Saving Seafood

Seafood2030 panel at GOAL focuses on future of blue food economy

December 30, 2020 — Seafood2030 hosted a session at the Global Aquaculture Alliance’s GOAL 2020 conference discussing the Blue Foods Assessment – a developing research project looking at the role seafood plays in global Food Systems.

The panel included Jim Leape, co-chair of the Stanford Center for Ocean Solutions and the William and Eva Price Fellow at the Stanford Woods Institute for the Environment; Fio Micheli, co-chair of the Stanford Center for Ocean Solutions the David and Lucile Packard Professor of Marine Science; Shakuntala Thilsted, research program leader for value chains and nutrition at WorldFish; and Jessica Gephart, assistant professor in environmental science at American University.

Read the full story at Seafood Source

Stanford experts highlight oceans’ role in solving food insecurity

June 3, 2020 — A key to solving global hunger – which is predicted to intensify during the COVID-19 pandemic – may lie in the ocean. In fact, the ocean could produce up to 75 percent more seafood than it does today, and drive sustainable economic growth, according to Stanford’s Rosamond Naylor and Jim Leape.

Stanford Report spoke with Leape, co-director of Stanford’s Center for Ocean Solutions, and Naylor, the William Wrigley Professor in Earth System Science, about how global food policies can better integrate “blue foods” from marine and freshwater systems, how to address gaps in current thinking, and what world leaders can do to create a healthier, more sustainable food system.

The researchers are part of a major global initiative called the Blue Food Assessment, which is the first comprehensive review of aquatic foods and their roles in the global food system. Naylor will discuss the initiative on June 3 at the Virtual Ocean Dialogues, an online gathering of business, government and public sector leaders who are invested in creating a more resilient ocean.

Read the full story at Stanford News