First-ever lobster supply chain CO2 study shows lower emissions than other proteins
Courtesy / Luke’s Lobster
From left, the Island Insitute’s Sam Belknap and Luke’s Lobster’s co-founders, Luke Holden and Ben Conniff, said the two organizations would partner to reduce greenhouse gas emissions in the lobster supply chain.
A new study shows that at least one part of the lobster supply chain has a lower carbon footprint than proteins such as beef, pork and chicken.
The Rockland-based Island Institute and Luke’s Lobster on Thursday revealed preliminary findings of the study, which was commissioned by the institute to measure the carbon footprint of all aspects of Luke’s Lobster’s supply chain. The study was the first of its kind, according to a news release.
“Data from Council Fire’s greenhouse gas assessment of Luke’s Lobster show that this part of Maine’s lobster fishery is on the low end of wild caught seafood from a carbon impact perspective” said Sam Belknap, the Island Institute’s senior community development officer.
The institute is a community development nonprofit in Rockland serving Maine’s island and coastal communities. Luke’s Lobster in Portland is a lobster retailer and restaurant chain. The study was conducted by Annapolis, Md., consulting firm Council Fire.
The study was designed to provide baseline data for Luke’s and others as they seek to reduce carbon emissions while lower operating costs in the long run, added Belknap.
“We’re starting from a position of strength — a baseline product that’s far more carbon-friendly than land-based proteins — and we’re actively pursuing additional cost-saving clean energy technologies for everyone in our supply chain,” said Ben Conniff, Luke’s Lobster co-founder and chief innovation officer.
Conniff said the company would partner with the Island Institute and fishermen to develop new ways for Maine’s fisheries to achieve sustainability.
For 2021, the study found that 2.89 pounds of greenhouse gas emissions were produced for every pound of live lobster sourced by Luke’s from southern Maine to Nova Scotia.
According to the study, other proteins had the following values:
- Beef, 60 pounds of emissions per pound of protein
- Lamb, 24 pounds
- Farmed prawns, 12 pounds
- Pork, 7 pounds
- Chicken, 6 pounds
The study broke down the sources of emissions and identified clean energy solutions for each part of Luke’s Lobster’s supply chain, as follows:
- 62% of emissions come from diesel and gas used for fishing. Solutions include using 20% recycled biodiesel in the short term, and shifting to hybrid diesel/electric retrofits already available, on the way to fully electrified or green hydrogen–powered engines in the longer term.
- 13% of emissions come from bait. Solutions include using bait made from the byproducts of fish caught for human consumption, using bait caught/sourced as locally to where it’s used as possible, and transport in electric trucks.
- 10% of emissions come from processing. Solutions include switching to renewable natural gas or electric boilers, and using renewable electricity for cooling.
- 8% of emissions come from product transportation. Solutions include using electric trucks, choosing trucks over flights when possible, and offsetting flight emissions.
- 6% of emissions come from restaurant operations. Solutions include shifting appliances and heat systems to electric, and using renewable energy for electricity.
- •1.5% of emissions come from wharf operations. Solutions include generating electricity with on-site solar panels, which can also power electric boats and vehicles needed to address other emissions noted above.
Belknap said the Island Institute would support Maine’s lobster fishery by implementing cost-effective clean energy solutions, offering business support and other resources.
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