Our growing need for food poses one of the biggest threats to the environment. Stanford ocean and food security experts explain how the ocean could produce dramatically more food while driving sustainable economic growth.
A key to solving global hunger – which is predicted to intensify during the COVID-19 pandemic – may lie in the ocean. In fact, the ocean could produce up to 75 percent more seafood than it does today, and drive sustainable economic growth, according to Stanford’s Rosamond Naylor and Jim Leape.
Stanford Report spoke with Leape, co-director of Stanford’s Center for Ocean Solutions, and Naylor, the William Wrigley Professor in Earth System Science, about how global food policies can better integrate “blue foods” from marine and freshwater systems, how to address gaps in current thinking, and what world leaders can do to create a healthier, more sustainable food system.
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