Blue foods brought to the table to improve decisions
In: Nature: International Weekly Journal of Science. Nature Publishing Group: London. ISSN 0028-0836; e-ISSN 1476-4687, more
Related to:Crona, Beatrice I.; Wassénius, Emmy; Jonell, Malin; Koehn, J. Zachary; Short, Rebecca; Tigchelaar, Michelle; Daw, Tim M.; Golden, Christopher D.; Gephart, Jessica A.; Allison, Edward H.; Bush, Simon R.; Cao, Ling; Cheung, William W. L.; DeClerck, Fabrice; Fanzo, Jessica; Gelcich, Stefan; Kishore, Avinash; Halpern, Benjamin S.; Hicks, Christina C.; Leape, James P.; Little, David C.; Micheli, Fiorenza; Naylor, Rosamond L.; Phillips, Michael; Selig, Elizabeth R.; Springmann, Marco; Sumaila, U. Rashid; Troell, Max; Thilsted, Shakuntala H.; Wabnitz, Colette C. C. (2023). Four ways blue foods can help achieve food system ambitions across nations. Nature (Lond.) 616(7955): 104-112. https://dx.doi.org/10.1038/s41586-023-05737-x, more
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| Abstract |
What are the benefits of a fish-rich diet, not only for nutrition and health but also for the environment, economies and sustainability? A new framework offers a way to assess the benefits and trade-offs on national and global scales. |
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