by Blue foods are the most traded food commodities in the world, playing a vital role in global food security and nutrition and supporting the livelihoods of millions. Around 3 billion people depend on blue foods for about 20 percent of their animal protein consumption, and fishing supports the livelihoods of 10-12 percent of the world’s population. The blue economy represents an innovative strategy to balance economic growth, societal well-being and environmental conservation through ocean resources. It uses science-backed management methods to ensure sustainable harvesting, protect fish stocks, and conserve marine biodiversity. Sustainable seafood production, rich in vital nutrients such as protein and omega-3 fatty acids, is a key focus of the blue economy. Make effective use of it aquatic resources it not only meets the nutritional demands of a growing population but also reduces the negative impact on the environment compared to land-based protein sources.
The blue economy represents an innovative strategy to balance economic growth, societal well-being and environmental conservation through ocean resources.
The IS the concept of the blue economy focuses on the connection between human activities and the environment, particularly in coastal regions. Although people have depended on and lived in coastal areas for thousands of years, the blue economy is a contemporary approach aimed at fully integrating ocean resources into all economic levels, from local to national scales. Its purpose is to formulate a deliberate and effective sustainable development strategy.
The IS blue economyinitially valued at US$ 1.5 billion, predicted to reach US$ 2.5-3 trillion by 2030. There is growing interest in leveraging the potential of the blue economy to alleviate poverty in the least developed countries and small island developing states, as well as facilitate a blue recovery from the COVID-19 pandemic. The IS African Union Agenda 2063 he sees the blue economy as the next frontier. Evidence shows exponential growth in several maritime sectors, especially the seafood industry, the fastest growing part of the food industry, and coastal tourism, the fastest growing tourism sector.
Blue foods play a vital role in promoting the Sustainable Development Goals (SDGs) which is about reducing poverty and eradicating hunger by fostering a sustainable and equitable food system. Not only do they provide nutritious foods rich in micronutrients and animal protein, which help reduce infant and maternal mortality rates and support cognitive function (SDG 2 – Zero Hunger, SDG 3 – Good Health and Wellbeing), but also contribute to sustainable food production with minimal greenhouse gas emissions (SDG 12 – Responsible Consumption, SDG 14 – Underwater Life, SDG 15 – Life on Land) and provide livelihoods for small-scale farmers (SDG 1 – No Poverty, SDG 8 – Decent Work and Economic Growth, SDG 10 – Reduced Inequalities).
Green foods play a vital role in promoting the Sustainable Development Goals (SDGs) of reducing poverty and eradicating hunger by fostering a sustainable and equitable food system.
The blue food concept has significant potential to strengthen global food security and sustainability by leveraging the abundance of blue food marine resources. Oceans and aquatic environments offer a wide variety of seafood, algae and other aquatic organisms that can act as nutritious and sustainable food sources. Harnessing this potential helps to diversify the food supply, reducing pressure on traditional agriculture on the land and fostering a more resilient global food system.
The sustainability of blue food stems from the ability of marine ecosystems to regenerate when managed responsibly. It also aligns with sustainable fisheries and aquaculture practices, promoting biodiversity conservation and minimizing harm environmental impacts. Recognizing and utilizing the nutritional richness of marine resources, blue food offers a promising way to address food security challenges moving forward. long term sustainability objectives.
The sustainability of blue food stems from the ability of marine ecosystems to regenerate when managed responsibly. It is also in line with sustainable fisheries and aquaculture practices, promoting biodiversity conservation and minimizing adverse environmental impacts.
Blue foods play a a vital role not only in providing food and nutrition security for billions of people but also in sustaining the livelihoods, economies and cultures of many riparian and coastal communities. Unlike foods obtained from land animals, blue foods show significant diversity, often contain essential micronutrients and essential fatty acids, and can be produced using environmentally friendly methods. Figure 1 shows how blue foods are central to changing food systems. Therefore, recognizing the importance of blue foods to food and nutrition security provides a critical rationale for protecting the integrity and diversity of aquatic species and ecosystems.
The role of blue foods in the World Food System
The potential of green foods to improve food security and sustainability presents a promising way to address critical global challenges. It requires a holistic approach that integrates environmental, social and economic aspects.
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Promote sustainable practices by promoting and encouraging sustainable fishing, aquaculture and seaweed practices to ensure the long-term health of marine ecosystems and biodiversity.
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Invest in research and innovation in blue food production technologies, such as aquaammonia, integrated multi-trophic aquaculture, and sustainable seafood processing, to improve productivity and minimize environmental impacts.
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Strengthen governance and regulation at local, national and international levels to sustainably manage marine resources, prevent overfishing, and address pollution and habitat degradation.
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Support coastal communities, small-scale fishers, and aquaculture farmers to improve livelihoods, ensure equitable access to resources, and improve resilience to the impacts of climate change.
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Promote awareness and consumption of the nutritional and sustainability benefits of blue foods, promote local and traditional blue food consumption, and encourage sustainable seafood choices.
As we approach 2030 and the deadline for achieving the SDGs, by adopting a holistic approach that integrates environmental, social and economic aspects, the potential of blue food to improve food security and sustainability can be realized, contributing to resilient and successful. food system for this and future generations.
Shoba Suri is a Senior Fellow at the Observer Research Foundation.
Subhasree Ray is the Head, Nutrition & Wellness (Corporate Medical Services), at Reliance Industries Limited.
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