The Blue Food Assessment
Blue food such as fish, shellfish and algae, is a source of untapped potential according to a global collaboration led by the SRC, Stanford and EAT
IN FEBRUARY 2020, researchers launched a new scientific study to look into the role of seafood as the world prepares to feed a global population estimated to reach 10 billion by 2050.
Some 18 months later, five peer-reviewed papers provided a scientific foundation upon which to base policy discussions on how blue foods could contribute to healthier, more sustainable and more equitable food systems.
These papers form part of the Blue Food Assessment (BFA) – an international initiative bringing together over 100 scientists from more than 25 different institutions.
The research estimates that global demand for blue foods will roughly double by 2050 and will be met primarily through increased aquaculture production, rather than by capture fisheries.
According to the assessment, this will help to address malnutrition, reduce the environmental footprint left behind by the food system and create sustainable livelihoods.
Blue food presents opportunities to build resilience for people and the planet we can’t afford to ignore.
Beatrice Crona, Blue Food Assessment co-chair
The five papers, published in Nature in 2021, are the first in a series produced by the study. They address nutrition, climate change, environmental performance, demand and small-scale actors in the blue food sector.
Four more papers are expected to be published in 2022. These will address environmental change, justice, systems transformation and collaboration between public and private decision makers.
Roz Naylor, co-chair of the BFA and senior fellow and founding director of Stanford University’s programme for Food Security and the Environment, adds:
“The only way to fix the global food system is to address the opportunities and challenges presented by blue and green foods together,” adds Naylor.
Launch activities
As part of the launch, Nature published an editorial, podcast and “immersive” web page about blue foods.
The launch also included a global broadcast with Naylor and Crona, a stakeholder panel, shoutouts from “blue” celebrities and political figures, a keynote address from Peru’s former minister of production and closing remarks from Sangeeta Mangubhai – the director of the Wildlife Conservation Society’s Fiji Country Program.
On 16 September, a report for decision makers was also made available prior to the UN Food Systems Summit. This was accompanied by a series of action briefs with specific findings and recommendations tailored to decision makers in the public health, development, environment, retail and food service sectors, as well as those working at blue food companies.
Members of the BFA also led a session at the pre-summit on blue foods, in which seven Member States and leaders of the UN participated – including the UN Secretary-General’s Special Envoy for the Food Systems Summit and Special Envoy for the Ocean.
A Blue Food Coalition was subsequently announced as one of 12 coalitions of action emerging from the summit. This coalition emerged with strong BFA leadership support, while expanding participation to include a more diverse group of actors and stakeholders.