Eating for Sustainability with 'Blue Foods'

Summary

Chef Andrew Zimmern discusses 'blue foods,' sustainable aquatic foods like fish and seaweed, and their critical role in combating climate change and addressing global hunger. He provides consumer advice on selecting responsibly sourced seafood and highlights seaweed as a key future food. The conversation also touches on climate impacts on fisheries and calls for policy changes to improve food systems.

• Introduction to 'blue foods' as sustainable food from water sources.
• Importance of blue foods for climate change and feeding the planet.
• Consumer tips for buying responsibly sourced seafood.
• Prediction that seafood production will surpass potatoes in the US by 2045.
• Promotion of seaweed as a future food with minimal equipment needs.
• Recommendation to eat nutritious oily fish like sardines.
• Discussion on climate change impacting fisheries, such as lobsters moving north.
• Advocacy for a national seafood agency and a secretary of food position.