Written by Shobha Suri and Subhasree Ray
Blue foods rank among the most traded food items in the world and play a critical role in global food security and nutrition, supporting the livelihoods of millions of people. Approximately 3 billion people rely on blue foods for approximately 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 that balances economic growth, social welfare and environmental conservation through marine resources. This includes adopting science-backed management practices to ensure sustainable harvests, protect fish stocks and protect marine biodiversity. Sustainable seafood production rich in important nutrients such as protein and omega-3 fatty acids is a key focus of the blue economy. Efficient utilization of aquatic resources not only meets the dietary demands of a growing population but also reduces negative environmental impacts compared to terrestrial protein sources.
The blue economy concept focuses on the connection between human activities and the environment, especially in coastal areas. Although humans have relied on and lived in coastal areas for thousands of years, the blue economy represents a modern approach that aims to fully integrate marine resources into all economic levels, from local to national scales. I am. Its purpose is to develop a planned and efficient sustainable development strategy.
The blue economy was initially valued at USD 1.5 billion and is projected to reach USD 2.5 trillion to USD 300 billion by 2030. There is growing interest in harnessing the potential of the blue economy to alleviate poverty in least developed countries and small island developing countries. It also aims to accelerate recovery from the COVID-19 pandemic. The African Union’s Agenda 2063 sees the blue economy as the next frontier. Several marine sectors are experiencing exponential growth, particularly the seafood industry, which is the fastest growing sector in the food industry, and coastal tourism, which is the fastest growing sector in the tourism sector. There’s proof.
Blue food plays a key role in advancing the Sustainable Development Goals (SDGs) related to poverty reduction and hunger eradication by promoting sustainable and equitable food systems. These provide nutritious foods rich in micronutrients and animal protein, reducing infant and maternal mortality and supporting cognitive function (SDG 2 – Zero Hunger, SDG 3 – Health and Well-Being) ) as well as contributing to sustainable food production. Minimize greenhouse gas emissions (SDG 12 – Responsible consumption, SDG 14 – Life in water, SDG 15 – Life on land) and provide livelihoods for smallholder farmers (SDG 1 – Zero poverty, SDG 8 – Decent work and economic growth, SDG 10 – reducing inequality).
The blue food concept has great potential to enhance global food security and sustainability by harnessing abundant marine resources. Marine and aquatic environments contain a wide range of fish, shellfish, algae, and other aquatic organisms that serve as nutritious and sustainable food sources. Harnessing this potential can help diversify food supplies, relieve pressure on traditional land-based agriculture, and foster a more resilient global food system.
The sustainability of blue food comes from the ability of marine ecosystems to regenerate when managed responsibly. It is also consistent with sustainable fishing and aquaculture practices, which promote biodiversity conservation and minimize negative impacts on the environment. Blue foods, which recognize and harness the nutritional richness of marine resources, offer a promising path forward for addressing food security challenges while advancing long-term sustainability goals.
Blue foods not only provide food and nutritional security for billions of people, they also play a critical role 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 in an environmentally friendly manner. Figure 1 shows how blue foods are central to food system transformation. Recognizing the importance of blue foods in food and nutritional security is therefore an important rationale for protecting the integrity and diversity of aquatic species and ecosystems.
The potential of blue foods to increase food security and sustainability presents a promising pathway to address critical global challenges. A holistic approach that integrates environmental, social and economic considerations is required.
- Promote sustainable practices by encouraging and encouraging sustainable fishing, aquaculture and seaweed farming practices to ensure the long-term health of marine ecosystems and biodiversity.
- Invest in research and innovation in blue food production technologies such as aquaponics, integrated multitrophic aquaculture and sustainable seafood processing to increase productivity while minimizing environmental impact.
- Strengthen governance and regulation at local, national and international levels to sustainably manage marine resources, prevent overfishing, and combat pollution and habitat degradation.
- Helping coastal communities, small-scale fishers and aquaculture farmers improve their livelihoods, ensure equitable access to resources and strengthen resilience to the impacts of climate change.
- Promote awareness and consumption of the nutritional benefits and sustainability of blue foods, promote the consumption of local, traditional blue foods, and encourage sustainable seafood choices.
As 2030 and the deadline for achieving the SDGs approach, taking a holistic approach that integrates environmental, social and economic considerations will realize the potential of blue foods to enhance food security and sustainability. You can contribute to a resilient and prosperous society. Food systems for current and future generations.
About the author:
- Shobha Suri is a senior research fellow at the Observer Research Foundation.
- Subhasree Ray is the Head of Nutrition and Wellness (Corporate Medical Services) at Reliance Industries Limited.
Source: This article was published at Observer Research Foundation.
