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The vital roles of blue foods in the global food system

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Title The vital roles of blue foods in the global food system
 
Creator Leape, Jim
Allison, Edward H.
DeClerck, Fabrice
Kishore, Avinash
Micheli, Fiorenza
Tigchelaar, Michelle
 
Subject food security
nutrition security
livelihoods
economics
micronutrients
sustainability
food systems
fisheries
aquaculture
malnutrition
 
Description 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 be produced in ways that are more environmentally sustainable than terrestrial animal-source foods. Yet, despite their unique value, blue foods have often been left out of food system analyses, discussions and solutions. 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.
 
Date 2023
2023-08-08T09:33:03Z
2023-08-08T09:33:03Z
 
Type Book Chapter
 
Identifier Leape, Jim; Allison, Edward H.; DeClerck, Fabrice; Kishore, Avinash; Micheli, Fiorenza; Tigchelaar, Michelle; et al. 2023. The vital roles of blue foods in the global food system. In Science and innovations for food systems transformation, eds. Joachim von Braun, Kaosar Afsana, Louise O. Fresco, Mohamed Hag Ali Hassan. Pp. 401-419. https://doi.org/10.1007/978-3-031-15703-5_21
9783031157028
9783031157035
https://hdl.handle.net/10568/131452
https://doi.org/10.1007/978-3-031-15703-5_21
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format p. 401-419
 
Publisher Springer International Publishing