Leveraging Blue Foods for Low-Carbon Food Systems

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Abstract/Contents

Abstract: Blue foods–aquatic animals, plants, and algae cultivated or captured in freshwater and marine environments–are increasingly recognized as vital to include in the conversation on sustainable food systems under climate change. This paper synthesizes existing evidence on blue foods’ potential contribution to decarbonizing food systems by identifying four distinct levers with and around blue foods and presents key policy instruments through which the international community can utilize said levers in climate change mitigation and adaptation strategies.

Author	Spencer, Rebecca
Author	Tigchelaar, Michelle	https://orcid.org/0000-0001-7964-229X (unverified)

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License: This work is licensed under a Creative Commons Attribution Non Commercial 4.0 International license (CC BY-NC).

Preferred citation: Spencer, R. and Tigchelaar, M. "Leveraging Blue Foods for Low-Carbon Food Systems," Stanford Center for Ocean Solutions, April 2023. https://doi.org/10.25740/jk027nk1798

Stanford Center for Ocean Solutions Reports and Working Papers

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