Inhabitat - Innovation

AUGUST 12, 2019

In case there weren’t already enough reasons to limit global warming to less than 1.5 degrees Celsius, a new study released in Nature reveals that even a 1 degree increase in ocean temperatures leads to a significant increase in mercury exposure among fish — and the people that consume them.

Seafood 167

Seafood Global warming 167

Business Green

MARCH 31, 2022

Seafood firms can reduce their impact on climate and the oceans - and in doing so can ensure they have a long-term thriving business that delivers healthy and sustainable seafood to millions, writes Nigel Topping, UN High Level Champion for Climate Action at COP26. Seafood is big business and demand is going up.

Seafood 36

Seafood Climate change Biodiversity Sustainability 36

Envirotec Magazine

SEPTEMBER 23, 2019

Utilising low-carbon sources of protein from the ocean, such as seafood and seaweeds, to help feed future populations in a healthy and sustainable way, while easing emissions from land-based food production could support emission reductions of up to 1.24 GtCO2e each year by 2050.

Seafood 214

Seafood Climate change Carbon-neutral Ocean acidification 214

Green Tech Challenge

JULY 10, 2019

Fisheries which provide a source of income to fishermen, and seafood harvesters, whose livelihoods, social and economic structures will be affected by ocean acidification and climate change. Some innovations are already available. The Paris Climate Agreement seeks to restrict global warming to 1.5 million metric tons.

Ocean acidification 46

Ocean acidification Seafood Carbon-negative Climate change 46