BLUE TRANSFORMATION PROTOCOLS FOR RESILIENT AND SUSTAINABLE SEAFOOD: AN OVERVIEW

Abstract

Availability of fish and shellfish is stretching beyond sustainable limits due to environmental and other challenges. These include global warming, habitat destruction, ocean acidification, biodiversity loss, pollution, destruction of corals and mangroves. Furthermore, over-fishing, voluminous by-catch as well as process discards along the supply chains adversely affect seafood security and bioeconomy. A cohesive and transformative approach is urgently required to address the challenges for resilient and sustainable fishery production. The Food and Agriculture Organization (FAO) of the United Nations suggested blue transformation to build sustainable, resilient and inclusive fisheries and aquaculture. The three-point action plan to transform aquatic food systems by 2030 and beyond calls for: (i) effective management of fishery stocks through control of overfishing, bycatch landing, and climate actions to minimize global warming, (ii) sustainable aquaculture, and, (iii) upgradation of aquatic value chain for social, economic and environmental sustainability. This article, at the onset, briefly discusses challenges facing sustainable seafood production followed by conventional practices to address these challenges. It then discusses science-based blue transformation protocols that are able to remove weaknesses and encourage resilience of fishery production. Environmentally-friendly green technologies are able to decarbonize fishery production systems and transform fishery discards into diverse nutraceuticals, industrially important ingredients and also biofuel. Nature-positive aquaculture operations can enhance resources under environmentally friendly conditions. The blue transformation protocols, integrated with zero-waste, circularity and digitalization strategies, can minimize environmental hazards, encourage resilience and steer sustainable seafood production that can also meet the Sustainable Development Goals of the United Nations 2030 Agenda.

Transparent peer review

To support increased transparency, we offer authors the option to publish the peer review history alongside their article.

View this article’s peer review history

Article information

Article type
Review Article
Submitted
13 Oct 2025
Accepted
05 May 2026
First published
05 May 2026
This article is Open Access
Creative Commons BY-NC license

Sustainable Food Technol., 2025, Accepted Manuscript

BLUE TRANSFORMATION PROTOCOLS FOR RESILIENT AND SUSTAINABLE SEAFOOD: AN OVERVIEW

V. Venugopal, Sustainable Food Technol., 2025, Accepted Manuscript , DOI: 10.1039/D5FB00682A

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. You can use material from this article in other publications, without requesting further permission from the RSC, provided that the correct acknowledgement is given and it is not used for commercial purposes.

To request permission to reproduce material from this article in a commercial publication, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party commercial publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements