Uploaded May 2019 | Updated September 2026, 4 days ago

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Presented by Dr. Ray Hilborn, School of Aquatic and Fisheries Sciences, University of Washington. This webinar is hosted by Brad Warren, Global Ocean Health, National Fisheries Conservation Center and Teri King, Washington Sea Grant on May 14, 2019.

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.

California Current Acidification Network (C-CAN) Ocean Acidification (OA) Roundtable Webinar.