A “Food Systems transformation through a blue lens: the next big questions” Dialogue by EAT, Stanford University and Stockholm Resilience Centre.
Date: Thursday, 4 June 2020
Time: 12:30 AM – 01:30 AM (UTC+8)
Context of the event:
In the face of growing concern over the environmental and health costs of land-based food production and consumption, blue foods – foods captured from or grown in the ocean or other freshwater water bodies – may play an essential role in the shift to a sustainable, healthy food system. However, more clarity is needed on how to unlock this potential while staying within the boundaries of what the planet can sustainably produce, and while contributing to human health, equity, job creation and improved livelihoods. This session will focus on the role of blue food in the global food systems transformation.
- How do blue foods fit into the vision for a food systems transformation over the next decade?
- What priority questions and unknowns in relation to blue food must be resolved to guide this transformation?
- What are the risks, opportunities and responsibilities of greater integration of blue foods into local, regional and global foods systems?