A survey of U.S. consumer awareness, attitudes and behaviors related to wasted food.

The report discusses the idea that food is not a commodity, preventing food waste is high priority – followed by reuse and recycling – and food waste reduction can become a sustainable economic activity.

A study aimed to quantify the amounts and types of seafood co-products generated in the Swedish fish processing industry, and to investigate how to more effectively use them.

Market related solutions are highlighted in a WRAP initiative to reduce fish waste.

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.