Environmental Load of Domestic Squid Distribution with Various Conditions

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  • NAGASHIMA Futa
    Course of Food Science and Technology, Graduate School of Tokyo University of Marine Science and Technology
  • SUZUKI Toru
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • WATANABE Manabu
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology

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  • 流通形態が異なる国産イカの環境負荷
  • リュウツウ ケイタイ ガ コトナル コクサン イカ ノ カンキョウ フカ

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Abstract

There are not so many LCA studies on food products, in general, and there are especially few studies on fishery products with taking distribution process into account. The objective of this research is to evaluate the life cycle CO2 emission of squid taking account of both fishery and distribution. Because squid are consumed in various ways and those have strong relationship with fishery and distribution method, of course with environmental load. For example, ikezukuri (sashimi made from living squid) is made from the squid caught by squid jigging fishery and transported by live fish transportation. We calculated CO2 emissions of the squid that landed at Hachinohe fishing port in Aomori prefecture and transported to Tsukiji market in Tokyo with various fisheries and transporting methods. As a result, live fish transportation and squid jigging fishery have an extremely large impact on LC-CO2, and contrarily, frozen transportation and fixed net fishery have small LC-CO2. Especially for frozen distribution, LC-CO2 with assuming various distributing conditions were calculated. The relationship between the calculated LC-CO2 and the quality of squid that can be predicted by the condition of each process of distribution was discussed. It is suggested not only environmental load but also the food quality should be taken into account to develop really sustainable squid supply chain.

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