Aquatic food loss and waste: the challenge

Aquatic food plays a vital role in global nutrition and food security, yet 14.8% of total production was lost or wasted in 2021. As global demand for aquatic food rises, these losses represent significant challenges for food systems and economies. The report highlights that the loss of aquatic food disrupts supply chains and wastes valuable resources, particularly in regions reliant on seafood for protein, with 3.3 billion people depending on it for at least 20% of their animal protein intake. Addressing these losses is essential for meeting global food needs and improving sustainability.

Drivers of loss and waste along the value chain

Loss and waste occur throughout the aquatic food value chain, from capture to consumption. Key drivers include discards at sea, which account for 11.79% of the global wild-caught fish that are returned to the ocean, often dead. At-sea and land-based processing contribute to significant losses, with processing on land accounting for 21.55% of total live weight loss. Poor handling practices, insufficient cold storage, and spoilage during transport, retail, and food service further exacerbate the problem. Household food waste is also a major issue, particularly in higher-income regions where consumers often purchase or prepare more food than needed. The report highlights Asia (37%) and Europe (31.81%) as the major hotspots for losses, signalling the need for targeted interventions in these regions.

Quantifying aquatic food loss and waste

In 2021, global aquatic food loss and waste totalled 23.8 million tonnes (MT), with processing (9.3 MT) and production discards (8.4 MT) being the largest contributors. Demersal fish species, such as cod and haddock, represented the highest proportion of losses (31.86%). Frozen products contributed significantly to losses across the value chain, accounting for 21.12% of total edible aquatic food loss, whereas smoked products had the lowest waste levels at 0.88%. Losses were also notably higher during processing and production in Asia and Europe. Addressing these hotspots will be critical in reducing global aquatic food waste effectively.

Interventions for tackling aquatic food loss and waste

A range of interventions is proposed to address aquatic food loss and waste. By-product use is identified as a key strategy, enabling waste products like fish heads, viscera, and shells to be repurposed into animal feed, fertiliser, and other valuable commodities. Technological advancements, such as AI and blockchain, can improve supply chain efficiency by enhancing traceability, reducing spoilage, and ensuring better demand forecasting. AI also offers the potential to optimise feed and disease management in aquaculture, reducing mortality rates. Infrastructure improvements, particularly in refrigeration and freezing technologies, are critical to maintaining the quality of aquatic food along the value chain and reducing post-harvest losses. For instance, solar-powered freezers in lower-income regions and blast freezers on vessels in higher-income countries can make significant contributions to reducing waste.

Calls to action

The report calls for coordinated efforts from policymakers, industry, and civil society to mitigate aquatic food loss and waste. Policymakers are urged to implement strategic policies that incentivise the consumption of species with lower associated losses and to invest in infrastructure that supports sustainable practices. Voluntary guidelines, such as the Codex Alimentarius, already offer valuable frameworks for industry operations, although stronger, enforceable policy frameworks are needed to ensure widespread adoption. Industry must adopt measurable targets to reduce waste, collaborate on technological solutions, and work with gear technologists to improve fishing selectivity and reduce bycatch. Global collaborations like Champions 12.3, which seeks to halve food waste by 2030, highlight the importance of a collective approach. Civil society is encouraged to raise awareness and drive behavioural changes at the consumer level, focusing on reducing household waste and promoting more sustainable consumption habits. These actions, taken together, can help achieve global targets such as Sustainable Development Goal (SDG) 12.3.