It is estimated that 40–47% of the U.S. seafood supply was lost annually from 2009 to 2013. Lost food has important implications for public health, natural resource use, and resiliency in the face of climate change and the issue is gaining traction among a wide range of stakeholders. The ideal way to reduce loss of seafood is through prevention. At seafood distribution level, solutions include tracking waste, provision of storage and freezing information on packages and accurate information to consumers about when seafood becomes unsafe, and about how and when to freeze seafood.

Wholesale markets are an integral part of cold chains. The cold chain is a well-known method for reducing FLW, and has long been promoted by established industry-focused organizations such as the International Institute of Refrigeration, the World Food Logistics Organization and the Global Cold Chain Alliance. The required infrastructure and investments in needed facilities, equipment and management skills, however, are generally lacking in developing countries. 

Policy makers in the agriculture, energy, education and food sectors must work together to promote the use of cold chain technology, improve logistics, maintenance, services, infrastructure, education and management skills, and create sustainable markets for the design, use and funding of cold chains for reducing perishable food losses. There is a need to promote awareness and local, national, regional and international capacity building and training of trainers in the proper use of the cold chain. Once the cold chain is in operation, regular access to technical training on cold chain management and cold supply chain logistics will be needed by both the public and private sector.