The future of food from the sea

Christopher Costello, Ling Cao, Stefan Gelcich, Miguel Ángel Cisneros‐Mata, Christopher M. Free, Halley E. Froehlich, Christopher D. Golden, Gakushi Ishimura, Jason Maier, Ilan Macadam-Somer, Tracey Mangin, Michael C. Melnychuk, Masanori Miyahara, Carryn L De Moor, Rosamond L. Naylor, Linda Nøstbakken, Elena Ojea, Erin O’Reilly, Ana M. Parma, Andrew J. Plantinga, Shakuntala H. Thilsted, Jane Lubchenco

Nature, 2020

University of California, Santa Barbara, Shanghai Jiao Tong University, Shanghai Ocean University, Pontificia Universidad Católica de Chile, Center of Applied Ecology & Sustainability, Instituto Nacional de Pesca y Acuacultura, Harvard University, Iwate University, National Institute for Environmental Studies, University of Washington, Japan Fisheries Research and Education Agency, University of Cape Town, Stanford University, Norwegian School of Economics, Universidade de Vigo, WorldFish, Oregon State University

View Free PDF Publisher Website

Abstract

This research paper explore the methodology and findings associated with Nature. The study delves into the core aspects of the research field, providing significant data and citation impact. (Full abstract processing is available via the OpenAlex API).

830

Citations

View on Google Scholar

The future of food from the sea

Abstract

Journal Details

Join JournalsHub

Welcome Back