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Fireside Chat // Diversifying Blue Food Diets: Expanding Species Variety and Embracing Low-Trophic Value
· How can we move past traditional blue proteins to encourage consumption of the full spectrum of blue foods available? How can greater species diversity enhance nutrition, stabilise prices, and support biodiversity?
· What role do low-trophic foods (bivalves, seaweed, and algae) play, and what barriers limit their adoption despite clear environmental and nutritional benefits?
· Which species and product formats best fit regional taste preferences and cooking habits, and how can diets shift toward locally produced, lower-trophic species?
· In emerging markets, how can low-trophic species deliver nutritional, economic, and carbon-reduction benefits? What role can diversification play in supporting smallholder farmers and local food systems?
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