Norwegian fisheries minister Marianne Sivertsen Næss.
Photo: NFD
Norway has launched a new international working group aiming to increase seafood consumption, as part of a broader push in support of more sustainable food systems.
The initiative was announced by Minister of Fisheries and Oceans Marianne Sivertsen Næss during the Aquatic Foods for Resilient Food Systems conference, held as part of One Ocean Week in Bergen. The group will be part of the the Global Action Network Sustainable Food from the Oceans and Inland Waters for Food Security and Nutrition, which Norway has led for nearly a decade during the UN Decade of Nutrition.
According to the Norwegian government, the working group will focus on practical steps to encourage sustainable seafood consumption globally, reflecting concern that aquatic foods remain underrepresented in many diets despite their nutritional value and lower environmental footprint compared with some other animal proteins.
“If we are to succeed with more sustainable food systems, we must work globally. That is why we are now launching a separate working group on seafood consumption under the global network we lead. We have a clear ambition that we must eat more food from the sea – it is both healthy and sustainable. Seafood is important for sustainable food systems, food security and nutrition,” Sivertsen Næss said, launching the initiative.
“We will work on knowledge sharing, policy and collaboration across sectors. It is of little use to have robust and sustainable food systems if the food is not part of people's diets. If we are to succeed, seafood must be accessible, attractive and in line with dietary guidelines,” the minister said.
The launch comes after the UN Decade of Nutrition was extended to 2030. Norway says it is seeking to align that work more closely with the UN Decade of Ocean Science for Sustainable Development, which runs from 2021 to 2030.
“The ocean provides us with solutions to many of the challenges the world faces. By connecting ocean research, nutrition and policy more closely together, we can take faster steps towards better health and a lower climate footprint,” Sivertsen Næss argued.
“For us, this is not about launching ideas in a vacuum, but sharing knowledge and promoting solutions that work. Together, we can strengthen the blue food basket and ensure that seafood plays a greater role in the sustainable diet of the future – for the benefit of both people and the planet,” she added.
Last month, the Norwegian fisheries minister urged the Norwegian public to increase their consumption of fish and seafood, warning that domestic demand has been falling despite the country’s status as Europe’s largest seafood producer and a major exporter. According to ministry figures, seafood consumption in Norway has declined by around 18% since 2014.