The vital roles of blue foods in the global food system

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dc.creatorTigchelaar, Michelle
dc.creatorLeape, Jim
dc.creatorMicheli, Fiorenza
dc.creatorAllison, Edward H.
dc.creatorBasurto, Xavier
dc.creatorBennett, Abigail
dc.creatorBush, Simon
dc.creatorCao, Ling
dc.creatorCheung, William
dc.creatorCrona, Beatrice I.
dc.creatorDeClerck, Fabrice
dc.creatorFanzo, Jessica
dc.creatorGelcich, Stefan
dc.creatorGephart, Jessica
dc.creatorGolden, Christopher
dc.creatorHalpern, Benjamin
dc.creatorHicks, Christina
dc.creatorJonell, Malin
dc.creatorKishore, Avinash
dc.creatorKoehn, Zachary
dc.creatorLittle, David
dc.creatorNaylor, Rosamond
dc.creatorPhillips, Michael
dc.creatorSelig, Elizabeth
dc.creatorShort, Rebecca
dc.creatorSumaila, Ussif Rashid
dc.creatorThilsted, Shakuntala H.
dc.creatorTroell, Max
dc.creatorWabnitz, Colette
dc.date2022-06
dc.date2023-01-11T01:59:47Z
dc.date2023-01-11T01:59:47Z
dc.date.accessioned2026-06-27T18:47:43Z
dc.descriptionBlue 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 often be produced in ways that are more environmentally sustainable than terrestrial animal-source foods. Capture fisheries constitute the largest wild-food resource for human extraction that would be challenging to replace. Yet, despite their unique value, blue foods have often been left out of food system analyses, policies, and investments. 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. Recognition of the importance of blue foods for food and nutrition security constitutes a critical justification to preserve the integrity and diversity of aquatic species and ecosystems.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/126809
dc.identifier.urihttp://hdl.handle.net/123456789/164634
dc.languageen
dc.publisherElsevier
dc.rightsOpen Access
dc.sourceMichelle Tigchelaar, Jim Leape, Fiorenza Micheli, Edward (Eddie) Allison, Xavier Basurto, Abigail Bennett, Simon Bush, Ling Cao, William Cheung, Beatrice Crona, Fabrice DeClerck, Jessica Fanzo, Stefan Gelcich, Jessica Gephart, Christopher Golden, Benjamin Halpern, Christina Hicks, Malin Jonell, Avinash Kishore, Zachary Koehn, David Little, Rosamond Naylor, Michael Phillips, Elizabeth Selig, Rebecca Short, Ussif Rashid Sumaila, Shakuntala Thilsted, Max Troell, Colette Wabnitz. (1/6/2022). The vital roles of blue foods in the global food system. Global Food Security, 33.
dc.subjectnutrition
dc.subjectaquatic foods
dc.subjectfish
dc.subjectenvironmental sustainability
dc.subjectblue foods
dc.subjectfood system governance
dc.subjectsmall-scale actors
dc.titleThe vital roles of blue foods in the global food system
dc.typeJournal Article

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