Author
Listed:
- Beatrice I. Crona
(Stockholm University
Royal Swedish Academy of Science)
- Emmy Wassénius
(Stockholm University
Royal Swedish Academy of Science)
- Malin Jonell
(Stockholm University
Royal Swedish Academy of Science)
- J. Zachary Koehn
(Stanford University)
- Rebecca Short
(Stockholm University)
- Michelle Tigchelaar
(Stanford University)
- Tim M. Daw
(Stockholm University)
- Christopher D. Golden
(Harvard T.H. Chan School of Public Health
Harvard T.H. Chan School of Public Health
Harvard T.H. Chan School of Public Health)
- Jessica A. Gephart
(American University)
- Edward H. Allison
(WorldFish)
- Simon R. Bush
(Wageningen University and Research)
- Ling Cao
(Shanghai Jiao Tong University)
- William W. L. Cheung
(University of British Columbia)
- Fabrice DeClerck
(EAT)
- Jessica Fanzo
(Johns Hopkins University
Johns Hopkins University)
- Stefan Gelcich
(Pontificia Universidad Católica de Chile
Pontificia Universidad Católica de Chile)
- Avinash Kishore
(International Food Policy Research Institute (IFPRI))
- Benjamin S. Halpern
(UC Santa Barbara
UC Santa Barbara)
- Christina C. Hicks
(Lancaster University)
- James P. Leape
(Stanford University)
- David C. Little
(University of Stirling)
- Fiorenza Micheli
(Stanford University
Stanford University)
- Rosamond L. Naylor
(Stanford University
Stanford University)
- Michael Phillips
(WorldFish)
- Elizabeth R. Selig
(Stanford University)
- Marco Springmann
(University of Oxford
University of Oxford)
- U. Rashid Sumaila
(University of British Columbia
The University of British Columbia)
- Max Troell
(Royal Swedish Academy of Science
Royal Swedish Academy of Science)
- Shakuntala H. Thilsted
(WorldFish)
- Colette C. C. Wabnitz
(Stanford University
University of British Columbia)
Abstract
Blue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations. They are often nutrient rich1, generate lower emissions and impacts on land and water than many terrestrial meats2, and contribute to the health3, wellbeing and livelihoods of many rural communities4. The Blue Food Assessment recently evaluated nutritional, environmental, economic and justice dimensions of blue foods globally. Here we integrate these findings and translate them into four policy objectives to help realize the contributions that blue foods can make to national food systems around the world: ensuring supplies of critical nutrients, providing healthy alternatives to terrestrial meat, reducing dietary environmental footprints and safeguarding blue food contributions to nutrition, just economies and livelihoods under a changing climate. To account for how context-specific environmental, socio-economic and cultural aspects affect this contribution, we assess the relevance of each policy objective for individual countries, and examine associated co-benefits and trade-offs at national and international scales. We find that in many African and South American nations, facilitating consumption of culturally relevant blue food, especially among nutritionally vulnerable population segments, could address vitamin B12 and omega-3 deficiencies. Meanwhile, in many global North nations, cardiovascular disease rates and large greenhouse gas footprints from ruminant meat intake could be lowered through moderate consumption of seafood with low environmental impact. The analytical framework we provide also identifies countries with high future risk, for whom climate adaptation of blue food systems will be particularly important. Overall the framework helps decision makers to assess the blue food policy objectives most relevant to their geographies, and to compare and contrast the benefits and trade-offs associated with pursuing these objectives.
Suggested Citation
Beatrice I. Crona & Emmy Wassénius & Malin Jonell & J. Zachary Koehn & Rebecca Short & Michelle Tigchelaar & Tim M. Daw & Christopher D. Golden & Jessica A. Gephart & Edward H. Allison & Simon R. Bush, 2023.
"Four ways blue foods can help achieve food system ambitions across nations,"
Nature, Nature, vol. 616(7955), pages 104-112, April.
Handle:
RePEc:nat:nature:v:616:y:2023:i:7955:d:10.1038_s41586-023-05737-x
DOI: 10.1038/s41586-023-05737-x
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Cited by:
- Hayuni, M & Lukman, Z.M. & Norshahira, O, 2023.
"Management Practices and Perceived Training needs of Small Ruminant Farmers in Terengganu, Malaysia,"
International Journal of Research and Innovation in Social Science, International Journal of Research and Innovation in Social Science (IJRISS), vol. 7(9), pages 812-822, September.
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