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The world will have an additional 2 billion people to feed over the next 30 years—and doing that without decimating the planet's resources will require exploring as many options as possible. Yet, a significant option—seafood—is often overlooked in global food security planning and discussions about future diets.
Stanford Report spoke with Jim Leape, co-director of the Stanford Center for Ocean Solutions, and Rosamond Naylor, the William Wrigley Professor in Earth System Science, about integrating oceans into a sustainable and equitable food future. Leape is an expert in seafood sustainability issues, with over three decades of experience in conservation; he serves on the board of the Marine Stewardship Council and on the Global Future Council for the Environment of the World Economic Forum. Naylor's research focuses on economic and biophysical dimensions of food security and environmental impacts of food production.
Focus - Oceans - Solution - Food - Security
Why focus on oceans as a solution to global food security?
Leape: Food production takes up around 40 percent of the planet's land surface, and livestock represents almost 80 percent of that agricultural land—livestock is the world's largest user of natural resources. Thinking about it another way, of all the mammals on Earth, 96 percent are livestock and humans—only 4 percent are wild. As the global population grows from 7 to 10 billion people, and growing prosperity increases appetites for protein, it will be vitally important that we become less reliant on cattle, pigs, sheep and chickens to produce the protein we consume. Food from the oceans, along with much more protein from plants, will be a key part of the solution.
Naylor - Oceans - Source - Protein - Resilience
Naylor: Oceans provide an alternative source of protein to beef or chicken, and can create more resilience in the overall food system by meeting global food demands and averting price shocks in a single sector. The broader the portfolio for food production, the...
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