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Aquatic food security: insights into challenges and solutions from an analysis of interactions between fisheries, aquaculture, food safety, human health, fish and human welfare, economy and environment AbstractFisheries and aquaculture production, imports, exports and equitability of distribution determine the supply of aquatic food to people. Aquatic food security is achieved when a food supply is sufficient, safe, sustainable, shockproof and sound: sufficient, to meet needs and preferences of people; safe, to provide nutritional benefit while posing minimal health risks; sustainable, to provide food now and for future generations; shock-proof, to provide resilience to shocks in production systems and supply chains; and sound, to meet legal and ethical standards for welfare of animals, people and environment. Here, we present an integrated assessment of these elements of the aquatic food system in the United Kingdom, a system linked to dynamic global networks of producers, processors and markets. Our assessment addresses sufficiency of supply from aquaculture, fisheries and trade; safety of supply given biological, chemical and radiation hazards; social, economic and environmental sustainability of production systems and supply chains; system resilience to social, economic and environmental shocks; welfare of fish, people and environment; and the authenticity of food. Conventionally, these aspects of the food system are not assessed collectively, so information supporting our assessment is widely dispersed. Our assessment reveals trade-offs and challenges in the food system that are easily overlooked in sectoral analyses of fisheries, aquaculture, health, medicine, human and fish welfare, safety and environment. We highlight potential benefits of an integrated, systematic and ongoing process to assess security of the aquatic food system and to predict impacts of social, economic and environmental change on food supply and demand.Keywords Ethics, food safety, food security, food system, health, sustainability F I S H and F I S H E R I E S , 2016, 17, 893-938Received 16 Nov 2015 Accepted 21 Jan 2016 Introduction 894The aquatic food system 898Wild-capture fisheries 898Aquaculture production 899Critical elements of food security 900 Sufficient food supply 901Sufficiency of UK supply: production and consumption 901Global production and consumption 903Safe food supply 904 Biological hazards 904Pathogens of human concern 904Marine biotoxins 906 Chemical hazards 906 Contaminants and veterinary residues 906Radiation hazards 908 Sustainable food supply 908Wild-capture fisheries 909Aquaculture production 914Relative impacts of fishing and aquaculture 915Processing 915 Drivers of sustainability 916Shockproof food supply 917Risks to wild-capture production 917Risks to aquaculture production 919Risks to supply chains 920 Sound food supply 921Social welfare and ethics 922Environmental welfare and ethics 924Animal welfare and ethics 925 Food authenticity 926Conclusions 927Acknowledgements 931References 931 IntroductionFood f...

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During summer 2014, a total of 89 Vibrio infections were reported in Sweden and Finland, substantially more yearly infections than previously have been reported in northern Europe. Infections were spread across most coastal counties of Sweden and Finland, but unusually, numerous infections were reported in subarctic regions; cases were reported as far north as 65°N, ≈100 miles (160 km) from the Arctic Circle. Most infections were caused by non-O1/O139 V. cholerae (70 cases, corresponding to 77% of the total, all strains were negative for the cholera toxin gene). An extreme heat wave in northern Scandinavia during summer 2014 led to unprecedented high sea surface temperatures, which appear to have been responsible for the emergence of Vibrio bacteria at these latitudes. The emergence of vibriosis in high-latitude regions requires improved diagnostic detection and clinical awareness of these emerging pathogens.

Aquaculture is predicted to supply the majority of aquatic dietary protein by 2050. For aquaculture to deliver significantly enhanced volumes of food in a sustainable manner, appropriate account needs to be taken of its impacts on environmental integrity, farmed organism health and welfare and human health. Here, we explore increased aquaculture production through the One Health lens and define a set of success metrics -underpinned by evidence, policy and legislation -that must be embedded into aquaculture sustainability. We provide a framework for defining, monitoring and averting potential negative impacts of enhanced production -and consider interactions with landbased food systems. These metrics will inform national and international science and policy strategies to support improved aquatic food system design. MAINAquaculture is one of the fastest growing and highly traded food sectors globally -Asia accounts for 90% of production [1] and volumes are predicted to double by 2050 [1] (Supplement 1). Enhanced sustainable production (ESP) in aquaculture features within the Rome Declaration of the 2 nd International Conference on Nutrition (ICN2), the United Nations Framework Convention on Climate Change (COP21) and in the 2030 Agenda for Sustainable Development [2]. Achieving ESP is technically, socially and politically complex: the sector spans small homestead-scale production systems -underpinning food security in rural settings in low-and middle-income counties (LMICs)to medium sized farms that contribute to exports and high-technology industrial-scale production of globally traded products. More than 500 aquatic species are farmed in widely divergent social and legislative infrastructures -with different end goals. Thus, a holistic approach to the design and implementation of aquaculture systems is needed [3] -framed within the broader context of sustainable food systems [4].The sector offers many positive aspects: poverty alleviation in some of the lowest income regions [5], production increases from technological advances and selected species lines[6], the use of non-fed (e.g. molluscs) and extractive species (e.g. seaweed) [7] with benefits of farms for proximate marine biodiversity [8], comparatively lower environmental impact of some types of aquaculture [9,10] and smaller spatial footprints compared with both capture fisheries [11,12] and land-based agriculture [13]. However, numerous sustainability challenges must be addressed across the diverse range of aquaculture sectors. For example, economic gains in the global shrimp sector have been prioritised in spite of evidence of major mangrove forest degradation [14], bonded labour and social inequities [15], and potentially high carbon footprints [16,17]. The profitable northern hemisphere Atlantic