Advanced search

Filter By:

Journal Check one or more journals to show results from those journals only.

Choose more journals

Article type Check one or more article types to show results from those article types only.
Subject Check one or more subjects to show results from those subjects only.
Date Choose a date option to show results from those dates only.

Custom date range

Clear all filters
Sort by:
Showing 1–14 of 14 results
Advanced filters: Author: Max Troell Clear advanced filters

  • Global aquatic foods are a key source of nutrition, but how their production is influenced by anthropogenic environmental changes is not well known. The vulnerability of global blue food systems to main environmental stressors and the related spatial impacts across blue food nations are now quantified.

    • Ling Cao
    • Benjamin S. Halpern
    • Michelle Tigchelaar
    ResearchOpen Access
    Nature Sustainability
    Volume: 6, P: 1186-1198

  • Despite high levels of trade, the basic characteristics of the aquatic food trade are largely unknown. Here, the authors present a global seafood trade database showing the increasing globalization of farmed and wild aquatic foods.

    • Jessica A. Gephart
    • Rahul Agrawal Bejarano
    • Max Troell
    ResearchOpen Access
    Nature Communications
    Volume: 15, P: 1-13

  • 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

  • The nutritional, economic and livelihood contributions provided by aquatic food systems are threatened by climate change. Building climate resilience requires systemic interventions that reduce social vulnerabilities.

    • Michelle Tigchelaar
    • William W. L. Cheung
    • Max Troell
    Research
    Nature Food
    Volume: 2, P: 673-682

  • 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

  • Optimizing biomass use by reducing food–feed competition is paramount to achieving sustainable food systems. This study assesses global food systems in terms of livestock and aquaculture feed use and the availability of food system by-products and residues to quantify the potential for replacing food-grade feeds with food system by-products.

    • Vilma Sandström
    • Anna Chrysafi
    • Matti Kummu
    ResearchOpen Access
    Nature Food
    Volume: 3, P: 729-740

  • 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

  • The volume of global aquaculture production has tripled since 2000 with positive trends in environmental performance, but the sector faces mounting challenges including pathogen management, pollution, climate change, and increasing dependence on land-based resource systems.

    • Rosamond L. Naylor
    • Ronald W. Hardy
    • Max Troell
    Reviews
    Nature
    Volume: 591, P: 551-563