Chapter 1: Choosing Your Seafood Wisely

When dining at a seafood restaurant, the decision often comes down to shrimp cocktail or oysters on the half shell. Which one is the better choice for the environment?

Earlier this year, I was approached by the podcast Gastropod to create two episodes—one focused on oysters and another on shrimp. These episodes provide an in-depth exploration of the environmental considerations I discussed in my book, American Catch, a decade ago.

While this article is not a replacement for those informative episodes, it offers a brief overview of some key points to consider this summer as you plan your seafood indulgences.

Many people initially gravitate towards shrimp cocktails for a special meal. However, this choice is surprisingly detrimental to the planet. Shrimp, especially those that are farmed, have a high carbon footprint—some estimates suggest they are as damaging as beef regarding CO2 emissions.

In terms of nutritional value per unit of greenhouse gas emitted, bivalves like oysters, clams, and mussels outperform shrimp significantly.

The detrimental impact of shrimp farming is partly due to the destruction of vast areas of mangrove forests, which are vital for carbon sequestration. On average, mangroves capture over four times the CO2 per acre compared to tropical rainforests. Unfortunately, these ecosystems are often cleared to create shrimp farms, as shrimp thrive in coastal brackish waters where mangroves flourish. Wild shrimp begin their lives in the intricate root systems of healthy mangrove forests, yet to mass-produce shrimp, growers have frequently opted to replace these critical habitats with ponds.

Additionally, the feed given to shrimp often consists of fish meal and oil sourced from wild fisheries, further increasing the carbon intensity of shrimp cocktails.

However, there's an alternative seafood option that can serve as a more environmentally friendly indulgence: oysters. Oysters, along with other farmed bivalves, are remarkably low in carbon emissions. They grow by filtering and feeding on wild algae, necessitating no additional feed, which positions them similarly to many vegetables in terms of carbon cost. Mussels, in particular, are champions of low emissions and can produce just 0.6 kilograms of carbon for each kilogram of meat.

Naturally, oyster farming is not without its challenges. Some farms utilize pesticides to control parasites, and disputes arise regarding the allocation of bay bottom for oyster cultivation. Nevertheless, I believe it is preferable to navigate these challenges one oyster at a time rather than contribute to the destruction of mangrove ecosystems for a shrimp cocktail.

There are numerous other issues surrounding the shrimp and oyster industries—such as labor practices and the impact on marine life—that warrant further exploration. I highly recommend tuning into the Gastropod episodes for a comprehensive understanding of these topics.

Chapter 2: The Sustainability Debate

In this video titled "Shrimp vs Oysters | Level Up | Char-Broil®," the sustainability aspects of each seafood option are explored, providing a deeper understanding of their environmental impacts.

The video "Deep Fried Oysters and Shrimp" dives into culinary preparations while also touching upon the environmental considerations linked to these seafood choices.