Utilize este identificador para referenciar este registo: http://hdl.handle.net/10451/16023
Título: Seafood consumption in Portugal : patterns, drivers and sustainability
Autor: Almeida, Cheila Pereira, 1980-
Orientador: Cabral, Henrique N., 1969-
Ziegler, Friederike
Vaz, Sofia de Azevedo Guedes, 1964-
Palavras-chave: Pescado
Desenvolvimento sustentável
Consumo alimentar
Teses de doutoramento - 2014
Data de Defesa: 2014
Resumo: Seafood production from the sea is on its limit because of overfishing and environmental impacts, but consumer demand is increasing worldwide. Portugal is one of the countries with the highest seafood consumption per capita in the World. The aim of this thesis was to study the seafood consumption in Portugal to find its potential to sustainability. Four studies were developed independently, based on different methodologies including Life Cycle Assessment (LCA) and an internet-based survey. The Portuguese seafood consumption was analysed through time and it was found that it is not only driven by geography, fisheries, or resources availability. Food habits were also influenced by religion and politics. This explains that the main species is cod (salted and dried), representing around 40% of the Portuguese seafood consumption, although it does not exist in Portuguese waters. Sardine is among the species most consumed and it is the most important fish landed in Portugal. The sardine purse seine fishery is relatively efficient, both with regard to biotic and abiotic impacts, due to the schooling behaviour of the species. However stock variability and discards from slipping may be substantial. Small pelagic fish, as sardines, give large catches that can be difficult to use optimally. Canning is one way to preserve it and, canned sardines in olive oil were assessed and compared to other sardine products. The main actions to optimize the environmental performance of canned sardines would be to replace the packaging and to diminish the olive oil losses. Among different sardine products, chilled sardines performed best. Portuguese consumers have relatively high knowledge about seafood but it does not mean more interest about sustainability. Nevertheless Portuguese habits of eating small pelagic fish and different species can be sustainable choices. However seafood is only one ingredient within a diet and every environmental judgement depends on what we compare.
Descrição: Tese de doutoramento, Ciências do Mar, Universidade de Lisboa, Faculdade de Ciências, 2014
URI: http://hdl.handle.net/10451/16023
Designação: Doutoramento em Ciências do Mar
Aparece nas colecções:FC - Teses de Doutoramento

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