| Summary: | Seafood is a global commodity of growing importance. The present study examined contributions to global warming from three significant seafood product chains. Each of these systems were relatively fuel efficient compared to fuel intensities reported for other fisheries globally. As such, processing and transportation phases made relatively important contributions to the overall global warming impact of these systems. Energy inputs to processing were important, as was the emission-intensity of the energy format used. In the context of interest regarding the food miles concept as an indicator of sustainability, results revealed that rather the mode of transport, not the distance travelled, was the most important factor in determining overall greenhouse gas emissions from transportation. Results indicate that further research evaluating the complete supply chain of seafood products (not only the fishing phase) may reveal important opportunities for emission reductions.
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