Oceans & Food

Our food systems will need to feed 9 billion people by 2050, but food from the oceans has not been well integrated into potential solutions. Land use change, nutrient inputs from agriculture, and increasing demand for animal protein are all likely to place additional stress on oceans and affect their productivity.

Through a partnership with Stanford’s Center on Food Security and the Environment and Springer Nature, we are working to build a community of researchers investigating the many connections between oceans and the food system. We aim to generate insights that can guide the diverse decision-makers – governments, companies, and consumers – whose choices will shape the future of food and of the ocean.  

Our Partners:

Stanford’s Center on Food Security and the Environment

Springer Nature


In the news:

Roz Naylor discusses oceans and food security at Hopkins Marine Station >

Oceans & the Future of Food Workshop >

See more news > 

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