Cheila Almeida

Marine biologist dedicated to seafood supply chain sustainability @ipma_pt Flexitarian. Concerned about 🌍🐟🐙🦀 Happiness & resources are only real when shared

[Cheila Almeida @chealm]

🤔Wondering ...
🦞How #seafood is produced?
🚢Where it comes from?
🌍Is it good for the people and planet?
@NeptunusProject have some of the answers

📄Policy Brief: Sustainability in seafood production 👉
https://t.co/x75MaOhH9Y

🎥👇
https://t.co/LEG6k9yUyP via @YouTube

[Cheila Almeida @chealm]

New evidences to help policies & consumers on the risks & benefits of #fish consumption. Fish provides protein & other nutrients important for health, but benefits & effects depend on overall diet, characteristics of consumers, & the fish that is consumed
https://t.co/9F0hLgCGOb

[Cheila Almeida @chealm]

Mais sobre o projeto 🔗
https://t.co/3iFhv4Qmle

[Cheila Almeida @chealm]

Estamos à procura de candidatos para bolsa de investigação no @ipma_pt no projeto "CLEANFISH - Novas estratégias para a produção sustentável de peixe celular" para trabalhar com #LCA de impactos ambientais de peixe da pesca, aquacultura e laboratório
👇
https://t.co/vfUC6qWJm1

[Cheila Almeida @chealm]

J�� temos os primeiros filetes de robalo cultivados em laboratório! O próximo objetivo será testá-los por um painel de consumidores e quantificar seu custo ambiental com Avaliação de Ciclo de Vida (#LCA) no @ipma_pt

https://t.co/jeIjTzDbAD

[Cheila Almeida @chealm]

"A petinga é a prova da nossa impaciência e da nossa estupidez: temos pressa em comer um peixe de que não gostamos, para impedir de chegar à idade adulta o peixe de que mais gostamos."
https://t.co/QHAAkYjTxn

[Cheila Almeida @chealm]

Novas recomendações para o consumo de pescado em 🇵🇹 dizem que deve ser até 7x/semana. Mas isto é o máximo. Não me parece que seja sustentável reproduzir isto à escala global. O consenso geral é de pelo menos 2x/semana (com 1 peixe com elevado ómega-3).

https://t.co/XUw9QohqIk

[Cheila Almeida @chealm]

If you are interested in sustainable #seafood, you can give a look to this online course easy to follow by anyone interested in learning more about the environmental impacts of the seafood supply chain 👇
https://t.co/2RaEtmmL7V

[Hannah Ritchie @_HannahRitchie]

Share of electricity from solar and wind ☀️💨

[a mix of countries – not a top X rankings]

https://t.co/Dboga6XBZm

[Cheila Almeida @chealm]

"...interbreeding between farmed and wild fish produces offspring that mature faster and younger, undermining the ability of the species to reproduce in nature." Together with the sea lice, these factors contribute to the wild Atlantic salmon drop.
https://t.co/mdH3rbmTXN

[Claudio Sunkel @claudio_sunkel]

A final eu ate estava enganado. Eu pensava que o financiamento público em ciência se tinha mantido a níveis de 2009 mas a final esta abaixo do que era em 1991. Isto chegou a fundo e se juntamos vamos passar 2 anos sem financiamento de novos projetos da FCT.Como segurar o talento?

[Cheila Almeida @chealm]

"empresas que empregam mão-de-obra uigur exportaram recentemente centenas de carregamentos de produtos do mar para + de 80 empresas europeias". O pescado que é processado na China precisa de maior transparência, a certificação ambiental não é suficiente.

https://t.co/UGScG9NTi3

[Azul @PublicoAzul]

China: trabalho forçado de uigures ligado a consumidores de pescado de todo o mundo https://t.co/uXFRIFTWT9

[Cheila Almeida @chealm]

🗨️Benefits of recycling glass jar represented 8% GHG emissions reduction on average
🗨️When assessing periods beyond 1 month, opting to store canned goods at the consumer stage led to lower GHG emissions than storing frozen products 🥫❄️ 3/3

[Cheila Almeida @chealm]

New paper out covering the contribution of glass jar packaging to the environmental assessment of canned #seafood 🎇✌️ 1/3
@NeptunusProject
@ipma_pt
@CiimarUp
https://t.co/6cifqmUPNz

[Cheila Almeida @chealm]

🗨️Glass jars contribution was half compared with metal cans 🥫🐟
🗨️In climate change impact category, the production of ingredients was the life cycle phase with highest contribution in the 4 products followed by primary packaging 2/3

[Cheila Almeida @chealm]

Despite everything, there is still some scrutiny in scientific publications, and it launches a good opportunity to raise scientific discussion about understudied topics!

[Sustainable Fisheries UW @SustainFishUW]

🚨New post 🚨 Do you remember the headlines that claimed fishing had the same carbon emissions as all of airline travel? The paper they were based on was recently shown to be wildly inaccurate. Here's the story: https://t.co/CZEZO9lnQZ

[Ludovico Einaudi @LudovicoEinaud]

This was taken in 2016 in the Arctic Ocean. I was inspired by eight million voices from around the world calling for Arctic protection.
Today is Earth Day and there's still an urgent need of help to support the work in the environmental movement.
#EarthDay

[Blue Food Futures Program @BlueFoodFutures]

"Os rios e oceanos são uma fonte alimentar valiosa, com organismos ricos em nutrientes e com menos impacto ambiental do que a maioria da carne criada em terra. Mas há formas de reforçar este recurso."

Leia o artigo completo @publico: https://t.co/qK2bc7TUcy

[Cheila Almeida @chealm]

Voluntary certification or mandatory labelling? "CarbonCloud may come closest to a standardized method of assessing carbon emissions of our food, but ultimately the only thing that is really going to make a difference...is a climate label on the products."
https://t.co/55e4RLBJTb

[Cheila Almeida @chealm]

The concept of Water-Energy-Food (WEF) nexus applied to seafood, with the aim of raising awareness on the connections between water, energy and carbon footprint together with nutritional value from foods.

[NEPTUNUS @NeptunusProject]

🆕Scientific publication of NEPTUNUS Project (@AtlanticArea)

🐟Methodological guidelines for the calculation of a Water-Energy-Food nexus index for seafood products

📲 Check this and other publications https://t.co/pue1h2zGYd

[Cheila Almeida @chealm]

Congratulations to Nutrifresco and Pedro Bastos for their work over 20 years and for joining so many friends around seafood in a "caldeirada" of good people and marvellous discussions at the Sagres fish auction 👌🐟🌊