Chen Yixin, Wu Feng, Zeng Hui
School of Urban Planning and Design, Shenzhen Graduate School, Peking University, Shenzhen, China.
NPJ Sci Food. 2025 May 24;9(1):85. doi: 10.1038/s41538-025-00457-0.
Aquatic food production plays a crucial role in ensuring global food security, improving the quality of life, and reducing greenhouse gas (GHG) emissions. In this study, we have comprehensively evaluated the GHG emissions associated with China's fisheries, considering both production and consumption. Scenario analysis was used to compare the potential of GHG emissions reduction under two conditions: maintaining current protein intake levels, and increasing the consumption of aquatic foods to align with global average. Our findings reveal that in 2020, the total GHG emissions from aquatic foods in China reached approximately 64.51 million tonnes COe (45.69 kg COe/per capita). However, when calculated from the consumption side, emissions amounted to just 19.32 million tonnes COe (13.69 kg COe/per capita). Increasing the consumption of aquatic foods could reduce GHG emissions by 24.55 million tonnes COe (17.39 kg COe/per capita). Effective strategies to achieve these reductions include minimizing waste in production and consumption, modifying dietary habits, and substituting terrestrial animal meat with aquatic foods.
水产食品生产在确保全球粮食安全、提高生活质量和减少温室气体（GHG）排放方面发挥着关键作用。在本研究中，我们全面评估了与中国渔业相关的温室气体排放，同时考虑了生产和消费两个方面。情景分析用于比较两种情况下的温室气体减排潜力：维持当前蛋白质摄入量水平，以及增加水产食品消费以达到全球平均水平。我们的研究结果显示，2020年中国水产食品的温室气体排放总量约为6451万吨二氧化碳当量（人均45.69千克二氧化碳当量）。然而，从消费端计算，排放量仅为1932万吨二氧化碳当量（人均13.69千克二氧化碳当量）。增加水产食品消费可减少2455万吨二氧化碳当量（人均17.39千克二氧化碳当量）的温室气体排放。实现这些减排的有效策略包括尽量减少生产和消费中的浪费、改变饮食习惯，以及用水产食品替代陆生动物肉类。
