Have you ever heard of blue foods*? Would you like to know more?

Join EAT at the Global Launch Event of the Blue Food Assessment

16 September 2021

Did you know that more than 2,500 species of fish, invertebrates, algae and aquatic plants are caught or cultivated for food? Or that 800 million people depend on blue food systems for their livelihoods? Blue (or aquatic) foods play a central role in the global food system. They can be a powerful tool for public health, advance equitable livelihoods, and can boost sustainable food production. Yet they are often overlooked in conversations about the future of food, which tend to focus on terrestrial crops and livestock. We want to change that and are inviting you to join the conversation at the Global Launch Event of the Blue Food Assessment!

The Blue Food Assessment (BFA) is an initiative led by Stanford University's Center for Ocean Solutions and Center on Food Security and the Environment, Stockholm Resilience Centre, and EAT. After two years of scientific research and synthesis work, we are excited to share the BFA findings that fill important knowledge gaps in our understanding of the role blue foods play in food systems, and aim to drive change in the policies and practices that will shape the future of food.

To learn more about the BFA’s new scientific insights, please register to attend our Digital Global Launch Event on 16 September. The launch will highlight the interconnections between aquatic and terrestrial food systems, present the latest science on how blue food can support a shift towards a healthier, more equitable, and more sustainable future, and spark policy discussions about how to set that shift in motion.

BFA co-chairs Rosamond Naylor (Stanford University) and Beatrice Crona (Stockholm Resilience Centre) will be joined by thought leaders from the food systems transformation community to premiere the findings of the Blue Food Assessment to a global audience. Throughout the 60-minute digital broadcast, you'll hear from renowned scientists, inspirational advocates, and change-makers about the enormous potential and inherent challenges of blue foods, and how thoughtful policies and practices can drive positive change across the whole food sector.

*Foods derived from aquatic animals, plants, or algae that are captured or cultivated in freshwater and marine environments.