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Food for all: designing sustainable and secure future seafood systems

Citation

Farmery, AK and Alexander, K and Anderson, K and Blanchard, JL and Carter, CG and Evans, K and Fischer, M and Fleming, A and Frusher, S and Fulton, EA and Haas, B and MacLeod, CK and Murray, L and Nash, KL and Pecl, GT and Rousseau, Y and Trebilco, R and Van Putten, IE and Mauli, S and Dutra, L and Greeno, D and Kaltavara, J and Watson, R and Nowak, B, Food for all: designing sustainable and secure future seafood systems, Reviews in Fish Biology and Fisheries pp. 1-111. ISSN 0960-3166 (2021) [Refereed Article]

Copyright Statement

Copyright 2021 The Authors, under exclusive licence to Springer Nature Switzerland

DOI: doi:10.1007/s11160-021-09663-x

Abstract

Food from the sea can make a larger contribution to healthy and sustainable diets, and to addressing hunger and malnutrition, through improvements in production, distribution and equitable access to wild harvest and mariculture resources and products. The supply and consumption of seafood is influenced by a range of ‘drivers’ including ecosystem change and ocean regulation, the influence of corporations and evolving consumer demand, as well as the growing focus on the importance of seafood for meeting nutritional needs. These drivers need to be examined in a holistic way to develop an informed understanding of the needs, potential impacts and solutions that align seafood production and consumption with relevant 2030 Sustainable Development Goals (SDGs). This paper uses an evidence-based narrative approach to examine how the anticipated global trends for seafood might be experienced by people in different social, geographical and economic situations over the next ten years. Key drivers influencing seafood within the global food system are identified and used to construct a future scenario based on our current trajectory (Business-as-usual 2030). Descriptive pathways and actions are then presented for a more sustainable future scenario that strives towards achieving the SDGs as far as technically possible (More sustainable 2030). Prioritising actions that not only sustainably produce more seafood, but consider aspects of access and utilisation, particularly for people affected by food insecurity and malnutrition, is an essential part of designing sustainable and secure future seafood systems.

Item Details

Item Type:Refereed Article
Keywords:food and nutrition security, equity, mariculture, wild capture fisheries, blue food, food system
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Fisheries sciences
Research Field:Aquaculture
Objective Division:Animal Production and Animal Primary Products
Objective Group:Environmentally sustainable animal production
Objective Field:Environmentally sustainable animal production not elsewhere classified
UTAS Author:Alexander, K (Dr Karen Alexander)
UTAS Author:Anderson, K (Dr Kelli Anderson)
UTAS Author:Blanchard, JL (Professor Julia Blanchard)
UTAS Author:Carter, CG (Professor Chris Carter)
UTAS Author:Fleming, A (Dr Aysha Fleming)
UTAS Author:Frusher, S (Professor Stewart Frusher)
UTAS Author:Fulton, EA (Dr Elizabeth Fulton)
UTAS Author:Haas, B (Miss Bianca Haas)
UTAS Author:MacLeod, CK (Professor Catriona MacLeod)
UTAS Author:Nash, KL (Dr Kirsty Nash)
UTAS Author:Pecl, GT (Professor Gretta Pecl)
UTAS Author:Rousseau, Y (Mr Yannick Rousseau)
UTAS Author:Trebilco, R (Dr Rowan Trebilco)
UTAS Author:Van Putten, IE (Dr Ingrid Van Putten)
UTAS Author:Greeno, D (Mr Dean Greeno)
UTAS Author:Watson, R (Professor Reginald Watson)
UTAS Author:Nowak, B (Professor Barbara Nowak)
ID Code:146942
Year Published:2021
Web of Science® Times Cited:4
Deposited By:Fisheries and Aquaculture
Deposited On:2021-10-04
Last Modified:2021-11-23
Downloads:0

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