Researchers vie to reduce waste of seafood industry, improve food sustainability of the industry

The health benefits of seafood touted by nutritionists for years. According to dietary guidelines, an average adult should take at least two portions of seafood per week. However, the increase in consumption of seafood can put the seafood industry to push its limits and generate more waste.

“A large of fisheries are overexploited,” stated an associate professor at the College of Global Futures, School for the Future of Innovation in Society, State University of Arizona. The fisheries are pushed to the brink so that they can sustain. Unfortunately, consumers waste nearly half of the fish they buy. What is required is to understand the waste behaviors, and put a process into place so that all the catch is used.

Meanwhile, ways to improve sustainability in the seafood industry is what the researcher is studying. This is undertaken by a case study undertaken by SmartFish. This group works to improve the environmental and social future of artisanal fishing in Mexico. It does so by creating new markets for sustainable seafood and reward fishers for sustainable practices. The findings of the study will be present at the annual meeting of the American Association for the Advancement of Science.

“The ways to use market stimulus to reduce waste is what researchers are looking at, stated the researcher.” While the works of the group does not explicitly look at waste, the approach of the group could be a way to reduce waste.”

In fact, the research work discovered points of waste reduction regarding fish and sea life. However, the model also found other points of waste that did not exist before such as plastic packaging.