A landmark study has shown significant potential for aquatic foods to become more sustainable, comparing the environmental impact of diverse systems and species and determining those that place the least pressure on the environment like seaweeds, molluscs and certain carp species.
Related news
-
Breakthrough at ICRISAT: World’s First Extreme Heat-Tolerant Pigeonpea Developed via Speed Breeding
09.06.25-
Food security
-
Nutrition
Breakthrough cultivar ICPV 25444, developed through speed breeding, tolerates temperatures of 45°C …
Read more -
-
Agrobiodiversity for People and Planet: How Multifunctional Landscapes Safeguard Diversity, Resilience, and Livelihoods
30.05.25-
Biodiversity
-
Climate adaptation & mitigation
-
Environmental health & biodiversity
-
Food security
-
Health
-
Nutrition
Agriculture and food systems have significantly affected over 75% of Earth's land surface, polluted …
Read more -
-
Outlining the framework from livestock to nutrition pathways
28.05.25-
Nutrition
-
Poverty reduction, livelihoods & jobs
Animal-source foods provide important nutrients in the diet and contribute to nutrition, growth and …
Read more -