Publications - Oceans & Food

Stanford Center for Ocean Solutions, . (2023). COP28 Policy Brief. https://bit.ly/COP28BF

Koehn, J., Leape, J., & Allison, E. (2023). Aquatic foods at the nutrition–environment nexus. Nature Sustainability. https://doi.org/10.1038/s41893-023-01229-y

Cao, L., Halpern, B., Troell, M., Short, R., Zeng, C., Jiang, Z., Liu, Y., & et al, . (2023). Vulnerability of blue foods to human-induced environmental change. Nature Sustainability. https://doi.org/10.1038/s41893-023-01156-y

Wabnitz, C., Naylor, R., Smith, N., Tuqa, A., & Leape, J. (2023). Strengthening the role of blue foods in coastal Pacific food systems. New Zealand Economic Papers, 57(2), 78-86. https://doi.org/10.1080/00779954.2023.2222761

Stanford Center for Ocean Solutions, . (2023). Blue Foods and Climate Policy Brief. https://bit.ly/BlueFoodsClimate

Zamborain-Mason, J., Viana, D., Nicholas, K., & et al, . (2023). A Decision Framework for Selecting Critically Important Nutrients from Aquatic Foods. Current Environmental Health Reports. https://doi.org/10.1007/s40572-023-00397-5

Spencer, R., & Tigchelaar, M. (2023). Leveraging Blue Foods for Low-Carbon Food Systems. Stanford Center for Ocean Solutions. https://bit.ly/BlueFoodWP

Crona, B., & et al, . (2023). Four ways blue foods can help achieve food system ambitions across nations. Nature, (616), 104–112. https://doi.org/10.1038/s41586-023-05737-x

Sumaila, U., & et al, . (2022). Aquaculture over-optimism?. Frontiers in Marine Science, 9. https://doi.org/10.3389/fmars.2022.984354

Tigchelaar, M. (2022). COP27 policy brief: Pathways toward low-carbon food systems. https://bit.ly/COP27policybrief

Hicks, C., Gephart, J., Koehn, J., & et al, . (2022). Rights and representation support justice across aquatic food systems. Nature Food. https://doi.org/10.1038/s43016-022-00618-4

Tigchelaar, M., & et al, . (2022). The vital roles of blue foods in the global food system. Global Food Security, 33. https://doi.org/10.1016/j.gfs.2022.100637

H., A., & et al, . (2022). Collapse and recovery of seafood wholesale prices in time of COVID-19. Fish and Fisheries. https://doi.org/10.1111/faf.12665

Koehn, J., Allison, E., Golden, C., & Hilborn, R. (2022). The role of seafood in sustainable diets. Environmental Research Letters, 17(3). https://iopscience.iop.org/article/10.1088/1748-9326/ac3954

Golden, C., & et al, . (2021). Aquatic foods to nourish nations. Nature, (598), 315-320. https://doi.org/10.1038/s41586-021-03917-1

Naylor, R., Kishore, A., & Sumaila, U. (2021). Blue food demand across geographic and temporal scales. Nature Communications, 12, 5413. https://doi.org/https://doi.org/10.1038/s41467-021-25516-4

Tigchelaar, M., & et al, . (2021). Compound climate risks threaten aquatic food system benefits. Nature Food, 2(9), 673-682. https://doi.org/10.1038/s43016-021-00368-9

Gephart, J., & al., et. (2021). Environmental performance of blue foods. Nature. https://doi.org/10.1038/s41586-021-03889-2

Short, R., & et al, . (2021). Harnessing the diversity of small-scale actors is key to the future of aquatic food systems. Nature Food, 2, 733-741. https://doi.org/10.1038/s43016-021-00363-0

Koehn, J., & et al, . (2021). Fishing for health: do the world’s national policies for fisheries and aquaculture align with those for nutrition?. Fish and Fisheries, 23(1), 125-142. https://doi.org/10.1111/faf.12603

Blasiak, R., & et al, . (2021). Evolving perspectives of stewardship in the seafood industry. Frontiers in Marine Science, 8. https://doi.org/10.3389/fmars.2021.671837