فقدان الأغذية وهدرها في سلاسل القيمة السمكية

مصادر

يحتوي هذا القسم على المطبوعات والموارد ذات الصلة بفقدان الأغذية وهدرها في سلاسل القيمة السمكية.

Resources

Fish is a highly perishable food that begins to spoil as soon as it is caught, and therefore, particular care is required during harvesting and all along the supply chain in order to preserve nutritional...
FISH4ACP aims to strengthen and safeguard the sardine, sprat and perch value chains in Lake Tanganyika, as part of its efforts to strengthen fisheries and aquaculture in Africa, the Caribbean and the Pacific.
In complement to the Food Loss Index, developed by FAO, the Food Waste Index covers the later stages of food’s journey – food waste – occurring at household, food service and retail level.
The feasibility studies on fish waste management in Bangladesh, Philippines and Thailand outline existing good practices on the utilization of by-products and fish waste. 
Discussion around food loss and waste tends to focus on how much good food never even makes it to the plate, while the environmental impact of this waste is often overlooked.
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