Food sustainability is a hot topic these days, and for good reason. And as a dietitian who consults with individuals and with the seafood industry, I get asked lot of questions about seafood sustainability. The good news is that seafood is a very sustainable protein food. In fact, the 2015 Dietary Guidelines Advisory Committee (DGAC) dove deeply into this topic and found that seafood is indeed a sustainably-sourced protein food and that both farmed- and wild-caught seafood provide unique nutrients not found in other foods, like omega-3 fatty acids. The DGAC concluded that, “To supply enough seafood to support meeting dietary recommendations, both farm-raised and wild caught seafood will be needed.” Additionally, the 2015-2020 Dietary Guidelines for Americans recommend eating at least two seafood meals each week. As a mom and healthcare professional, I’m happy that seafood is at center stage for all stages of life. Here are a few highlights from the 2015 DGAC report.
- Adherence to a Mediterranean-style diet pattern—less red and processed meat, more seafood—would make a significant contribution to increasing food sustainability, as well as improve health.
- A sustainable seafood supply requires sourcing from farm-raised and wild-caught fisheries.
- Americans should eat a variety of farm-raised and wild-caught seafood twice a week to obtain adequate amounts of omega-3s EPA and DHA.