Waste in any business costs money, and the pressure to reduce our impact and be as efficient as possible is only growing. Fish waste is ‘riskier’ than a lot of other waste, given wild catch fish are a public resource and there’s increasing public scrutiny of fishing activities. The upside to this pressure is that it opens up new markets and opportunities for businesses looking to adapt and become more resilient. A key step in managing these risks and opportunities is working out where you’re starting from.
“The pressure to reduce our impact and be as efficient as possible is only growing”.
The following article published by SETFIA describes the magnitude of food waste globally, including fish waste.
The article emphasizes the need for continued efforts to reduce waste throughout the entire food supply chain. Such waste needs to be tackled to feed a growing global population, and in some instances, it may boost income for fishers and the wider supply chain. While much of the seafood loss occurs post landing, so-called production losses remain substantial and require further innovation to reduce or eliminate. Poor handling techniques onboard also contribute to product degradation along the supply chain.
Additional relevant reading:
- A guide to seafood value-adding technologies.
- Utilising under-utilised species.
- Seafood value adding.
- Waste transformation methods.
- New processing and preservation technologies.
- Useful Links
What innovations do you think are necessary to reduce seafood waste?
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