Carbon Footprint of Aquacultured Seafood

I have often thought of the carbon footprint of our products. I have calculated the greenhouse gas (GHG) emissions to ship all our products, but my research has shown that this makes up just 11-15% of the life cycle GHG emissions.  Fully 83% of GHG emissions is believed to be from the production side rather than the shipping side of food, including seafood.  Red meat, for example,  is 150% more GHG intensive than fish and chicken.  

While I support "buying local" I have also supported artisanal producers wherever they are. The current research supports my belief that it is not just local that matters, but the broader food production scheme. I will continue to seek a reduction in the carbon footprint of our products, though it is good to know that my business model supports a food chain that is dramatically better for the planet than reliance on traditional agra-business.