Food from the sea can make a larger contribution to healthy and sustainable diets, and to addressing hunger and malnutrition, through improvements in production, distribution and equitable access to wild harvest and mariculture resources and products. The supply and consumption of seafood is influenced by a range of ‘drivers’ including ecosystem change and ocean regulation, the influence of corporations and evolving consumer demand, as well as the growing focus on the importance of seafood for meeting nutritional needs. These drivers need to be examined in a holistic way to develop an informed understanding of the needs, potential impacts and solutions that align seafood production and consumption with relevant 2030 Sustainable Development Goals (SDGs). This paper uses an evidence-based narrative approach to examine how the anticipated global trends for seafood might be experienced by people in different social, geographical and economic situations over the next ten years. Key drivers influencing seafood within the global food system are identified and used to construct a future scenario based on our current trajectory (Business-as-usual 2030). Descriptive pathways and actions are then presented for a more sustainable future scenario that strives towards achieving the SDGs as far as technically possible (More sustainable 2030). Prioritising actions that not only sustainably produce more seafood, but consider aspects of access and utilisation, particularly for people affected by food insecurity and malnutrition, is an essential part of designing sustainable and secure future seafood systems.

Graphic abstract

中文翻译：

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人人享有食物：设计可持续和安全的未来海产品系统

通过改进生产、分配和公平获取野生捕捞和海水养殖资源和产品，海洋食物可以为健康和可持续饮食以及解决饥饿和营养不良问题做出更大贡献。海产品的供应和消费受到一系列“驱动因素”的影响，包括生态系统变化和海洋监管、企业的影响和不断变化的消费者需求，以及人们越来越关注海产品在满足营养需求方面的重要性。需要以整体方式检查这些驱动因素，以深入了解使海产品生产和消费与相关的 2030 年可持续发展目标 (SDG) 保持一致的需求、潜在影响和解决方案。本文使用基于证据的叙述方法来研究未来十年处于不同社会、地理和经济状况的人们如何体验预期的全球海产品趋势。确定了影响全球食品系统中海产品的关键驱动因素，并根据我们当前的轨迹（2030 年一切照旧）构建未来情景。然后为更可持续的未来情景提出描述性途径和行动，努力在技术上尽可能实现可持续发展目标（更可持续的 2030 年）。优先考虑不仅可持续生产更多海产品，而且考虑获取和利用方面的行动，特别是对于受粮食不安全和营养不良影响的人，是设计可持续和安全的未来海产品系统的重要组成部分。

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