wider variety of proteins and also to reduce the environmental impact of their food choices, particularly younger consumers.

More than half of all consumers – and a larger share of Millennials and Gen Zers — would eat more fish and seafood if they knew it had a lower environmental footprint. You can help your customers by letting them know fish and seafood has a lower footprint than other protein options and offering them a wider variety of fish and seafood, including choices with lower environmental footprints.