Fish and Seafood Role In Nutrition

By | January 9, 2017

The Second International Conference on Nutrition (ICN2), held in Rome in November 2014, adopted the Rome Declaration and the Framework for Action, whereby world leaders renewed their commitments to establish and implement policies aimed at eradicating malnutrition and transforming food systems to make nutritious diets available to all.

The conference confirmed the importance of fish and seafood as a source of nutrition and health for many rural and coastal communities that depend on their proteins and essential micronutrients, in particular for women of child-bearing age and young children.

It stressed the unique window of opportunity that fisheries and aquaculture can provide for ICN2 follow-up towards achieving healthy diets. With this greater awareness of the sector’s important role in nutrition comes greater responsibility for how resources are managed in order to ensure nutritious and healthy diets for all the world’s citizens.

Many millennia after terrestrial food production shifted from hunter-gatherer activities to agriculture, aquatic food production has transitioned from being primarily based on capture of wild fish to culture of increasing numbers of farmed species. A milestone was reached in 2014 when the aquaculture sector’s contribution to the supply of fish for human consumption overtook that of wild-caught fish for the first time. Source: FAO. 2016.

State of world fish and seafood supply

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