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dc.creatorLeape, J.en_US
dc.creatorMicheli, F.en_US
dc.creatorTigchelaar, M.en_US
dc.creatorAllison, E.en_US
dc.creatorBasurto, X.en_US
dc.creatorBennett, A.en_US
dc.creatorBush, S.R.en_US
dc.creatorCao, L.en_US
dc.creatorCrona, B.en_US
dc.creatorDeClerck, F.en_US
dc.creatorFanzo, J.en_US
dc.creatorGelcich, S.en_US
dc.creatorGephart, J.en_US
dc.creatorGolden, C.D.en_US
dc.creatorHicks, C.en_US
dc.creatorKishore, A.en_US
dc.creatorKoehn, Z.en_US
dc.creatorLittle, D.en_US
dc.creatorNaylor, R.L.en_US
dc.creatorSelig, E.R.en_US
dc.creatorShort, R.en_US
dc.creatorSumaila, U.en_US
dc.creatorThilsted, S.H.en_US
dc.creatorTroell, M.en_US
dc.creatorWabnitz, C.C.en_US
dc.date.accessioned2022-10-09T21:44:22Z
dc.date.available2022-10-09T21:44:22Z
dc.date.issued2021en_US
dc.identifier.citationLeape, Jim; Micheli, Fiorenza; Tigchelaar, Michelle; Allison, Edward H. Basurto, Xavier; Bennett, Abigail; Bush, Simon R. Cao, Ling; Crona, Beatrice; DeClerck, Fabrice; Fanzo, Jessica; Gephart, Jessica A. Gelcich, Stefan; Golden, Christopher D. Hicks, Christina C. Kishore, Avinash; Koehn, J. Zachary; Little, David C. Naylor, Rosamond L. Selig, Elizabeth R. Short, Rebecca E. Sumaila, U. Rashid; Thilsted, Shakuntala H. Troell, Max; Wabnitz, Colette C. C. The Vital Roles of Blue Foods in the Global Food System: Food Systems Summit Brief Prepared by Research Partners of the Scientific Group for the Food Systems Summit April 15, 2021. Online-Ausgabe in bonndoc: https://doi.org/10.48565/scfss2021-bg71en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12348/5263
dc.description.abstractBlue foods – fish, invertebrates, algae and aquatic plants captured or cultured in freshwater and marine ecosystems – 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 food systems are extraordinarily diverse, involving thousands of species in many different production systems and supporting a wide array of cultures and diets. Many blue foods are rich in please see back-page) bioavailable micronutrients and can be produced in ways that are more environmentally sustainable than terrestrial animal-source foods. Yet despite their unique value and interconnections with terrestrial food systems, blue foods are often left out of food system analyses, discussions, decisions, and solutions. Realizing the potential of blue foods to play a central role in ending malnutrition and in building healthy, nature-positive and resilient food systems will require that governments embed blue foods in food- system governance. Here, we focus on three central imperatives for policymakers.en_US
dc.languageenen_US
dc.publisherCenter for Development Research (ZEF)en_US
dc.rightsCopyrighted; all rights reserveden_US
dc.subjectblue foodsen_US
dc.titleThe Vital Roles of Blue Foods in the Global Food Systemen_US
dc.typeBriefen_US
cg.contributor.crpFISHen_US
cg.coverage.regionGlobalen_US
cg.subject.agrovocnutritionen_US
cg.subject.agrovocecosystemsen_US
cg.subject.agrovocfood systemsen_US
cg.contributor.affiliationStanford Universityen_US
cg.contributor.affiliationStockholm Resilience Centreen_US
cg.contributor.affiliationStockholm Universityen_US
cg.contributor.affiliationEATen_US
cg.contributor.affiliationStanford University, Center for Ocean Solutionsen_US
cg.contributor.affiliationWorldFishen_US
cg.contributor.affiliationDuke Universityen_US
cg.contributor.affiliationMichigan State Universityen_US
cg.contributor.affiliationWageningen University & Research Centreen_US
cg.contributor.affiliationShanghai Jiao Tong Universityen_US
cg.contributor.affiliationJohn Hopkins University, School of Advanced International Studiesen_US
cg.contributor.affiliationPontifical Catholic University of Valparaisoen_US
cg.contributor.affiliationAmerican Universityen_US
cg.contributor.affiliationHarvard T. H. Chan School of Public Healthen_US
cg.contributor.affiliationLancaster University, Lancaster Environment Centreen_US
cg.contributor.affiliationInternational Food Policy Research Instituteen_US
cg.contributor.affiliationUniversity of Stirlingen_US
cg.contributor.affiliationConservation Internationalen_US
cg.contributor.affiliationUniversity of British Columbia, School of Public Policy and Global Affairsen_US
cg.identifier.statusOpen accessen_US
cg.contribution.worldfishauthorAllison, E.en_US
cg.contribution.worldfishauthorThilsted, S.H.en_US
cg.description.themeValue chains and nutritionen_US
cg.description.themeResilient small-scale fisheriesen_US
dc.identifier.doihttps://dx.doi.org/10.48565/scfss2021-bg71en_US
cg.creator.idFabrice DeClerck: 0000-0002-3631-8745en_US
cg.creator.idShakuntala Haraksingh Thilsted: 0000-0002-4041-1651en_US


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