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Four ways blue foods can help achieve food system ambitions across nations
Blue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations. They are often nutrient rich(1), generate lower emissions and impacts on land and water than many terrestrial meats(2), and contribute to the health...
Autores principales: | , , , , , , , , , , , , , , , , , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10076219/ https://www.ncbi.nlm.nih.gov/pubmed/36813964 http://dx.doi.org/10.1038/s41586-023-05737-x |
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author | Crona, Beatrice I. Wassénius, Emmy Jonell, Malin Koehn, J. Zachary Short, Rebecca Tigchelaar, Michelle Daw, Tim M. Golden, Christopher D. Gephart, Jessica A. Allison, Edward H. Bush, Simon R. Cao, Ling Cheung, William W. L. DeClerck, Fabrice Fanzo, Jessica Gelcich, Stefan Kishore, Avinash Halpern, Benjamin S. Hicks, Christina C. Leape, James P. Little, David C. Micheli, Fiorenza Naylor, Rosamond L. Phillips, Michael Selig, Elizabeth R. Springmann, Marco Sumaila, U. Rashid Troell, Max Thilsted, Shakuntala H. Wabnitz, Colette C. C. |
author_facet | Crona, Beatrice I. Wassénius, Emmy Jonell, Malin Koehn, J. Zachary Short, Rebecca Tigchelaar, Michelle Daw, Tim M. Golden, Christopher D. Gephart, Jessica A. Allison, Edward H. Bush, Simon R. Cao, Ling Cheung, William W. L. DeClerck, Fabrice Fanzo, Jessica Gelcich, Stefan Kishore, Avinash Halpern, Benjamin S. Hicks, Christina C. Leape, James P. Little, David C. Micheli, Fiorenza Naylor, Rosamond L. Phillips, Michael Selig, Elizabeth R. Springmann, Marco Sumaila, U. Rashid Troell, Max Thilsted, Shakuntala H. Wabnitz, Colette C. C. |
author_sort | Crona, Beatrice I. |
collection | PubMed |
description | Blue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations. They are often nutrient rich(1), generate lower emissions and impacts on land and water than many terrestrial meats(2), and contribute to the health(3), wellbeing and livelihoods of many rural communities(4). The Blue Food Assessment recently evaluated nutritional, environmental, economic and justice dimensions of blue foods globally. Here we integrate these findings and translate them into four policy objectives to help realize the contributions that blue foods can make to national food systems around the world: ensuring supplies of critical nutrients, providing healthy alternatives to terrestrial meat, reducing dietary environmental footprints and safeguarding blue food contributions to nutrition, just economies and livelihoods under a changing climate. To account for how context-specific environmental, socio-economic and cultural aspects affect this contribution, we assess the relevance of each policy objective for individual countries, and examine associated co-benefits and trade-offs at national and international scales. We find that in many African and South American nations, facilitating consumption of culturally relevant blue food, especially among nutritionally vulnerable population segments, could address vitamin B(12) and omega-3 deficiencies. Meanwhile, in many global North nations, cardiovascular disease rates and large greenhouse gas footprints from ruminant meat intake could be lowered through moderate consumption of seafood with low environmental impact. The analytical framework we provide also identifies countries with high future risk, for whom climate adaptation of blue food systems will be particularly important. Overall the framework helps decision makers to assess the blue food policy objectives most relevant to their geographies, and to compare and contrast the benefits and trade-offs associated with pursuing these objectives. |
format | Online Article Text |
id | pubmed-10076219 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-100762192023-04-07 Four ways blue foods can help achieve food system ambitions across nations Crona, Beatrice I. Wassénius, Emmy Jonell, Malin Koehn, J. Zachary Short, Rebecca Tigchelaar, Michelle Daw, Tim M. Golden, Christopher D. Gephart, Jessica A. Allison, Edward H. Bush, Simon R. Cao, Ling Cheung, William W. L. DeClerck, Fabrice Fanzo, Jessica Gelcich, Stefan Kishore, Avinash Halpern, Benjamin S. Hicks, Christina C. Leape, James P. Little, David C. Micheli, Fiorenza Naylor, Rosamond L. Phillips, Michael Selig, Elizabeth R. Springmann, Marco Sumaila, U. Rashid Troell, Max Thilsted, Shakuntala H. Wabnitz, Colette C. C. Nature Article Blue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations. They are often nutrient rich(1), generate lower emissions and impacts on land and water than many terrestrial meats(2), and contribute to the health(3), wellbeing and livelihoods of many rural communities(4). The Blue Food Assessment recently evaluated nutritional, environmental, economic and justice dimensions of blue foods globally. Here we integrate these findings and translate them into four policy objectives to help realize the contributions that blue foods can make to national food systems around the world: ensuring supplies of critical nutrients, providing healthy alternatives to terrestrial meat, reducing dietary environmental footprints and safeguarding blue food contributions to nutrition, just economies and livelihoods under a changing climate. To account for how context-specific environmental, socio-economic and cultural aspects affect this contribution, we assess the relevance of each policy objective for individual countries, and examine associated co-benefits and trade-offs at national and international scales. We find that in many African and South American nations, facilitating consumption of culturally relevant blue food, especially among nutritionally vulnerable population segments, could address vitamin B(12) and omega-3 deficiencies. Meanwhile, in many global North nations, cardiovascular disease rates and large greenhouse gas footprints from ruminant meat intake could be lowered through moderate consumption of seafood with low environmental impact. The analytical framework we provide also identifies countries with high future risk, for whom climate adaptation of blue food systems will be particularly important. Overall the framework helps decision makers to assess the blue food policy objectives most relevant to their geographies, and to compare and contrast the benefits and trade-offs associated with pursuing these objectives. Nature Publishing Group UK 2023-02-22 2023 /pmc/articles/PMC10076219/ /pubmed/36813964 http://dx.doi.org/10.1038/s41586-023-05737-x Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Crona, Beatrice I. Wassénius, Emmy Jonell, Malin Koehn, J. Zachary Short, Rebecca Tigchelaar, Michelle Daw, Tim M. Golden, Christopher D. Gephart, Jessica A. Allison, Edward H. Bush, Simon R. Cao, Ling Cheung, William W. L. DeClerck, Fabrice Fanzo, Jessica Gelcich, Stefan Kishore, Avinash Halpern, Benjamin S. Hicks, Christina C. Leape, James P. Little, David C. Micheli, Fiorenza Naylor, Rosamond L. Phillips, Michael Selig, Elizabeth R. Springmann, Marco Sumaila, U. Rashid Troell, Max Thilsted, Shakuntala H. Wabnitz, Colette C. C. Four ways blue foods can help achieve food system ambitions across nations |
title | Four ways blue foods can help achieve food system ambitions across nations |
title_full | Four ways blue foods can help achieve food system ambitions across nations |
title_fullStr | Four ways blue foods can help achieve food system ambitions across nations |
title_full_unstemmed | Four ways blue foods can help achieve food system ambitions across nations |
title_short | Four ways blue foods can help achieve food system ambitions across nations |
title_sort | four ways blue foods can help achieve food system ambitions across nations |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10076219/ https://www.ncbi.nlm.nih.gov/pubmed/36813964 http://dx.doi.org/10.1038/s41586-023-05737-x |
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