CSIRO, Agriculture and Food, Brisbane 4067, Australia.
University of Wollongong, Australian National Centre for Ocean Resources and Security, Wollongong 2522, Australia.
Nutrients. 2019 Aug 1;11(8):1766. doi: 10.3390/nu11081766.
Fish and seafood consumption in Australia has been growing, yet the implications of this trend across the food system, from both a health and sustainability perspective have not been fully explored. This paper aims to map out the fish and seafood food system in Australia, linking production and consumption, to articulate challenges and opportunities for enhancing the sector's contribution to future healthy and sustainable diets. We conducted a secondary analysis of publicly available datasets on fish and seafood production and consumption, triangulated and supplemented with peer-reviewed and grey literature on environmental, economic and social sustainability issues throughout the food system. A key challenge for health is the high proportion of fish and seafood consumed as discretionary food, particularly among children. Key challenges for sustainability include the narrow focus on environmental sustainability (with little consideration of the other domains), and the focus on production with little consideration for sustainability throughout post-harvest handling, processing, retail, distribution and consumption. Key opportunities for health and sustainability include the innovative use of processing and packaging technology to maximise nutritional quality; creation of markets and supply chains for a greater diversity of underutilised fish and seafood species and processing by-products; and reductions in waste and loss throughout the entire supply chain.
澳大利亚的鱼类和海鲜消费一直在增长，但从健康和可持续性的角度来看，这种趋势对整个食品系统的影响尚未得到充分探索。本文旨在描绘澳大利亚的鱼类和海鲜食品系统，将生产和消费联系起来，阐明加强该部门对未来健康和可持续饮食贡献的挑战和机遇。我们对鱼类和海鲜生产和消费的公开可用数据集进行了二次分析，并结合了整个食品系统中关于环境、经济和社会可持续性问题的同行评议和灰色文献进行三角剖分和补充。健康方面的一个主要挑战是作为可自由支配食品消费的鱼类和海鲜比例很高，尤其是在儿童中。可持续性方面的主要挑战包括对环境可持续性的狭隘关注（几乎没有考虑其他领域），以及对生产的关注，而对收获后处理、加工、零售、分销和消费过程中的可持续性关注较少。健康和可持续性的主要机遇包括创新使用加工和包装技术以最大限度地提高营养质量；为更多未充分利用的鱼类和海鲜品种以及加工副产物创造市场和供应链；以及在整个供应链中减少浪费和损失。
