August 8, 2023 — The global seafood industry is not adapting fast enough to the bevy of threats it faces due to climate change, a Blue Food Assessment study has found.
Climate change is the biggest problem barreling down on the industry, but pollution and overfishing also loom large, according to “Vulnerability of Blue Foods to Human-induced Environmental Change,” published 26 June in Nature Sustainability. It is one of seven scientific papers being authored by the Blue Food Assessment, an effort led by Stanford University’s Center for Ocean Solutions and Center on Food Security and the Environment; the Stockholm Resilience Centre at Stockholm University; and EAT, a nonprofit dedicated to food-system transformation, pushing to better understand the role of so-called “blue foods” in global food systems.