'Hope in the Water': Four questions on the future of blue food

“We must save our oceans and we must also feed ourselves,” begins a trailer for the PBS docuseries Hope in the Water, released in July 2024. The series, which has reached over 6 million viewers to date,  travels across the United States and the world to explore creative solutions to challenges facing fisheries and aquaculture. 

Stanford Center for Ocean Solutions co-director Jim Leape and scientist Zach Koehn  were part of the team behind the Blue Food Assessment, a global research initiative that informed Hope in the Water and related education materials developed by PBS LearningMedia. Leape now serves as an impact advisor for Fed by Blue, the creator of the docuseries.

Below, Leape and Koehn discuss the series and opportunities for the fisheries and aquaculture sectors to meet growing demand for blue food, which is expected to double by 2050, and adapt to a changing climate that increasingly threatens how much food fisheries and aquaculture can provide. 

Hope in the Water highlights nine stories of people working in the blue food sector. Which stories stood out to you and why?

Leape: When it comes to blue foods, it’s not just salmon, shrimp, and tuna. The nonprofit organization Fishadelphia, which is featured in the docuseries, highlights the wide variety of blue food options available to consumers. This community seafood program brings a range of fresh seafood from the Jersey Shore to Philadelphia, providing community members access to different types of fish and shellfish. Combining that effort with educational and volunteer programs helps young people learn about sustainable food systems and community leadership. 

The story of Dune Lankard from Native Conservancy in Alaska also highlights community leadership in the blue food sector, particularly Indigenous leadership. The story focuses on kelp, a highly sustainable blue food rich in vitamins and minerals like vitamin K, vitamin A, and calcium. When we talk about blue food sustainability, we must consider all its dimensions: environmental impact, food security, nutrition, and livelihoods.

How can a series like Hope in the Water help inspire change in policy and practice?

Leape: Blue foods are often overlooked in government priorities and programs. A major goal of our work has been to help decision-makers see the important role blue foods can play in future food systems, livelihoods, and public health, especially as we aim to feed 10 billion people, the estimated global population by 2050. The Blue Food Assessment and other research efforts have contributed valuable science on how blue foods can help meet the rising demand for food and help contribute to climate solutions and increased justice for fishers and processors across the sector’s supply chains. Hope in the Water is a powerful vehicle for sharing those insights and other themes with a wider audience, bringing stories of the blue food sector to life. The series has the potential to help consumers rethink their food choices and influence policy decision-makers as they plan for future food systems. 

One theme from the series and the related learning materials is the importance of blue foods in diets. How can blue foods play a role in nutrition and food security?

Koehn: There’s a growing recognition that many types of blue foods are very nutritious, rich in many essential nutrients like vitamin A, vitamin B-12, calcium, iodine, iron, zinc, and omega-3 fatty acids. These micronutrients can reduce malnutrition among at-risk groups like children and pregnant women, and also lower the risk of non-communicable diseases, such as heart disease and certain cancers. When you stack blue foods up against other land-based production systems, certain categories like shellfish, seaweeds, and small pelagic fish really shine. They are nutrient-dense and have lower environmental footprints compared to proteins like beef or pork. When considering food policies that serve nutritionally vulnerable groups, like school meal programs or the U.S. Supplemental Nutrition Assistance Program, these blue foods can be good candidates for meeting both nutrition and sustainability goals.

What resources can viewers explore to learn more about blue food systems?

Leape: The Blue Food Assessment website is a great resource for learning about blue food science and its policy implications. Viewers can also explore guides for more sustainable food choices. Look for the Marine Stewardship Council (MSC) blue label in supermarkets to find wild-caught and certified sustainable seafood that meets the MSC Fisheries Standard. As another resource, Monterey Bay Aquarium’s Seafood Watch provides guides and a mobile app with science-based seafood recommendations for consumers, chefs, and businesses.