Article
Fisheries
Lotta Clara Kluger, Ramon Filgueira
Summary: The concept of aquaculture carrying capacity (CC) should be multidimensional, iterative, inclusive, and just, with a broad evaluative scope considering historical, cultural, and socio-economic concerns. To develop sustainable aquaculture, guidelines should be based on a multi-criteria, multi-stakeholder approach to frame a safe operating space.
ICES JOURNAL OF MARINE SCIENCE
(2021)
Article
Food Science & Technology
Renato Mamede, Irina A. Duarte, Isabel Cacador, Patrick Reis-Santos, Rita P. Vasconcelos, Carla Gameiro, Paula Canada, Pedro Re, Susanne E. Tanner, Vanessa F. Fonseca, Bernardo Duarte
Summary: This study compared the elemental fingerprints of gilthead seabream from different aquaculture methods, confirming their origin and assessing the concentrations of regulated elements. The findings demonstrate the reliability of elemental fingerprinting as a tool for tracing fish production methods and supporting seafood authentication.
Article
Nutrition & Dietetics
Matthew Sprague, Tsz Chong Chau, David I. Givens
Summary: Iodine content was assessed in wild and farmed seafood available to UK consumers, with wild fish generally exhibiting higher levels of iodine than farmed fish. The iodine content was mainly influenced by the type and inclusion level of feed ingredients, and the contribution of different seafood types to iodine intake varied.
Article
Fisheries
Haiqing Zhang, Chen Sun, Zijun Wang, Bin Che
Summary: The Chinese seafood market has seen rapid growth, with consumption patterns varying across urban regions in relation to regional economies and geographic locations. Health motivation is a significant predictor of seafood consumption behaviors.
AQUACULTURE REPORTS
(2021)
Review
Food Science & Technology
Mausam Budhathoki, Danny Campbell, Ben Belton, Richard Newton, Saihong Li, Wenbo Zhang, David Little
Summary: Asia accounts for a large portion of global aquatic food consumption, but the behaviors and attitudes of Asian consumers towards aquatic food are not well understood. This paper reviews the literature on factors influencing aquatic food consumption behavior in Asia and identifies five clusters of publications. The study finds that price is a central factor influencing aquatic food consumption behavior among Asian consumers, and knowledge and attitudes towards the quality and safety of aquatic foods are important but mediated by household characteristics. Sustainable production practices, country of origin, and ecolabels have less influence on consumption behavior. Future multidisciplinary research is needed to better understand the interactions among the multiple factors that influence Asian consumers' aquatic food consumption behavior.
Article
Agronomy
Edileno Tiago de Sousa Nascimento, Raimundo Formento Pereira Junior, Valeria Silva dos Reis, Bianca de Jesus Figueiredo Gomes, Marco Shizuo Owatari, Ronald Kennedy Luz, Nuno Filipe Alves Correia de Melo, Maria de Lourdes Souza Santos, Glauber David Almeida Palheta, Fabio Carneiro Sterzelecki
Summary: Aquaponics combines fish farming with vegetable production, and this study found that a flooding level of 5 cm resulted in the best plant growth.
Article
Environmental Sciences
James P. W. Robinson, Angus Garrett, Juan Carlos Paredes Esclapez, Eva Maire, Robert W. R. Parker, Nicholas A. J. Graham
Summary: Seafood is expected to be a key source of low-emissions nutritious food, but there are variations in nutrients and carbon footprints among species and production methods. Atlantic mackerel is the most available and has the lowest carbon footprint among wild-caught seafood in the UK market, but there are trade-offs between price, sustainability, and nutritional value. The current seafood system in the UK is not optimized to produce large amounts of nutritious, low-emissions seafood. Promoting the consumption of affordable species like mackerel could improve nutrient intake in the UK population at a low environmental cost.
ENVIRONMENTAL RESEARCH LETTERS
(2022)
Article
Biology
Marielle Thomas, Alain Pasquet, Joel Aubin, Sarah Nahon, Thomas Lecocq
Summary: The increasing human population growth has led to a higher demand for food products, necessitating the exploration of new production practices for sustainable development. Polyculture practices improve aquaculture through species coexistence and interactions, emphasizing species compatibility and complementarity. While polyculture combines productivity, environmental protection, resource sharing, and animal welfare, there are challenges to be addressed in facilitating its development globally.
BIOLOGICAL REVIEWS
(2021)
Review
Food Science & Technology
Mirko Mutalipassi, Roberta Esposito, Nadia Ruocco, Thomas Viel, Maria Costantini, Valerio Zupo
Summary: Seafood by-products, often discarded as wastes, can actually provide bioactive molecules with potential applications in functional foods and biotechnology. These by-products not only hold untapped protein sources but also supply valuable compounds that can be used in the production of high-value nutraceuticals, contributing to a more sustainable circular economy.
Article
Fisheries
Richard W. Newton, Silvia Maiolo, Wesley Malcorps, David C. Little
Summary: Marine ingredients are important for aquaculture and livestock feeds, but detailed information on their environmental impact is limited. A Life Cycle Inventory was compiled to allow for Life Cycle Assessments of marine ingredients, but there are still data gaps that need to be filled. An LCA demonstrated that marine ingredients have variable impacts, mostly depending on the fuel intensity of the fishery they are sourced from.
Article
Multidisciplinary Sciences
Jessica A. Gephart, Patrik J. G. Henriksson, Robert W. R. Parker, Alon Shepon, Kelvin D. Gorospe, Kristina Bergman, Gidon Eshel, Christopher D. Golden, Benjamin S. Halpern, Sara Hornborg, Malin Jonell, Marc Metian, Kathleen Mifflin, Richard Newton, Peter Tyedmers, Wenbo Zhang, Friederike Ziegler, Max Troell
Summary: This study provides estimates of environmental stressors for farmed and wild capture blue foods, showing that farmed bivalves and seaweeds generate the lowest stressors while capture fisheries predominantly generate greenhouse gas emissions.
Article
Engineering, Manufacturing
Fiachra O'Brolchain, Bert Gordijn, Gerry Byrne, Nicholas Dunne
Summary: This paper discusses the ethics of the biologicalisation of manufacturing, exploring the conceptual analysis, goals, and ethical challenges associated with biologicalisation. Recommendations for the further development of biologicalisation in manufacturing are provided at the end.
CIRP JOURNAL OF MANUFACTURING SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Angel Peiro-Signes, Lluis Miret-Pastor, Antonino Galati, Marival Segarra-Ona
Summary: In recent decades, customers have shown increasing attention to sustainability labels in fishery and aquaculture products. This study utilized 2021 Eurobarometer data and machine learning techniques to analyze the importance of environmental impact, ethical, and social information in FAP labeling for buyers. The results indicated that consumers who consider these aspects also advocate for their inclusion in product labels.
FRONTIERS IN MARINE SCIENCE
(2022)
Article
Food Science & Technology
Javier Atalah, Pablo Sanchez-Jerez
Summary: This study assessed the trends and environmental footprint of blue food consumption using a high-resolution dataset from Spain. The findings showed a reduction in the consumption of most wild species and an increase in consumption of carnivorous fish in farmed species. The consumption of high trophic-level species was associated with higher environmental footprints. The study recommends shifting consumption patterns towards farmed species with smaller environmental footprints and increasing consumers' environmental awareness.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Article
Multidisciplinary Sciences
Rosamond L. Naylor, Avinash Kishore, U. Rashid Sumaila, Ibrahim Issifu, Blaire P. Hunter, Ben Belton, Simon R. Bush, Ling Cao, Stefan Gelcich, Jessica A. Gephart, Christopher D. Golden, Malin Jonell, J. Zachary Koehn, David C. Little, Shakuntala H. Thilsted, Michelle Tigchelaar, Beatrice Crona
Summary: Global demand for blue food is increasing, with considerable regional variation in the relationship between wealth and consumption, and diverse geographic patterns in fish group consumption. It is projected that global fish demand will nearly double by 2050, and the nutritional and environmental consequences will depend on substitution among fish groups and other animal source foods in national diets.
NATURE COMMUNICATIONS
(2021)
Review
Food Science & Technology
Kriton Grigorakis
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2017)
Article
Fisheries
Niki Alexi, Eleni Fountoulaki, Kriton Grigorakis
AQUACULTURE RESEARCH
(2017)
Article
Food Science & Technology
Oxana Lazo, Luis Guerrero, Niki Alexi, Kriton Grigorakis, Anna Claret, Jose A. Perez, Ricard Bou
FOOD RESEARCH INTERNATIONAL
(2017)
Article
Food Science & Technology
D. Dimogianopoulos, K. Grigorakis
JOURNAL OF FOOD QUALITY
(2017)
Article
Agriculture, Multidisciplinary
Niki Alexi, Derek V. Byrne, Evangelia Nanou, Kriton Grigorakis
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2018)
Article
Food Science & Technology
N. Alexi, E. Nanou, O. Lazo, L. Guerrero, K. Grigorakis, D. V. Byrne
FOOD QUALITY AND PREFERENCE
(2018)
Article
Food Science & Technology
Grigorakis Kriton, Kogiannou Dimitra, Genevieve Corraze, Perez-Sanchez Jaume, Agnes Adorjan, J. Sandor Zsuzsanna
JOURNAL OF FOOD QUALITY
(2018)
Article
Fisheries
Emmanouil Kouroupakis, Kriton Grigorakis, Sofia Vardali, Vassiliki Ilia, Ioannis Batjakas, Yannis Kotzamanis
MEDITERRANEAN MARINE SCIENCE
(2019)
Article
Fisheries
Yannis Kotzamanis, Vikas Kumar, Theofania Tsironi, Kriton Grigorakis, Vassiliki Ilia, Ioannis Vatsos, Andreas Brezas, Jan van Eys, Enric Gisbert
Article
Chemistry, Applied
Niki Alexi, Dimitra Kogiannou, Ioanna Oikonomopoulou, Nick Kalogeropoulos, Derek V. Byrne, Kriton Grigorakis
Article
Fisheries
Niki Alexi, Alexandru Luca, Evangelia Nanou, Derek V. Byrne, Kriton Grigorakis
AQUACULTURE RESEARCH
(2020)
Article
Multidisciplinary Sciences
Yannis Kotzamanis, Theofania Tsironi, Andreas Brezas, Kriton Grigorakis, Vassiliki Ilia, Ioannis Vatsos, Nicholas Romano, Jan van Eys, Vikas Kumar
SCIENTIFIC REPORTS
(2020)
Article
Fisheries
Dimitra Kogiannou, Mado Kotsiri, Kriton Grigorakis
AQUACULTURE RESEARCH
(2022)
Article
Food Science & Technology
Evangelia Nanou, Mado Kotsiri, Dimitra Kogiannou, Maria Katsouli, Kriton Grigorakis
Summary: This study aimed to investigate consumer attitudes towards fresh fish packaging and examine their preference for active packaging with CO2-emitters (pads). Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them.
Article
Agriculture, Dairy & Animal Science
Eleni Fountoulaki, Kriton Grigorakis, Christiana Kounna, George Rigos, Nikos Papandroulakis, John Diakogeorgakis, Fotini Kokou
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2017)