Can a sustainable seafood, such as fish or bivalves, be substituted for meat and poultry products?
As with land-based “meat”, seafood resources face significant challenges to sustainability. Issues include where and how the seafood is harvested or farmed, as well as the potential exposure to toxic pollution in many species (mercury, PCBs, dioxin and BFRs). Because of these environmental and health issues, we encourage hospitals to look for non-animal proteins to replace the reduction in “meat”. That said, there are sustainable options in seafood and there are many great resources for identifying those.
