THE STATE OF WORLD
FISHERIES AND AQUACULTURE
2020
FAO will continue to actively engage with
stakeholders, including States and other
relevant organizations to implement measures
to prevent and reduce ALDFG. FAO also
encourages development of gear-marking
technologies that are cost-effective,
operationally efficient, environmentally friendly,
and versatile for different types of fishing gear.
FAO supports preventive measures – including
promotion of circular economy approaches –
that reduce marine litter and microplastics
in the ocean. Finding alternatives to plastic,
including the development of biodegradable
materials for fishing gear, and reducing the
use of short-life-span plastics would decrease
the sources of
marine plastic litter and
microplastics. In tackling the issues, special
attention should be paid to developing States,
SIDS and low-income, food-deficit countries in
view of their possible lack of human capacity
and finance.
Fish in food systems – strategies for food
security and nutrition
Expanded aquaculture production is largely
credited with meeting increases in fish
consumption globally. However, decreases in
food losses and waste along the value chain
coupled with a
decline in the use of fish
products in animal feeds also mean more fish is
available for consumption. Although fishmeal
increasingly comes from by-products that were
formerly wasted and the use of fishmeal and
fish oil in feeds for aquaculture has been on
a downward trend, nutrient-rich fish are still
diverted from human consumption to farmed
fish (and other animal) feeds.
Aquatic food
27
systems strategies can help
address the complex issue of the “triple burden
of malnutrition” (food
insecurity, undernutrition
and overweight). Many coastal and inland
populations rely on fish as the most accessible
source of animal protein (
Box 21
). In addition
to high-quality protein, fish, especially small
fish consumed whole, can be rich sources of
omega-3 fatty acids, vitamins A, D and B, and
27
Aquatic foods include finfish,
crustaceans, molluscs and aquatic
plants such as seaweed.
minerals such as calcium, zinc, iodine and iron,
while seaweed represents an excellent source of
fatty acids, vitamins and minerals. Benefits of
consuming fish include: reduced risk of chronic
diseases such as cardiovascular disease; improved
maternal health during pregnancy and lactation;
improved physical and cognitive development
during
early childhood; and mitigation of health
risks associated with anaemia, stunting and
child blindness.
Sustainable food systems dialogues and the
EAT-
Lancet
Planetary Health guidelines
promote limited consumption of red meat as
key to sustainable diets, while recognizing that
fish consumption from sustainable fisheries and
aquaculture is highly recommended
(Willett
et al
., 2019). These guidelines can be improved
with due consideration to trade,
location and
culture in the diet–environmental footprint
analysis (Kim
et al
., 2019). Fish and aquatic food
can have a lower environmental impact, are
often produced more efficiently than terrestrial
animal foods (Hilborn
et al
., 2018), and
represent an excellent source of macronutrients
and micronutrients. However, there is a need
for stronger recognition of the complementarity
of nutrient-rich, sustainably produced animal
foods (including fish) paired with plant-based
foods to increase
the bioavailability of
micronutrients that are inadequately absorbed
from plant-based diets (Bogard
et al
., 2015).
Aquaculture supplies more fish and seaweed
for human consumption than do capture
fisheries (Cheshire, Nayar and Roos, 2019).
However, farmed larger carnivorous fish
species consumed in developed countries are
grown using feed based on wild small fish,
fish that are more nutrient-rich as they are
traditionally consumed whole, especially in
developing countries (Bogard
et al
., 2015).
Moreover, the contribution of inland capture
fisheries to
food security and nutrition
has been under-recognized until recently
(Fluet-Chouinard, Funge-Smith and McIntyre,
2018) – 95 percent of the global inland catch is in
developing countries
and most of it is consumed
domestically. Developing countries account for
50 percent of the value of seafood exports and
only 23 percent of seafood imports, which may
be seen positively through poverty reduction
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