BLUE FOODS face significant risks from climate change
Writing in the latest edition of The Current, Sonia Fernandez from UC Santa Barbara explains that the study shows that more than 90 percent of global blue food production faces substantial risks from environmental change, with several leading countries in Asia and the United States set to face the greatest threats to production.
The information and photos shared on this page come from the CIHEAM press review on scoop.it. This press review (available here) shares articles from a variety of online media and respects the copyrights of contributors.