- From waves to plates: How the blue economy is shaping our food future
The ocean covers about 71 percent of the Earth’s surface, playing a vital role in regulating the climate, producing oxygen, and providing food and livelihoods for billions of people. As the global population surpasses eight billion, the demand for sustainable food sources is rising rapidly. Within the framework of the Blue Economy, “food from the sea” has emerged as a cornerstone for achieving the Sustainable Development Goals (SDGs), particularly Zero Hunger (SDG 2), Decent Work and Economic Growth (SDG 8), and Life below Water (SDG 14). The idea embodies a vision of growth that utilizes ocean resources responsibly to foster nutrition, employment, and environmental resilience.
Marine and coastal ecosystems are home to an immense variety of species that support fisheries, aquaculture, and emerging industries such as seaweed and algae farming. According to the FAO’s State of World Fisheries and Aquaculture 2024 Report, global fish production reached 185 million tons in 2023, comprising 94 million tons from capture fisheries and 91 million tons from aquaculture. Seafood provides at least 20 percent of animal protein for more than 3.5 billion people worldwide.
The sector directly employs over 60 million people and indirectly supports 600 million livelihoods, most of whom live in coastal developing nations. For Pakistan, the fisheries sector contributes approximately 0.4 percent to national GDP, providing income and employment to thousands of coastal households. The potential expansion of sustainable aquaculture, seaweed farming, and value-added seafood processing could significantly boost exports and enhance food security.
The Blue Economy promotes the sustainable use of ocean resources to drive economic growth while ensuring environmental and social balance. In this framework, “food from the sea” represents one of the most vital and productive components. The ocean food sector interlinks with other blue-economy domains such as marine biotechnology, coastal tourism, renewable energy, and maritime transport, forming an integrated system that supports livelihoods, trade, and climate resilience. Ocean foods contribute directly to nutrition and employment but also indirectly to carbon sequestration, waste recycling, and ecosystem services.
| Role of Ocean Foods in the Blue Economy | |
|---|---|
| Blue Economy Components | Food from the Sea: Core Benefits |
| Fisheries & Aquaculture | Protein source for 3.5 billion people (SDG 2 – Zero Hunger) |
| Marine Biotechnology | 60 million jobs in fisheries and related sectors (SDG 8 – Decent Work and Economic Growth) |
| Coastal Tourism | Supports sustainable livelihoods and coastal resilience |
| Renewable Energy | Promotes ocean-based sustainability and resource efficiency |
| Marine Transport | Contributes to trade, connectivity, and economic integration |
| Integrated Outcome | Biodiversity conservation and carbon sequestration (SDG 14 – Life Below Water) leading to sustainable blue growth |
Sustainable practices are at the heart of this transformation. Science-based fisheries management, marine spatial planning, and ecosystem-based approaches are helping nations balance productivity with conservation. Integrated Multi-Trophic Aquaculture (IMTA) systems, which combine fish, shellfish, and seaweeds in one environment, recycle nutrients naturally and minimize waste. Such systems enhance biodiversity, reduce pollution, and improve profitability, demonstrating how environmental protection and economic benefits can coexist. Similarly, eco-certification, improved cold-chain infrastructure, and technological innovations in aquaculture feed are key to improving production efficiency while lowering ecological footprints.
Beyond traditional seafood, the ocean presents vast potential for new and sustainable food sources. Seaweed and microalgae farming, which surpassed 37 million tons of global production in 2023, are gaining global attention due to their nutritional richness and minimal environmental impact. These plants absorb carbon dioxide, improve water quality, and require neither freshwater nor fertilizers. They are also used in pharmaceuticals, cosmetics, and biodegradable materials. Furthermore, blue-carbon ecosystems—including mangroves, sea grasses, and kelp forests can store up to 20 times more carbon per acre than terrestrial forests, linking marine food systems directly to SDG 13 (Climate Action). The development of marine-based alternative proteins and algae-derived omega-3 oils further expands opportunities for innovation, climate mitigation, and ocean-based entrepreneurship. Despite these opportunities, serious challenges persist. Overfishing, pollution, and climate change threaten the productivity and sustainability of marine food systems. According to FAO data, about 35 percent of global fish stocks are currently overfished, compared to just 10 percent in 1974. Rising sea temperatures, ocean acidification, and de-oxygenation are disrupting ecosystems and altering fish migration patterns, particularly in tropical regions. Addressing these issues requires strengthening international cooperation, establishing regional fisheries management organizations (RFMOs), and adopting stricter measures against illegal, unreported, and unregulated (IUU) fishing. Ensuring inclusivity is equally essential empowering small-scale fishers, improving access to technology, and recognizing the role of women in coastal economies contribute directly to SDG 1 (No Poverty) and SDG 5 (Gender Equality).
For developing nations such as Pakistan, located strategically along the Arabian Sea, the sustainable use of ocean foods can become a catalyst for economic transformation. Investment in marine research, modern fish harbors, seafood traceability systems, and coastal community development can enhance national competitiveness in the global seafood market. Promoting seaweed and shellfish farming in Balochistan and Sindh, for instance, can generate employment, diversify income sources, and strengthen food security while maintaining ecosystem integrity. Public-private partnerships and academic research collaboration will be key to achieving this vision. Ultimately, “food from the sea” reflects the essence of the Blue Economy a model that connects prosperity with preservation. It demonstrates how ocean resources, when managed sustainably, can nourish humanity, support livelihoods, and contribute to climate resilience. By aligning marine food systems with the SDGs, nations can ensure that the ocean remains a source of life, opportunity, and stability for future generations. A truly Blue Economy transforms the ocean’s bounty into a foundation for inclusive, sustainable, and long-term global growth.
The Author is MD IRP /Faculty department of H&SS- Bahria University Karachi