| This is an incomplete assessment. The following life cycle stages may be missing:
|GHG Emissions Facts|
|Per one kilogram bone-free meat|
|Total:||3.55 kg CO₂e|
|Source: systematic review|
Sea bass refers to the bone-free meat from sea bass. The environmental impact information on this page includes greenhouse gas (GHG) emissions that result from the materials, production, packaging, and transport life cycle stages. The information doesn't include the GHG emissions from retail sale and consumer transport, storage, cooking, and disposal. The mean carbon footprint or GHG emissions, attributed to the product life-cycle stages from material production to distribution, are 3.55 kg carbon dioxide equivalent (CO2e) per kilogram bone-free meat.
The primary source for this carbon footprint information is a literature review published in the Journal of Cleaner Production. The environmental impact data for sea bass was obtained from four global warming potential (GWP) values published in two life cycle assessment (LCA) studies. The GWP values for sea bass had a median of 3.27 kg CO2e. These GWP ranged from 1.91 to 5.76 and had a standard deviation of 1.63.
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