Food for all: designing sustainable and secure future seafood systemsAnna K. Farmery*1, 2, Karen A. Alexander2,3, Kelli Anderson2,4, Julia L. Blanchard2,3, Chris. G. Carter2,3, Karen Evans2,5, Mibu Fischer7, Aysha Fleming2,6, Stewart Frusher2,3, Elizabeth A. Fulton2,5, Bianca Haas2,3, Catriona K. MacLeod2,3, Linda Murray8, Kirsty L. Nash2,3, Gretta T. Pecl2,3, Yannick Rousseau2,3, Rowan Trebilco2,5, Ingrid E. van Putten2,5, Senoveva Mauli1, Leo X.C Dutra2,7, Dean Greeno9, Jeremie Kaltavara1, Reg Watson2,3 and Barbara Nowak2,4* [email protected] Australian National Centre for Ocean Resource and Security, University of Wollongong, Wollongong, New South Wales, Australia2 Centre for Marine Socioecology, University of Tasmania, Hobart, Tasmania, Australia3 Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, Tasmania, Australia4 Institute for Marine and Antarctic Studies, University of Tasmania, Newnham, Tasmania, Australia5 CSIRO Oceans and Atmosphere, Hobart Tasmania, Australia6 CSIRO Land and Water, Hobart, Tasmania, Australia7 CSIRO Oceans and Atmosphere, St Lucia, Queensland, Australia8 College of Health, Massey University, Massey, New Zealand9 College of Arts, Law and Education, University of Tasmania, Hobart, Tasmania, Australia