A new study by researchers at the Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future found that, contrary to widely held assumptions, farmed fish and shrimp convert protein and calories in feed to edible seafood at rates similar to livestock (i.e., cattle, pigs, and chickens). The study contributes new insights into what is known as feed conversion efficiency – that is, the efficiency of the process by which feed is turned into meat – across species, and uses a new analysis to assess this efficiency.