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This session explored what the seafood industry is doing to advance climate action and, in turn, support global food security, as well as emphasized the importance of collaboration. Many seafood companies are setting science-based targets - supported by collaboration across the entire value chain. Further, implementing concepts such as regenerative aquaculture can improve the health of the waters to become more resilient to changing environmental conditions. Seafood companies are taking climate action to advance their social license to operate and ensure their product is increasingly climate-friendly. Speakers highlighted that blue foods ¡ª food derived from aquatic animals, plants or algae ¡ª are finally starting to get the attention they deserve as a healthy source of protein that offers a win-win for people and the planet. A few weeks ago, the Blue Food Assessment (BFA) was released. The assessment found that blue foods, on average, have much greater nutritional benefits than terrestrial animal foods, and many also have a smaller environmental footprint. Currently, only 2 percent of our caloric intake comes from the ocean despite 70 percent of the planet being covered by water. With global blue food demand expected to approximately double by 2050, more blue food can help ensure food security in an environmentally friendly way - a win for both people and the planet. There is a strong signal of the value of Blue Food - but more still needs to be done to translate this message to a broader policy audience and establish Blue Food as a pillar of nutritional and environmental policy. For more information and to watch a recording of the event, please visit this link: /en/cop26/page/programme

Erik Giercksky, Head, Ocean Stewardship Coalition, UN Global Compact

Representative from FAO Office of Climate Change, Biodiversity and Environment (OCB)

High Level Panel Representation Canada - Ocean as Solution for Climate Change (TBD)

Wenche Gr?nbrekk, Global Head of Sustainable Development, Cermaq

Katharina Martins, Chief Technology Officer, MOWI

Brent Loken, Global Food Lead Scientist, WWF Global Science

Mark Zimring, Lead, Pacific Island Tuna project, TNC

Vincent Doumeizel, Head, Safe Seaweed Coalition

Shakuntala Thilstead, World Fish