This paper looks at the status of production from shrimp capture fisheries and shrimp aquaculture to understand the contribution of the crustacean sector to overall fish production and thus to global food security.

Summary of packaging materials and requirements.  

This is a guide to good hygiene practice for small-scale fisheries, specifically fishers, workers handling fishery products, and producers engaged in the capture, on-board handling and landing of product at small-scale landing sites.

Recommendations on how food businesses can help customers make the most out of the food they buy are included.

This fact sheet includes recommendations to help food businesses make more informed decisions around date labelling to prevent food waste.