The term “blue foods” refers to any food that comes from an aquatic source – whether that be the ocean, a river, or the like. These foods represent a staple for the diets of billions of people around the globe. Blue foods also matter against the backdrop of climate change because they produce far fewer greenhouse gas emissions compared to land-based food production. But in some situations, harvesting blue foods can upset delicate marine ecosystems. And, as global stocks of sought-after food items like tuna and cod become more scarce, we’ve increasingly seen competition for blue foods lead to conflicts between nations. In short, as much as we need blue foods to serve as a low-emissions food source for Earth’s growing population, we also need to root out practices that harm freshwater and marine ecosystems, and global security. Joining the show today to talk about these issues are Johan Bergenas, WWF’s Senior Vice President for Oceans; and Melissa Ho, WWF’s Senior Vice President for Freshwater and Food. You’ll hear Johan and Melissa talk about the role of blue foods in the context of global food systems (1:55 ), which factors are driving international conflict around blue foods (4:30 ), and how we can reduce that conflict by improving predictive capabilities (10:42 ) and scaling up practices like aquaculture to bolster food security (15:12 ).

LINKS:
WWF Food Page

WWF Oceans Page

Oceans Futures Initiative

AquaInvest Platform

Johan Bergenas bio

Melissa Ho bio