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Seafood Security and Sustainability Through Sustainable Development: A Review of Turkish Seafood Market

Seafood Security and Sustainability Through Sustainable Development: A Review of Turkish Seafood Market

Seda Yildirim (Tekirdag Namık Kemal University, Turkey) and Merve Kaplan (Kocaeli University, Turkey)
Copyright: © 2022 |Pages: 20
DOI: 10.4018/978-1-6684-5352-0.ch050
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Abstract

The world has understood that hunger is one of the most dangerous problems for the future. Accordingly, food security and sustainability are both important issues through sustainable development. This chapter highlights the role of seafood security and sustainability for sustainable development. In this context, seafood security and sustainability for Turkish seafood market was investigated. Turkey is a coastal country, which has accepted 2030 Sustainable Development Goals, with a seafood market and a good sample to investigate seafood sustainability. This study employed secondary data from TURKSTAT and FAO websites to determine Turkish seafood market profile. The study determined seafood security and sustainability based on five dimensions as availability, economic access, physical access, utilization, and stabilization. Seafood sustainability is vital for coastal countries because seafood market brings economic, social, and environmental benefits at the same time.
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Food Security And Sustainable Development Goals

There are different definitions of food security in the literature (FAO, 2002b). Food security was first formally defined by World Food Summit in 1974. FAO (2002b) summarized the historical development of food security concept as focusing on volume and supply of food, food security was accepted as “the availability of adequate global food supplies to sustain food consumption and production with proper price” in 1970s (ODI, 1997). A view of food security changed in 1980s and it was defined as “access of all people at all times to adequate food for healthy life” (World Bank, 1986). By 1990s, food security became a more important issue for the world leaders and World Food Summit (1996) defined it as “when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life” (FAO, 2002b).

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