Think about the bits you don’t eat when you eat fish: the bones, entrails, head, and maybe skin. Think about the fish that escape or die due to disease outbreaks in fish farms. Think about feed that is not eaten by the fish. These bits and bones, fish and feed does not have to be a part of the dire food loss statistics. It can be eaten, used as sources of protein, or even recycled into plastic.
In a new EU project NORCE is to investigate underlying factors for food loss in Norwegian fisheries and aquaculture and develop a method to quantify food loss in the primary production of seafood.
- We will collect available data from fisheries and aquaculture in Norway to see how significant the food loss is and how we can quantify it on boats, landing facilities and in factories. The data will help us to understand the magnitude and drivers behind the food loss, Ursula Landazuri-Tveteraas, a NORCE researcher says.
Landazuri-Tveteraas is the main researcher involved from NORCE’s side in the new EU project called FOLOU. The project aims to develop new methodologies and tools to estimate and reduce food losses at the primary production stage, including agricultural activities, aquaculture, fisheries, and other places.