| This is an incomplete assessment. The following life cycle stages may be missing:
|GHG Emissions Facts|
|Per one kilogram bone-free meat|
|Total:||4.41 kg CO₂e|
|Source: literature review|
Fish refers to the bone-free meat from fish. The environmental impact information on this page includes greenhouse gas (GHG) emissions that are caused by the materials, production, packaging, and transport life cycle stages. The information omits the carbon footprint of retail sale and consumer transport, storage, cooking, and disposal. The average or mean carbon footprint or GHG emissions, attributed to the product life-cycle stages from material production to distribution, are 4.41 kg carbon dioxide equivalent (CO2e) per kilogram bone-free meat.
The main source for this carbon footprint information is a meta-analysis published in the Journal of Cleaner Production. The data for fish was calculated from 148 global warming potential (GWP) values published in 47 life cycle assessment (LCA) studies. The GWP values for fish had a median of 3.49 kg CO2e. These GWP ranged from 0.78 to 20.86 and had a standard deviation of 3.62.
The table below lists products in the fish category with the lowest total GHG emissions.
|Product||Total (kg CO2e)|
|Pilchard (1 kg)||1.1|
|Herring (1 kg)||1.17|
|Pollock (1 kg)||1.65|
|Carp (1 kg)||1.8|
- Fish - comparison of the environmental impacts of fish
- S.J. Clune, E. Crossin, K. Verghese. Systematic review of greenhouse gas emissions for different fresh food categories. J. Clean. Prod., 140 (Part 2) (2016), pp. 766–783 http://dx.doi.org/10.1016/j.jclepro.2016.04.082