Chapter 02 · Nature, land & waterCoffee, Cocoa & Agricultural Commodities
Aquaculture
Definition
The cultivation of aquatic organisms — fish, molluscs, crustaceans and aquatic plants — in controlled freshwater, brackish or marine environments. Global aquaculture production reached a record 103 million tonnes in 2024, surpassing capture fisheries (92 million tonnes) and confirming it as the world's fastest-growing food production system, growing at almost 5% per year since 2000.
References
Record 103 Mt aquaculture vs 92 Mt capture (2024); fastest-growing food system, ~5%/yr since 2000; 89% for human consumption; Asia concentration.
This reference provides supporting context for how “Aquaculture” is defined and used.
Overview
What it means
Aquaculture now supplies the majority of aquatic food for human consumption (89% of production goes to direct human consumption), while capture fisheries have plateaued within ecological limits since the late 1980s. Production remains heavily concentrated in Asia.
Environmental performance varies widely by species and system — from low-impact shellfish and seaweed farming to intensive finfish operations with effluent, feed and disease pressures.
How it is used
Sustainability management covers siting, feed sourcing (fishmeal alternatives), antibiotic and chemical use, escapes, and certification schemes (ASC, BAP). Integrated multi-trophic aquaculture (IMTA) pairs species to recycle nutrients. FAO's biennial SOFIA report is the authoritative statistical reference.
Why it matters
With wild catch flat and demand rising, aquaculture will supply nearly all growth in aquatic food — making its environmental and social governance decisive for ocean health, food security and antimicrobial resistance risks.