The Vital Roles of Blue Foods in the Global Food System

Jim Leape; Fiorenza Micheli; Michelle Tigchelaar; Edward H. Allison; Xavier Basurto; Abigail Bennett; Simon R. Bush; Ling Cao; Beatrice Crona; Fabrice DeClerck; Jessica Fanzo; Stefan Gelcich; Jessica A. Gephart; Christopher D. Golden; Christina C. Hicks; Avinash Kishore; J. Zachary Koehn; David C. Little; Rosamond L. Naylor; Elizabeth R. Selig; Rebecca E. Short; U. Rashid Sumaila; Shakuntala H. Thilsted; Max Troell; Colette C. C. Wabnitz

doi:10.1007/978-3-031-15703-5_21

The Vital Roles of Blue Foods in the Global Food System

Review

In: Science and Innovations for Food Systems Transformation [Internet]. Cham (CH): Springer; 2023.

2023 Jan 2.

Authors

Jim Leape¹, Fiorenza Micheli^{1

2}, Michelle Tigchelaar¹, Edward H. Allison³, Xavier Basurto⁴, Abigail Bennett⁵, Simon R. Bush⁶, Ling Cao⁷, Beatrice Crona⁸, Fabrice DeClerck⁹, Jessica Fanzo¹⁰, Stefan Gelcich¹¹, Jessica A. Gephart¹², Christopher D. Golden¹³, Christina C. Hicks¹⁴, Avinash Kishore¹⁵, J. Zachary Koehn¹, David C. Little¹⁶, Rosamond L. Naylor¹⁷, Elizabeth R. Selig¹, Rebecca E. Short⁸, U. Rashid Sumaila^{18

19}, Shakuntala H. Thilsted³, Max Troell⁸, Colette C. C. Wabnitz^{1

18}

Book Editors

Joachim von Braun¹, Kaosar Afsana², Louise O. Fresco³, Mohamed Hag Ali Hassan⁴

Affiliations

¹ Center for Ocean Solutions, Stanford University, Stanford, CA, USA
² Hopkins Marine Station, Stanford University, Stanford, CA, USA
³ WorldFish, CGIAR, Penang, Malaysia
⁴ Nicholas School of the Environment, Duke University, Durham, NC, USA
⁵ Department of Fisheries and Wildlife, Michigan State University, East Lansing, MI, USA
⁶ Environmental Policy Group, Wageningen University, Wageningen, the Netherlands
⁷ School of Oceanography, Shanghai Jiao Tong University, Shanghai, China
⁸ Stockholm Resilience Centre, Stockholm, Sweden
⁹ EAT Forum and One CGIAR, Oslo, Norway
¹⁰ Berman Institute of Bioethics, Johns Hopkins University, Baltimore, MD, USA
¹¹ Instituto Milenio en Socio-ecologia Costera & Center of Applied Ecology and Sustainability, Pontificia Universidad Catolica de Chile, Santiago, Chile
¹² Department of Environmental Science, American University, Washington, DC, USA
¹³ Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
¹⁴ Lancaster Environment Centre, Lancaster University, Lancaster, UK
¹⁵ International Food Policy Research Institute, Washington, DC, USA
¹⁶ Institute of Aquaculture, University of Stirling, Stirling, Scotland
¹⁷ Center on Food Security and the Environment, Stanford University, Stanford, CA, USA
¹⁸ Institute for the Oceans and Fisheries, University of British Columbia, Endowment Lands, Canada
¹⁹ School of Public Policy and Global Affairs, University of British Columbia, Endowment Lands, Canada

Book Affiliations

¹ Center for Development Research, University of Bonn, Bonn, Nordrhein-Westfalen, Germany
² James P Grant School of Public Health, BRAC University, Dhaka, Bangladesh
³ Wageningen University and Research, Wageningen, Gelderland, The Netherlands
⁴ The World Academy of Sciences for the Advancement of Science in Developing Countries (TWAS), Trieste, Italy

Excerpt

Blue foods play a central role in food and nutrition security for billions of people and are a cornerstone of the livelihoods, economies, and cultures of many coastal and riparian communities. Blue foods are extraordinarily diverse, are often rich in essential micronutrients and fatty acids, and can be produced in ways that are more environmentally sustainable than terrestrial animal-source foods. Yet, despite their unique value, blue foods have often been left out of food system analyses, discussions and solutions. Here, we focus on three imperatives for realizing the potential of blue foods: (1) Bring blue foods into the heart of food system decision-making; (2) Protect and develop the potential of blue foods to help end malnutrition; and (3) Support the central role of small-scale actors in fisheries and aquaculture.

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