Eating the whole fish is considered normal in many parts of the world.

‘Can you eat the whole fish?’ is the second seminar of the second series co-hosted with Ca’ Foscari University of Venice on 19th January 12:00-13:00 (GMT).

Ca’ Foscari University of Venice, coordinated the H2020 project GAIN – Green Aquaculture INtensification in Europe (May 2018 – October 2021 ), which developed innovative processes for reusing side-streams and extracting valuable secondary products from farmed fish.

There are two Worlds in regard to how fish is consumed and this seminar will consider both. As demand for processed products has grown so has waste but also opportunities to add value to lower value byproducts. 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.

But in another World people DO eat the whole fish because it is culturally preferred and can deliver more nutritional benefit. Our panel will reflect these 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.

Theme by the University of Stirling