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The Vital Roles of Blue Foods in the Global Food System

2023 11 citations ? Citation count from OpenAlex, updated daily. May differ slightly from the publisher's own count. Score: 40 ? 0–100 AI score estimating relevance to the microplastics field. Papers below 30 are filtered from public browse.

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

Summary

Researchers argued that "blue foods" — fish, shellfish, and other aquatic foods — are critically underrepresented in global food policy despite being nutritionally rich, environmentally sustainable, and essential to the food security and livelihoods of billions of people, especially in coastal communities.

Abstract 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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