Diets rich in food from the ocean and freshwater sources could tackle both nutritional and ecological issues. Foods that come from oceanic or freshwater sources, referred to as blue foods, have the capability to significantly contribute towards resolving multiple global issues. By carefully impleme
Blue foods, also referred to as aquatic foods, are sourced from various bodies of water such as oceans, lakes, rivers, ponds, tanks, and raceways. These foods come from a variety of sources including aquatic animals, plants, and algae. Blue foods play a vital role in providing nutrition to billions of people globally and support the livelihoods of hundreds of millions.
This is according to the experts at the Blue Food Assessment, an international team of scientists dedicated to investigating the role of aquatic foods in the global food system. In a paper published recently published in the journal, the scientists highlight the global-scale benefits of adding more blue food to the world’s diet.
Meanwhile, high incidences of cardiovascular disease — a condition associated with excessive red meat consumption — are mostly found in the rich, developed countries in North America and Europe. Promoting more freshwater or marine seafood here could displace some red and processed meat consumption and lower the risks and rates of developing heart disease.
With the thoughtful implementation of blue food policies that lower the barriers to blue food production and access, countries could avail of multiple benefits simultaneously, resulting in healthier people and a sustainable food system, as well as a better ability to adapt to changing environmental conditions. But not all countries will benefit to a uniform degree.
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