Leape, Jim and Micheli, Fiorenza and Tigchelaar, Michelle and Allison, Edward H. (2021) The Vital roles of blue foods in the global food system: Food systems summit brief prepared by Research Partners of the Scientific Group for the Food Systems Summit, April 15, 2021. United Nations (UN), New York.
Full text not available from this repository. (Request a copy)Abstract
Blue foods – fish, invertebrates, algae and aquatic plants captured or cultured in freshwater and marine ecosystems – play a central role in food and nutrition security for billions of people and are a cornerstone of the livelihoods, economies, and cultures of many coastal and riparian communities. Blue food systems are extraordinarily diverse, involving thousands of species in many different production systems and supporting a wide array of cultures and diets. Many blue foods are rich in bioavailable micronutrients and can be produced in ways that are more environmentally sustainable than terrestrial animal-source foods. Yet despite their unique value and interconnections with terrestrial food systems, blue foods are often left out of food system analyses, discussions, decisions, and solutions.
| Item Type: | Documents |
|---|---|
| Keywords: | Food Systems Summit, Food Security, Nutrition, Livelihoods, Marine Ecosystems |
| Subjects: | Right to Resources |
| Depositing User: | Jeeva ICSF Rajan |
| Date Deposited: | 23 Dec 2021 06:55 |
| Last Modified: | 23 Dec 2021 06:55 |
| URI: | http://icsfarchives.net/id/eprint/6059 |
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