ABSTRACT The emerging “Blue Economy” and “Blue Growth” paradigms, focusing on economic growth, innovations, and environmental sustainability, have increasingly dominated discussions on marine and coastal development. However, in this discourse, the future of small‐scale blue food systems often remains underemphasized and increasingly uncertain. This paper explores the potential of social innovation approaches as tools to support a collective and inclusive transformation within blue food systems in the blue economy. We draw on a case study of a female‐led social enterprise in The Gambia—the TRY Oyster Women's Association (TRY)—to highlight the social innovation pathways for small‐scale blue food systems transformation. The study shows that social innovation through institutional changes, participatory governance, emerging institutional entrepreneurs, and financial resource mobilization and support facilitates effective natural resources management, environmental stewardship, and social and economic inclusion within small‐scale blue food systems. Importantly, the granting of TRY's exclusive user rights through a national Fishery Act has facilitated community engagement in sustainable management of the oyster shellfish and mangroves in The Gambia. Also, TRY promotes community empowerment and social cohesion through social learning and capacity‐building initiatives with financial and technical support from external partners enabling the association to thrive as a social enterprise. The paper underscores the significance of social innovation in steering successful transformation within small‐scale blue food systems, fostering environmental and inclusive resource management in the blue economy with applicability in similar geographical contexts.
Nyiawung et al. (2025) studied this question.