Sustainable blue foods play a vital role in nourishing people and planet

by Sophie Ryan, CEO of the Global Salmon Initiative (GSI) and Food Systems Champion.

When you think of ‘blue foods’, or food from the water (land and sea) what comes to mind? Across all the different forms of blue foods — fish, aquatic plants, mussels and algae — what comes to mind for many is the health benefits they provide. Blue foods contain many essential nutrients — omega-3s, zinc, iron, and vitamins, and they can also lower help fight many illnesses including heart disease and diabetes.

Yet, what many might not immediately connect is the role blue foods play in supporting a healthy and resilient planet. Blue foods require less land and less fresh water use to produce, and are more efficient in converting feed to food than their terrestrial counter parts. In addition, while blue foods vary in their environmental footprint, a common theme they share is a low carbon footprint.

The ocean alone covers 70% of our planet, but currently provides only 5% of our food. There is therefore a huge opportunity to better harness ocean resources in a responsible manner to provide 6 times more nutritious, safe and nature-positive food.

Considering this, blue foods might sound like the perfect solution for delivering healthier foods produced in more sustainable ways. But, like any form of food production there are challenges which require addressing. Overfishing, food loss, and in the case of aquaculture the use of marine ingredients in feed, are all topics where significant progress is needed. Each of these will require improved transparency, better governance, supply chain collaboration and ongoing innovation and work with local communities.

There are already efforts underway to support responsible growth of the sector, but to fully realize the potential of blue foods it is crucial we fully integrate them into the heart of food system decision making.

For too long the conversation has looked at agriculture and land-based animal husbandry, and food from the ocean has been somewhere lost in the middle. By ensuring their role in this important dialogue, we can ensure we are able to protect, manage and restore aquatic ecosystems, as well as enhance their contribution to healthy, sustainable diets.

The upcoming UN Food Systems Summit is therefore a critical moment to ensure blue foods are fully incorporated and considered in decisions regarding the future food system. Not only recognizing their vast opportunity and benefits, but by supporting responsible development, investing in greater research and in ensuring farmers and producers, especially women, have a seat at the table.

Together we can help nourish healthy people and a healthier, more resilient planet.

The views and opinions expressed in this blog are those of the authors and do not necessarily reflect the official policy or position of the United Nations Food Systems Summit.