Experts say that choosing sustainable seafood can benefit both people and the planet throughout the year, with new guidance highlighting the link between eating and climate impacts around the world. This comes as both environmental and health concerns continue to rise, and it is becoming more prevalent to combine your eating habits with both environmental and health-related goals.

Seafood, which includes fish, shellfish and other marine life, is known for its nutritional benefits of omega-3 fatty acids and micronutrients and as a good source of protein.

However, we all know that not all seafood is equally healthy or environmentally sustainable. Small pelagic fish (e.g. sardines, mackerel) and sustainably managed shellfish are not only good sources of nutrients but have lower emissions compared to higher emitter options such as intensive aquaculture and some high impact, large, predatory fish, researchers note.

The analysis suggests that such nutrient-rich, climate-friendly seafood options can provide consumers with dietary benefits and be part of a sustainable food system. For instance, compared to larger, predatory fish, forage fish are able to breed rapidly, need less feed and energy to capture, have lower carbon footprints. Whereas others, such as farmed fish or imported species, can have higher associated emissions in the production pathway because of the production of fish feeds, water consumption or long distances of transport.

Responsible seafood consumption is also important for the health of oceans, according to experts. Much of the wild stocks have been overfished and unsustainable practices in fishing have caused significant decline in numbers; poorly managed aquaculture can have a detrimental impact on coastal environments. Consumers can use sustainability certification programmes and transparent supply chains to help them determine if products meet environmental criteria.

This dual focus operation resonates with other definitions that combine human livelihood and planetary health, providing an example to demonstrate that the two are interconnected to benefit both people and the planet. Changing a small percentage of the protein in people's diet to include more climate-friendly seafood has the potential to contribute to a step towards more healthy diets and lower food system climate effects, according to nutritionists.

The report emphasizes good information and policy support to help consumers, producers and retailers position themselves towards more sustainable seafood production and consumption.

Seafood will be a key ingredient in improving health and global climate by focusing on options that have a balance of nutrition and environmental care.