How vulnerable is the European seafood production to climate warming?

The main challenge for the European seafood industry is to ensure sustainable production volume while adapting to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, whic...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Blanchet, Marie-Anne [verfasserIn] Primicerio, Raul [verfasserIn] Smalås, Aslak [verfasserIn] Arias-Hansen, Juliana [verfasserIn] Aschan, Michaela [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2018

Schlagwörter:	Europe Seafood Vulnerability Warming Fishery Aquaculture

Übergeordnetes Werk:	Enthalten in: Fisheries research - Amsterdam [u.a.] : Elsevier Science, 1981, 209, Seite 251-258
Übergeordnetes Werk:	volume:209 ; pages:251-258

DOI / URN:	10.1016/j.fishres.2018.09.004

Katalog-ID:	ELV001073648

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520			\|a The main challenge for the European seafood industry is to ensure sustainable production volume while adapting to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11 species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the main exploited seafood species, weighted by their production volume. Production vulnerability in the marine sector increases with latitude due to the temperature sensitivity of the harvested species and their high production volume. No such gradient is found in the freshwater sector because most of the production is based on two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national climate strategies and action plans should include both fisheries and aquaculture and be integrated at a regional level.
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matchkey_str	article:01657836:2018----::ovlealiteuoenefopouto
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allfields	10.1016/j.fishres.2018.09.004 doi (DE-627)ELV001073648 (ELSEVIER)S0165-7836(18)30239-X DE-627 ger DE-627 rda eng 630 640 DE-600 Blanchet, Marie-Anne verfasserin (orcid)0000-0001-6704-8568 aut How vulnerable is the European seafood production to climate warming? 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main challenge for the European seafood industry is to ensure sustainable production volume while adapting to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11 species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the main exploited seafood species, weighted by their production volume. Production vulnerability in the marine sector increases with latitude due to the temperature sensitivity of the harvested species and their high production volume. No such gradient is found in the freshwater sector because most of the production is based on two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national climate strategies and action plans should include both fisheries and aquaculture and be integrated at a regional level. Europe Seafood Vulnerability Warming Fishery Aquaculture Primicerio, Raul verfasserin aut Smalås, Aslak verfasserin aut Arias-Hansen, Juliana verfasserin aut Aschan, Michaela verfasserin aut Enthalten in Fisheries research Amsterdam [u.a.] : Elsevier Science, 1981 209, Seite 251-258 Online-Ressource (DE-627)306583534 (DE-600)1497860-X (DE-576)259270946 0165-7836 nnns volume:209 pages:251-258 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 AR 209 251-258
spelling	10.1016/j.fishres.2018.09.004 doi (DE-627)ELV001073648 (ELSEVIER)S0165-7836(18)30239-X DE-627 ger DE-627 rda eng 630 640 DE-600 Blanchet, Marie-Anne verfasserin (orcid)0000-0001-6704-8568 aut How vulnerable is the European seafood production to climate warming? 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main challenge for the European seafood industry is to ensure sustainable production volume while adapting to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11 species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the main exploited seafood species, weighted by their production volume. Production vulnerability in the marine sector increases with latitude due to the temperature sensitivity of the harvested species and their high production volume. No such gradient is found in the freshwater sector because most of the production is based on two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national climate strategies and action plans should include both fisheries and aquaculture and be integrated at a regional level. Europe Seafood Vulnerability Warming Fishery Aquaculture Primicerio, Raul verfasserin aut Smalås, Aslak verfasserin aut Arias-Hansen, Juliana verfasserin aut Aschan, Michaela verfasserin aut Enthalten in Fisheries research Amsterdam [u.a.] : Elsevier Science, 1981 209, Seite 251-258 Online-Ressource (DE-627)306583534 (DE-600)1497860-X (DE-576)259270946 0165-7836 nnns volume:209 pages:251-258 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 AR 209 251-258
allfields_unstemmed	10.1016/j.fishres.2018.09.004 doi (DE-627)ELV001073648 (ELSEVIER)S0165-7836(18)30239-X DE-627 ger DE-627 rda eng 630 640 DE-600 Blanchet, Marie-Anne verfasserin (orcid)0000-0001-6704-8568 aut How vulnerable is the European seafood production to climate warming? 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main challenge for the European seafood industry is to ensure sustainable production volume while adapting to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11 species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the main exploited seafood species, weighted by their production volume. Production vulnerability in the marine sector increases with latitude due to the temperature sensitivity of the harvested species and their high production volume. No such gradient is found in the freshwater sector because most of the production is based on two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national climate strategies and action plans should include both fisheries and aquaculture and be integrated at a regional level. Europe Seafood Vulnerability Warming Fishery Aquaculture Primicerio, Raul verfasserin aut Smalås, Aslak verfasserin aut Arias-Hansen, Juliana verfasserin aut Aschan, Michaela verfasserin aut Enthalten in Fisheries research Amsterdam [u.a.] : Elsevier Science, 1981 209, Seite 251-258 Online-Ressource (DE-627)306583534 (DE-600)1497860-X (DE-576)259270946 0165-7836 nnns volume:209 pages:251-258 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 AR 209 251-258
allfieldsGer	10.1016/j.fishres.2018.09.004 doi (DE-627)ELV001073648 (ELSEVIER)S0165-7836(18)30239-X DE-627 ger DE-627 rda eng 630 640 DE-600 Blanchet, Marie-Anne verfasserin (orcid)0000-0001-6704-8568 aut How vulnerable is the European seafood production to climate warming? 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main challenge for the European seafood industry is to ensure sustainable production volume while adapting to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11 species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the main exploited seafood species, weighted by their production volume. Production vulnerability in the marine sector increases with latitude due to the temperature sensitivity of the harvested species and their high production volume. No such gradient is found in the freshwater sector because most of the production is based on two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national climate strategies and action plans should include both fisheries and aquaculture and be integrated at a regional level. Europe Seafood Vulnerability Warming Fishery Aquaculture Primicerio, Raul verfasserin aut Smalås, Aslak verfasserin aut Arias-Hansen, Juliana verfasserin aut Aschan, Michaela verfasserin aut Enthalten in Fisheries research Amsterdam [u.a.] : Elsevier Science, 1981 209, Seite 251-258 Online-Ressource (DE-627)306583534 (DE-600)1497860-X (DE-576)259270946 0165-7836 nnns volume:209 pages:251-258 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 AR 209 251-258
allfieldsSound	10.1016/j.fishres.2018.09.004 doi (DE-627)ELV001073648 (ELSEVIER)S0165-7836(18)30239-X DE-627 ger DE-627 rda eng 630 640 DE-600 Blanchet, Marie-Anne verfasserin (orcid)0000-0001-6704-8568 aut How vulnerable is the European seafood production to climate warming? 2018 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main challenge for the European seafood industry is to ensure sustainable production volume while adapting to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11 species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the main exploited seafood species, weighted by their production volume. Production vulnerability in the marine sector increases with latitude due to the temperature sensitivity of the harvested species and their high production volume. No such gradient is found in the freshwater sector because most of the production is based on two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national climate strategies and action plans should include both fisheries and aquaculture and be integrated at a regional level. Europe Seafood Vulnerability Warming Fishery Aquaculture Primicerio, Raul verfasserin aut Smalås, Aslak verfasserin aut Arias-Hansen, Juliana verfasserin aut Aschan, Michaela verfasserin aut Enthalten in Fisheries research Amsterdam [u.a.] : Elsevier Science, 1981 209, Seite 251-258 Online-Ressource (DE-627)306583534 (DE-600)1497860-X (DE-576)259270946 0165-7836 nnns volume:209 pages:251-258 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 AR 209 251-258
language	English
source	Enthalten in Fisheries research 209, Seite 251-258 volume:209 pages:251-258
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title	How vulnerable is the European seafood production to climate warming?
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title_sort	how vulnerable is the european seafood production to climate warming?
title_auth	How vulnerable is the European seafood production to climate warming?
abstract	The main challenge for the European seafood industry is to ensure sustainable production volume while adapting to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11 species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the main exploited seafood species, weighted by their production volume. Production vulnerability in the marine sector increases with latitude due to the temperature sensitivity of the harvested species and their high production volume. No such gradient is found in the freshwater sector because most of the production is based on two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national climate strategies and action plans should include both fisheries and aquaculture and be integrated at a regional level.
abstractGer	The main challenge for the European seafood industry is to ensure sustainable production volume while adapting to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11 species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the main exploited seafood species, weighted by their production volume. Production vulnerability in the marine sector increases with latitude due to the temperature sensitivity of the harvested species and their high production volume. No such gradient is found in the freshwater sector because most of the production is based on two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national climate strategies and action plans should include both fisheries and aquaculture and be integrated at a regional level.
abstract_unstemmed	The main challenge for the European seafood industry is to ensure sustainable production volume while adapting to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11 species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the main exploited seafood species, weighted by their production volume. Production vulnerability in the marine sector increases with latitude due to the temperature sensitivity of the harvested species and their high production volume. No such gradient is found in the freshwater sector because most of the production is based on two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national climate strategies and action plans should include both fisheries and aquaculture and be integrated at a regional level.
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title_short	How vulnerable is the European seafood production to climate warming?
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Marine fisheries mainly target 41 species which account for 80% of the seafood production in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11 species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the main exploited seafood species, weighted by their production volume. Production vulnerability in the marine sector increases with latitude due to the temperature sensitivity of the harvested species and their high production volume. No such gradient is found in the freshwater sector because most of the production is based on two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national climate strategies and action plans should include both fisheries and aquaculture and be integrated at a regional level.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Europe</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Seafood</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Vulnerability</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Warming</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Fishery</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aquaculture</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Primicerio, Raul</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Smalås, Aslak</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Arias-Hansen, Juliana</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Aschan, Michaela</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Fisheries research</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier Science, 1981</subfield><subfield code="g">209, Seite 251-258</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)306583534</subfield><subfield code="w">(DE-600)1497860-X</subfield><subfield code="w">(DE-576)259270946</subfield><subfield code="x">0165-7836</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" 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