Food waste in fish

Fish waste in Portugal represents a significant challenge, with around 35% of the fish consumed being lost along the value chain.

This waste occurs mainly during fishing, processing, and consumption, compromising the sector’s sustainability and resulting in the loss of valuable nutrients. Although Portugal is one of the largest consumers of fish per capita, the lack of up-to-date data on waste makes it difficult to manage this problem effectively.

The fish value chain involves several stages, from catching to consumption, with most waste occurring at the consumer level. Although the processing industry has evolved, using co-products such as fishmeal and fish oil, the economic valorization of these by-products still faces challenges, such as high logistical costs and technological limitations.

To reduce food waste, it is necessary to adopt an integrated approach, involving improvements in handling, storage, and, above all, changes in consumer behavior. The implementation of more effective legislation and technological innovations are key to optimizing the use of marine resources. In addition, valorizing co-products offers a valuable opportunity for the sector, generating both environmental and economic benefits, while contributing to the reduction of waste in the fishing sector in Portugal.

Read the complete article, in Portuguese, on the document below: