Simao Zacarias explains the importance of the characteristics of the shrimp production system on the nature and level of Greenhouse Gas (GHG) emissions that cause global warming.
Welcome to the HotFish Podcasts from the Institute of Aquaculture at the University of Stirling. These are a series of conversations around the implications of climate change in different aquaculture and aquatic food contexts. We hope they will be a useful contribution to debates around COP26.
We gratefully acknowledge support from the Belmont Forum and National Environment Research Council for financial support in making these podcasts.
