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Stockholm Resilience Centre | Stockholm University, Kräftriket 2B, SE‑10691
Phone: +46 8 674 70 70
Organisation number: 202100-3062
VAT No: SE202100306201
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Research news | 2021-11-25
Greater attention should be paid to improving the productivity and environmental performance of affordable and accessible aquatic species
Research news | 2021-11-11
Amid a flurry of labels, researchers call for a single comprehensive, international system to help consumers make sustainable choices
Research news | 2021-10-16
IKEA Foundation grants 30 million SEK for continued research on more sustainable and just food systems. Gullspång Invest and its subsidiary Gullspång Re:food contribute additional 5 million SEK
Research news | 2021-09-23
In a statement published by the Global Resilience Partnership, a group of 31 globally diverse practitioners and researchers, sound a clarion call for water resilience to be brought to the forefront of building resilient and sustainable food systems
Research news | 2021-09-15
Improvements to aquaculture production, lower prices, and changing cultural preferences expected to drive up demand for fish, seafood and seaweed
Research news | 2021-09-15
First assessment of its kind produces environmental profiles for the full range of aquatic, or blue foods, to help guide more sustainable food production and diets
Research news | 2021-09-15
For the first time, the nutritional benefits of thousands of marine and freshwater species have been profiled in a new study
Research news | 2021-09-15
Paper highlights the important role of small-scale fisheries and aquaculture in supporting livelihoods worldwide and tackling some of the world’s most pressing challenges
Research news | 2021-09-15
Blue Food Assesssment finds fish, shellfish and algae offer untapped potential for global development if the right policies and investments are put in place
Research news | 2021-06-18
Celebrating World Sustainable Gastronomy Day, centre doctoral student Kajsa Resare Sahlin on why we need to better understand how much ‘less’ meat actually is and what ‘better’ means
Research news | 2021-06-11
Centre researcher Jean-Baptiste Jouffray reflects on what it will take to get the world’s biggest seafood companies to transform and what science must do to help them
Research news | 2021-06-05
Centre PhD student Frida Bengtsson explains the complexities of dealing with illegal, unreported and unregulated fishing, and why she has never felt more hopeful than now
Research news | 2021-04-23
Swedish project Seawin provides clear guidance on how to increase sustainable and healthy seafood consumption
Research news | 2021-03-11
Malin Jonell explains why we need to work hard to dramatically change the food we put on our plates
Research news | 2021-03-02
Transforming food systems is a shortcut to more sustainable lifestyles. Insights from a Nordic collaboration reveal significant potential for change
Research news | 2021-02-15
Centre researcher Amanda Wood explains why food is a crucial but very challenging place to start a global sustainability transformation
Research news | 2021-01-27
The Nordic countries’ most important global contribution to achieving food related sustainability goals may come from their strong innovation networks
Research news | 2020-09-20
It’s not clear what eating ‘less’ and ‘better’ meat entails. This may have consequences for sustainability
Research news | 2020-09-08
Why diversity is the key to resilient and sustainable farming
Research news | 2020-08-24
Increasing gap between current targets and future projections puts China at a crossroads. What options do they have and how will that affect global seafood supply?
Stockholm Resilience Centre | Stockholm University, Kräftriket 2B, SE‑10691
Phone: +46 8 674 70 70
Organisation number: 202100-3062
VAT No: SE202100306201