Blue Foods Build Climate Change Resilience | Hope in the Water

Students learn how three fishers have adapted their practices in response to climate change’s effects on their industry, finding new ways to continue to make a living and provide essential foods.

Students will examine three case studies of fishers, business owners, environmental scientists, chefs, and advocates around the world who have come together to devise new, sustainable practices for harvesting blue foods and feeding a growing population in Earth’s rapidly changing conditions.

Students will look for common themes among the three stories, while also identifying the causes and effects of climate change on blue food production—and vice versa. And by the end of a data-driven discussion, students should have a better understanding of how blue foods can positively impact both human and environmental health.