Blue foods are among the most traded food commodities in the world and play a crucial role in global food security and nutrition, while supporting the livelihoods of millions of people. About Three billion people rely on blue foods for about 20 percent of their animal protein consumption, and fishing supports the livelihoods of 10 to 12 percent of the world's population. The blue economy represents an innovative strategy for balancing economic growth, social well-being and environmental conservation through oceanic resources. It involves the use of science-based management methods to ensure sustainable harvests, protect fish stocks and conserve marine biodiversity. Sustainable fish production, rich in essential nutrients such as proteins and omega-3 fatty acids, is a key focus of the blue economy. Efficient use of aquatic resources not only meets the nutritional needs of a growing population, but also reduces negative environmental impacts compared to terrestrial protein sources.
The blue economy represents an innovative strategy for balancing economic growth, social well-being and environmental conservation through oceanic resources.
The blue economy concept focuses on the connection between human activities and the environment, especially in coastal areas. Although humans have depended on and inhabited coastal areas for millennia, the blue economy represents a contemporary approach aimed at fully integrating oceanic resources at all levels of economics, ranging from local to national. Its purpose is to formulate a purposeful and efficient strategy for sustainable development.
The blue economy initially valued at $1.5 billion, is expected to rise $2.5-3 trillion by 2030. There is increasing interest in harnessing the potential of the blue economy to alleviate poverty in least developed countries and small island developing states, and to facilitate a blue recovery from the COVID-19 pandemic. The African Union Agenda 2063 sees the blue economy as the next frontier. There is evidence exponential growth in several maritime sectors, especially the fishing industry, the fastest growing segment in the food industry, and coastal tourism, the fastest growing sector in tourism.
Blue foods play a crucial role in promoting the Sustainable Development Goals (SDGs) related to poverty reduction and eradicating hunger by promoting a sustainable and fair food system. Not only do they provide nutritious food rich in micronutrients and animal protein, which helps reduce infant mortality and maternal mortality and supporting cognitive function (SDG 2 - Zero hunger, SDG 3 - Good health and well-being), but also contribute to sustainable food production with minimal greenhouse gas emissions (SDG 12 - Responsible consumption, SDG 14 - Life under water, SDG 15 - Living on the land) and providing livelihoods for small-scale farmers (SDG 1 - No poverty, SDG 8 - Decent work and economic growth, SDG 10 - Reduced inequality).
Blue foods play a crucial role in advancing the Sustainable Development Goals (SDGs) related to poverty reduction and eradicating hunger, by promoting a sustainable and fair food system.
The concept of blue food has significant potential for strengthening global food security and sustainability by harnessing the abundance of food marine resources . Oceans and aquatic environments offer a wide variety of seafood, algae and other aquatic organisms that can serve this purpose nutritious and sustainable food sources . Harnessing this potential will help diversify food supplies, relieve pressure on traditional land-based agriculture and promote a more resilient global food system.
The sustainability of blue food comes from the ability of marine ecosystems to regenerate when managed responsibly. It also aligns with sustainable fishing and aquaculture practices, promotes biodiversity conservation and minimizes negative impacts environmental effects . By recognizing and harnessing the nutritional wealth of marine resources, Blue Food offers a promising path to addressing food security challenges while moving forward. long-term sustainability goals.
The sustainability of blue food comes from the ability of marine ecosystems to regenerate when managed responsibly. It also aligns with sustainable fishing and aquaculture practices, promotes biodiversity conservation and minimizes negative impacts on the environment.
Blue foods play a role important role not only in providing food and nutrition security to billions of people, but also in sustaining the livelihoods, economies and cultures of many riparian and coastal communities. Unlike foods derived from terrestrial animals, blue foods exhibit remarkable diversity, often contain essential micronutrients and fatty acids, and can be produced using more environmentally friendly methods. Figure 1 illustrates how blue foods are crucial for transforming 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.
Role of blue foods in the global food system
The potential of blue foods to improve food security and sustainability offers a promising path to addressing critical global challenges. It requires a holistic approach that integrates ecological, social and economic considerations.
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Promoting sustainable practices by encouraging and promoting sustainable fishing, aquaculture and seaweed farming practices to ensure the long-term health of marine ecosystems and biodiversity.
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Investing in research and innovation in blue food production technologies, such as aquaponics, integrated multi-trophic aquaculture and sustainable seafood processing, to increase productivity while minimizing environmental impacts.
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Strengthening governance and regulation at local, national and international levels to sustainably manage marine resources, prevent overfishing and tackle pollution and habitat degradation.
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Supporting coastal communities, small-scale fishermen and aquaculture farmers to improve livelihoods, ensure equitable access to resources and increase resilience to the impacts of climate change.
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To promote awareness and consumption of the nutritional benefits and sustainability of blue foods, promote local and traditional blue food consumption and encourage sustainable seafood choices.
As we move closer to 2030 and the deadline for achieving the SDGs, by adopting a holistic approach that integrates environmental, social and economic considerations, the potential of blue food to improve food security and sustainability can be realized, which contributes to a resilient and thriving economy. food system for current and future generations.
Shoba Suri is a Senior Fellow at the Observer Research Foundation. Subhasree Ray is the Lead, Nutrition & Wellness (Corporate Medical Services) at Reliance Industries Limited.The views expressed above belong to the author(s). ORF research and analyzes now available on Telegram! Click here to access our curated content: blogs, longforms and interviews.
