The vital roles of blue foods in the global food system
cg.contribution.worldfishauthor | Allison, E. | en_US |
cg.contribution.worldfishauthor | Phillips, M.J. | en_US |
cg.contribution.worldfishauthor | Thilsted, S.H. | 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 | Shanghai Jiao Tong University | en_US |
cg.contributor.affiliation | University of Stirling | en_US |
cg.contributor.affiliation | Lancaster University, Lancaster Environment Centre | en_US |
cg.contributor.affiliation | University of British Columbia, Institute for the Oceans and Fisheries | en_US |
cg.contributor.affiliation | Stanford University, Center for Ocean Solutions | en_US |
cg.contributor.affiliation | University of California-Santa Barbara, National Center for Ecological Analysis and Synthesis | en_US |
cg.contributor.affiliation | Johns Hopkins Berman Institute of Bioethics | en_US |
cg.contributor.affiliation | Pontifical Catholic University of Valparaiso | en_US |
cg.contributor.affiliation | Beijer Institute of Ecological Economics | en_US |
cg.contributor.affiliation | Stanford University, Hopkins Marine Station | en_US |
cg.contributor.affiliation | University of California-Santa Barbara, Bren School of Environmental Science and Management | en_US |
cg.contributor.affiliation | Stanford University, Woods Institute for the Environment, Center on Food Security and the Environment | en_US |
cg.contributor.affiliation | American University | en_US |
cg.contributor.affiliation | The Royal Swedish Academy of Sciences, Global Economic Dynamics and the Biosphere | en_US |
cg.contributor.affiliation | Blue Food Assessment | en_US |
cg.contributor.affiliation | University of British Columbia, School of Public Policy and Global Affairs | en_US |
cg.contributor.affiliation | EAT | en_US |
cg.contributor.affiliation | Futurefish | 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.contributor.initiative | Aquatic Foods | 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 |
cg.description.theme | Market and Value Chains | en_US |
cg.description.theme | Fisheries | en_US |
cg.identifier.ISIindexed | ISI indexed | en_US |
cg.identifier.status | Open access | en_US |
cg.subject.actionArea | Resilient Agrifood Systems | en_US |
cg.subject.agrovoc | nutrition | en_US |
cg.subject.agrovoc | aquatic foods | en_US |
cg.subject.agrovoc | fish | en_US |
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.J. | 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.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.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.doi | https://dx.doi.org/10.1016/j.gfs.2022.100637 | en_US |
dc.identifier.issn | 2211-9124 | en_US |
dc.identifier.uri | https://hdl.handle.net/20.500.12348/5254 | |
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 | 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 |
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