The nutritional benefits of fish are multiple. Fish is a concentrated source of multiple highly bioavailable micronutrients including vitamins, minerals, essential fatty acids and high quality protein. The health benefits of fish consumption, including protection against chronic disease, and benefits for child growth and development are also well known. Fish therefore offers a unique opportunity to address malnutrition in all its forms globally. On the other hand, there are serious concerns about the sustainability of capture fisheries stocks, and the environmental impacts of aquaculture systems. With this background, the role for fish in healthy and sustainable diets is contentious.
We collaborate to bring together the perspectives from the disciplines of fisheries, aquaculture, environmental sustainability and human nutrition and diets. Our work includes analysis to link information on fish consumption patterns with production system typologies in Australia and Bangladesh and an assessment of environmental sustainability of those production systems. We will also assess the current and potential future role for fish in sustainable and healthy diets.
This work aims to clarify the role for fish in future diets in Australia and Bangladesh.
Contact Jessica Bogard for more information.