Sustainable and inclusive aquatic food systems: exploring youth opportunities in the Blue Economy
Photo © Wietse Jongsma - Unsplash
Online
Sustainable and inclusive aquatic food systems: exploring youth opportunities in the Blue Economy
24 Novembro–12 Dezembro 2025
Apresentação do curso
Coastal fisheries and aquaculture and their associated value chains are significant contributors to livelihoods as they serve the basis of food production, consumption, and income generation. It is estimated that fisheries and aquaculture, together with related activities, provide livelihoods for 660-820 million people worldwide (Pita, 2021; FAO, 2022). Small-scale fisheries (SSF) supply more than 40% of global fisheries catches intended for direct human consumption, highlighting their essential role in addressing malnutrition (Teh and Pauly, 2018; Basurto et al., 2025). SSFs are typically operated by fishing households and rely on relatively small amounts of capital and energy. They operate on a semi-subsistence model, where families produce, consume, and commercialize their catch (Bladon et al., 2022; Okamura et al., 2024). SSF fishers often utilize small fishing vessels, operate close to shore with short fishing trips, and primarily supply local markets for consumption. They serve both subsistence and commercial purposes, contributing to local consumption and export markets (FAO, 2024). SSF are deeply integrated into the socio-economic fabric of the communities they serve, reflecting a way of life that is inherently place-based (Dias et al., 2023). They make vital contributions to nutrition, food security, poverty alleviation, and livelihoods. SSF also support local and national economies, particularly in developing countries (Bladon et al., 2022).
Perfil dos participantes
- Government officials working on Blue Economy projects. - Project Implementation Unit (PIU) and Project Management Unit (PMU) members (coordinators, technical experts) - Youth Civil Society Organizations - Young professionals and entrepreneurs - Cooperatives and SMEs in the sustainable blue economy sector - Development practitioners
Description
Despite the significant contributions of small-scale fisheries and aquaculture to livelihoods and food security, structural issues of poverty, unemployment, vulnerabilities, and lack of credit persist among SSF workers and their communities, especially in coastal and fisheries-dependent areas (Dias et al., 2023; FAO, 2019). Income levels remain heterogeneous and unpredictable throughout the year. The fisheries sector tends to be poorly planned and regulated, underfunded, and often neglected (March et al., 2022).
Additionally, participation of local communities in high-value species value chains is often limited, with opportunities concentrated in the hands of external companies and traders. Youth, women, older people, and other vulnerable groups face barriers to accessing training, finance, markets, and technology. Social protection programs that could support SSF in times of uncertainties and shocks are usually not available, particularly in many developing countries.
Developing countries and small island developing states face uniquely significant challenges, as many depend heavily on ocean-based resources and are overly exposed to the consequences of ocean and coastal degradation and climate change. There is vast opportunity in moving to more circular approaches and helping achieve the green energy transition while ensuring safeguards to protect and conserve the environment.
Objectives
This course examines how aquatic food systems can effectively address interconnected challenges across diverse contexts, exploring the principles, frameworks, and practical approaches that enable sustainable and inclusive development.
The course covers the following topics:
- The sustainable blue economy and aquatic food systems.
- Small-scale fisheries and aquaculture production systems.
- Practical opportunities for youth, women, and vulnerable groups across the value chain.
- Strengthening value chains: from harvest to market.
- Post-harvest handling, processing techniques, and infrastructure solutions.
- Circular economy approaches and resource efficiency.
- Cross-sectoral integration for sustainable food systems.
