• DOI:10.1038/s41586-020-2616-y
Corpus ID: 221179212

The future of food from the sea

@article{Costello2020TheFO,
  title={The future of food from the sea},
  author={C. Costello and Ling Cao and S. Gelcich and M. {\'A}. Cisneros-Mata and C. Free and H. E. Froehlich and C. Golden and G. Ishimura and J. Maier and Ilan Macadam-Somer and T. Mangin and M. Melnychuk and M. Miyahara and Carryn L. de Moor and R. Naylor and Linda N{\o}stbakken and E. Ojea and E. O'Reilly and A. Parma and Andrew J. Plantinga and S. H. Thilsted and J. Lubchenco},
  journal={Nature},
  year={2020},
  pages={1-6}
}

C. Costello, Ling Cao, +19 authors J. Lubchenco

Published 2020

Business, Medicine

Nature

Global food demand is rising, and serious questions remain about whether supply can increase sustainably 1 . Land-based expansion is possible but may exacerbate climate change and biodiversity loss, and compromise the delivery of other ecosystem services 2 – 6 . As food from the sea represents only 17% of the current production of edible meat, we ask how much food we can expect the ocean to sustainably produce by 2050. Here we examine the main food-producing sectors in the ocean—wild fisheries… CONTINUE READING

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