Nearly half of edible U.S. seafood supply was lost annually between 2009-2013. This publication discusses the need for lost seafood to be monitored as part of the seafood supply chain.

A survey of U.S. consumer awareness, attitudes and behaviours 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.

This article discusses how restaurants can use trash fish to enhance menu items.

Details regarding the UK ambition to achieve zero food waste to landfill by 2020 are discussed.