Climate change has altered fish production and heightened the occurrence of underutilized fish. This study explores the role of underutilized fish in Japanese cuisine, identifies key challenges, and highlights best practices in food manufacturing and...

“Le Spine” (fish bones) is the new tasting menu launched by Moreno Cedroni, chef at La Madonnina del Pescatore in Senigallia. This gastronomic journey is based on an ingredient typically discarded and transformed into various...

The 4th All Africa Postharvest Congress and Exhibition (AAPHCE) is a follow up to the series of biennial events together diverse stakeholders aimed at addressing the pertinent issue of postharvest loss reduction in the African...

One of the major issues prevailing in the fisheries and aquaculture industry in Sri Lanka is the high loss and waste of fish, and it has become necessary to introduce strategies aimed at preventing and...

This study aims to improve understanding of how green and digital technologies could be used to reduce consumer food waste and what could be done to further unlock this potential.