Blue foods, including wild or cultivated foods from marine and freshwater systems, have garnered widespread interest from scientists, nutritionists, and policymakers for their potential to contribute to mitigate worldwide hunger and provide human nutritional security. Consumer demand of blue foods is predicted to increase significantly in the coming decades. Human food choices have critical implications for climate and global environmental change dynamics, and the behavioral and reputational dynamics of blue food industries are important to consider, especially when evaluating what factors limit their sustainable development and growth.