Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.12348/5254
The vital roles of blue foods in the global food system
dc.creator | Tigchelaar, M. | en_US |
dc.creator | Leape, J. | en_US |
dc.creator | Micheli, F. | en_US |
dc.creator | Allison, E. | en_US |
dc.creator | Basurto, X. | en_US |
dc.creator | Bennett, A. | en_US |
dc.creator | Bush, S.R. | en_US |
dc.creator | Cao, L. | en_US |
dc.creator | Cheung, W.W. | en_US |
dc.creator | Crona, B. | en_US |
dc.creator | DeClerck, F. | en_US |
dc.creator | Fanzo, J. | en_US |
dc.creator | Gelcich, S. | en_US |
dc.creator | Gephart, J. | en_US |
dc.creator | Golden, C.D. | en_US |
dc.creator | Halpern, B.S. | en_US |
dc.creator | Hicks, C. | en_US |
dc.creator | Jonell, M. | en_US |
dc.creator | Kishore, A. | en_US |
dc.creator | Koehn, Z. | en_US |
dc.creator | Little, D. | en_US |
dc.creator | Naylor, R.L. | en_US |
dc.creator | Phillips, M. | en_US |
dc.creator | Selig, E.R. | en_US |
dc.creator | Short, R. | en_US |
dc.creator | Sumaila, U. | en_US |
dc.creator | Thilsted, S.H. | en_US |
dc.creator | Troell M. | en_US |
dc.creator | Wabnitz, C.C. | en_US |
dc.date.accessioned | 2022-10-06T19:50:46Z | |
dc.date.available | 2022-10-06T19:50:46Z | |
dc.date.issued | 2022 | en_US |
dc.identifier.citation | Michelle 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. | en_US |
dc.identifier.issn | 2211-9124 | en_US |
dc.identifier.uri | https://hdl.handle.net/20.500.12348/5254 | |
dc.description.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 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. | en_US |
dc.format | en_US | |
dc.language | en | en_US |
dc.publisher | Elsevier (12 months) | en_US |
dc.rights | CC-BY-4.0 | en_US |
dc.source | Global Food Security;33,(2022) | en_US |
dc.subject | environmental sustainability | en_US |
dc.subject | aquatic foods | en_US |
dc.subject | blue foods | en_US |
dc.subject | food system governance | en_US |
dc.subject | small-scale actors | en_US |
dc.title | The vital roles of blue foods in the global food system | en_US |
dc.type | Journal Article | en_US |
cg.contributor.funder | OAK Foundation | en_US |
cg.contributor.funder | Walton Family Foundation | en_US |
cg.contributor.funder | Blue Food Assessment | en_US |
cg.contributor.funder | MAVA Foundation | en_US |
cg.subject.agrovoc | nutrition | en_US |
cg.subject.agrovoc | Fish | en_US |
cg.contributor.affiliation | Bioversity International | en_US |
cg.contributor.affiliation | International Food Policy Research Institute | en_US |
cg.contributor.affiliation | Wageningen University & Research Centre | en_US |
cg.contributor.affiliation | Michigan State University | en_US |
cg.contributor.affiliation | WorldFish | en_US |
cg.contributor.affiliation | Harvard T. H. Chan School of Public Health | en_US |
cg.contributor.affiliation | Duke University | en_US |
cg.contributor.affiliation | Stockholm Resilience Centre | en_US |
cg.contributor.affiliation | The University of British Columbia | en_US |
cg.contributor.affiliation | University of Stirling | en_US |
cg.contributor.affiliation | Lancaster University, Lancaster Environment Centre | en_US |
cg.contributor.affiliation | Stanford University, Center for Ocean Solutions | en_US |
cg.contributor.affiliation | Beijer Institute of Ecological Economics | en_US |
cg.contributor.affiliation | Blue Food Assessment | en_US |
cg.contributor.affiliation | EAT | en_US |
cg.identifier.status | Open access | en_US |
cg.identifier.ISIindexed | ISI indexed | en_US |
cg.contribution.worldfishauthor | Allison, E. | en_US |
cg.contribution.worldfishauthor | Phillips, M. | en_US |
cg.contribution.worldfishauthor | Thilsted, S.H. | en_US |
cg.description.theme | Value chains and nutrition | en_US |
cg.description.theme | Resilient small-scale fisheries | en_US |
dc.identifier.doi | https://dx.doi.org/10.1016/j.gfs.2022.100637 | en_US |
cg.creator.id | Fabrice DeClerck: 0000-0002-3631-8745 | en_US |
cg.creator.id | Michael John Phillips: 0000-0002-0282-0286 | en_US |
cg.creator.id | Shakuntala Haraksingh Thilsted: 0000-0002-4041-1651 | en_US |