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Seawin-Increasing production and consumption of sustainable seafood

In many countries, people are advised to eat more seafood for health and sustainability,. What type of seafood? Major differences exist, depending on how seafood is produced. In Seawin, the environmental footprint of current consumption is characterized and ways towards more sustainable consumption patterns, following recommendations, are explored.

In Seawin, current Swedish seafood consumption is characterized with regard to environmental impacts, as well as innovative forms of seafood that have been started to be produced in Sweden, for example mussels farmed using innovative technologies, or fish farmed in landbased systems. Existing Life Cycle Assessment studies are used, complemented by new ones to fill important data gaps. Consumer studies are done to better understand consumer behaviour and attitudes towards seafood in general and towards testing new types of seafood. The project also studies what role tools like consumer guides, certification and dietary advice can play in directing consumption towards more sustainable patterns and in this way supporting the transition to both increased and more sustainable consumption of seafood in Sweden

Publications with RISE participation

Summary

Project name

Seawin

Status

Active

Region

Other than Sweden

RISE role in project

participant

Project start

Duration

5 years

Total budget

10000000 SEK

Partner

Uppsala University, Stockholm Resilience Center, Dalhousie University

Funders

Formas

Project website

Coordinators

Events

Supports the UN sustainability goals

12. Responsible consumption and production
13. Climate action
14. Life below water
Friederike Ziegler

Contact person

Friederike Ziegler

Forskare

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Sara Hornborg

Contact person

Sara Hornborg

Forskare

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Contact Sara
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