Collection |

Blue Food

Aquatic foods are an important component of many food systems, yet have received little attention in food policy discourse. This collection - the result of a collaboration between The Blue Food Assessment and the Nature journals - shines a light on the contribution that aquatic foods can make to future food systems and the challenges that need to be tackled if these contributions are to be realized.

The Blue Food Assessment, a collaboration between the Stockholm Resilience Centre at Stockholm University and Stanford University in partnership with EAT, brings together over 100 researchers to explore the role that aquatic foods can play in building healthy, sustainable and equitable food systems. Here, Nature and the Nature journals present some of the findings along with comment and opinion pieces on the project.

Blue Food

Food systems must be transformed to meet the United Nations Sustainable Development Goals. This collection considers what aquatic foods can bring to the table.

Feature |

Comment and Opinion

What role might seafood have in boosting human health in diets of the future? A modelling study that assesses how a rise in seafood intake by 2030 might affect human populations worldwide offers a way to begin to answer this.

News & Views | | Nature


Data on the nutrient content of almost 3,000 aquatic animal-source foods is combined with a food-systems model to show that an increase in aquatic-food production could reduce the inadequate intake of most nutrients.

Article | | Nature

A range of environmental stressors are estimated for farmed and wild capture blue foods, including bivalves, seaweed, crustaceans and finfish, with the potential to inform more sustainable diets.

Article | | Nature

Global demand for “blue food” is growing. In this quantitative synthesis, the authors analyse global seafood demand and project trends to 2050, finding considerable regional variation in the relationship between wealth and consumption.

Article | Open Access | | Nature Communications

The nutritional, economic and livelihood contributions provided by aquatic food systems are threatened by climate change. Building climate resilience requires systemic interventions that reduce social vulnerabilities.

Article | | Nature Food