气候变化领域集成服务门户(CCPortal): Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions

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DOI	10.1016/j.gloenvcha.2015.08.013
	Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions
	Love D.C.; Fry J.P.; Milli M.C.; Neff R.A.
发表日期	2015
ISSN	0959-3780
卷号	35
英文摘要	Based on the average level of seafood consumption in the United States (U.S.), the 2010 Dietary Guidelines for Americans encourages citizens to double their intake to improve the health of their diets. The future availability of seafood, however, is threatened by overfishing, unsustainable seafood farming practices, ocean pollution and acidification, and other factors. The growing global population and advancing ecological threats such as climate change are placing increasing demands and constraints on U.S. and global seafood supplies. Waste reduction has the potential to support increased seafood consumption without further stressing aquatic resources. It is essential to quantify waste levels in order to effectively target and design waste reduction interventions. Accordingly, we used previous multi-country regional research and updated datasets to calculate a country-specific (U.S.) estimate of seafood loss for the years 2009-2013. We estimate that 40-47% of the edible U.S. seafood supply went uneaten in this period. The greatest portions of this loss occurred at the levels of consumers (in and out of home) (51-63% of loss attributed to consumption), bycatch discarded by commercial fishers (16-32%), and in distribution and retail operations (13-16%). Based on conservative estimates, this waste represents 208 billion grams of protein, 1.8 trillion mg of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids (i.e., omega-3 fatty acids), and 1.1 trillion kilocalories. The seafood that is lost could fill 36% of the gap between current consumption and U.S. Department of Agriculture-recommended levels. As another way of understanding the magnitude of loss, this lost seafood could provide the total yearly target quantity of protein for 10.1 million men or 12.4 million women, EPA + DHA for 20.1 million adults, and calories for 1.5 million adults. The lost nutrition estimates we provide are meant to be illustrative of the issue's significance and magnitude. While a significant portion of the loss could be prevented or recovered for human consumption, we do not intend to suggest that all of it could or should become food for humans. Bycatch is generally best left in the water; some seafood loss is not culturally acceptable, marketable, nutritious or safe; and a portion of loss is also unavoidable. Instead, we discuss waste prevention strategies involving governments, businesses, and consumers that can be employed to reduce seafood loss and create a more efficient and sustainable seafood system. © 2015 Z.
英文关键词	Aquaculture; Bycatch; Fisheries; Food loss; Food systems; Food waste; Nutrition; Seafood; Sustainability
学科领域	aquaculture effluent; bycatch; climate change; data set; food consumption; food production; population growth; quantitative analysis; refuse; risk factor; seafood; spatiotemporal analysis; sustainability; waste management; United States
语种	英语
scopus关键词	aquaculture effluent; bycatch; climate change; data set; food consumption; food production; population growth; quantitative analysis; refuse; risk factor; seafood; spatiotemporal analysis; sustainability; waste management; United States
来源期刊	Global Environmental Change
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/117460
作者单位	Center for a Livable Future, Johns Hopkins University, Baltimore, MD, United States; Department of Environmental Health Sciences, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, United States; Department of Health Policy and Management, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, United States
推荐引用方式 GB/T 7714	Love D.C.,Fry J.P.,Milli M.C.,et al. Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions[J],2015,35.
APA	Love D.C.,Fry J.P.,Milli M.C.,&Neff R.A..(2015).Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions.Global Environmental Change,35.
MLA	Love D.C.,et al."Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions".Global Environmental Change 35(2015).