Global population is projected to reach 8.5-10.0 billion by 2050 (Riahi et al., 2017), and feeding such large numbers of people in a sustainable manner presents a grand challenge, especially in fast growing developing economies. Rice as an important staple food sustains about half of the global population, who primarily live in developing economies where food insecurity and poverty issues are still prevalent (Woolston, 2014). With economic growth, human dietary structure tends to move toward healthier intakes of high-quality protein and calories, leading to a significant increase of global fish consumption (Costello et al., 2020). Given the stagnating production and unsustainable nature of capture fisheries, aquaculture is expected to fill in the forecast gap in demand and be a promising pathway to meet the nutritional demands of growing populations globally (FAO, 2020). Inland aquaculture currently provides 52% of global fish and 17% of animal-derived protein for human consumption, and has been seen to a rapidly increase in global food trade (FAO, 2020). However, intensive food production has resulted in substantial environmental pollution, natural resource depletion, and climate change associated with greenhouse emissions (Prosekov & Ivanova, 2018;Roe et al., 2019). Without technological innovation and mitigation measures, food production would have 50%-90% higher adverse environmental impacts by 2050, further pushing the food system beyond the environmental limits (Springmann et al., 2018). Therefore, how to produce food (especially high-quality protein) with less pollution and greenhouse gas emissions presents a grand challenge.