Food systems approach for sustainable aquaculture

Aquaculture is current requirement and preference, while also being ecologically, socially, and economically sustainable in order to supply for the long term. Environmentally sustainable production is required to preserve the productivity and diversity of food resources and ecosystems that support them, as well as to guarantee that the effects of food production do not jeopardize other ecosystem functions. The communities, industries, and supply chains that produce food must continue to operate and offer socially and morally acceptable working conditions for their employees, which requires socially and economically sustainable production. The economy depends heavily on the fishing industry. About 200 million people rely on ocean fishing as their primary source of income, making it a source of employment ( Gareth, 2001 ). For some 950 million people globally, fish is their main source of protein, and for many more, it plays a significant role in their diet. The relationship between population increases and total consumption has been hypothesized by several researchers over the years 1970–2010 ( FAO, 2000b ; Delgado et al., 2002 ; Tacon, 2003 ). The average amount of fish consumed globally per person has nearly quadrupled in less than 50 years ( World Fish Centre [WFC], 2002 ). About 16% of the animal protein consumed by humans worldwide comes from fish, which are also a great source of minerals and vital fatty acids. The main dietary source of omega-3 fatty acids for humans is fish. According to Crawford and March ( 1989 ), omega-3 fatty acids are essential nutrients for a baby’s healthy brain and eye development and can help prevent a variety of human diseases, including depression, lupus, cardiovascular disease, and other mental illnesses. While Asia dominates both aquaculture and capture fisheries, India is one of the world’s top producers of aquaculture, with over 13 lakh tonnes produced year ( FAO, 2011 ).