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Integrating Blue Foods into Food system policy and practice

  • Publication | 2022
Global Food and Nutrition Security

Blue foods – fish, shellfish, algae and plants cultivated and captured in freshwater and marine environments – are highly diverse, are rich in protein, essential micronutrients and fatty acids, and can offer sustainable alternatives to many terrestrial animal-source foods. Two-thirds of blue foods destined for human consumption are produced by small-scale fisheries and aquaculture. Thoughtful investments and policies that foster a thriving, regenerative blue food sector could help solve some of the most pressing challenges facing the world today. This brief recommends that the G20: (i) Manage blue foods as an integral part of food systems; (ii) Identify and reform policies and practices that impede transformation; (iii) Protect and harness diversity for nutrition, accessibility and environmental sustainability; (iv) Recognize and support the central role of small-scale actors; and (v) Commit to human rights in policy and practice. It provides on-the-ground examples from blue food systems in Indonesia to highlight best practices and success stories.

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Integrating Blue Foods into Food system policy and practice
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Authors
Michelle Tigchelaar, Maria Honig, Gridanya Mega Laidha, Fadilla Octaviani, Adityo Setiawan, Jessica Landman, Tom Grasso, Karly Kelso, Shakuntala H. Thilsted, Jim Leape, Ghislaine Llewellyn
Geographic coverageIndonesiaGlobal
Originally published

21 Sep 2022

Knowledge service | MetadataGlobal Food and Nutrition Security | Food crises and food and nutrition securitySustainable Food Systems | Blue foodFood systems transformationFood and nutrition securityHealthy dietMicronutrient
Digital Europa Thesaurus (DET)adaptation to climate changepolicymakingClimate change mitigationnutritionaquaculturesustainable fisheries
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