Blue Foods. Edible aquatic animals, plants, and algae captured or cultivated in freshwater and marine ecosystems – play a central role in food and nutrition security for billions of people; they are a cornerstone of the livelihoods, economies, and cultures of many coastal and inland communities within Asia and the Pacific1. Consumption of blue foods has doubled in the last 50 years driving market demand, with ecosystem changes and unsustainable fishing and aquaculture practices depleting the ocean and inland waters of fish and other aquatic food species.