The vital roles of blue foods in the global food system

被引：76

作者：

Tigchelaar, Michelle ^{[1
]}

Leape, Jim ^{[1
]}

Micheli, Fiorenza ^{[1
,2
]}

Allison, Edward H. ^{[3
]}

Basurto, Xavier ^{[4
]}

Bennett, Abigail ^{[5
]}

Bush, Simon R. ^{[6
]}

Cao, Ling ^{[7
]}

Cheung, William W. L. ^{[8
]}

Crona, Beatrice ^{[9
,10
]}

DeClerck, Fabrice ^{[11
,12
,13
]}

Fanzo, Jessica ^{[14
]}

Gelcich, Stefan ^{[15
,16
]}

Gephart, Jessica A. ^{[17
]}

Golden, Christopher D. ^{[18
]}

Halpern, Benjamin S. ^{[19
,20
]}

Hicks, Christina C. ^{[21
]}

Jonell, Malin ^{[9
,10
]}

Kishore, Avinash ^{[23
]}

Koehn, J. Zachary ^{[1
]}

Little, David C. ^{[24
]}

Naylor, Rosamond L. ^{[25
,26
]}

Phillips, Michael J. ^{[3
,27
]}

Selig, Elizabeth R. ^{[1
]}

Short, Rebecca E. ^{[9
]}

Sumaila, U. Rashid ^{[8
,28
]}

Thilsted, Shakuntala H. ^{[3
]}

Troell, Max ^{[9
,10
,22
]}

Wabnitz, Colette C. C. ^{[1
,8
]}

机构：

[1] Stanford Univ, Ctr Ocean Solut, Stanford, CA 94305 USA

[2] Stanford Univ, Hopkins Marine Stn, Stanford, CA 94305 USA

[3] One CGIAR, WorldFish, Bayan Lepas, Malaysia

[4] Duke Univ, Nicholas Sch Environm, Durham, NC 27706 USA

[5] Michigan State Univ, Dept Fisheries & Wildlife, E Lansing, MI 48824 USA

[6] Wageningen Univ, Environm Policy Grp, Wageningen, Netherlands

[7] Shanghai Jiao Tong Univ, Sch Oceanog, Shanghai, Peoples R China

[8] Univ British Columbia, Inst Oceans & Fisheries, Vancouver, BC, Canada

[9] Stockholm Univ, Stockholm Resilience Ctr, Stockholm, Sweden

[10] Royal Swedish Acad Sci, Global Econ Dynam & Biosphere, Stockholm, Sweden

[11] EAT, Oslo, Norway

[12] One CGIAR, Alliance Biovers Int, Montpellier, France

[13] One CGIAR, CIAT, Montpellier, France

[14] Johns Hopkins Univ, Berman Inst Bioeth, Baltimore, MD 21218 USA

[15] Pontificia Univ Catolica Chile, Inst Milenio Socioecol Costera, Santiago, Chile

[16] Pontificia Univ Catolica Chile, Ctr Appl Ecol & Sustainabil, Santiago, Chile

[17] Amer Univ, Dept Environm Sci, Washington, DC 20016 USA

[18] Harvard TH Chan Sch Publ Hlth, Dept Nutr, Boston, MA USA

[19] Univ Calif Santa Barbara, Natl Ctr Ecol Anal & Synth, Santa Barbara, CA 93106 USA

[20] Univ Calif Santa Barbara, Bren Sch Environm Sci & Management, Santa Barbara, CA 93106 USA

[21] Univ Lancaster, Lancaster Environm Ctr, Lancaster, England

[22] Royal Swedish Acad Sci, Beijer Inst Ecol Econ, Stockholm, Sweden

[23] One CGIAR, Int Food Policy Res Inst, Hyderabad, India

[24] Univ Stirling, Inst Aquaculture, Stirling, Scotland

[25] Stanford Univ, Dept Earth Syst Sci, Stanford, CA 94305 USA

[26] Stanford Univ, Ctr Food Secur & Environm, Stanford, CA 94305 USA

[27] FutureFish, London, England

[28] Univ British Columbia, Sch Publ Policy & Global Affairs, Vancouver, BC, Canada

来源：

GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT | 2022年 / 33卷

关键词：

Blue foods; Aquatic foods; Food system governance; Nutrition; Small-scale actors; Environmental sustainability; SMALL-SCALE FISHERIES; NUTRITIOUS FOODS; FISH; AQUACULTURE; AFFORDABILITY; POLICY; LAND;

D O I：

10.1016/j.gfs.2022.100637

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 decisionmaking; (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.

引用

页数：11

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