Jonell’s main research interest is sustainable food production, and in particular the role of markets, trade and the private sector in driving positive change in the growing seafood sector. Jonell has a background in ecology and more recently has included theory and methods from environmental psychology, industrial ecology and sustainability science in her work.
In the SEAWIN project, Jonell’s reserach centers on the role of consumers and other market actors in driving demand for sustainable seafood. Moreover, she aims at investigating the environmental effects of implementation of aquaculture eco-certification schemes.
Prior to her current work, Jonell worked with SRC and EAT as a postdoctoral fellow on the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems. The Commission defined the safe operating space for global food systems by setting scientific targets for both sustainable food production and healthy diets. Jonell’s work centered on food sustainability metrics and in particular the role of “blue foods” (fish, shellfish) in the global food system.
Jonell received her PhD from the Department of Ecology, Environment and Plant Sciences, Stockholm University in 2016. Her PhD thesis, ‘Kind of turquoise – Effects of seafood eco-certification and sustainable consumption’ had a focus on the role of eco-certification in improving the environmental performance of the growing aquaculture sector and seafood consumers in driving positive change. Jonell holds a M.S. in Biology from Stockholm University. She has experience from fieldwork in Gaansbai, South Africa (2007), Cà Mau, Vietnam, (2012) and Stockholm, Sweden (2013) and was a guest researcher at the WorldFish Center, Penang Malaysia (2011) during her PhD studies.
Jonell has been involved in the creation of the Evaluation Framework for Assessing Conformity of Public and Private Certification Schemes With the FAO Technical Guidelines on Aquaculture Certification (FAO, Rome 2012) and been part of the OrAqua project on Recommendations for a future European regulation on organic aquaculture.
Jonell's work has been featured by a number of media outlets, such as: Havsutsikt
Research news | 2019-01-17
New Lancet report demonstrates why diet and food production must radically change to improve health and avoid potentially catastrophic damage to the planet
Research news | 2018-10-10
But it requires a global shift towards healthy and more plant-based diets, halving food loss and waste, say researchers
Research news | 2017-10-19
The starting point for a rethink on how we produce our food
Research news | 2017-08-21
Feed resources is the big challenge for expansion of marine aquaculture - not lack of suitable ocean space
2019 - Journal / article
Food systems have the potential to nurture human health and support environmental sustainability; however, they are currently threatening both. Providing a growing global population with healthy diets from sustainable food systems is an immediate challenge. Although global food production of calories has kept pace with population growth, more than 820 million people have insufficient food and many more consume low-quality diet...
2018 - Journal / article
The food system is a major driver of climate change, changes in land use, depletion of freshwater resources, and pollution of aquatic and terrestrial ecosystems through excessive nitrogen and phosphorus inputs. Here we show that between 2010 and 2050, as a result of expected changes in population and income levels, the environmental effects of the food system could increase by 50–90% in the absence of technological changes and...
2018 - Journal / article
Aquaculture is receiving increased attention from a variety of stakeholders. This is largely due to its current role in the global food system of supplying more than half of the seafood consumed, and also because the industry continues to steadily expand (UN Food and Agriculture Organization 2018). A recent article in Environmental Research Letters, 'Feed conversion efficiency in aquaculture: do we measure it correctly?', by F...
2017 - Journal / article
Food lies at the heart of both health and sustainability challenges. We use a social-ecological framework to illustrate how major changes to the volume, nutrition and safety of food systems between 1961 and today impact health and sustainability. These changes have almost halved undernutrition while doubling the proportion who are overweight. They have also resulted in reduced resilience of the biosphere, pushing four out of s...