‘For a healthy balanced diet we should aim to have two portions of sustainable sourced fish per week, one of which is oily’ - Gillian is head of Nutrition Science and Policy at FSS. Gillian leads a team of registered public health nutritionists to publish a robust picture of national trends in diet and nutrition, disseminating this evidence to support and influence dietary policy development in Scotland."

"The UK is part of a global food system in need of major transformation in the face of climate change, biodiversity loss and diet-related diseases. It also has had a considerable role in shaping today's food system. The many challenges pose a range of ethical dilemmas facing the various actors in the food system, which require difficult choices and significant changes within and beyond the food system today"

“We have clear scientific evidence for the beneficial health effects of fish consumption, and it’s an environmentally sustainable source of protein, omega-3 fatty acids and micronutrients. Through the centuries, fish has been an important part of our diet, and it really should be or become an accessible and affordable dietary choice for the next generations.”

“Our current global food system is environmentally unsustainable. One of the greatest challenges of our times is how to give 8 billion people access to sufficient, healthy food without depleting our natural resources or polluting our land, air, and waters. But do any of us really know what sustainable looks like, and what the role of seafood is in a sustainable global food system?”

"Salmon is the UK shoppers' fish of choice and the UK's biggest fresh food export yet there is still little public knowledge of the nutritional advantages of eating oily fish or the key role that aquaculture is now playing in feeding the world. I am passionate, not just about getting more people to eat healthy seafood but that this is the future, both for consumers and the planet."

“In the UK we are encouraged to eat two portions of fish or shellfish per week and there’s such a great variety of tasty and nutritious options out there. Some are local, some are imported, some are farmed, some are wild…. Let’s all enjoy the benefits of seafood and keep raising the standards for responsible and sustainable sourcing.”

“Emily is a researcher and sustainable seafood educator interested in seafood, fisheries management, and marine policy. She is also a travel writer covering sustainable tourism, coastal travel, and food culture.”

"The seaweed sector is growing almost as quickly as the seaweed itself. But people keep asking the same question, what do I do with it? Everyone consumes seaweed every day, usually without even realising it. But in terms of food, it's a different story... If you had a choice to eat a land vegetable or an ocean vegetable, which would you eat and why?"

“All foods have an environmental footprint - a plant would have a very different footprint to an animal, and all animals have different footprints according to how big they are, how much land they use, and what they eat. However, because of responsible sourcing and production, seafoods can have one of the lowest footprints of all animal proteins. This means that by making better choices around what we consume, by choosing to eat more seafood as part of a balanced diet, we can all make a difference.”

“UK seafood consumption is around half of the amount recommended as part of a healthy and balanced diet.  Demonstrably responsible aquaculture has an increasingly important role to play in ensuring availability of healthy, sustainable and affordable seafood against a backdrop of growing consumer awareness of issues relating to sustainable production.”

“Seafood remains one of the most diverse sources of food available. It is difficult to identify any other that offers such scope in terms of product range, price points and natural health benefits. What is more difficult is to explain why, for many, seafood doesn't matter more”

“Seafood has a really important role to play in a healthy balanced diet and we are lucky that here in Scotland we have a wealth of fantastic seafood available on our doorstep – from Mackerel to Monkfish and everything in between, there’s something for everyone”

"Fish are incredibly diverse but are not made nutritionally equal. Rethink seafood production scenarios that maximise the production of nutrient-rich seafood from wild fish and marine-fed farmed fish is crucial to make sure people can continue to benefit from sustainable and healthy seafood"

"Shellfish cultivation has numerous benefits for the environment from cleaning water to increasing local biodiversity. Mussels have a high nutritional value too, being rich in omega-3 fatty acids and many important vitamins and minerals. Yet this sustainable high-quality protein source is not a regular consumer choice and we need to invest resources, expertise and innovation to bring shellfish onto the regular weekly shopping list"