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The Role of Aquatic Food in Nutrition-Sensitive Sustainable Food Systems

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (20 June 2021) | Viewed by 36366

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Special Issue Editors

Dr. Marian Kjellevold

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Guest Editor

Institute of Marine Research - Norway, Bergen, Norway
Interests: food and nutrition security; food composition; micronutrients; fish in food systems

Dr. Friederike Ziegler

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Guest Editor

RISE Research Institutes of Sweden, Göteborg, Sweden
Interests: aquaculture; fisheries; LCA; nutrition; seafood; sustainability assessment
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food systems have the potential to nurture human health and support environmental sustainability; however, they are currently threatening both. Providing a growing global population with healthy diets from sustainable food systems is an immediate challenge. Although the global food production of calories has kept pace with population growth, more than 820 million people still have insufficient food, and close to 2 billion people suffer from micronutrient malnutrition, commonly called “hidden hunger”. Hidden hunger is particularly detrimental to young children, women of childbearing age, and the poorest segments of populations in developing countries. Food-based approaches promote the consumption of foods that are naturally rich in micronutrients or are enriched through fortification. Aquatic food is highly diverse, from both nutritional and sustainability perspectives, due to the large number of species utilized and the multitude of production technologies used to produce them. Additionally, in many high-income countries, people are advised to increase their seafood consumption, which together with population and economic growth leads to a rapidly growing demand. Letting the most sustainable and nutritious forms of aquatic foods replace less-sustainable and/or nutritious terrestrial foods holds great potential to contribute to both global food provision and sustainable food and nutrition security. Estimated sustainable supply curves of food from the sea suggest substantial possibilities for future expansion—mainly in aquaculture, but also in fisheries and through improved catch utilization. However, aquatic food is often not visible in food-based approaches to combat micronutrient deficiency, for example, it is not mentioned as a food provider in SDG2, not mentioned as a health provider in SDG3, and inland fisheries (providing 10–30% of global catch) are not mentioned in SDG14. In the management of fisheries and aquaculture, the focus is production-centered. In this Special Issue, we shift the focus from production to consumption and aim to increase the visibility of aquatic resources as sustainable food that can contribute to “end poverty, protect the planet and improve the lives and prospects for everyone, everywhere” (The Sustainable Development Agenda).

Dr. Marian Kjellevold
Dr. Friederike Ziegler
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Aquatic food
Food system
SDG 2, 3, 12, 14
Hidden hunger
Micronutrient source
Seafood
Sustainability
LCA
Fisheries
Aquaculture

Published Papers (9 papers)

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Research

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20 pages, 3052 KiB

Open AccessArticle

The Role of Aquaculture and Capture Fisheries in Meeting Food and Nutrition Security: Testing a Nutrition-Sensitive Pond Polyculture Intervention in Rural Zambia

by Alexander M. Kaminski, David C. Little, Lucinda Middleton, Muleya Syapwaya, Mary Lundeba, Jacob Johnson, Carl Huchzermeyer and Shakuntala H. Thilsted

Foods 2022, 11(9), 1334; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091334 - 4 May 2022

Cited by 10 | Viewed by 4083

Abstract

This study tested the efficacy of a pond polyculture intervention with farming households in northern Zambia. Longitudinal data on fish consumption and the associated nutrient intake of households (N = 57) were collected over a six-month period (September 2019–March 2020). One group of people tested the intervention while another group that practiced monoculture tilapia farming, and a third group that did not practice aquaculture, acted as control groups. A similar quantity of fish was consumed on average; however, the associated nutrient intake differed, based on the quantity and type of species consumed, particularly for those who had access to pelagic small fish from capture fisheries. There was a decrease in fish consumption from December onward due to fisheries management restrictions. The ponds provided access to micronutrient-rich fish during this time. Pond polyculture can act as a complementary source of fish to capture fisheries that are subjected to seasonal controls, as well as to households that farm tilapia. Assessments of how aquatic foods can improve food and nutrition security often separate aquaculture and capture fisheries, failing to account for people who consume fish from diverse sources simultaneously. A nutrition-sensitive approach thus places food and nutrition security, and consumers, at the center of the analysis. Full article

(This article belongs to the Special Issue The Role of Aquatic Food in Nutrition-Sensitive Sustainable Food Systems)

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9 pages, 865 KiB

Open AccessCommunication

Food-Based Dietary Guidelines for Seafood Do Not Translate into Increased Long-Chain Omega-3 Levels in the Diet for U.S. Consumers

by Michael F. Tlusty

Foods 2021, 10(8), 1816; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081816 - 5 Aug 2021

Cited by 1 | Viewed by 2085

Abstract

Humans under-consume fish, especially species high in long-chain omega-3 fatty acids. Food-based dietary guidelines are one means for nations to encourage the consumption of healthy, nutritious food. Here, associations between dietary omega-3 consumption and food-based dietary guidelines, gross domestic product, the ranked price of fish, and the proportions of marine fish available at a national level were assessed. Minor associations were found between consumption and variables, except for food-based dietary guidelines, where calling out seafood in FBDGs did not associate with greater consumption. This relationship was explored for consumers in the United States, and it was observed that the predominant seafood they ate, shrimp, resulted in little benefit for dietary omega-3 consumption. Seafood is listed under the protein category in the U.S. Dietary Guidelines, and aggregating seafood under this category may limit a more complete understanding of its nutrient benefits beyond protein. Full article

(This article belongs to the Special Issue The Role of Aquatic Food in Nutrition-Sensitive Sustainable Food Systems)

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20 pages, 1264 KiB

Open AccessArticle

Pike-Perch (Sander lucioperca) and Rainbow Trout (Oncorhynchus mykiss) Fed with an Alternative Microorganism Mix for Reducing Fish Meal and Oil—Fishes’ Growth Performances and Quality Traits

by Michaela Schafberg, Karin Loest, Andreas Müller-Belecke and Sascha Rohn

Foods 2021, 10(8), 1799; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081799 - 4 Aug 2021

Cited by 4 | Viewed by 2058

Abstract

In the last decades, several plant-based materials were used for the substitution of fish meal and oil in aquaculture. The present study evaluated the fish quality and the sensory differences of rainbow trout (Oncorhynchus mykiss) and pike-perch (Sander lucioperca) from three different feeding groups, which were fed a commercially available industrial (standard) diet, a control diet, and a special microorganism-based feed mix. This feed mainly consisted of a mix made of Rhodotorula glutinis, Crypthecodinium cohnii, and Arthrospira sp. and had 50% less fish meal and fish oil compared to typical control diets. At the beginning, the pike-perch population was six months old, and the rainbow trout population was 15 months old. The feeding study duration was 16 weeks and every four weeks the growth performance and several morphometric parameters were recorded. Afterwards, sensory evaluation took place to identify possible trends. Sensory evaluation revealed that the rainbow trout groups did not show any significant differences to the standard and control fish fillets with regard to odor, texture, and taste. The effects on rainbow trout growth performances and carcass parameters were similar to the standard group. The feed mix was not optimal for pike-perch farming, which was also reflected by significantly adversely affected growth performance and carcass parameters. The sensorial evaluation showed an opposite trend: here, only small differences in the fillets from the feed mix and standard/control diet were observed. Full article

(This article belongs to the Special Issue The Role of Aquatic Food in Nutrition-Sensitive Sustainable Food Systems)

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21 pages, 1837 KiB

Open AccessArticle

Eco-Efficiency of the Fisheries Value Chains in the Gambia and Mali

by Angel Avadí and Ivonne Acosta-Alba

Foods 2021, 10(7), 1620; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071620 - 13 Jul 2021

Cited by 6 | Viewed by 2814

Abstract

The Gambian and Malian fisheries and fish processing value chains are predominantly artisanal and represent a key source of protein and livelihoods, yet their eco-efficiency has not been studied to date. A Life Cycle Assessment was used to estimate the associated environmental impacts of those value chains and provide information on the eco-efficiency indicators, which relate technical efficiencies to environmental impacts. The results showed that industrial Gambian fleets’ fuel use efficiency is rather low as compared with the global mean fuel use intensity (landed fish/consumed fuel) for both small pelagics and demersal fish. In Mali, the fuel use intensity of motorised artisanal fisheries is lower than the mean values for artisanal inland fisheries in developing countries, but the important increase of frozen imported fish from fish farming multiplies the estimated impacts by four. The least energy-intensive fisheries (cast nets and stow nets in Gambia and opportunistic fishers in Mali) feature better eco-efficiency scores. Based on the identified sources of inefficiencies, we suggest improvements in the landing/processing infrastructure and fishing units’ engines, coupled with technical and business training and improved processing methods, to ameliorate seafood eco-efficiency and a stronger recognition of the importance of the artisanal fisheries subsector to overcome challenges and improving resource management. Full article

(This article belongs to the Special Issue The Role of Aquatic Food in Nutrition-Sensitive Sustainable Food Systems)

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17 pages, 293 KiB

Open AccessArticle

Identifying Policy Best-Practices to Support the Contribution of Aquatic Foods to Food and Nutrition Security

by Anna K. Farmery, Amy White and Edward H. Allison

Foods 2021, 10(7), 1589; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071589 - 8 Jul 2021

Cited by 10 | Viewed by 4899

Abstract

The relationship between aquatic foods and food nutrition and security is increasingly recognised in policy and practice, yet many governance instruments do not acknowledge or support this important connection. The most effective policy approaches to support the link between these sectors, or ‘best practices’ are currently unknown. We reviewed relevant governance instruments from multiple countries to identify how these instruments linked fisheries, aquaculture and food security and nutrition, including the policy framing and evidence of political commitment. Of the documents connecting the sectors (65%), the majority did so in the context of developing the fisheries/aquaculture sector to increase aquatic food availability and/or access (51%), followed by developing the fisheries/aquaculture sector as a livelihoods approach to indirectly improve food security (33%), for example, through income generation. Sectoral links established in the context of nutrition-sensitive approaches to fisheries and aquaculture were less common (5%). Almost one third (29%) of instruments supported the connection between aquatic foods and food security and nutrition across three or more different contexts relevant to food security or food systems, while 12% indicated a very high level of commitment. We recommend some key attributes for future policy development to help build coherence between sectors and to help frame coherent food system-based policies. Full article

(This article belongs to the Special Issue The Role of Aquatic Food in Nutrition-Sensitive Sustainable Food Systems)

14 pages, 1220 KiB

Open AccessArticle

Local Seal or Imported Meat? Sustainability Evaluation of Food Choices in Greenland, Based on Life Cycle Assessment

by Friederike Ziegler, Katarina Nilsson, Nette Levermann, Masaana Dorph, Bjarne Lyberth, Amalie A. Jessen and Geneviève Desportes

Foods 2021, 10(6), 1194; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061194 - 25 May 2021

Cited by 8 | Viewed by 4529

Abstract

Achieving a sustainable global food chain is becoming particularly acute as modern Western diets are adopted in a growing number of countries and cultures around the world. Understanding the consequences that this shift has on health and sustainability is important. This exploratory study is the first to apply the life cycle assessment (LCA) methodology to analyze the sustainability implication of ongoing dietary shifts in Greenland, where locally hunted seal meat is increasingly being replaced by imported livestock products, primarily pig and poultry produced in Denmark. This dietary shift, indirectly driven by international trade bans such as the EU seal product ban, has sustainability implications. To inform and support more comprehensive analyses and policy discussions, this paper explores the sustainability of these parallel Greenlandic food supply chains. A quantitative comparison of the greenhouse gas emissions of Greenlandic hunted seal and Danish pig and poultry is complemented by a qualitative discussion of nutrition, cultural food preferences, animal welfare, and the use of land, pesticides and antibiotics. Although the variability in the life cycle inventory data collected from Greenlandic hunters was considerable, greenhouse gas emissions of seal meat were consistently lower than those of imported livestock products. Emissions of the latter are dominated by biogenic emissions from feed production and manure management, while these are absent for seal meat, whose emissions instead are dominated by fossil fuel use. The implications of these results for sustainable national food policies in a modern global context as well as important areas for additional research are discussed. Full article

(This article belongs to the Special Issue The Role of Aquatic Food in Nutrition-Sensitive Sustainable Food Systems)

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19 pages, 958 KiB

Open AccessArticle

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

by Mehdi Abdollahi, Haizhou Wu and Ingrid Undeland

Foods 2021, 10(5), 950; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050950 - 27 Apr 2021

Cited by 20 | Viewed by 3749

Abstract

Impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrients in the recovered protein enriched products were investigated. Mechanical separation led to higher protein recovery compared with the pH-shift process and using both techniques, recovery ranked the species as herring > salmon > cod. However, the pH-shift process up-concentrated protein from herring and salmon backbones more efficiently than mechanical separation by removing more fat and ash. This consequently reduced n-3 PUFA and vitamin D content in their protein isolates compared with the backbones and mechanically separated meat (MSM). Cod protein isolate, however, contained higher levels of these nutrients compared with MSM. Mechanical separation concentrated vitamins E and C in salmon MSM but not for cod and herring. Opposite, pH-shift processing reduced levels of these two vitamins for cod and herring backbones, while vitamins D and C were reduced for salmon. For minerals, selenium, calcium, magnesium, and potassium were lower in protein isolates than MSM, while copper, zinc, iron and manganese were similar or higher. Overall, there is a major potential for upcycling of fish backbones to food ingredients, but processing technology should be carefully balanced against the desired nutrient profile and final application area. Full article

(This article belongs to the Special Issue The Role of Aquatic Food in Nutrition-Sensitive Sustainable Food Systems)

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15 pages, 1389 KiB

Open AccessArticle

The Contribution of Thai Fisheries to Sustainable Seafood Consumption: National Trends and Future Projections

by Tiptiwa Sampantamit, Long Ho, Carl Lachat, Giles Hanley-Cook and Peter Goethals

Foods 2021, 10(4), 880; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040880 - 17 Apr 2021

Cited by 4 | Viewed by 4317

Abstract

Sustainably feeding a growing human population is one of the greatest food system challenges of the 21st century. Seafood plays a vital role in supporting human wellbeing, by providing bioavailable and nutrient-dense animal-source food. In Thailand, seafood demand is increasing, and wild capture fishery yields have plateaued, due to oceanic ecosystem degradation and fishery stock exploitation. In this study, we investigated the supply trend of fishery products and subsequent seafood-derived nutrient availability over the last decade. In addition, we explored the possibility of predicting seafood availability and consumption levels, including adherence to Thailand’s national food guide and global dietary recommendations for sustainable seafood consumption. Our findings indicate that, at national-level, fishery products supplied between 19% and 35% of the Thai populations recommended dietary protein intake, 4–6% of calcium, 6–11% of iron, and 2–4% of zinc from 1995 to 2015. Nevertheless, our research also reports that if Thailand’s wild-caught seafood production were to decrease by 13%, as is highly likely, by 2030, the country might face a per capita supply deficit of fish and shellfish to meet healthy and sustainable dietary recommendations (28–30 g/day), let alone the current Thai average intake (32 g/day). Although a 1% per year increase in aquaculture production might bridge this supply gap, policymakers and relevant fishery stakeholders must consider the long-term environmental impacts of such an approach in Thailand. Full article

(This article belongs to the Special Issue The Role of Aquatic Food in Nutrition-Sensitive Sustainable Food Systems)

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Review

Jump to: Research

23 pages, 2720 KiB

Open AccessReview

Locally-Procured Fish Is Essential in School Feeding Programmes in Sub-Saharan Africa

by Molly B. Ahern, Shakuntala Haraksingh Thilsted, Marian Kjellevold, Ragnhild Overå, Jogeir Toppe, Michele Doura, Edna Kalaluka, Bendula Wismen, Melisa Vargas and Nicole Franz

Foods 2021, 10(9), 2080; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092080 - 2 Sep 2021

Cited by 11 | Viewed by 5828

Abstract

Fish make an important contribution to micronutrient intake, long-chained polyunsaturated omega-3 fatty acids (n-3 LC-PUFAS), and animal protein, as well as ensuring food and nutrition security and livelihoods for fishing communities. Micronutrient deficiencies are persistent in sub-Saharan Africa (SSA), contributing to public health issues not only in the first 1000 days but throughout adolescence and into adulthood. School feeding programs (SFPs) and home-grown school feeding programs (HGSF), which source foods from local producers, particularly fisherfolk, offer an entry point for encouraging healthy diets and delivering essential macro- and micronutrients to schoolchildren, which are important for the continued cognitive development of children and adolescents and can contribute to the realization of sustainable development goals (SDGs) 1, 2, 3, 5, and 14. The importance of HGSF for poverty alleviation (SDG1) and zero hunger (SDG 2) have been recognized by the United Nations Hunger Task Force and the African Union Development Agency–New Partnership for African Development (AUDA-NEPAD), which formulated a strategy for HGSF to improve nutrition for the growing youth population across Africa. A scoping review was conducted to understand the lessons learned from SFPs, which included fish and fish products from small-scale producers, identifying the challenges and best practices for the inclusion of fish, opportunities for improvements across the supply chain, and gaps in nutritional requirements for schoolchildren which could be improved through the inclusion of fish. Challenges to the inclusion fish in SFPs include food safety, supply and access to raw materials, organizational capacity, and cost, while good practices include the engagement of various stakeholders in creating and testing fish products, and repurposing fisheries by-products or using underutilized species to ensure cost-effective solutions. This study builds evidence of the inclusion of nutritious fish and fish products in SFPs, highlighting the need to replicate and scale good practices to ensure sustainable, community-centred, and demand-driven solutions for alleviating poverty, malnutrition, and contributing to greater health and wellbeing in adolescence. Full article

(This article belongs to the Special Issue The Role of Aquatic Food in Nutrition-Sensitive Sustainable Food Systems)

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