Stanford News –
The world will have an additional 2 billion people to feed over the next 30 years – and doing that without decimating the planet’s resources will require exploring as many options as possible. Yet, a significant option – seafood – is often overlooked in global food security planning and discussions about future diets.
Stanford Report spoke with Jim Leape, co-director of the Stanford Center for Ocean Solutions, and Rosamond Naylor, the William Wrigley Professor in Earth System Science, about integrating oceans into a sustainable and equitable food future. Leape is an expert in seafood sustainability issues, with over three decades of experience in conservation; he serves on the board of the Marine Stewardship Council and on the Global Future Council for the Environment of the World Economic Forum. Naylor’s research focuses on economic and biophysical dimensions of food security and environmental impacts of food production. Both will take part in a panel discussion about oceans and food security during the Planetary Health Annual Meeting at Stanford Sept. 4-6. The event aims to deepen understanding of how people’s impacts on the environment affect human health.