The right seafood choices can help diets meet health and climate goals

June 1, 2026 - 15:38

A new analysis suggests that choosing the right types of seafood could help people meet both nutritional targets and climate goals. The key, researchers say, is not simply eating more fish, but using it as a direct replacement for red and processed meats rather than adding it on top of existing animal-food consumption.

The environmental benefit of seafood is not automatic. It depends heavily on which species are selected, how they are produced, the efficiency of the supply chain, and the local dietary habits of the population. For example, wild-caught small fish like sardines and anchovies generally have a much lower carbon footprint than farmed shrimp or large predatory fish like tuna. The scale of greenhouse gas reductions needed also plays a role in determining whether a particular seafood choice is truly sustainable.

The study emphasizes that swapping a beef burger for a salmon fillet can be a net positive for both personal health and the planet, but only if the overall intake of animal protein does not rise. If consumers simply add fish to their diet without cutting back on other meats, the environmental gains shrink or disappear. The findings underscore that dietary shifts must be strategic, not just symbolic, to deliver meaningful benefits for human health and the climate.