Browsing by Author "Allison, Edward H."

Now showing 1 - 7 of 7
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    A transition to sustainable ocean governance
    (2020) Rudolph, Tanya Brodie; Ruckelshaus, Mary; Swilling, Mark; Allison, Edward H.; Osterblom, Henrik; Gelcich, Stefan; Mbatha, Philile
    Human wellbeing relies on the Biosphere, including natural resources provided by ocean ecosystems. As multiple demands and stressors threaten the ocean, transformative change in ocean governance is required to maintain the contributions of the ocean to people. Here we illustrate how transition theory can be applied to ocean governance. We demonstrate how current economic and social systems can adapt to existing pressures and shift towards ocean stewardship through incorporation of niche innovations within and across economic sectors and stakeholder communities. These novel approaches support an emergent but purposeful transition and suggest a clear path to a thriving and vibrant relationship between humans and the ocean. Oceans provide important natural resources, but the management and governance of the ocean is complex and the ecosystem is suffering as a result. The authors discuss current barriers to sustainable ocean governance and suggest pathways forward.
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    Building adaptive capacity to climate change in tropical coastal communities
    (2018) Cinner, Joshua E.; Adger, W. Neil; Allison, Edward H.; Barnes, Michele L.; Brown, Katrina; Cohen, Philippa J.; Gelcich, Stefan; Hicks, Christina C.; Hughes, Terry P.; Lau, Jacqueline; Marshall, Nadine A.; Morrison, Tiffany H.
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    Four ways blue foods can help achieve food system ambitions across nations
    (2023) Crona, Beatrice I.; Wassenius, Emmy; Jonell, Malin; Koehn, J. Zachary; Short, Rebecca; Tigchelaar, Michelle; Daw, Tim M.; Golden, Christopher D.; Gephart, Jessica A.; Allison, Edward H.; Bush, Simon R.; Cao, Ling; Cheung, William W. L.; DeClerck, Fabrice; Fanzo, Jessica; Gelcich, Stefan; Kishore, Avinash; Halpern, Benjamin S.; Hicks, Christina C.; Leape, James P.; Little, David C.; Micheli, Fiorenza; Naylor, Rosamond L.; Phillips, Michael; Selig, Elizabeth R.; Springmann, Marco; Sumaila, U. Rashid; Troell, Max; Thilsted, Shakuntala H.; Wabnitz, Colette C. C.
    Blue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations. They are often nutrient rich(1), generate lower emissions and impacts on land and water than many terrestrial meats(2), and contribute to the health(3), wellbeing and livelihoods of many rural communities(4). The Blue Food Assessment recently evaluated nutritional, environmental, economic and justice dimensions of blue foods globally. Here we integrate these findings and translate them into four policy objectives to help realize the contributions that blue foods can make to national food systems around the world: ensuring supplies of critical nutrients, providing healthy alternatives to terrestrial meat, reducing dietary environmental footprints and safeguarding blue food contributions to nutrition, just economies and livelihoods under a changing climate. To account for how context-specific environmental, socio-economic and cultural aspects affect this contribution, we assess the relevance of each policy objective for individual countries, and examine associated co-benefits and trade-offs at national and international scales. We find that in many African and South American nations, facilitating consumption of culturally relevant blue food, especially among nutritionally vulnerable population segments, could address vitamin B-12 and omega-3 deficiencies. Meanwhile, in many global North nations, cardiovascular disease rates and large greenhouse gas footprints from ruminant meat intake could be lowered through moderate consumption of seafood with low environmental impact. The analytical framework we provide also identifies countries with high future risk, for whom climate adaptation of blue food systems will be particularly important. Overall the framework helps decision makers to assess the blue food policy objectives most relevant to their geographies, and to compare and contrast the benefits and trade-offs associated with pursuing these objectives.
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    Harnessing the diversity of small-scale actors is key to the future of aquatic food systems
    (2021) Short, Rebecca E.; Gelcich, Stefan; Little, David C.; Micheli, Fiorenza; Allison, Edward H.; Basurto, Xavier; Belton, Ben; Brugere, Cecile; Bush, Simon R.; Cao, Ling; Crona, Beatrice; Cohen, Philippa J.; Defeo, Omar; Edwards, Peter; Ferguson, Caroline E.; Franz, Nicole; Golden, Christopher D.; Halpern, Benjamin S.; Hazen, Lucie; Hicks, Christina; Johnson, Derek; Kaminski, Alexander M.; Mangubhai, Sangeeta; Naylor, Rosamond L.; Reantaso, Melba; Sumaila, U. Rashid; Thilsted, Shakuntala H.; Tigchelaar, Michelle; Wabnitz, Colette C. C.; Zhang, Wenbo
    Small-scale fisheries and aquaculture (SSFA) provide livelihoods for over 100 million people and sustenance for -1 billion people, particularly in the Global South. Aquatic foods are distributed through diverse supply chains, with the potential to be highly adaptable to stresses and shocks, but face a growing range of threats and adaptive challenges. Contemporary governance assumes homogeneity in SSFA despite the diverse nature of this sector. Here we use SSFA actor profiles to capture the key dimensions and dynamism of SSFA diversity, reviewing contemporary threats and exploring opportunities for the SSFA sector. The heuristic framework can inform adaptive governance actions supporting the diversity and vital roles of SSFA in food systems, and in the health and livelihoods of nutritionally vulnerable people-supporting their viability through appropriate policies whilst fostering equitable and sustainable food systems.
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    Rights and representation support justice across aquatic food systems
    (2022) Hicks, Christina C.; Gephart, Jessica A.; Koehn, J. Zachary; Nakayama, Shinnosuke; Payne, Hanna J.; Allison, Edward H.; Belhbib, Dyhia; Cao, Ling; Cohen, Philippa J.; Fanzo, Jessica; Fluet-Chouinard, Etienne; Gelcich, Stefan; Golden, Christopher D.; Gorospe, Kelvin D.; Isaacs, Moenieba; Kuempel, Caitlin D.; Lee, Kai N.; MacNeil, M. Aaron; Maire, Eva; Njuki, Jemimah; Rao, Nitya; Sumaila, U. Rashid; Selig, Elizabeth R.; Thilsted, Shakuntala H.; Wabnitz, Colette C. C.; Naylor, Rosamond L.
    Injustices are prevalent in food systems, where the accumulation of vast wealth is possible for a few, yet one in ten people remain hungry. Here, for 194 countries we combine aquatic food production, distribution and consumption data with corresponding national policy documents and, drawing on theories of social justice, explore whether barriers to participation explain unequal distributions of benefits. Using Bayesian models, we find economic and political barriers are associated with lower wealth-based benefits; countries produce and consume less when wealth, formal education and voice and accountability are lacking. In contrast, social barriers are associated with lower welfare-based benefits; aquatic foods are less affordable where gender inequality is greater. Our analyses of policy documents reveal a frequent failure to address political and gender-based barriers. However, policies linked to more just food system outcomes centre principles of human rights, specify inclusive decision-making processes and identify and challenge drivers of injustice.
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    The vital roles of blue foods in the global food system
    (2022) Tigchelaar, Michelle; Leape, Jim; Micheli, Fiorenza; Allison, Edward H.; Basurto, Xavier; Bennett, Abigail; Bush, Simon R.; Cao, Ling; Cheung, William W. L.; Crona, Beatrice; DeClerck, Fabrice; Fanzo, Jessica; Gelcich, Stefan; Gephart, Jessica A.; Golden, Christopher D.; Halpern, Benjamin S.; Hicks, Christina C.; Jonell, Malin; Kishore, Avinash; Koehn, J. Zachary; Little, David C.; Naylor, Rosamond L.; Phillips, Michael J.; Selig, Elizabeth R.; Short, Rebecca E.; Sumaila, U. Rashid; Thilsted, Shakuntala H.; Troell, Max; Wabnitz, Colette C. C.
    Blue foods play a central role in food and nutrition security for billions of people and are a cornerstone of the livelihoods, economies, and cultures of many coastal and riparian communities. Blue foods are extraordinarily diverse, are often rich in essential micronutrients and fatty acids, and can often be produced in ways that are more environmentally sustainable than terrestrial animal-source foods. Capture fisheries constitute the largest wild-food resource for human extraction that would be challenging to replace. Yet, despite their unique value, blue foods have often been left out of food system analyses, policies, and investments. Here, we focus on three imperatives for realizing the potential of blue foods: (1) Bring blue foods into the heart of food system decisionmaking; (2) Protect and develop the potential of blue foods to help end malnutrition; and (3) Support the central role of small-scale actors in fisheries and aquaculture. Recognition of the importance of blue foods for food and nutrition security constitutes a critical justification to preserve the integrity and diversity of aquatic species and ecosystems.
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    Towards a typology of interactions between small-scale fisheries and global seafood trade
    (2016) Beatrice, I.; Crona, Xavier; Basurto, Dale Squires; Gelcich, Stefan; Daw, Tim M.; Khan, Ahmed; Havice, Elizabeth; Chomo, Victoria; Troell, Max; Buchary, Eny A.; Allison, Edward H.