Scottish farmed mussels and oysters have been confirmed as the UK’s lowest impact farmed protein in terms of Global Warming Potential (GWP), according to new research by the Scottish Shellfish Marketing Group and the University of Edinburgh. The Life Cycle Assessment revealed that these shellfish outperform salmon, chicken, pork, and beef in sustainability metrics.
Naturally nourished by phytoplankton, mussels and oysters require no feed or fertilisers, and their cultivation methods—ropes, trestles, and baskets—leverage tidal energy with minimal emissions. Recognised by MSC and ASC certifications, Scottish shellfish not only support biodiversity but also filter and improve water quality.
With record production in 2024 and growing interest from chefs and consumers, this research boosts Scotland’s seafood sector and the ongoing ‘Eat Scottish Shellfish’ campaign, promoting shellfish as a delicious and environmentally sound choice.
