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Showing 1–9 of 9 results
Advanced filters: Author: Malin Jonell Clear advanced filters

  • A study proposes four ways in which foods sourced in aquatic environments can contribute to healthier, more environmentally sustainable and equitable food systems, and examines the relevance of these ambitions to nations.

    • Beatrice I. Crona
    • Emmy Wassénius
    • Colette C. C. Wabnitz
    ResearchOpen Access
    Nature
    Volume: 616, P: 104-112

  • Global demand for “blue food” is growing. In this quantitative synthesis, the authors analyse global seafood demand and project trends to 2050, finding considerable regional variation in the relationship between wealth and consumption.

    • Rosamond L. Naylor
    • Avinash Kishore
    • Beatrice Crona
    ResearchOpen Access
    Nature Communications
    Volume: 12, P: 1-14

  • A global model finds that the environmental impacts of the food system could increase by 60–90% by 2050, and that dietary changes, improvements in technologies and management, and reductions in food loss and waste will all be needed to mitigate these impacts.

    • Marco Springmann
    • Michael Clark
    • Walter Willett
    Research
    Nature
    Volume: 562, P: 519-525

  • A range of environmental stressors are estimated for farmed and wild capture blue foods, including bivalves, seaweed, crustaceans and finfish, with the potential to inform more sustainable diets.

    • Jessica A. Gephart
    • Patrik J. G. Henriksson
    • Max Troell
    Research
    Nature
    Volume: 597, P: 360-365

  • A global spatial analysis based on biophysical modelling identifies that vast swathes of the ocean are suitable for marine aquaculture development.

    • Max Troell
    • Malin Jonell
    • Patrik John Gustav Henriksson
    News & Views
    Nature Ecology & Evolution
    Volume: 1, P: 1224-1225

  • Using a resilience heuristic to diagnose food systems will allow us to identify and relieve the underlying drivers of food system challenges. This perspective identifies four ‘aching points’ that are central points of tension in the local–global debate, and proposes transformative pathways towards more sustainable and resilient food systems.

    • Amanda Wood
    • Cibele Queiroz
    • Emmy Wassénius
    Reviews
    Nature Food
    Volume: 4, P: 22-29