Blue Food

Blue food is any food sourced from aquatic environments, marine or freshwater, spanning wild-capture fisheries, aquaculture, and algae, the framing FAO and the Blue Food Assessment use to position aquatic foods in food-security policy. The category covers more than 2,500 species and supplies micronutrients (omega-3 fatty acids, vitamin B12, iron, zinc) often at a lower carbon footprint than terrestrial livestock. In 2022 global fisheries and aquaculture produced 223.2 million tonnes, of which 185.4 million tonnes were aquatic animals. FAO ties blue food to its Blue Transformation roadmap and to SDG 14.