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Blue Food

Aquatic foods are an important component of many food systems, yet have received little attention in food policy discourse. This collection - the result of a collaboration between The Blue Food Assessment and the Nature journals - shines a light on the contribution that aquatic foods can make to future food systems and the challenges that need to be tackled if these contributions are to be realized.

The Blue Food Assessment, a collaboration between the Stockholm Resilience Centre at Stockholm University and Stanford University in partnership with EAT, brings together over 100 researchers to explore the role that aquatic foods can play in building healthy, sustainable and equitable food systems. Here, Nature and the Nature journals present some of the findings along with comment and opinion pieces on the project.

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