Fish is an important source of protein, fatty acids, and vitamins, but is highly perishable and easily susceptible to spoilage, especially under hot climate. Markets and their functioning play an important role in reducing FLW...

A Finnish food tech company believes it has a way to get up to 60% more food out of a fish by using the hard tissues in a sustainable and presumably tasty way.

It’s estimated that the equivalent of 10 million tonnes of fish is wasted annually. And accounting for between 3 and 8% of every fish, the skin is a structural material that’s full of protein and...

This paper highlights the critical need for a paradigm shift of current research and development programs aimed at food loss reduction, as demonstrated by findings of a project implemented in Burkina Faso, the Democratic Republic...

The global fisheries sector is facing numerous challenges, one of which is FLW along the aquatic food value chains. In many countries, one of the main causes of FLW is the lack of governance and...