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In: Science and Innovations for Food Systems Transformation [Internet]. Cham (CH): Springer; 2023.
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Affiliations
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
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
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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Azam-Ali S et al (2021) Marginal areas and indigenous people: priorities for research and action
Bank MS, Metian M, Swarzenski PW (2020) Defining seafood safety in the Anthropocene. Environ Sci Technol 54:8506–8508
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