A virtual seminar exploring innovative solutions to meet the growing demand for processed aquatic food products while reducing loss and waste and add value to lower value byproducts in Europe's aquaticfood systems.

Date: Wednesday, 19 January 2022

Time: 20:00-21:00 (UTC+8)

"Can you eat the whole fish?" Eating the whole fish is considered normal, culturally preferred and can deliver more nutritional benefits in many parts of the world. There are two Worlds in regard to how fish is consumed and in this seminar series hosted by the Institute of Aquaculture, the University of Stirling in collaboration with Ca’ Foscari University of Venice, we considered both. 

During the webinar, research experts came together to present findings from H2020 project GAIN – Green Aquaculture INtensification that developed innovative processes for reusing side-streams and extracting valuable secondary products from farmed fish. The GAIN project has looked at what it will take to reduce such waste in seafood systems in Europe through scientific and technical innovations, new policies and economic instruments, and the mitigation of social constraints.

The invited speakers also reflected the two Worlds and different approaches to taking waste out of seafood systems and optimizing benefits for the Global population challenged by the environmental impacts of food production and malnutrition.

Follow WorldFish and the hashtag #aquaticfoods to check out past conversations on Twitter.