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ROSAMOND NAYLOR: Making blue foods central to global food systems

July 19, 2021 — A friend used to tell me “something’s a-fish” when things were off kilter. Today, the global food system is not just “a-fish”; it’s failing billions of people.

Hunger, malnutrition and obesity coexist in rich and poor countries alike, often in the same town or even in the same home. Diabetes, heart disease, coastal dead zones and other social burdens connected to our food system continue to rise. In recognition of this urgent challenge, the United Nations will hold a global summit in September for government, business, nonprofit organizations and civil society leaders to map a more sustainable, healthy and equitable food system.

Transforming our food system will require a new mind-set and more careful consideration of blue foods — aquatic animals, plants and algae cultivated and captured in freshwater and marine environments.

Until now, the movement to build productive and sustainable food systems has focused on transforming land-based crops and livestock, largely overlooking the critical role that fish and other aquatic foods play in nutrition, livelihoods and ecosystems around the world. That role will increase as food production becomes increasingly vulnerable to climate change.

Read the full story at the Los Angeles Times

Norwegian Seafood Council, EAT team up for UN food summit

December 28, 2020 — The Norwegian Seafood Council (NSC) and non-profit EAT have entered into a partnership to promote the increased consumption of sustainable seafood ahead of a United Nations summit on future food systems.

Oslo, Norway-based EAT describes itself as a science-based global platform for food system transformation. It was created through funding from the Stordalen Foundation, the Stockholm Resilience Center, and the Wellcome Trust.

Read the full story at Seafood Source

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