Vulnerability of blue foods to human-induced environmental change

• Published in: Nature sustainability Vol. 6; no. 10; pp. 1186 - 1198
• Main Authors: Cao, Ling, Halpern, Benjamin S., Troell, Max, Short, Rebecca, Zeng, Cong, Jiang, Ziyu, Liu, Yue, Zou, Chengxuan, Liu, Chunyu, Liu, Shurong, Liu, Xiangwei, Cheung, William W. L., Cottrell, Richard S., DeClerck, Fabrice, Gelcich, Stefan, Gephart, Jessica A., Godo-Solo, Dakoury, Kaull, Jessie Ihilani, Micheli, Fiorenza, Naylor, Rosamond L., Payne, Hanna J., Selig, Elizabeth R., Sumaila, U. Rashid, Tigchelaar, Michelle
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 01.10.2023
• Subjects: 704/844/4081; 704/844/685; Earth and Environmental Science; Environment; Sustainable Development

Global aquatic or ‘blue’ foods, essential to over 3.2 billion people, face challenges of maintaining supply in a changing environment while adhering to safety and sustainability standards. Despite the growing concerns over their environmental impacts, limited attention has been paid to how blue food...