Scientists are looking at new methods to assess both the health and the sustainability of protein production, rather than assessing those aspects independently. Seafood, along with a more plant-based diet, should fare well in this new approach.
Greenhouse gas emissions associated with meat-free diets that include fish are remarkably similar to those from fully vegetarian diets—and both are substantially less than diets containing meat.
Why did the Knights Templar, a religious military order holding sway for nearly two centuries during the Middle Ages, live exceptionally longer lives than their contemporaries? While generally attributed to divine providence, a more recent conjecture has suggested that strict adherence to the order’s lifestyle precepts, particularly around diet, was the key factor.
Concern over future food and nutritional security is rapidly rising on the global agenda amidst studies showing a growing agricultural shortfall. Simply, crop yields are far from increasing at the rates needed to meet projected demands for 2050.
As the largest campus dining operation in the nation, UMass Dining has an opportunity to take the lead and set a good example with young consumers.
The double-edged sword of seafood health—the importance of omega 3’s for health, coupled with the over-generalized significance of mercury and other toxins to a person’s diet—creates a challenge for the seafood industry. Health should be a major part of seafood’s branding in the protein market, but it has become a qualified statement in an unqualified marketplace. The truth is, for women of childbearing age, it is essential that their diets are rich and inclusive of seafood, but they should avoid a small group of species high in mercury.