ORIGINAL RESEARCH Food for all: designing sustainable and secure future seafood systems A. K. Farmery . K. Alexander . K. Anderson . J. L. Blanchard . C. G. Carter . K. Evans . M. Fischer . A. Fleming . S. Frusher . E. A. Fulton . B. Haas . C. K. MacLeod . L. Murray . K. L. Nash . G. T. Pecl . Y. Rousseau . R. Trebilco . I. E. van Putten . S. Mauli . L. Dutra . D. Greeno . J. Kaltavara . R. Watson . B. Nowak Received: 16 April 2020 / Accepted: 21 May 2021 Ó The Author(s), under exclusive licence to Springer Nature Switzerland AG 2021 Abstract Food from the sea can make a larger contribution to healthy and sustainable diets, and to addressing hunger and malnutrition, through improve- ments in production, distribution and equitable access to wild harvest and mariculture resources and prod- ucts. The supply and consumption of seafood is influenced by a range of ‘drivers’ including ecosystem change and ocean regulation, the influence of corpo- rations and evolving consumer demand, as well as the growing focus on the importance of seafood for meeting nutritional needs. These drivers need to be examined in a holistic way to develop an informed understanding of the needs, potential impacts and solutions that align seafood production and consump- tion with relevant 2030 Sustainable Development Goals (SDGs). This paper uses an evidence-based narrative approach to examine how the anticipated global trends for seafood might be experienced by people in different social, geographical and economic situations over the next ten years. Key drivers influencing seafood within the global food system are identified and used to construct a future scenario based on our current trajectory (Business-as-usual 2030). Descriptive pathways and actions are then presented for a more sustainable future scenario that strives towards achieving the SDGs as far as techni- cally possible (More sustainable 2030). Prioritising actions that not only sustainably produce more seafood, but consider aspects of access and utilisation, particularly for people affected by food insecurity and malnutrition, is an essential part of designing sustain- able and secure future seafood systems. Supplementary Information The online version contains supplementary material available at https://doi.org/10.1007/ s11160-021-09663-x. A. K. Farmery (&) Á S. Mauli Á J. Kaltavara Australian National Centre for Ocean Resource and Security, University of Wollongong, Wollongong, NSW, Australia e-mail: afarmery@uow.edu.au A. K. Farmery Á K. Alexander Á J. L. Blanchard Á C. G. Carter Á K. Evans Á A. Fleming Á S. Frusher Á E. A. Fulton Á B. Haas Á C. K. MacLeod Á K. L. Nash Á G. T. Pecl Á R. Trebilco Á I. E. van Putten Á L. Dutra Á R. Watson Á B. Nowak Centre for Marine Socioecology, University of Tasmania, Hobart, TAS, Australia K. Alexander Á J. L. Blanchard Á C. G. Carter Á S. Frusher Á B. Haas Á C. K. MacLeod Á K. L. Nash Á G. T. Pecl Á Y. Rousseau Á R. Watson Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, TAS, Australia K. Anderson Á B. Nowak Institute for Marine and Antarctic Studies, University of Tasmania, Newnham, TAS, Australia K. Evans Á E. A. Fulton Á R. Trebilco Á I. E. van Putten CSIRO Oceans and Atmosphere, Hobart, TAS, Australia 123 Rev Fish Biol Fisheries https://doi.org/10.1007/s11160-021-09663-x