Using a Life Cycle Assessment (LCA), we identified a business opportunity for the aquaculture industry to appeal to carbon-conscious people who can’t quite wean themselves onto a 100% vegetarian diet. That’s because New Zealand mussels and oysters have among the lowest carbon footprints of all animal protein. In fact, the carbon footprints involved in producing shellfish and tofu (from farming to domestic retail) are comparable.
We also uncovered opportunities to help New Zealand producers of mussels and oysters reduce their carbon footprints further. These include improving packaging, using more green energy, and increasing domestic sales.
The study was jointly funded by the New Zealand Ministry for Primary Industries (Fisheries New Zealand) and Aquaculture New Zealand.