This chapter provides comprehensive information on aquatic food loss and waste at every stage of the value chain, from harvesting to consumption. Such waste and loss occur at different stages, depending on definitions, species, seafood production, and biocomposition. The management of Food Lost and Waste (FLW), with its economic benefits, is increasingly viewed through the lens of the circular economy. The waste contains substantial nutritional benefits, which can be utilized in both edible and inedible forms for human consumption. These bio-compounds are highly valued by industrial sectors and are adopted by various food and agriculture industries, as well as in cosmetics, pharmaceuticals, and nutraceuticals. Notably, the loss of fish, shrimp, crab, lobster, and cephalopods is being leveraged for valuable byproduct production, offering alternative profits. This approach to waste reduction is recommended by several organizations.
Karuppannan Iswarya, Ulaganathan Arisekar, Rajendran Shalini, Balasubramanian Sivaraman, Shanmugam Sundhar, Balamanikandan Vijayakumar, Antony J. Prabhu Philips,Chapter 1 - Overview of aquatic food industry waste: challenges, opportunities, and sustainable valorization,Editor(s): Piyush Kashyap, Tanmay Sarkar, Sajid Maqsood,Aquatic Waste Valorization,Academic Press,2026,Pages 3-27,ISBN 9780443440274,https://doi.org/10.1016/B978-0-443-44027-4.00013-5.
