Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain
the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in
Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles
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.
What role might seafood have in boosting human health in diets of the future? A modelling study that assesses how a rise in seafood intake by 2030 might affect human populations worldwide offers a way to begin to answer this.
Data on the nutrient content of almost 3,000 aquatic animal-source foods is combined with a food-systems model to show that an increase in aquatic-food production could reduce the inadequate intake of most nutrients.
Global demand for “blue food” is growing. In this quantitative synthesis, the authors analyse global seafood demand and project trends to 2050, finding considerable regional variation in the relationship between wealth and consumption.
The nutritional, economic and livelihood contributions provided by aquatic food systems are threatened by climate change. Building climate resilience requires systemic interventions that reduce social vulnerabilities.
A framework for capturing the key dimensions of small-scale actors in aquatic food supply chains is explored—with recommendations for supporting their viability and adaptability in sustainable food systems