FAO.org

For retailers to be able to maintain quality and reduce food loss and waste (FLW), some of the key services required are: 

• Fish suppliers
• Clean water supply for cleaning equipment and personal hygiene 
• Supply of clean ice 
• Service providers for packaging equipment and materials 
• Reliable source of electricity 
• Equipment suppliers – fish counters/displays 
• Market management 
• Finance, credit 
• Food re-distributers, food banks and food charities to recycle food deemed unsaleable by retailers 
• Extension services for knowledge and skills 
• Research and development e.g. sustainable packaging technology

A key infrastructure requirement to assist in the application of best practices and reduced FLW are proper wet fish market facilities. These are often in public ownership. Organizations such as UNIDO (Juba, South Sudan) and IMO (Lodwar, Kenya) have been involved in the construction of improved market facilities, which not only improve the environment for hygiene and handling, but also the working environment, and have considered the need for child day care facilities for women retailers. 

In terms of food donation, food banks or charities easily accessible as well as the mechanism to transfer the food safely from the retailer to the recipient organization. 

Rendering is the process that converts waste animal tissue into stable, usable materials waste requires a specialized service provider capable of processing fish and meat waste. Fish waste can be processed in fish meal.