Signature of climate‑induced changes in seafood species served in restaurants

John‑Paul Ng & William W. L. Cheung, Environ Biol Fish Fisheries & Aquaculture

Signature of climate‑induced changes in seafood species served in restaurants
Alex Teixeira on Unsplash

Such species distribution changes are affecting global fisheries through increasing the dominance of warmer-water preferred species as ocean temperature increases. Previous modeling analyses projected that climate-induced changes in seafood availability would afect the entire seafood chain. However, observed climate impacts on seafood retailers and consumers have rarely been demonstrated. Seafood restaurants usually rely on the supply of locally caught species, and thus the impacts of changing catches on the food they serve, and consequently on their diners, may be refected in their menus. In this study, 362 restaurant menus from Vancouver, British Columbia, Canada, were collated and analyzed over four diferent time periods (1880–1960, 1961–1980, 1981–1996, and 2019–2021).

Read the full study here



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