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dc.creatorCrona, B.en_US
dc.creatorWassénius, E.en_US
dc.creatorJonell, M.en_US
dc.creatorKoehn, Z.en_US
dc.creatorShort, R.en_US
dc.creatorTigchelaar, M.en_US
dc.creatorDaw, T.en_US
dc.creatorGolden, C.D.en_US
dc.creatorGephart, J.en_US
dc.creatorAllison, E.en_US
dc.creatorBush, S.R.en_US
dc.creatorCao, L.en_US
dc.creatorCheung, W.W.en_US
dc.creatorDeClerck, F.en_US
dc.creatorFanzo, J.en_US
dc.creatorGelcich, S.en_US
dc.creatorKishore, A.en_US
dc.creatorHalpern, B.S.en_US
dc.creatorHicks, C.en_US
dc.creatorLeape, J.en_US
dc.creatorLittle, D.en_US
dc.creatorMicheli, F.en_US
dc.creatorNaylor, R.L.en_US
dc.creatorPhillips, M.J.en_US
dc.creatorSelig, E.R.en_US
dc.creatorSpringmann, M.en_US
dc.creatorSumaila, U.en_US
dc.creatorTroell, M.en_US
dc.creatorThilsted, S.H.en_US
dc.creatorWabnitz, C.C.en_US
dc.date.accessioned2024-04-05T03:37:23Z
dc.date.available2024-04-05T03:37:23Z
dc.date.issued2023en_US
dc.identifier.citationBeatrice Crona, Emmy Wassénius, Malin Jonell, Zachary Koehn, Rebecca Short, Michelle Tigchelaar, Tim Daw, Christopher Golden, Jessica Gephart, Edward (Eddie) Allison, Simon Bush, Ling Cao, William Cheung, Fabrice DeClerck, Jessica Fanzo, Stefan Gelcich, Avinash Kishore, Benjamin Halpern, Christina Hicks, Jim Leape, David Little, Fiorenza Micheli, Rosamond Naylor, Michael Phillips, Elizabeth Selig, Marco Springmann, Ussif Rashid Sumaila, Max Troell, Shakuntala Thilsted, Colette Wabnitz. (6/4/2023). Four ways blue foods can help achieve food system ambitions across nations. Nature, 616, pp. 104-112.en_US
dc.identifier.issn0028-0836en_US
dc.identifier.issn1476-4687en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12348/5917
dc.description.abstractBlue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations. They are often nutrient rich, generate lower emissions and impacts on land and water than many terrestrial meats, and contribute to the health, wellbeing and livelihoods of many rural communities. 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.en_US
dc.formatPDFen_US
dc.languageenen_US
dc.publisherNATURE RESEARCHen_US
dc.rightsCC-BY-4.0en_US
dc.sourceNature;616,(2023) Pagination 104-112en_US
dc.subjectblue foodsen_US
dc.titleFour ways blue foods can help achieve food system ambitions across nationsen_US
dc.typeJournal Articleen_US
cg.contributor.funderStockholm Universityen_US
cg.contributor.funderOAK Foundationen_US
cg.contributor.funderWalton Family Foundationen_US
cg.contributor.funderMAVA Foundationen_US
cg.subject.agrovocnutritionen_US
cg.subject.agrovocpoliciesen_US
cg.subject.agrovocfood systemsen_US
cg.subject.agrovocfishen_US
cg.contributor.affiliationInternational Food Policy Research Instituteen_US
cg.contributor.affiliationWageningen University & Research Centreen_US
cg.contributor.affiliationWorldFishen_US
cg.contributor.affiliationHarvard T. H. Chan School of Public Healthen_US
cg.contributor.affiliationStockholm Resilience Centreen_US
cg.contributor.affiliationThe University of British Columbiaen_US
cg.contributor.affiliationShanghai Jiao Tong Universityen_US
cg.contributor.affiliationStockholm Universityen_US
cg.contributor.affiliationUniversity of Stirlingen_US
cg.contributor.affiliationLancaster University, Lancaster Environment Centreen_US
cg.contributor.affiliationUniversity of British Columbia, Institute for the Oceans and Fisheriesen_US
cg.contributor.affiliationStanford University, Center for Ocean Solutionsen_US
cg.contributor.affiliationUniversity of California-Santa Barbara, National Center for Ecological Analysis and Synthesisen_US
cg.contributor.affiliationJohns Hopkins Berman Institute of Bioethicsen_US
cg.contributor.affiliationPontifical Catholic University of Valparaisoen_US
cg.contributor.affiliationStanford University, Hopkins Marine Stationen_US
cg.contributor.affiliationUniversity of California-Santa Barbara, Bren School of Environmental Science and Managementen_US
cg.contributor.affiliationStanford University, Woods Institute for the Environment, Center on Food Security and the Environmenten_US
cg.contributor.affiliationAmerican Universityen_US
cg.contributor.affiliationThe Royal Swedish Academy of Sciences, Global Economic Dynamics and the Biosphereen_US
cg.contributor.affiliationJohn Hopkins University, School of Advanced International Studiesen_US
cg.contributor.affiliationUniversity of British Columbia, School of Public Policy and Global Affairsen_US
cg.contributor.affiliationEATen_US
cg.contributor.affiliationUniversity of Oxford, Oxford Martin Programme on the Future of Fooden_US
cg.contributor.affiliationUniversity of Oxford, Nuffield Department of Population Healthen_US
cg.identifier.statusOpen accessen_US
cg.identifier.ISIindexedISI indexeden_US
cg.contribution.worldfishauthorAllison, E.en_US
cg.contribution.worldfishauthorPhillips, M.J.en_US
cg.contribution.worldfishauthorThilsted, S.H.en_US
cg.description.themeSustainable aquacultureen_US
cg.description.themeResilient small-scale fisheriesen_US
dc.identifier.doihttps://dx.doi.org/10.1038/s41586-023-05737-xen_US
cg.creator.idFabrice DeClerck: 0000-0002-3631-8745en_US
cg.creator.idMichael John Phillips: 0000-0002-0282-0286en_US
cg.creator.idShakuntala Haraksingh Thilsted: 0000-0002-4041-1651en_US
cg.subject.actionAreaResilient Agrifood Systemsen_US
cg.subject.impactAreaClimate adaptation and mitigationen_US
cg.subject.impactAreaNutrition, health and food securityen_US
cg.subject.impactAreaEnvironmental health and biodiversityen_US
cg.contributor.initiativeAquatic Foodsen_US


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