The Environmental Cost of Dinner

C-CAN Ocean Acidification Roundtable Discussion

Presented by Dr. Ray Hilborn, School of Aquatic and Fishery Sciences, University of Washington.   This webinar will be hosted by Brad Warren, Global Ocean Health, National Fisheries Conservation Center and Teri King, Washington Sea Grant.

Abstract:
All food production has environmental costs — these include greenhouse gasses,  energy used,  water used,  nutrients released into the environment, land transformed from native habitat to farms, soil erosion etc.  In this webinar Dr. Hilborn will give an overview of what we know about the relative environmental costs of different food production systems for many of these impacts.  The results are often surprising.  For instance, harvesting fish or wildlife can have a lower impact than growing crops if it is done efficiently.  Across many metrics seaweed and shellfish farming also stand out as low impact. Within capture fisheries the lowest impacts for greenhouse gasses and most other impacts are small pelagic fisheries such as sardines and herring, and salmon net fisheries in Alaska.   So a vegan or vegetarian diet is not necessarily the diet with the lowest impact.

Reserve your Webinar seat now at: https://washington.zoom.us/meeting/register/48f3244ea206cd94d746f627e8486654 

After registering you will receive a confirmation email containing information about joining the Webinar.  Following the presentation there will be a few short informational announcements relevant to the C-CAN community. Please forward this invitation to interested colleagues. We look forward to seeing you at this event!