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


Froukje Kruijssen , Ilaria Tedesco, Ansen Ward, Lauren Pincus, Dave Love, Andrew L. Thorne-Lyman

Globally, around 14 percent of food produced is lost from the post- harvest stage up to, but excluding, the retail stage. Highly nutritious material is lost or nutritionally compromised, affecting the diets of millions of people, including in regions where undernutrition and micronutrient deficiencies are endemic (FAO, 2011). The magnitude of the issue led the authors of the Sustainable Development Goals to recommend to “by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including postharvest losses (Target 12.3)” and a number of new initiatives have been launched in response (United Nations, 2014; FAO, 2015).