WWW.WAS.ORG • WORLD AQUACULTURE • MARCH 2024 37 Climate change impacts The climate change impacts topic area addresses how climate change may affect the availability of the feed ingredient. Its aim is to evaluate the physical climate risks that have historically occurred or are projected to occur that will threaten ingredient availability, as well as the potential for carbon taxes to be imposed on the raw material used to make the ingredient. Scalability The scalability topic area addresses how the usage rates associated with the ingredient may affect its availability. Its aim is to evaluate the current and projected demand and use for the raw material or ingredient, and how that will impact the availability of resources used to produce it. Conclusion The goal of evaluating each of the material topics within the methodology is to allow for a broader evaluation of current and novel feed ingredient risks. While risk ratings can be subjective, quantification is key to measuring baselines and improvements as it is only possible to manage what is measured, and right now there are too many unknown risks within feed supply chains. Establishing systems to anticipate and prevent challenges from becoming business and reputational risks will be a key aspect of the future of feeds. One potential outcome from greater adoption of the ESG feed ingredient risk tool is that suppliers would be encouraged to create the operational infrastructure throughout their supply chains to gather more primary data. Averages and aggregated data sources used as a resource to “report” on sustainability risks convey little on what the specific risks are in each supply chain, preventing meaningful change on the ground. With greater oversight on the collection and maintenance of primary data, feed companies and their customers are in a more informed position to make strategic choices that will overcome risks and support improvements in the global supply chain. The next phase will involve refining the tool for use with multiple aquaculture species. It is also important to note that while aquaculture has significant leverage over marine ingredient providers, it has little leverage in other ingredient supply chains such as soy where livestock is the largest user. More animal protein producers need to join and support the tool’s expansion and contribute to alterations for other animal proteins. Notes Danny Miller*, World Wildlife Fund, Sophie Ryan, Global Salmon Initiative, Kristina Furnes, Grieg Seafood, and Tor Eirik Homme, Grieg Seafood. All photos courtesy Greig Seafood. * Corresponding author: daniel.miller@wwfus.org References [1] FAO. 2017. Water for Sustainable Food and Agriculture. Food and Agriculture Organization of the United Nations (FAO). https://www. fao.org/3/i7959e/i7959e.pdf [2] FAO. 2020. Global Forest Resources Assessment. Food and Agriculture Organization of the United Nations (FAO). https://www. fao.org/3/cb7449en/cb7449en.pdf [3] Crippa, M., E. Solazzo, D. Guizzardi et al. 2021. Food systems are responsible for a third of global anthropogenic GHG emissions. Nat Food 2, 198–209. https://doi.org/10.1038/s43016-021-00225-9 [4] World Wildlife Fund International (WWF). 2022. Food Systems and Sustainable Land Use. https://wwfint.awsassets.panda.org/ downloads/wwf_food_manifesto_for_cop_15_7_may.pdf [5] World Bank. 2017. SDG Atlas 2017: Life Below Water. The World Bank. https://datatopics.worldbank.org/sdgatlas/archive/2017/SDG14-life-below-water.html
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