Collaborating with ‘blue food’ system stakeholders to achieve optimal nutritional health and wellbeing in less affluent communities

Pettinger, C., Hunt, L. and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 (2025) Collaborating with ‘blue food’ system stakeholders to achieve optimal nutritional health and wellbeing in less affluent communities. Proceedings of the Nutrition Society. ISSN 0029-6651 doi: 10.1017/S0029665125102139 (In Press)

Abstract/Summary

UK food system transformation is urgently needed, but to date, minimal research has investigated ‘blue foods’ probably because they are ethically nuanced. There exists a paradox whereby materially deprived communities should be eating more fish to meet nutritional requirements, yet there is a global ‘red flag’ around global overfishing. New collaborative and creative solutions are, therefore, needed to tackle such food system inequities. By working together, all voices can be equally heard when decisions are being made to improve the system. Similarly, innovation and disruption of established supply chains will enable better access to healthy, affordable and tasty food that will support better nutrition, health and wellbeing. This review paper will present a critique of the ‘The Plymouth Fish Finger’ as a collaborative social innovation case study. Part of the FoodSEqual research project, this exploratory pilot project championed ‘co-production’ approaches to achieve multiple (potential) impacts. This review will critically explore how this social innovation case study has exemplified the complex interplay between factors driving distortions in access to and availability of fish within the local food system. Through collaborative multi-stakeholder (transdisciplinary) processes, using participatory creative methods, new strategies and recommendations for research, practice, action and policy are informed, all of which offer great potential for progressive and transformative systemic (blue) food system change.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/127741
Identification Number/DOI	10.1017/S0029665125102139
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Publisher	Cambridge University Press
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