New landmark assessment finds fish, shellfish and algae offer untapped potential for global development if the right policies and investments are put in place.
An unprecedented review of the aquatic foods sector has uncovered how fisheries and aquaculture can play a greater role in delivering healthy diets and more sustainable, equitable and resilient food systems around the world.
Five peer-reviewed papers highlight the opportunities to leverage the vast diversity of aquatic, or “blue,” foods in the coming decades to address malnutrition, lower the environmental footprint of the food system, and provide livelihoods.
The research projects that global demand for blue foods will roughly double by 2050, and will be met primarily through increased aquaculture production rather than by capture fisheries.
Investing in innovation and improving fisheries management could increase consumption even more and have profound effects on malnutrition. For instance, a “high growth” modeling scenario showed that increasing supply by 15.5 million tons (8%), causing a drop in prices, would reduce cases of nutrient deficiencies by 166 million, especially among low-income populations.
Blue foods were found to rank more highly than terrestrial animal source foods in terms of their nutritional benefits and potential for sustainability gains.
Many blue food species are rich in important nutrients. Compared to chicken, trout has approximately 19 times more omega-3 fatty acids; oysters and mussels have 76 times more vitamin B-12 and five times more iron; and carps have nine times more calcium.
The nutritional benefits of blue foods are especially important for women, who were found to benefit more than men from increased consumption in nearly three times the number of countries studied.
On average, the major species produced in aquaculture, such as tilapia, salmon, catfish and carp, were found to have environmental footprints comparable to chicken, the lowest-impact terrestrial meat. Small pelagic species like sardines and anchovies, bivalves and seaweeds all already offer lower stressors than chicken.
Further investments to improve the sector’s efficiency and reduce its environmental footprint can have sector-wide benefits, including for less commonly raised species like European bass, weakfish, flatfish, sea breams and milkfish.
The research found that blue food systems facing the highest risk from climate change are also typically located in those regions where people rely on them most and where they are least equipped to respond and adapt to climate hazards.
These five papers are the first in a series produced by the Blue Food Assessment (BFA), a group of more than 100 leading researchers led by Stanford University’s Center for Ocean Solutions & Center on Food Security and the Environment, the Stockholm Resilience Centre at Stockholm University and EAT.
“Blue foods are much more diverse than typically thought, and so too are the many communities of small-scale fishers who are often overlooked despite providing the majority of blue food people eat,” said Professor Beatrice Crona, co-chair of the BFA and Deputy Science Director at the Stockholm Resilience Centre.
“Few, if any, countries are developing their blue food sector to provide ecological, economic, and health benefits to its full potential,” said Professor Rosamond Naylor, BFA co-chair and Founding Director at the Center on Food Security and the Environment at Stanford University. “This assessment aims to provide the scientific foundation for decision-makers to evaluate trade-offs and implement solutions that will make blue foods an instrumental part of an improved food system from local to global scales.”
“The BFA assessment emphasizes the enormous diversity of blue foods, all of which carry important nutritional, cultural, economic and environmental value,” said Fabrice DeClerck, EAT Science Director. “To realize its potential, policymakers should put in place better governance, including participation of small producers, women and other marginalized groups, better stewardship of the natural resources on which blue foods rely; and investment in building resilience to climate change.”
“We are nine fishing seasons away from the deadline for achieving the 2030 Sustainable Development Goals so the urgency is high,” said Professor Jim Leape, Co-Director of the Stanford Center for Ocean Solutions. “This research can help policymakers, companies, financiers, fishers and consumers capitalize on the immense potential of blue foods to help achieve those goals.”
More than 2,500 species or species groups of fish, shellfish, aquatic plants and algae are caught or cultivated globally for food, providing livelihoods and incomes for more than 100 million and sustenance for one billion.
Notes for editors
The full list of research papers produced as part of the Blue Food Assessment is available online. A list of the BFA leadership team is also available here.
For more information or to arrange interviews, contact c/o Marchmont Communications:
- Donna Bowater
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About the Blue Food Assessment
The Blue Food Assessment (BFA) is an international joint initiative bringing together over 100 scientists from more than 25 institutions. Led by the Stockholm Resilience Centre at Stockholm University, the Center for Ocean Solutions and the Center on Food Security and the Environment at Stanford University, and EAT, the Blue Food Assessment supports decision-makers in evaluating trade-offs and implementing solutions to build healthy, equitable and sustainable food systems.