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Funding Information: We wish to acknowledge funding from Innovative Methods and Metrics for Agriculture and Nutrition Actions (IMMANA) to write this review. The research of BdR and AAS is supported by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). NR is funded by the University of Copenhagen, AG and TA are funded by the International Centre for Diarrhoeal Disease Research Bangladesh, AAM is funded by Noakhali Science and Technology University Bangladesh and FM and DL are funded by the University of Stirling. ; Peer reviewed ; Publisher PDF

The dominant sustainable seafood narrative is one where developed world markets catalyze practice improvements by fisheries and aquaculture producers that enhance ocean health. The narrow framing of seafood sustainability in terms of aquaculture or fisheries management and ocean health has contributed to the omission of these important food production systems from the discussion on global food system sustainability. This omission is problematic. Seafood makes critical contributions to food and nutrition security, particularly in low income countries, and is often a more sustainable and nutrient rich source of animal sourced-food than terrestrial meat production. We argue that to maximize the positive contributions that seafood can make to sustainable food systems, the conventional narratives that prioritize seafood's role in promoting 'ocean health' need to be reframed and cover a broader set of environmental and social dimensions of sustainability. The focus of the narrative also needs to move from a producer-centric to a 'whole chain' perspective that includes greater inclusion of the later stages with a focus on food waste, by-product utilization and consumption. Moreover, seafood should not be treated as a single aggregated item in sustainability assessments. Rather, it should be recognized as a highly diverse set of foods, with variable environmental impacts, edible yield rates and nutritional profiles. Clarifying discussions around seafood will help to deepen the integration of fisheries and aquaculture into the global agenda on sustainable food production, trade and consumption, and assist governments, private sector actors, NGOs and academics alike in identifying where improvements can be made. ; Until 15 December 2019, this article can be freely accessed online at: https://authors.elsevier.com/c/1ZyqC3Q8oP-AKw

China's 13th Five-Year Plan, launched in March 2016, provides a sound policy platform for the protection of marine ecosystems and the restoration of capture fisheries within China's exclusive economic zone. What distinguishes China among many other countries striving for marine fisheries reform is its size—accounting for almost one-fifth of global catch volume—and the unique cultural context of its economic and resource management. In this paper, we trace the history of Chinese government priorities, policies, and outcomes related to marine fisheries since the 1978 Economic Reform, and examine how the current leadership's agenda for "ecological civilization" could successfully transform marine resource management in the coming years. We show how China, like many other countries, has experienced a decline in the average trophic level of its capture fisheries during the past few decades, and how its policy design, implementation, and enforcement have influenced the status of its wild fish stocks. To reverse the trend in declining fish stocks, the government is introducing a series of new programs for sustainable fisheries and aquaculture, with greater traceability and accountability in marine resource management and area controls on coastal development. As impressive as these new plans are on paper, we conclude that serious institutional reforms will be needed to achieve a true paradigm shift in marine fisheries management in China. In particular, we recommend new institutions for science-based fisheries management, secure fishing access, policy consistency across provinces, educational programs for fisheries managers, and increasing public access to scientific data.

Blue foods – fish, invertebrates, algae and aquatic plants captured or cultured in freshwater and marine ecosystems – play a central role in food and nutrition security for billions of people and are a cornerstone of the livelihoods, economies, and cultures of many coastal and riparian communities. Blue food systems are extraordinarily diverse, involving thousands of species in many different production systems and supporting a wide array of cultures and diets. Many blue foods are rich in please see back-page) bioavailable micronutrients and can be produced in ways that are more environmentally sustainable than terrestrial animal-source foods. Yet despite their unique value and interconnections with terrestrial food systems, blue foods are often left out of food system analyses, discussions, decisions, and solutions. Realizing the potential of blue foods to play a central role in ending malnutrition and in building healthy, nature-positive and resilient food systems will require that governments embed blue foods in food- system governance. Here, we focus on three central imperatives for policymakers.