La pérdida y el desperdicio de alimentos en las cadenas de valor del pescado

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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.
Women outnumber men in large and small-scale fisheries, mainly participating in processing and marketing activities, playing a crucial role throughout the value chain and in a position to directly impact food loss and waste reduction....
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