What are Blue Foods and why are they vital for the future?

What are Blue Foods and why are they vital for the future?

By 2050, the world’s population is predicted to reach 10 billion, and climate change is putting ever more pressure and uncertainty on our food supply. Fish, aquatic plants, mussels and algae, together known as “blue foods”, may hold the key to the cure.

What are Blue Foods?

Blue foods are a potential future food source because they are nutritious and environmentally friendly. Algae can be grown without freshwater or arable land and have more protein than meat, poultry and dairy products. Planting seagrass, which collects carbon dioxide 35 times more efficiently than tropical rainforests, can turn abandoned salt marshes into productive ecosystems. Seagrass can also replace rice.

According to Sander van den Burg of Wageningen University & Research, there are a number of present industrial practices that need to change in order to gain the full environmental advantages of this food source. Instead of utilising fish as feed, employing algae and finding new applications for food leftovers and other byproducts would be more beneficial.

Benefits of Blue Foods

  • Enhancing Physical and Mental Wellbeing 
  • Enhancing the Body’s Natural Defenses
  • Boosting Healthy Cholesterol 
  • Defending Against Certain Types of Cancer
  • Diabetes Prevention
  • Preventing Flu and Colds

Importance of Blue Foods

In the “blue economy”, or the sustainable utilisation of ocean resources for economic prosperity, we are reminded that we are all interdependent. Every breath we breathe comes from the sea, and the oceans throughout the world deserve more respect for how they support us.

As a result, the importance of “blue food” in terms of food security, nutrition and livelihoods is recognised. Fish, shellfish and algae from both marine and freshwater production systems are considered blue food (aquaculture and fisheries).

Blue food’s proven health advantages have expanded recently, drawing increasing attention. According to recent findings, climate change solutions should include moving from land-based proteins to aquatic proteins, within limits that safeguard the health of the oceans and freshwater systems. Food systems transformation is critical for reducing climate effects, and discussions on blue foods’ involvement in food systems transformation are picking up steam and speed in the direction of certain particular aims.

A study found that one in five US millennials had adjusted their diet to lessen their carbon impact. But according to a Yale Program on Climate Change Communication and Earth Day Network study paper released in February 2020, more Americans must hear the food and climate message. American consumers claimed they would eat more plants if they were better informed about the environmental consequences of their food choices. 

To improve the industry’s performance, the blue food sector has been working to bring together wild and farmed communities..

About Sam P

EnterpriseZone Staff Writer

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