Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/32305
Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: Agriculture can help aquaculture become greener
Author(s): Napier, Johnathan A
Haslam, Richard P
Olsen, Rolf-Erik
Tocher, Douglas R
Betancor, Monica B
Contact Email: m.b.betancor@stir.ac.uk
Keywords: Agriculture
Biotechnology
Plant sciences
Science, technology and society
Issue Date: 2020
Date Deposited: 22-Feb-2021
Citation: Napier JA, Haslam RP, Olsen R, Tocher DR & Betancor MB (2020) Agriculture can help aquaculture become greener. Nature Food, 1, pp. 680-683. https://doi.org/10.1038/s43016-020-00182-9
Abstract: Aquaculture, the farming of fish and seafood, is recognized as a highly efficient system for producing protein for human consumption. In contrast, many terrestrial animal protein production systems are inefficient, impacting land use and exacerbating climate change. Humankind needs to adopt a more plant-centric diet, the only exception being fish consumed as both a source of protein and essential dietary nutrients such as omega-3 fatty acids. Here we consider the implications of such a transition, and the challenges that aquaculture must overcome to increase productivity within planetary boundaries. We consider how agriculture, specifically crops, can provide solutions for aquaculture, especially the sectors that are dependent on marine ingredients. For example, agriculture can provide experience with managing monocultures and new technologies such as genetically modified crops tailored specifically for use in aquaculture. We propose that a closer connection between agriculture and aquaculture will create a resilient food system capable of meeting increasing dietary and nutritional demands without exhausting planetary resources.
DOI Link: 10.1038/s43016-020-00182-9
Rights: This item has been embargoed for a period. During the embargo please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author. You can only request a copy if you wish to use this work for your own research or private study. Accepted for publication in Nature Food published by Springer Nature: https://doi.org/10.1038/s43016-020-00182-9. Users may view, print, copy, download and text and data-mine the content, for the purposes of academic research, subject always to the full conditions of use. Any further use is subject to permission from Springer Nature. The conditions of use are not intended to override, should any national law grant further rights to any user.
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