Потери и порча пищевой продукции в производственно-сбытовых цепях рыбного хозяйства
©FAO/Ansen Ward
  • Supportive Policy Environment
  • Application of Appropriate Technology
  • Skills and Knowledge
  • Services and Infrastructure
  • Regulatory Environment
  • Social and Gender Equity
  • Markets

Services and Infrastructure for Multiple Retailing

Key infrastructure and services for reducing food loss and waste (FLW) associated with large retailers include: 

  • Road and modern infrastructure 
  • Reliable energy sources 
  • Cold storage 
  • Food safety control 
  • Investment and finance 
  • Refrigeration equipment supply and servicing 
  • Packaging/containers 

In the case of food donation, food banks or charities should be easily accessible and able to transfer the food safely from the retailer to the recipient organization.  

Additionally, rendering is the process that converts waste animal tissue into stable, usable materials. This requires a specialized service provider capable of processing fish and meat waste. Fish waste specifically can be processed in fish meal.  

Key Publications

Food Waste Reduction Practices in German Food Retail

The paper investigates the food waste reduction practices of food retailers in Germany. The focus is on selling and redistributing agricultural produce with visual impairments, and the drivers and barriers in implementing these practices. 

Every Meal Matters Food Donation Guidelines

These guidelines set out a simple framework of practical steps that can be taken to help food and drink manufacturers, retailers, and wholesalers anticipate and prepare for surplus that may arise in the business.

Fish Meal

An overview of fish meal production.                                                                                                                                                                                                                              

More Resources

More Resources

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.
In complement to the Food Loss Index, developed by FAO, the Food Waste Index covers the later stages of food’s journey – food waste – occurring at household, food service and retail level.