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Food
How to Choose Seafood?
I understand what's at stake
Not all seafood has the same carbon footprint. This footprint can vary significantly depending on the fishing technique or fish farming method used.
But the carbon footprint isn’t the only factor to consider when choosing fish or shellfish to cook: it’s also important to consume products from sustainably managed (not overfished) stocks.
Taking action
- Promote the consumption of local, fresh, and seasonal products
- Give preference to products from fishing or aquaculture methods with low environmental impact (line fishing, selective gear, or traditional methods)
- Diversify the species consumed by following the recommendations of ANSES (the French National Agency for Food, Environmental and Occupational Health & Safety):
- A maximum of 2 servings of fish per week, including one serving of fatty fish (salmon, sardines, mackerel, herring, smoked trout)
- Vary the types of fish and which sea they come from
- Limit consumption of freshwater fish to twice a month
- To eat with confidence, look for the “Pêche Durable” label
Other personalised actions
Selected according to your answers to the simulator