Consumer Seafood Waste and the Potential of a ‘Direct-from-Frozen’ Approach to Prevention

Abstract

Few food waste interventions focus on drivers distinct to particular food groups, such as seafood. Given suggestive evidence that seafood may be wasted at exceptionally high rates, and given its environmental, economic and nutritional value, this research provides insights into seafood-specific consumer food waste interventions. We performed three complementary sub-studies to examine consumer and retailer views regarding seafood waste and frozen seafood as well as perceptions of an intervention providing chef-created recipes to promote cooking frozen seafood without defrosting. The findings indicated an openness to a direct-from-frozen intervention among many consumers and retailers, and suggested seven potential barriers to adoption, along with ways to address them. Underlying the potential for this intervention, and more broadly contributing to addressing consumer seafood waste, the research formed the basis of a new “4 Ps” concept model to characterize the drivers of discarded seafood: proficiency, perceptions/knowledge, perishability, and planning/convenience. These factors shape waste through pathways that include behavioral protocols; taste preferences; waste-prevention efforts; and food safety concerns, precautions, and errors. This research suggested the benefit of testing a larger-scale direct-from-frozen intervention using insights from the concept model and, more broadly, the benefits of exploring approaches to food waste prevention rooted in specific food groups.

Aquatic food loss and waste rate in the United States is half of earlier estimates

“…Grocery chain interviewees described the importance of staff training, proper storage and ordering protocols to minimize losses in the seafood department (Table 1). Their focus was on reducing losses of fresh aquatic food, which is more valuable and lost at higher rates than frozen and canned aquatic food, which agrees with previous studies 7,55 . Some retail chains allow seafood managers to order products, others rely on historical sales data, but seafood department managers sometimes override the system because they do not want to run out of aquatic food products.…”

“…For capture fisheries, priorities include harvesting methods to reduce unwanted catch and improved cold chain and handling of fish. We previously described solutions relevant to consumer discards, which include proficiency with preparing fish, perceptions and knowledge about aquatic food, perishability, and planning 55 . The food processing sector performs well in waste reduction and in upcycling trimmings; methods should be further disseminated and analogous practices explored in other sectors.…”

“…The top motivation for reducing discards of aquatic food was saving money (64%). Prior research with aquatic food consumers suggested that many considered themselves less likely to waste aquatic food than other foods due to its relatively high price and their taste preferences for it 55 .…”

Aquatic Food Loss and Waste from Production to Consumption: United States Case Study

“…For wild-caught aquatic food, priorities include harvesting methods to reduce unwanted catch and improved cold chain and handling of sh. We previously described solutions relevant to consumer discards, which include pro ciency with preparing sh, perceptions and knowledge about aquatic food, perishability, and planning 53 . The food processing sector performs well in waste reduction and in upcycling trimmings; methods should be further disseminated and analogous practices explored in other sectors.…”

Developing a Portable Fluorescence Imaging Device for Fish Freshness Detection

“…As a typical fish product, fish fillets are increasingly consumed as a key ingredient in ready-to-cook dishes, driven by improving living standards and a fast-paced lifestyle [ 3 ]. However, fish fillets with high moisture content and abundant nutrients are susceptible to deterioration caused by endogenous and microbiological enzymes [ 4 ]. Breaks in the cold chain caused by unregulated practices still occur frequently throughout the cold chain transportation, resulting in spoilage of fish fillets [ 5 , 6 ].…”