Blue food in a transformed food system

Water, food and energy are core components of global sustainable development. A rising global population, urbanization and economic growth increases demand of all these elements. Today, almost 800 million people are currently hungry. By 2050, the global food production must increase by 50 percent to feed the 9 billion people projected to be on the planet. At the same time, the current food system sets a large footprint on the planet. One quarter of the energy used globally is related to food production and their supply chains. Agriculture is the largest consumer of our global freshwater resources.

Transformation is needed in our food system. We must be able to provide food to the growing population with low carbon emissions and high animal welfare standards, while using few resources and protecting biodiversity. Moreover, a future food system ensures jobs, social and economic justice to local communities all over the globe. The food produced must be healthy and nutritious for the human body.

Aquaculture has the potential to be an important part of the solution. 70% of the Earth is covered by ocean. Today, however, we obtain only about 2% of our food from the sea. There are limits to the amount of wild fish that can be sustainably harvested. However, sustainable aquaculture can meet the increased demand for seafood in peoples’ diets.

Low-carbon footprint

Farmed salmon has a low carbon footprint compared to other animal proteins. Carbon footprint measures the total greenhouse gas emissions caused directly and indirectly by production of an item. Carbon footprint is measured as tonnes of carbon dioxide equivalent per tonne of edible protein.