Loss and waste in fish value chains: A review of the evidence from low and middle-income countries

Kruijssen, Froukje; Tedesco, Ilaria; Ward, A.; Pincus, Lauren; Love, Dave C.; Thorne‐Lyman, Andrew L.

doi:10.1016/j.gfs.2020.100434

Cited by 57 publications

(73 citation statements)

References 23 publications

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“…Greater recognition of links between wild capture fisheries and mariculture will improve management of diseases and parasites (Godwin et al 2020 ; Hayward et al 2011 ). Seafood waste in developed countries, and loss of quality and nutritional value in developing countries in particular, will be markedly reduced as a result of both improved fishing practices, value chain improvements and consumer education (Bogard et al 2019b ; Kruijssen et al 2020 ). A more diverse range of species will be available, as well as a more stable supply of seafood products, as a result of improved fisheries management, more effective use of species that might have been underutilised or discarded in the past (van Putten et al 2019 ) and improved packaging (de la Caba et al 2019 ).…”

Section: Results and Discussion—imagining The Futurementioning

confidence: 99%

Food for all: designing sustainable and secure future seafood systems

Farmery

Alexander

Anderson

et al. 2021

Rev Fish Biol Fisheries

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Graphic abstract Food from the sea can make a larger contribution to healthy and sustainable diets, and to addressing hunger and malnutrition, through improvements in production, distribution and equitable access to wild harvest and mariculture resources and products. The supply and consumption of seafood is influenced by a range of ‘drivers’ including ecosystem change and ocean regulation, the influence of corporations and evolving consumer demand, as well as the growing focus on the importance of seafood for meeting nutritional needs. These drivers need to be examined in a holistic way to develop an informed understanding of the needs, potential impacts and solutions that align seafood production and consumption with relevant 2030 Sustainable Development Goals (SDGs). This paper uses an evidence-based narrative approach to examine how the anticipated global trends for seafood might be experienced by people in different social, geographical and economic situations over the next ten years. Key drivers influencing seafood within the global food system are identified and used to construct a future scenario based on our current trajectory (Business-as-usual 2030). Descriptive pathways and actions are then presented for a more sustainable future scenario that strives towards achieving the SDGs as far as technically possible (More sustainable 2030). Prioritising actions that not only sustainably produce more seafood, but consider aspects of access and utilisation, particularly for people affected by food insecurity and malnutrition, is an essential part of designing sustainable and secure future seafood systems. Supplementary Information The online version contains supplementary material available at 10.1007/s11160-021-09663-x.

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Section: Results and Discussion—imagining The Futurementioning

confidence: 99%

Food for all: designing sustainable and secure future seafood systems

Farmery

Alexander

Anderson

et al. 2021

Rev Fish Biol Fisheries

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“…108 Post-harvest processing and distribution Aquatic foods vary widely in terms of edible yields, nutritional content, processing techniques, distribution, consumption, and food loss and waste. [109][110][111][112] These factors vary widely with geographical and cultural context and strongly influence environmental performance. 109 Alongside species selection, increasing edible yields and reducing food loss and waste are arguably the most efficient short-term interventions for improving the environmental performance of aquatic foods, as less needs to be produced in the first place.…”

Section: Regulations and Tradementioning

confidence: 99%

“…112 In Africa and Asia most discards are at the production stage or during processing and distribution, 114 often with accompanying losses in nutritional quality. 111 There is, however, an ongoing shift in low-income countries from subsistence production toward sourcing food from markets, and from home cooking to consumption of processed food and food eaten away from home, which implies longer supply chains that will influence utilization rates. 113,115 Other reduction strategies for food loss and waste range from simple changes in prac-tices, such as handling fish with care, avoiding contamination, using insect nets, improved drying techniques, better hygiene and public awareness, to refrigeration, improved infrastructure, clean water, improved packaging material, food safety legislation, and promotion of value-added products from low-value fish species.…”

Section: Regulations and Tradementioning

confidence: 99%

Interventions for improving the productivity and environmental performance of global aquaculture for future food security

et al. 2021

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Aquatic foods are increasingly being recognized as having an important role to play in an environmentally sustainable and nutritionally sufficient food system. Proposals for increasing aquatic food production often center around species, environments, and ambitious hi-tech solutions that mainly will benefit the 16% of the global population living in high-income countries. Meanwhile, most aquaculture species and systems suffer from large performance gaps, meaning that targeted interventions and investments could significantly boost aquatic food supply and access to nutritious foods without a concomitant increase in environmental footprints. Here we contend that the dialogue around aquatic foods should pay greater attention to identifying and implementing interventions to improve the productivity and environmental performance of low-value commodity species that have been relatively overlooked in this regard to date. We detail a range of available technical and institutional intervention options and evaluate their potential for increasing the output and environmental performance of global aquaculture.

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“…Background and understanding 2 Regional drivers (Kruijssen et al 2020), but it is clear that losses can be significant. In Ghana, for example, physical losses at production (landing) level for purse seine fisheries were estimated at 16-20 percent of total weight (Akande and Diei-Ouadi 2010), with losses of 3-17 percent for the entire smoked fish value chain (Diei-Ouadi et al 2015).…”

Section: Production Systemsmentioning

confidence: 99%

“…Apart from physical losses, economic and nutritional outcomes may also be affected when quality is reduced. Nutritional losses, such as the loss of crude protein and fatty acids, may be a result of smoking, freezing, or storage (Kruijssen et al 2020). Food safety is also of concern as a wide range of acute health issues such as diarrhoea can occur along with long-term effects, such as chronic disorders of the kidneys, heart, eyes, and brain.…”

Section: Production Systemsmentioning

confidence: 99%

West African food system resilience

Piters¹,

Nelen²,

Wennink³

et al. 2021

Self Cite

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Background and understanding food systems resilience Regional drivers of West Africa's food systems Regional organisations Agro-pastoralism-based food systems Grains-and-legumes-based food system Rice-and-horticulture-based food systems Coastal maritime fisheries food system Tropical mixed tree and food crops systems Toward enhanced resilience of West African food systems Background and understanding Regional drivers Regional organisations Agro-pastoralism-based Grains-and-legumes-based Rice-and-horticulture Coastal maritime fisheries Tropical mixed tree and food crops systems Toward enhanced resiliencePreface COVID-19 is an extreme event that we will remember for a lifetime. But it is by no means the only shock of our time that puts global food security under pressure. Climate change, the increase in pandemics due to animal disease transfer and biodiversity loss will further increase pressure on existing food systems. Resilient, sustainable food systems, striking a balance between social, economic and environmental impacts, must be the answer. And that requires a different approach than 'producing more food'; it requires thinking in systems thinking and 'producing food in a better way'.Early 2020 the World Bank and the Netherlands Ministry of Foreign Affairs approached Wageningen University and Research with the question: How resilient are West African food systems and how to strengthen their resilience? The World Bank was in the process of developing a regional programme for that purpose and expressed its interests to Wageningen University & Research to obtain evidenced-based insights that could be used during its consultations and formulation. Wageningen University & Research quickly set up a dedicated team, and invited experts from the Royal Tropical Institute (KIT), European Centre for Development Policy Management (ECDPM) and Mr. Joost Nelen to join.Diving into the world of West African food systems and their resilience does not provide one with a univocal answer to the questions raised by the World Bank. The systems prove to be very diverse and respond in very different ways to shocks such as provoked by the COVID-19 pandemic. Whereas some systems show higher levels of resilience, others show important vulnerabilities to specific shocks. Income and power disparities between stakeholders in the systems, such as defined by gender differences, appear to be important, explaining why people's livelihoods are sometimes threatened, while other people have buffers and capacities to respond.

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Loss and waste in fish value chains: A review of the evidence from low and middle-income countries

Cited by 57 publications

References 23 publications

Food for all: designing sustainable and secure future seafood systems

Food for all: designing sustainable and secure future seafood systems

Interventions for improving the productivity and environmental performance of global aquaculture for future food security

West African food system resilience

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