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LIBRIS Formathandbok  (Information om MARC21)
FältnamnIndikatorerMetadata
00004115naa a2200565 4500
001oai:DiVA.org:su-221254
003SwePub
008230925s2023 | |||||||||||000 ||eng|
0247 a https://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-2212542 URI
0247 a https://doi.org/10.1038/s41893-023-01156-y2 DOI
040 a (SwePub)su
041 a engb eng
042 9 SwePub
072 7a ref2 swepub-contenttype
072 7a art2 swepub-publicationtype
1001 a Cao, Ling4 aut
2451 0a Vulnerability of blue foods to human-induced environmental change
264 1c 2023
338 a print2 rdacarrier
520 a Global 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. Global 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.
650 7a NATURVETENSKAPx Geovetenskap och miljövetenskapx Miljövetenskap0 (SwePub)105022 hsv//swe
650 7a NATURAL SCIENCESx Earth and Related Environmental Sciencesx Environmental Sciences0 (SwePub)105022 hsv//eng
7001 a Halpern, Benjamin S.4 aut
7001 a Troell, Maxu Stockholms universitet,Stockholm Resilience Centre,Beijer Institute, Royal Swedish Academy of Sciences, Sweden4 aut0 (Swepub:su)troel
7001 a Short, Rebecca E.u Stockholms universitet,Stockholm Resilience Centre4 aut0 (Swepub:su)resh4170
7001 a Zeng, Cong4 aut
7001 a Jiang, Ziyu4 aut
7001 a Liu, Yue4 aut
7001 a Zou, Chengxuan4 aut
7001 a Liu, Chunyu4 aut
7001 a Liu, Shurong4 aut
7001 a Liu, Xiangwei4 aut
7001 a Cheung, William W. L.4 aut
7001 a Cottrell, Richard S.4 aut
7001 a DeClerck, Fabriceu Stockholms universitet,Stockholm Resilience Centre,EAT, Oslo, Norway4 aut0 (Swepub:su)fdecl
7001 a Gelcich, Stefan4 aut
7001 a Gephart, Jessica A.4 aut
7001 a Godo-Solo, Dakoury4 aut
7001 a Kaull, Jessie Ihilani4 aut
7001 a Micheli, Fiorenza4 aut
7001 a Naylor, Rosamond L.4 aut
7001 a Payne, Hanna J.4 aut
7001 a Selig, Elizabeth R.4 aut
7001 a Sumaila, U. Rashid4 aut
7001 a Tigchelaar, Michelle4 aut
7102 a Stockholms universitetb Stockholm Resilience Centre4 org
7730 t Nature Sustainabilityg 6, s. 1186-1198q 6<1186-1198x 2398-9629
8564 u https://doi.org/10.1038/s41893-023-01156-yy Fulltext
8564 8u https://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-221254
8564 8u https://doi.org/10.1038/s41893-023-01156-y

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