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Aquatic foods at the nutrition–environment nexus

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Fig. 1: Pressure per tonne related to calorie content and nutrient richness for each food group.

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Acknowledgements

We thank B. S. Halpern for providing responses to our inquiries and for looking at an earlier draft of the manuscript. Funding for J.Z.K. is from the MAVA Foundation. Funding for J.P.L. is from The Builders Initiative. Funding for E.H.A. is from donors to the OneCGIAR trust fund, through the Resilient Aquatic Food Systems Initiative.

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Authors and Affiliations

  1. Center for Ocean Solutions, Woods Institute for the Environment, Doerr School of Sustainability, Stanford University, Stanford, CA, USA

    J. Zachary Koehn & James P. Leape

  2. WorldFish, Bayan Lepas, Malaysia

    Edward H. Allison

Authors
  1. J. Zachary Koehn
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  2. James P. Leape
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  3. Edward H. Allison
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Correspondence to J. Zachary Koehn.

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Nature Sustainability thanks Michalis Hadjikakou for their contribution to the peer review of this work.

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Supplementary Methodology, Supplementary Figures 1-3, Supplementary Table 1

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Koehn, J.Z., Leape, J.P. & Allison, E.H. Aquatic foods at the nutrition–environment nexus. Nat Sustain 6, 1497–1498 (2023). https://doi.org/10.1038/s41893-023-01229-y

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