FREE AND OPEN TO ALL. Sponsored by DNV. Food safety and sustainability are closely linked as both rely on the health and resilience of natural resources, ecosystems, and human societies. But how do we work to safeguard both aspects and what is the role of food loss and waste in the seafood industry?  

Globally, one third of all food produced goes uneaten, causing major losses in amount of food fit for consumption and financially. In addition, there is significant environmental impacts, as water, land, energy, and labor used to produce food later discarded goes to waste as well.  And, because the total food loss and waste are dispersed across the different stages of the supply chain, responsibility is often fragmented and many have yet to start tackling the mountain of food loss and waste in a structured manner.   

For the seafood industry, these challenges are especially acute. Marine resources are finite, and ecosystems are highly sensitive to overuse and environmental change. Reducing food loss and waste in the seafood value chains is therefore critical to safeguarding ocean resources, advancing sustainable production, and ensuring food safety and security. By adopting more efficient and responsible practices, the seafood industry can play a pivotal role in strengthening global food security while protecting fragile aquatic ecosystems. 

Join us for a discussion led by Stefano Crea, Global Market and Industries Director in DNV, to learn more about food loss and waste in the seafood value chain – where it occurs, consumer demands and how companies are working to tackle the issue.