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Blue Economy Capsules Episode 2: Blue Food
What is blue food?
Blue food is not about colour. It refers to food that comes from aquatic life, produced and sourced responsibly through sustainable aquaculture and fisheries. With the potential to improve food security, support livelihoods, and reduce environmental impact, it is increasingly seen as a key ingredient in a more sustainable food system.
In the second Blue Economy Capsule, Ingrid Undeland, Professor of Food Science at Chalmers University of Technology and coordinator of the RE-BLUE project, makes the case for herring and sprat as next-generation food sources. Despite dominating fisheries across Northern and Central Europe and ranking among the most nutritionally and climatically favourable animal proteins in the EU, the vast majority of their catches still go to animal feed. The REBLUE project is developing scalable food value chains to change that.
Watch the second episode below: