{"id":1618,"date":"2019-11-19T23:44:12","date_gmt":"2019-11-19T23:44:12","guid":{"rendered":"https:\/\/oceanpanel.org\/?post_type=publication&p=1618"},"modified":"2025-07-01T13:13:55","modified_gmt":"2025-07-01T13:13:55","slug":"the-future-of-food-from-the-sea","status":"publish","type":"publication","link":"https:\/\/oceanpanel.org\/es\/publication\/the-future-of-food-from-the-sea\/","title":{"rendered":"El futuro de la comida del mar"},"content":{"rendered":"

Este documento considera el estado y las tendencias futuras de la producci\u00f3n de alimentos a trav\u00e9s de la pesca y la acuicultura a escala regional y mundial, las oportunidades de los alimentos de origen oce\u00e1nico para lograr el ODS 2 (Hambre Cero) y recomendaciones sobre c\u00f3mo se pueden superar las barreras actuales para la transici\u00f3n a m\u00e1s producci\u00f3n sostenible y abundante de alimentos del oc\u00e9ano.<\/p>\n

'El futuro de los alimentos del mar' se present\u00f3 el 19 de noviembre de 2019 en la sede de la FAO\u00a0Simposio Internacional sobre Sostenibilidad Pesquera<\/a>. El evento cont\u00f3 con la presencia del Copresidente del Grupo de Expertos Peter Haugan, los autores principales Christopher Costello y Stefan Gelcich, el Ministro de Pesca y Mariscos de Noruega, SE el Sr. Harald Tom Nesvik, y el Subdirector General, Arni Mathiesen del Departamento de Pesca y Acuicultura de las Naciones Unidas. Organizaci\u00f3n para la Agricultura y la Alimentaci\u00f3n (FAO).<\/p>\n

El miembro del Ocean Panel, el presidente Uhuru Kenyatta de Kenia, public\u00f3 'Asegurar productos del mar para el futuro<\/a>', en Pana Press (reeditado por Seafood Source).<\/p>\n

Nature tambi\u00e9n public\u00f3 una versi\u00f3n adaptada del Blue Paper 'El futuro de la comida del mar<\/a>'.<\/p>\n

El Instituto de Recursos Mundiales, junto con las Embajadas de Estados Unidos en Jamaica, M\u00e9xico, Noruega y Portugal, as\u00ed como los autores del Libro Azul, organizaron\u00a0'El futuro del oc\u00e9ano'<\/a>, la publicaci\u00f3n en EE. UU. de los Libros azules sobre alimentos y clima el 16 de enero de 2020.<\/p>\n

Los autores principales de este art\u00edculo son<\/em>\u00a0Christopher Costello, Ling Cao y Stefan Gelcich. Los autores contribuyentes incluyen a Miguel Angel Cisneros, Christopher M. Free, Halley E. Froehlich, Elsa Galarza, Christopher D. Golden, Gakushi Ishimura, Ilan Macadam-Somer, Jason Maier, Tracey Mangin, Michael C. Melnychuk, Masanori Miyahara, Carryn de Moor, Rosamond Naylor, Linda N\u00f8stbakken, Elena Ojea, Erin O'Reilly, Giacomo Chato Osio, Ana M. Parma, Fabian Pina Amargos, Andrew J. Plantinga, Albert Tacon y Shakuntala H. Thilsted.<\/em><\/p>\n

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