Rosamond Naylor

Hunger, malnutrition and obesity affect billions of people. A first-of-its-kind comprehensive review of the so-called blue foods sector reveals challenges and opportunities for creating a healthier, more sustainable, equitable and resilient global food system.

Humanity is likely to consume more fish and shellfish in the coming decades. Preparing for that future requires better data on the types of fish that people eat, sustainable expansion of aquaculture and improved understanding of the local context for the food on our plates.

Twenty years ago, a Stanford-led analysis sparked controversy by highlighting fish farming’s damage to ocean fisheries. Now a follow-up study takes stock of the industry’s progress and points to opportunities for sustainable growth.

If sustainably managed, wild fisheries and mariculture could help meet the rising demand for food in the long term.