Not all seafood has the same carbon footprint. This footprint can vary significantly depending on the fishing technique or fish farming method used.
But the carbon footprint isn’t the only factor to consider when choosing fish or shellfish to cook: it’s also important to consume products from sustainably managed (not overfished) stocks.
The carbon footprint of various fish and shellfish
Taking action
Promote the consumption of local, fresh, and seasonal products
Give preference to products from fishing or aquaculture methods with low environmental impact (line fishing, selective gear, or traditional methods)
Diversify the species consumed by following the recommendations of ANSES (the French National Agency for Food, Environmental and Occupational Health & Safety):
A maximum of 2 servings of fish per week, including one serving of fatty fish (salmon, sardines, mackerel, herring, smoked trout)
Vary the types of fish and which sea they come from
Limit consumption of freshwater fish to twice a month
To eat with confidence, look for the “Pêche Durable” label
Find out about other ways to reduce your carbon footprint
13 recommended actions
Sweet drinks: Do you know how they affect the climate?
