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The traditional Japanese diet may support a long healthy life and have a low environmental footprint, but many ingredients are now sourced elsewhere, which threatens its sustainability.
The impacts of the COVID-19 crisis emphasize the need for a global response that supports sustainable investment in food production and promotes healthy eating.
A myriad of factors influence what we eat, from personal preferences to the marketing campaigns of big corporates. Sometimes even a small, but well-placed, intervention can have large ripple effects.
Food systems must be transformed to meet the United Nations Sustainable Development Goals. This collection considers what aquatic foods can bring to the table.