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Wednesday, January 20, 2016

20/01/2016: Slow fish: Preventing waste via packaging

It’s a radical idea, at first glance. In a world where faster is thought to be infinitely better, especially for a highly perishable product like fresh seafood, the very thought of slowing down the supply chain from days-to-market to months-to-market is deeply counterintuitive, Clare Leschin-Hoar writes for The Global Aquaculture Advocate.

But what if doing just that — slowing a fish’s speed to market — could dent the high rates of food waste that dog the seafood industry, increase transparency along the supply chain and reduce the hefty carbon footprint the industry generates?
   
It’s an idea being preached by BluWrap CEO Mark Barnekow, and one that caught the attention of an audience packed with impact investors and seafood entrepreneurs at Fish 2.0, a seafood business competition held at Stanford University in November.
     
http://advocate.gaalliance.org/slow-fish-preventing-waste-via-packaging/
Oxygen and temperature doing their work (Image: felixtsao)
Seafood is world’s most traded food commodity. An astonishing amount of it, nearly half, is sold fresh (followed by frozen, canned and cured). To reach those international markets millions of tons of seafood must be shipped by airplane every year.

“For every ton of fish being air-freighted, 12 tons of carbon go into the atmosphere,” Barnekow said.

“We have the ability to reduce that carbon footprint and make an impact today.”

Read the full article HERE.

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