Leonardo Hernández, a researcher at the Universidad Internacional Iberoamericana (International Ibero-American University, UNIB), is participating in the study “Environmental Burden of Fish in Healthy and Sustainable Diets,” which analyzes the role of fish in healthy and sustainable diets, as well as its environmental impact compared to other animal-based foods.
Sustainable food systems have become one of the major challenges facing public health and today’s food systems. The need to ensure diets that are nutritionally adequate, accessible, and environmentally friendly has spurred new research into the role of different food groups in reducing emissions, conserving natural resources, and preserving ecosystems.
In this context, fish is often recommended as part of healthy eating patterns due to its high-quality protein, omega-3 fatty acids, and other essential nutrients. However, incorporating fish into sustainable diets requires evaluating not only its nutritional benefits but also the environmental footprint associated with its production, harvest, processing, and consumption.
A Review of the Role of Fish in Sustainability
Previous studies have indicated that animal-based foods have varying environmental impacts. In particular, red and processed meats are often associated with higher greenhouse gas emissions, land use, and water consumption. In contrast, fish and seafood have been proposed as potentially more sustainable alternatives, although their impact depends on factors such as species, production method, whether they are wild-caught or farmed, and the management practices employed.
The study aimed to synthesize the available scientific literature on the environmental footprint of fish and its contribution to healthy and sustainable diets. To this end, a review was conducted of observational studies, environmental footprint analyses, and dietary optimization models. Using this approach, the researchers examined how the environmental impact of fish consumption varies across different dietary patterns and in comparison with other animal-based products.
Lower Environmental Impact, with Nuances
The results show that fish generally accounts for a smaller proportion of a diet’s total environmental impact. Compared to meat and other terrestrial animal products, many types of fish tend to generate lower greenhouse gas emissions, as well as lower land and water use. This difference is particularly relevant when fish replaces higher-impact meats within balanced dietary patterns.
The review also highlights that several dietary optimization models have observed potential reductions in environmental impact when part of meat consumption is replaced with fish or when fish is included in greater quantities in diets designed to meet nutritional goals. However, the authors emphasize that these benefits are not uniform and can vary considerably depending on the country, the type of diet analyzed, and the fish species considered.
Toward more sustainable diets
Furthermore, the study reveals that some research has identified increases in greenhouse gas emissions associated with higher fish consumption, particularly in models that prioritize nutritional quality. This highlights the complexity of designing diets that simultaneously meet criteria for health, environmental sustainability, and food security.
Another relevant finding is that the environmental impact of fish depends largely on the production system. Species, harvesting methods, aquaculture practices, feed use, production efficiency, and marine resource management can substantially alter the final environmental footprint. Therefore, the study recommends integrating fish thoughtfully into broader dietary changes, avoiding generalizations and favoring lower-impact options whenever possible.
Overall, the study concludes that fish can play a constructive role in healthy and sustainable diets, especially when it helps improve nutritional adequacy and replaces animal-based foods with a higher environmental footprint. However, striking the optimal balance between nutritional needs and environmental limits is not always easy to achieve, so further research is needed on the differences among species, production systems, and dietary contexts.
If you’d like to learn more about this study, click here.
To read more research, check out the UNIB repository.