Blue food—aquatic organisms fished or farmed in marine and freshwater areas, including fish, shellfish, and aquatic plants—make critical contributions to nutrition, livelihoods, and economies, and can have lower carbon footprints than other animal-source foods. While blue foods are increasingly discussed as part of climate change mitigation and adaptation, climate change also affects the feasibility, performance, and equity outcomes of blue food strategies, and evaluations of…
Publication Keyword: Sustainable development goals
Pathways from research to sustainable development: Insights from ten research projects in sustainability and resilience
Drawing on collective experience from ten collaborative research projects focused on the Global South, we identify three major challenges that impede the translation of research on sustainability and resilience into better-informed choices by individuals and policy-makers that in turn can support transformation to a sustainable future. The three challenges comprise: (i) converting knowledge produced during research projects into successful knowledge application; (ii) scaling up knowledge…
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