The role of fish in a globally changing food system

Abstract

Applied research and adaptive management techniques can assist with the necessary evolution of sustainable food systems to include a stronger emphasis on fish and other aquatic organisms. Fish provide key macro‐ and micronutrients and protein, are low in saturated fat, and have been linked to a wide array of health benefits for the developing fetus, infants, and adults. Diet quality is not only important for reducing nutrient deficiency, but is now regarded as essential for preventing chronic diseases such as obesity, type 2 diabetes, hypertension, coronary artery disease, and cancers. Small‐scale aquaculture also contributes to poverty alleviation and promotes food and nutrition security in less developed parts of the world. Climate change and climate variability influence aquatic ecosystems and fish populations. Ocean acidification is most commonly cited as being detrimental to marine invertebrates and algae that build carbonate structures.