This report examines the role of "blue foods"—seafood and aquaculture products—as nature-based solutions (NbS) to improve climate change resilience, food security, and livelihoods.
Overview and Approach:
Despite their significant nutritional, economic, and ecological importance, blue foods are often underestimated in climate policy discussions. This study utilizes a systems thinking framework and participatory methods in Fiji to understand the multifaceted impacts.
Results from Case Studies:
Oyster farming in Muanaira: Community-led oyster farming helps conserve mangrove ecosystems while providing a vital source of income for women. However, market barriers and environmental pollution remain significant challenges.
Seagrass Restoration in Dawasamu: Restoring seagrass offers benefits in biodiversity and water quality, contributing to increased fisheries resources. The community recognizes the potential for improved food security but is concerned about overfishing and the impact of land-based exploitation activities.
Key Points and Implications:
Policy Integration: There is a gap in integrating climate adaptation strategies into national fisheries management policies.
System Management: Utilizing tools such as cause-and-effect loop diagrams helps stakeholders balance economic goals and ecological sustainability.
Local Support: Investment in business capacity, marketing, and community engagement is needed for a successful transition from traditional practices to more sustainable models.
In summary, green food is an essential component of sustainable development, requiring holistic approaches that connect conservation, livelihoods, and climate resilience.
