Aquatic foods—foods derived from aquatic animals, plants, or algae—have long been enjoyed traditionally by many cultures through the centuries. Yet, they have been highlighted in recent landmark reports for their ability to help build a healthy, diversified, equitable, and sustainable food future.
For this project, Food for Climate League (FCL) joined forces with Food + Planet (F+P). Together, we set out to develop narratives that can equip foodservice, CPG, retail, and nutrition professionals to market and promote sustainable aquatic foods successfully. Few topics today at the intersection of food, cuisine, health, and sustainability are more exciting than the vast potential of foods from the sea.
Research Questions
What currently drives some people to consume bivalves and sea vegetables and what holds others back from adding these foods to their diets?
What can be done to create a future in which bivalves and sea vegetables are widely seen as nutritious, affordable, and delicious foods to be eaten regularly?
Research Methodology
The research outlined in our toolkits is a mix of qualitative and quantitative work conducted in 2022 to understand the aquatic foods landscape, including current and potential focus points and narratives around sustainable aquatic foods.
academic papers reviewed
trend reports reviewed
organizations engaged with bivalves and sea vegetables analyzed
health professionals interviewed
leveraged cutting-edge AI-powered ethnographic insights
conducted one social media test reaching more than 200,000
eaters surveyed and interviewed
healthy dietary patterns assessed for compatibility
If you are interested in learning more about the research, please reach out to info@eataquaticfoods.org.