WTO must end harmful fisheries subsidies, scientists urge

Hundreds of scientists around the world have signed a letter in Science urging World Trade Organisation (WTO) members to reach an agreement to ban harmful fishing subsidies. With 90 percent of the world’s fish stocks either fully exploited or overfished, according to FAO, WTO members must prohibit fisheries subsidies that cause harm. Beijer researchers Anne-Sophie Crépin, Carl Folke and Max Troell are among the 296…

Time for a blue food revolution

An unprecedented review of the aquatic foods sector uncovers how fisheries and aquaculture can play a greater role in delivering healthy diets and more sustainable, equitable and resilient food systems around the world. It finds that fish, shellfish and algae offer untapped potential for global development if the right policies and investments are put in place. Five peer-reviewed papers, published in Nature journals as part…

Policy advice for a sustainable seafood industry

Wild caught or farmed seafood can play a bigger role in the transformation for more sustainable and healthy diets worldwide. But unlike its counterparts on land, the seafood industry includes a vast variety of species and production methods. In order to alleviate the transformation, Beijer Institute researchers and colleagues  from Stockholm Resilience Centre and RISE Research Institutes of Sweden, have produced a series of policy…

Global aquaculture more sustainable in the last 20 years

A new study in Nature shows that the diverse aquaculture industry has made significant strides toward sustainability but also highlights necessary measures for improvement. The findings can help shape how consumers think about the seafood they buy, and inform governance strategies critical to global food and nutrition security. Twenty years ago, an analysis led by Stanford University, sparked controversy by highlighting fish farming’s damage to…

Flawed assumptions risk undermining ocean’s potential for SDGs

Increasing the production of food from the ocean is seen as one important pathway toward more sustainable and healthier human diets. Yet this potential is threatened by competing uses of ocean resources in an accelerating ‘‘blue economy’ and by a too narrow focus on production growth, researchers warn in a perspective in the journal One Earth. Policy and research must apply a broader food systems…

Seafood companies act on science based goals to save the oceans

For the first time in the history of seafood production, ten of the largest seafood companies in the world have committed to a set of time-bound and measurable goals that will ensure the industry becomes more sustainable. The goals are the result of four years of dialogues through the science-industry initiative Seafood Business for Ocean Stewardship (SeaBOS).    SeaBOS is a unique collaboration between scientists…

Funding to build artificial reefs

In a new project artificial coral reefs will be developed with the help of novel technology to restore biodiversity, build fisheries and improve human health. Healthy coral reefs threatened world wide The global loss of coral reefs threatens human lives because these ecosystems provide food, income, and shoreline protection. The decline of reefs and rise in poverty is particularly acute in Madagascar, one of the…

Blue food assessment initiated

Researchers have launched a new scientific assessment that will look at the role of seafood in the global food system, as the world population is estimated to reach ten billion by 2050. This research initiative, called The Blue Food Assessment, was kicked off during a meeting at the Stanford University Center for Ocean Solutions in February 2020. Feeding into UN global Food Summit The assessment…

A new seafood narrative

Seafood sustainability is still only marginally considered in global policy talks on food production, trade and consumption. That needs to change, according to new research.  The discourse around sustainable seafood practices, where aquaculture plays a central role, started in the 1990s, but seafood still remains poorly integrated into food policy and research. A new article in the journal Global Environmental Change, co-authored by Beijer researchers…

What a difference a label makes

ASC certified fish farms appear to perform better environmentally than non-certified, but further stringency in standards are needed to fully tackle the challenges with aquaculture. This is shown in a recent study published in Marine Policy. Salmon industry faces common problems In the light of overfished oceans and conventional land food systems that use too much water and nutrient resources, farmed fish can be a promising…

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