David Little and Richard Newton have recently published this article in “The Conversation” entitled: “Farmed salmon is now a staple in diets - but what they eat matters too”.

The farmed salmon industry has expanded substantially over past decades and is now worth around US$15.4 billion. This has brought benefits to consumers, but has also had an impact on the raw ingredients used in the manufacture of salmon diets.

More efficient use is now made of available marine ingredients and much of the required protein and oils are now supplied from plant-based materials such as soya. Each ingredient has implications for carbon emissions, impacts on soils and biodiversity, energy use and other matters of concern, so it is important to assess these in a broad context and continue work on developing solutions through technology and other interventions.

Read the full article in THE CONVERSATION