Marine fisheries and aquaculture

Odette Paramor; Christopher L.J. Frid

doi:10.1017/CBO9781139794763.006

Marine fisheries and aquaculture

Odette Paramor, Christopher L.J. Frid

School of Geographical Sciences

Research output: Chapter in Book/Conference proceeding › Book Chapter › peer-review

Abstract

Fisheries products are an important source of food for a large proportion of the world's population and account for around 6% of the total protein supply (FAO, 2012; Figures 6.1 and 6.2). Fish (in this chapter the term fish is used inclusively to represent fish, shellfish and other aquatic animals used as foodstuffs) are significantly more important in the diet of people in Low Income Food Deficit Countries (FAO, 2012; Beveridge et al., 2013) but are also important in coastal areas where the majority of the world's population currently resides (Small and Nicholls, 2003; UN, 2010). As over half of the world's population is located within 200 km of the coastline, demand for food from marine systems is only likely to increase with increased urbanisation and an expected human population size exceeding 9 billion by 2050 (FAO, 2009).

Original language	English
Title of host publication	Marine Ecosystems
Subtitle of host publication	Human Impacts on Biodiversity, Functioning and Services
Publisher	Cambridge University Press
Pages	137-166
Number of pages	30
ISBN (Electronic)	9781139794763
ISBN (Print)	9781107037670
DOIs	https://doi.org/10.1017/CBO9781139794763.006
Publication status	Published - 1 Jan 2015

ASJC Scopus subject areas

General Agricultural and Biological Sciences
General Environmental Science

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1017/CBO9781139794763.006

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Marine fisheries and aquaculture

Abstract

ASJC Scopus subject areas

UN SDGs

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