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The Blue Food Assessment

Blue foods* and the waters in which they grow have an essential role to play in the shift towards healthy, equitable and sustainable food systems. The Assessment provides a scientific foundation for decision-makers through peer-reviewed research and policy recommendations.

*Blue food: food derived from aquatic animals, plants or algae that are caught or cultivated in freshwater and marine environments.

Why is
it important?

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2,500

species or species groups of fish, invertebrates, algae and aquatic plants are caught or cultivated for food.

2/3

of blue food consumed by people is produced by small-scale fisheries and aquaculture.

3 billion

people get vital nutrients and 20% of their animal protein from blue food.

800 million

people depend on blue food systems for their livelihoods.

Nearly 1/2

of the blue food workforce are women.