Fish make an important contribution to micronutrient intake, long-chained polyunsaturated omega-3 fatty acids (n-3 LC-PUFAS), and animal protein, as well as ensuring food and nutrition security and livelihoods for fishing communities. Micronutrient deficiencies are persistent in sub-Saharan Africa (SSA), contributing to public health issues not only in the first 1000 days but throughout adolescence and into adulthood. School feeding programs (SFPs) and home-grown school feeding programs (HGSF), which source foods from local producers, particularly fisherfolk, offer an entry point for encouraging healthy diets and delivering essential macro- and micronutrients to schoolchildren, which are important for the continued cognitive development of children and adolescents and can contribute to the realization of sustainable development goals (SDGs) 1, 2, 3, 5, and 14. The importance of HGSF for poverty alleviation (SDG1) and zero hunger (SDG 2) have been recognized by the United Nations Hunger Task Force and the African Union Development Agency–New Partnership for African Development (AUDA-NEPAD), which formulated a strategy for HGSF to improve nutrition for the growing youth population across Africa. A scoping review was conducted to understand the lessons learned from SFPs, which included fish and fish products from small-scale producers, identifying the challenges and best practices for the inclusion of fish, opportunities for improvements across the supply chain, and gaps in nutritional requirements for schoolchildren which could be improved through the inclusion of fish. Challenges to the inclusion fish in SFPs include food safety, supply and access to raw materials, organizational capacity, and cost, while good practices include the engagement of various stakeholders in creating and testing fish products, and repurposing fisheries by-products or using underutilized species to ensure cost-effective solutions. This study builds evidence of the inclusion of nutritious fish and fish products in SFPs, highlighting the need to replicate and scale good practices to ensure sustainable, community-centred, and demand-driven solutions for alleviating poverty, malnutrition, and contributing to greater health and wellbeing in adolescence.

The global production of sea cucumbers was 245 thousand tons in 2020. Sea cucumbers are important food items in Asian and Pacific cuisines, the highest proportion being consumed in China as “bêche-de-mer” dried, gutted, boiled and salted body wall. However, consumption of sea cucumbers is expanding in China and globally, and the high demand has led to decline in populations of sea cucumbers, due to overexploitation. Aquaculture, together with novel fisheries on new species in new regions is easing the demand. Thus, an assessment of food safety is warranted. A literature search on food hazards was performed. A high proportion of the selected papers concerned heavy metals and metalloid hazards, such as mercury (Hg), cadmium (Cd), lead (Pb), and arsenic (As). No specific maximum limits (MLs) have been set for contents of these in sea cucumbers. Thus, the contents were compared with maximum limits set for aquatic animals in general or bivalve molluscs if available. With regard to Hg and Cd levels, none of the samples exceeded limits set by the European Commission or the National Standard of China, while for Pb, samples from highly industrialised areas exceeded the limits. Surprisingly, data on contaminants such as POPs, including dioxins and dl-PCB, PAH and PFAS as well as microbial hazards were scarce. The availability of fresh sea cucumber has increased due to aquaculture. To preserve the original flavour some consumers are reported to prefer to eat raw sea cucumber products, sashimi and sushi, which inevitably causes challenges from the microbial food safety perspective. Altogether, this paper highlights specific needs for knowledge, in particular when harvesting new species of sea cucumbers or in industrialized regions. Systematic monitoring activities, appropriate guidelines and regulations are highly warranted to guide the utilization of sea cucumbers.

School meal programmes support children’s food security, health and learning. Aquatic foods, including fish, shellfish and seaweed, provide protein, essential fatty acids and micronutrients, and some have lower environmental impacts than terrestrial animal-source foods. However, evidence on their integration into school meals has not been systematically synthesised. We systematically reviewed peer-reviewed and grey literature in English and Spanish on aquatic foods in school meals. Searches of Web of Science, PubMed, Cochrane Reviews and FAO AGRIS, supplemented by manual searches, identified 1,052 records. Two reviewers independently screened 975 abstracts and 156 full texts. Risk of bias was assessed using tools selected according to study design, and findings were synthesised narratively across nutritional, health, cognitive, acceptability, operational, producer and environmental outcomes. Seventy-three publications from 29 countries met the inclusion criteria. Evidence was concentrated in high-income settings and focused primarily on fish. A small number of independent trials reported improvements in selected nutrient biomarkers and cognitive outcomes, although broader dietary interventions sometimes prevented attribution to aquatic foods alone. Acceptability varied with product form, preparation and familiarity; feasibility depended on cost, procurement, storage and supply chain capacity. Environmental outcomes varied by product, comparator and impact measure. Evidence on producer outcomes, and aquatic foods other than finfish remained limited, details on aquatic food source were rarely included in studies. Aquatic foods can contribute to nutritious and diverse school meals, but effective integration requires attention to nutritional objectives, acceptability, procurement, food safety and environmental performance. Research across diverse settings is needed to identify which aquatic foods, forms and implementation approaches deliver intended benefits. Future studies should assess consumption and nutritional outcomes alongside costs, environmental trade-offs and producer benefits, while reporting species and sourcing to support context-specific policy and programme design.

Pyropia haitanensis polysaccharides have attracted growing attention for their diverse biological activities. In this study, we developed a synergistic extraction approach combining ultrasonic-assisted treatment and enzymatic hydrolysis using cellulase and pectinase. Response surface methodology (RSM) was applied to optimize the extraction conditions, which were determined as follows: 1.48% cellulase, 1.47% pectinase, 180 W ultrasonic power, and 65.9 °C temperature. Under these conditions, the polysaccharide yield reached 10.184 ± 0.27%. The crude extract was then purified through sequential DEAE Sepharose FastFlow and Sephadex G-75 chromatography, resulting in the purified fraction PPHP3. Monosaccharide analysis revealed that galactose, glucose, and glucuronic acid constituted the primary components in a molar ratio of 98.3:0.46:1.24. This polysaccharide exhibited a weight-average molecular weight of 25.208 kDa, a sulfate content of 8.64 ± 0.05%. In hypolipidemic assays using oleic acid-induced HepG2 cells, PPHP3 significantly reduced intracellular triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C), while simultaneously increasing HDL-C levels. These findings highlight the potential of P. haitanensis polysaccharides for hypolipidemic applications and establish a scientific foundation for their development in therapeutic and practical contexts.