International team of researchers working with Blue Food Rating suggested that increased consumption of food from the ocean, or from freshwater environments, could contribute to addressing global challenges, such as nutritional deficits, disease risk, greenhouse gas emissions, and resilience to climate change.

Blue foods are foods that are harvested from water sourcesboth of plant and animal origin, and is the term used to describe this range of foods.

Scientists from many parts of the world, including Canada, Chile, China, India, Malaysia, the Netherlands, Norway, Sweden, the United Kingdom and the United States, argue that the use of additional sources seafood and fresh water it can improve food security and nutrition, while protecting the health of the planet.

Despite the fact that people around the world depend on and enjoy seafood, the potential for these foods to benefit humans and the environment remains understated.” comment Ben Halpernmarine ecologist at the University of California at Santa Barbara and director of the National Center for Ecological Analysis and Synthesis.

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The role of blue foods in nutrition

The study, published in the journal Nature, notes four key roles that blue food can play in increasing the sustainability and efficiency of the food system at the national level.

These roles include:

• Reduction of vitamin B12 and omega 3 deficiencies
• The reduction in cardiovascular disease is linked to excessive consumption of red meat
• Reduction of environmental impact
• Increase adaptation and resilience to climate change

The researchers highlight the importance for political leaders to understand the multiple contributions that blue foods can make and consider the possible trade-offs that may be required. They also emphasized that reduce the impact on health and the environmentthe pressure on the social system can also be reduced.

Blue foods can play an important role in our diet, society and economy, but the actual appearance of this will vary greatly from one country and local environment to another.” comment Beatrice Kronalead author, professor at Stockholm University and co-chair of Blue Food Assessment.

promote seafood

parenting bigger consumption of freshwater or marine mussels it could reduce your intake of red and processed meat and, therefore, reduce the risk and rate of heart disease.

On the other hand, blue foods can contribute to creating a a more sustainable and environmentally friendly food system.

The researchers noted that water-based food production generates relatively lower environmental pressure than terrestrial meat production, and that a switch to a bluer diet-based diet could reduce the costs imposed by terrestrial livestock production on land.

With this work, we draw attention to the many transformative possibilities and benefits that blue foods can have for human life and the environment in which they live.” Halper concluded.

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