Assessing seafood nutritional diversity together with climate impacts informs more comprehensive dietary advice
The highest nutritional benefit of seafood with the lowest greenhouse gas emissions would be achieved by consuming wild, small fish and salmon from the open ocean, and farmed mussels and oysters, according to quantitative analyses of seafood nutrient density and climate impact.
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2022-09-01
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| Series: | Communications Earth & Environment |
| Online Access: | https://doi.org/10.1038/s43247-022-00516-4 |