Aquatic foods are central to a healthy, sustainable and equitable food system, but innovative endeavours are needed on all fronts

Blue foods ­– those products we consume that are derived from aquatic animals and plants which are caught or cultivated in marine and freshwater environments – are ideally placed to solve many of our future food system challenges, but it’s critical they are supported through action and innovation from all stakeholders across the entire value chain, according to Jim Leape, Co-founder and leader of the Blue Food Assessment, William and Eva Price Senior Fellow and Co-director of the Center for Ocean Solutions in the Stanford Woods Institute for the Environment.