Zach Koehn, Early Career Fellow, Stanford Centre for Ocean Solutions, discusses blue food’s importance for human health and social justice
Laura Pereira, researcher, Stockholm Resilience Centre, Stellenbosch, discusses how ‘underutilized species’ can contribute to a more sustainable global food system.
Malin Jonell, researcher, Stockholm Resilience Centre discusses blue food, its environmental impact and how we can make it more sustainable.
Line Gordon, director Stockholm Resilience Centre, Stockholm University, discusses food’s role in climate change, biodiversity loss and human health