AQUATIC FOOD SYSTEM: CONCEPTUAL BASIS AND STRUCTURAL COMPONENTS

Topicality. The formation and development of the aquatic food system are becoming especially important in the context of transforming global food systems aimed at ensuring food security, adapting to climate change, and sustainable use of natural resources. Despite the lack of a well-established term in scientific discourse, the aquatic food system is increasingly integrated into international discussions, as it encompasses not only the production and consumption of aquatic-origin products, but also a complex of social, economic, and environmental factors. Its interdisciplinary nature allows the application of systems thinking, a value-oriented approach, and ecosystem concepts to develop effective management models, sustainable production and supply chains, and food policies. Aim and tasks. The aim of the study is to develop a comprehensive conceptual basis of the aquatic food system as an integrated model that unites all stages of value creation for aquatic bioresource products - from production to consumption - considering environmental, social, and economic aspects of sustainable development. To achieve this aim, the following tasks are set: to analyze international definitions and approaches to aquatic food systems; to identify their structural components and interrelations among participants in the production and supply chain; to develop a resource-process model to ensure system sustainability; to investigate key directions of the FAO’s “blue transformation” of aquatic food systems; and to outline the potential application of the aquatic food system concept for forming comprehensive food policies in the aquatic bioresource sector. Materials and Methods. The theoretical study is based on interdisciplinary approaches: systems theory, value-oriented supply chain thinking, the sustainable development paradigm, food systems theory, and the ecosystem approach. The work uses a review of international scientific publications and official reports from FAO, WorldFish, and Blue Food Assessment, reflecting current trends in aquatic bioresource development and their integration into food systems. Research results. The aquatic food system is identified as a complex socio-ecological-economic structure that includes production, processing, distribution, consumption, and disposal of aquatic-origin products integrated into natural, social, and economic environments. It is established that this term consists of three components: “aqua” - water, “food” - food products, and “system” - interconnected elements functioning jointly. It is shown that the aquatic food system concept aligns with the strategic goals of sustainable development, and the FAO’s “blue transformation” promotes the development of environmentally balanced aquaculture, fisheries management, and modernization of value chains. A resource-process matrix model has been developed, illustrating the interrelations between value creation stages and necessary production factors to ensure system sustainability. Conclusion. The concept of the aquatic food system is emerging as a new direction in food policy, providing a foundation for sustainable development, economic inclusion, and access to healthy nutrition. It enables the integration of social, economic, and environmental aspects of aquatic bioresource sector management, which is crucial for ensuring food security amid global challenges. The proposed aquatic food system model illustrates the need for a comprehensive approach to developing value chains that include production, processing, logistics, and markets. Implementing the “blue transformation” concept will enhance efficiency, sustainability, and inclusivity of the sector, ultimately strengthening global food security and contributing to achieving the Sustainable Development Goals.