It is estimated that about one-third of food produced for human consumption is lost or wasted globally. Food losses represent a waste of resources used in production such as land, water, energy and inputs, increasing the green gas emissions in vain. Reducing food loss and waste is by far the cheapest and most environmental friendly way to increase food supply. Loss and waste occur in all food product groups, including seafood. In 2016, the FAO Committee on Fisheries (COFI) supported a Norwegian proposal to develop a FAO technical guideline addressing the causes of and remedies to food losses and waste in the fish value chain. Norway is contributing financially to the development of this guideline.
Progress reports
By 2020, effectively regulate harvesting and end overfishing, illegal, unreported and unregulated fishing and destructive fishing practices and implement science-based management plans, in order to restore fish stocks in the shortest time feasible, at least to levels that can produce maximum sustainable yield as determined by their biological characteristics
Type of commitment
- Other (please specify): Better utilisation of fish products
Multiannual
