RT Journal Article
T1 The carbon footprint of the mussel food chain in Spain
A1 Saralegui Díez, Pablo
A1 Villasante Larramendi, Carlos Sebastián
A1 Ospina Álvarez, Andrés
A1 Ramón, Montserrat
A1 Moranta, Joan
K1 Mussel aquaculture
K1 Greenhouse gas emissions
K1 Seafood sustainability
K1 Life cycle assessment
K1 Processed seafood
K1 Dietary transitions
AB The global food system is a major contributor to greenhouse gas emissions (GHG), and there is increasing interest in identifying sustainable protein alternatives. Mussels are often promoted as an environmentally friendly source of seafood. However, comprehensive assessments of its carbon footprint, which consider the entire food chain, remain limited. This study estimates the carbon footprint of the mussel food chain in Spain, focusing on its product forms—fresh, frozen, and canned— by reconstructing the mussel supply chain, integrating national production and trade data, and modelling its logistics across international, national, and intraprovincial transport. The relationship between fresh, frozen and processed mussel allows to articulate a consumption approach taking into consideration the interconnections between industrial processing, global supply chains and mussel production. Total GHG emissions reached 287.8 GgCO₂eq.yr-1, with the main contributions from aquaculture production (45 %), industrial processing (43 %), and transport (12 %). Emissions linked to domestic consumption are 190.1 GgCO₂eq.yr-1, representing 6.3 kgCO₂eq.kg-1 edible mussel meat, with pickled mussels representing the most impactful product (8.5 kgCO₂eq.kg-1 edible mussel meat), followed by mussels in brine (6.7 kgCO₂eq.kg-1 edible mussel meat), fresh mussels (4.1 kgCO₂eq.kg-1 edible mussel meat), and frozen mussels (3.6 kgCO₂eq.kg-1 edible mussel meat). Although Galicia accounts for 99 % of domestic mussel production, only 25 % of available fresh mussels are destined for direct domestic consumption. The remainder feeds industrial processing or is exported, revealing a structure highly dependent on international trade and interprovincial transport. Our findings show that processing and transport are key contributors, and that the most consumed forms present the highest carbon footprints. We highlight the need to promote more sustainable consumption patterns, enhance local consumption of lower-impact forms, and reconfigure industrial and trade strategies to reduce environmental impacts while maintaining the sector’s economic viability.
PB Elsevier
SN 0921-3449
YR 2026
FD 2026
LK https://hdl.handle.net/10347/45051
UL https://hdl.handle.net/10347/45051
LA eng
NO Saralegui-Díez, P., Villasante, S., Ospina-Álvarez, A., Ramón, M., & Moranta, J. (2026). The carbon footprint of the mussel food chain in Spain. Resources, Conservation and Recycling, 227, 108742.https://doi.org/10.1016/J.RESCONREC.2025.108742
NO SV gratefully acknowledges the financial support from EQUALSEA (Transformative adaptation towards ocean equity) project, under the European Horizon 2020 Program, ERC Consolidator (Grant Agreement # 101002784) funded by the European Research Council. He also acknowledges the support of the Earth Commission and Future Earth. AO-A was supported by a Ramon y Cajal grant funded by the Ministry of Science and Innovation (RyC2023–043454-I). This work contributes to the IMEDEA’s ‘Center of Excellence’ Maria de Maetzu (CEX2021–001198). This work contributes to the ICM “Severo Ochoa Centre of Excellence” accreditation (CEX2024–001494-S funded by AEI 10.13039/501100011033). Funding for open access publishing: Universidad Pablo de Olavide/CBUA.
DS Minerva
RD 20 may 2026