Food Loss and Waste in Fish Value Chains
©FAO/Omar Penarubia
  • Supportive Policy Environment
  • Application of Appropriate Technology
  • Skills and Knowledge
  • Services and Infrastructure
  • Regulatory Environment
  • Social and Gender Equity
  • Markets

Skills and Knowledge for Fresh Fish Retail

Training and capacity building are key elements of a food loss and waste (FLW) control strategy. Key skills and knowledge required by wet fish retailers in order to prevent and reduce FLW include: 

  • fish quality, quality assessment, food safety and hazards 
  • how to maintain fish quality 
  • fresh fish display 
  • icing and good practice 
  • packaging and labelling 
  • good hygienic practice 
  • good fish handling 
  • product storage 
  • product display for effective marketing 
  • regulatory requirements for animal by products, food waste disposal 
  • recycling and redistribution, food donation principles and protocol 
  • temperature monitoring 
  • traceability 
  • Hazard Analysis and Critical Control Points (HACCP)

In addition to creating an effective display, staff trained in retail skills and product knowledge will enhance the customer’s shopping experience and increase the sales of seafood.

Educating consumers about how to prevent or reduce FLW using awareness campaigns is another strategy for retailers to use to influence their customers behaviour.

Key Publications

Fishmonger Practice Display And Merchandising

On completion of this training programme, trainees will be able to apply basic display and merchandising principles in order to create effective displays of fish and fish products.

Guidelines for Seafood Retailers

Included is assistance and guidance in managing seafood safety and quality, with each module providing practical information on how to ensure seafood safety and quality during all stages of retail distribution and sale.

Code Of Practice For Fish And Fishery Products CAC/RCP 52-2003

Global standard that presents information on freezing and cold storage practices which aim to reduce spoilage and waste.                                                                                                   

More Resources

More Resources

This website provides information on how to support the achievement of the SDG.3 target on food waste and maximise the contribution of all actors.
This website includes information on food waste and food waste solutions in the United States.
This guide is designed to help retail businesses understand their food waste and provide industry-specific guidance on implementing food waste reduction solutions. Its designed for sustainability directors and business function leaders in U.S. retail.