Abstract
The world’s ever-growing population presents a major challenge in providing sustainable food options and in reducing pressures on the Earth’s agricultural land and freshwater resources. Current estimates suggest that agriculture contributes ~30% of global greenhouse gas (GHG) emissions. Additionally, there is an increased demand for animal protein, the production of which is particularly polluting. Therefore, the climate-disrupting potential of feeding the planet is likely to substantially worsen in the future. Due to the nutritional value of animal-based protein, it is not a simple solution to recommend a wholesale reduction in production/consumption of animal proteins. Rather, employing strategies which result in the production of low carbon animal protein may be part of the solution to reduce the GHGs associated with our diets without compromising diet quality. We suggest that farmed mussels may present a partial solution to this dilemma. Mussel production has a relatively low GHG production and does not put undue pressure on land or fresh water supplies. By drawing comparisons to other protein sources using the Australian Food and Nutrient Database and other published data, we demonstrate that they are a sustainable source of high-quality protein, long-chain omega-3 fatty acids, phytosterols, and other key micronutrients such as B-12 and iron. The aim of this review is to summarise the current knowledge on the health benefits and potential risks of increasing the consumption of farmed mussels.
Highlights
Agriculture is estimated to contribute approximately 30% of the total greenhouse gas (GHG) emissions [1]
There is no requirement for feed and antibiotics for mussel cultivation, and the GHG emissions associated with suspended mussel production are a fraction of that associated with producing terrestrial meat or even farmed salmon, which is considered to have a relatively low GHG output [15]
Feeding our planet’s growing population in a way that meets changing nutritional needs throughout the lifespan is going to be a complex challenge for the 21st century
Summary
Agriculture is estimated to contribute approximately 30% of the total greenhouse gas (GHG) emissions [1]. There has been a significant increase in aquaculture practices [13] and whilst the GHGs associated with fish production are substantially lower than terrestrial meat production [15], some aquaculture practices are associated with significant pollution that may negatively impact the environment and wild fish stocks [16]. This leaves the question; is there an animal-based protein source that is nutritious, associated with low GHG emissions, non-polluting, and does not negatively impact biodiversity when responsibly farmed? This leaves the question; is there an animal-based protein source that is nutritious, associated with low GHG emissions, non-polluting, and does not negatively impact biodiversity when responsibly farmed? The answer may lie in farmed shellfish such as mussels
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