Vulnerability of blue foods to human-induced environmental change

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dc.contributor.authorCao, Ling
dc.contributor.authorHalpern, Benjamin S.
dc.contributor.authorTroell, Max
dc.contributor.authorShort, Rebecca
dc.contributor.authorZeng, Cong
dc.contributor.authorJiang, Ziyu
dc.contributor.authorLiu, Yue
dc.contributor.authorZou, Chengxuan
dc.contributor.authorLiu, Chunyu
dc.contributor.authorLiu, Shurong
dc.contributor.authorLiu, Xiangwei
dc.contributor.authorCheung, William W. L.
dc.contributor.authorCottrell, Richard S.
dc.contributor.authorDeClerck, Fabrice
dc.contributor.authorGelcich, Stefan
dc.contributor.authorGephart, Jessica A.
dc.contributor.authorGodo-Solo, Dakoury
dc.contributor.authorKaull, Jessie Ihilani
dc.contributor.authorMicheli, Fiorenza
dc.contributor.authorNaylor, Rosamond L.
dc.contributor.authorPayne, Hanna J.
dc.contributor.authorSelig, Elizabeth R.
dc.contributor.authorSumaila, U. Rashid
dc.contributor.authorTigchelaar, Michelle
dc.date.accessioned2025-01-20T20:07:33Z
dc.date.available2025-01-20T20:07:33Z
dc.date.issued2023
dc.description.abstractGlobal aquatic foods are a key source of nutrition, but how their production is influenced by anthropogenic environmental changes is not well known. The vulnerability of global blue food systems to main environmental stressors and the related spatial impacts across blue food nations are now quantified.
dc.description.abstractGlobal aquatic or 'blue' foods, essential to over 3.2 billion people, face challenges of maintaining supply in a changing environment while adhering to safety and sustainability standards. Despite the growing concerns over their environmental impacts, limited attention has been paid to how blue food production is influenced by anthropogenic environmental changes. Here we assess the vulnerability of global blue food systems to predominant environmental disturbances and predict the spatial impacts. Over 90% of global blue food production faces substantial risks from environmental change, with the major producers in Asia and the United States facing the greatest threats. Capture fisheries generally demonstrate higher vulnerability than aquaculture in marine environments, while the opposite is true in freshwater environments. While threats to production quantity are widespread across marine and inland systems, food safety risks are concentrated within a few countries. Identifying and supporting mitigation and adaptation measures in response to environmental stressors is particularly important in developing countries in Asia, Latin America and Africa where risks are high and national response capacities are low. These findings lay groundwork for future work to map environmental threats and opportunities, aiding strategic planning and policy development for resilient and sustainable blue food production under changing conditions.
dc.fuente.origenWOS
dc.identifier.doi10.1038/s41893-023-01156-y
dc.identifier.issn2398-9629
dc.identifier.urihttps://doi.org/10.1038/s41893-023-01156-y
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/91817
dc.identifier.wosidWOS:001016495600001
dc.issue.numero10
dc.language.isoen
dc.pagina.final1198
dc.pagina.inicio1186
dc.revistaNature sustainability
dc.rightsacceso restringido
dc.subject.ods13 Climate Action
dc.subject.ods12 Responsible Consumption and Production
dc.subject.ods15 Life on Land
dc.subject.ods03 Good Health and Well-being
dc.subject.ods02 Zero Hunger
dc.subject.odspa13 Acción por el clima
dc.subject.odspa12 Producción y consumo responsable
dc.subject.odspa15 Vida de ecosistemas terrestres
dc.subject.odspa03 Salud y bienestar
dc.subject.odspa02 Hambre cero
dc.titleVulnerability of blue foods to human-induced environmental change
dc.typeartículo
dc.volumen6
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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