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.

Aquatic foods have been neglected by researchers and policymakers. It’s time to recognize them.

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.

How aquatic foods could help tackle world hunger, and how Australian wildfires spurred phytoplankton growth in the Southern Ocean.

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.

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.

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.

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.

A framework for capturing the key dimensions of small-scale actors in aquatic food supply chains is explored—with recommendations for supporting their viability and adaptability in sustainable food systems