Edwin Soko Tanzania
Food loss and waste in fisheries can occur at various stages of the supply chain, from the time the fish is caught to the time it reaches the consumer. Some of the main causes of food loss and waste in fisheries include:
1. Discards: Fish that are caught but not intended for sale or consumption are often thrown back into the sea. This can happen because the fish are too small, the wrong species, or because the vessel has reached its catch quota.
2. Spoilage: Fish that are not properly handled or stored can spoil quickly, leading to food loss and waste. This can happen if the fish are not properly chilled or if they are stored for too long before being sold or consumed.
3. Processing: During processing, fish can be damaged or lost due to improper handling or equipment failure. This can result in a significant amount of food waste.
4. Distribution and retail: Fish that are not sold or consumed at the retail level may be discarded, leading to food waste. This can happen if the fish are not properly packaged or if they do not meet certain quality standards.
Food loss and waste in the fisheries sector can have significant economic, environmental, and social impacts. It can lead to lower incomes for fishermen, increased pressure on fish stocks, and contribute to greenhouse gas emissions from decomposing waste. In order to reduce food loss and waste in fisheries, improved handling and storage practices, better processing technologies, and more efficient distribution systems may be necessary. Additionally, efforts to reduce discards and improve the utilization of bycatch could help to reduce food loss and waste in the fisheries sector.
