世界经济论坛-调查全球水生食物损失和浪费 Investigating Global Aquatic Food Loss and Waste 2024

IncollaborationwithMarFishEco,

FriendsofOceanActionand

theWorldResourcesInstitute

InvestigatingGlobalAquaticFoodLossandWaste

WHITEPAPER

APRIL2024

Images:GettyImages,Unsplash

Contents

Foreword3

Executivesummary4

1

Aquaticfoodlossandwaste:thechallenge5

2

Driversoflossandwastealongthevaluechain7

2.1Fisheriesdiscardsatsea7

2.2At-seafishprocessing9

2.3Processingonland11

2.4Retail11

2.5Foodservice12

2.6Householdconsumption12

3

Quantifyingaquaticfoodlossandwaste13

3.1Totalquantities13

3.2Perspeciesgroup15

3.3Perproducttype17

3.4Globalhotspots18

3.5Intra-continentalhotspots19

4

Interventionsfortacklingaquaticfoodlossandwaste21

4.1By-productuse22

4.2Infrastructuralimprovements22

4.3Emergingtechnologies22

4.4Markets,trendsanddiversification23

4.5Investinginskillsandknowledge23

4.6Industrycollaboration24

4.7Policyandregulatoryframeworks24

5

Callstoaction25

5.1Policy-makers25

5.2Industry26

5.3Civilsociety26

Finalremarks27

Contributors28

Endnotes29

Disclaimer

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InvestigatingGlobalAquaticFoodLossandWaste2

April2024

InvestigatingGlobalAquatic

FoodLossandWaste

Foreword

AlfredoGiron

Head,OceanActionAgenda,WorldEconomicForum

Aquaticfoodplaysacriticalroleinglobalfood

andnutritionsecurity,andlossandwasteofthis

essentialresourceisagrowingconcernworldwide.Previousestimatesindicatethatone-thirdofglobalaquaticfoodproducedforhumanconsumptionislostorwasted.However,theseestimatesarenowassumedtobeoutdatedandpotentiallyinaccurate.Thispaperprovidesup-to-dateestimatesofglobaledibleaquaticfoodlossandwasteacrossthevaluechain,fromproductionthroughtoconsumption.Itoffersacomprehensivebreakdownacrossspeciesgroups,producttypesandbilateralinternational

traderoutes.

Thispapercomesatanimportanttime.

ItcontributestotheUnitedNations(UN)Ocean

Decade’sambitiontouseoceanscienceand

knowledgegenerationtocatalysenewopportunitiesforsustainabledevelopment.ItrespondsdirectlytotheNon-StateActorsCalltoActionforTransformingFoodSystemsforPeople,Nature,andClimate

comingoutofConferenceoftheParties(COP28),andsolutionspresentedinthispaperprovide

tangibleapproachestoprogresstoSustainable

DevelopmentGoal12.3,halvingpercapitaglobal

foodlossandwasteby2030.ThisworkactionstheUN’sFoodandAgricultureOrganization’s(FAO)BlueTransformationRoadmap,prioritizingefficientvaluechainsthatincreaseprofitabilityandreducefood

waste,andalignscloselywiththeHighLevelPanelforaSustainableOceanEconomy’spriorityactiontominimizewasteinaquaticfoodsupplychains.

TomPickerel

GlobalDirector,

OceanProgram,

WorldResourcesInstitute

Thisworkdelvesintospecificlossandwaste

challengesateachsectionofthevaluechain

andemphasizesthecriticalneedfortargeted

interventionsthatenhancelong-termfoodsystemresilience.Inadditiontodemonstratingthescaleofaquaticfoodlossandwaste,thisworkhighlights

keyhotspotswheresignificantlossandwaste

isoccurring,andwherefocusedinvestmentin

interventionswouldbemostimpactful.Additionally,numerousactionablestrategiesthathavealreadybeenadoptedareshowcased,exemplifying

successfulsolutionsdrivenbytechnologicalinnovationandmultistakeholdercollaboration.

Usingtheinsightsfromthequantitativeanalysis,

targetedcallstoactionforpolicy-makers,

industryandcivilsocietyareoutlined.Weinvite

allstakeholdersengagedinaquaticfoodvalue

chainstousethispaperasasharedcommunity

resourcetoidentifypriorityareasandasaguidefortheirowntransformativeactions.Indoingso,we

canbuildcollectivemomentumtowardsreducingaquaticfoodlossandwaste,andworktowardsthesustainablegrowthoftheaquaticfoodindustryforpeople,natureandclimate.

ThispaperisproducedbytheWorldEconomicForum’sOceanActionAgendainpartnership

withtheWorldResourcesInstitute,withtechnicalsupportfromMarFishEcoFisheriesConsultants.ThiswasmadepossiblewithgeneroussupportfromtheUKGovernment’sBluePlanetFund.

InvestigatingGlobalAquaticFoodLossandWaste3

23.8

milliontonnes

Theapproximate

totalofglobaledibleaquaticfoodloss

andwastein2021

Executivesummary

Aquaticfoodsareindispensableforglobalfoodsecurity,yetsubstantiallossesoccur,which

requirecoordinatedactionamongstakeholders.

Aquaticfoodsplayacriticalroleinglobalfood

andnutritionsecurity.Withprojectionsindicatingacontinuedriseintheirconsumption,aquatic

foodlossandwaste(FLW)isagrowingglobal

concern.WhiletheUnitedNationsFoodand

AgricultureOrganization(FAO)2011estimate

indicatedthat35%ofaquaticfooddirectedto

humanconsumptionwaslostorwastedglobally,suchestimatesareoutdatedandinadequately

aggregated,makingitchallengingtoassessmorerecentFLWalongtheaquaticfoodvaluechains.

Thispaperprovidesupdatedestimatesofglobal

aquaticFLWacrossdifferentnodesofthevalue

chain,offeringacomprehensivebreakdownacrossspeciesgroups,producttypesandcontinents.

TheanalysisrevealsglobaledibleaquaticFLW

totalledapproximately23.8milliontonnes(MT)

in2021,equatingto14.8%oftotalaquaticfood

producedthatyear.Globally,processingonland

andproductionofwild-capturefisheries(discards)accountedfor39.08%and35.38%ofaquaticFLW,

respectively,thelargestproportionsgeneratedin2021.TheanalysisalsohighlightsspecificareasofconcernregardingaquaticFLW,emphasizingtheurgentneedfortargetedinterventions,particularlyondemersalfishesandfrozenproducts,most

notablyduringproductionandprocessinginAsiaandEurope.

ReducingaquaticFLWiscrucialforenhancinglong-termfoodsystemresilience.Whilethemagnitude

ofaquaticFLWissignificant,therearenumerousactionablestrategiesforFLWmitigationthathavealreadybeenadopted,drivenbytechnological

innovationandmultistakeholdercollaboration.

Usinginsightsfromtheanalysisandresearch,thispaperoutlinestargetedcallstoactionfordistinctstakeholdergroupscomprisingpolicy-makers,

industryandcivilsociety.EachstakeholdergroupholdsacrucialroleinaddressingandmitigatingaquaticFLW,emphasizingthecollectiveeffort

requiredtocombatthisglobalissue.

InvestigatingGlobalAquaticFoodLossandWaste4

1

Aquaticfoodlossandwaste:thechallenge

Therisingdemandforaquaticfoodunderscorestheinternationalconcernaboutaquaticfoodlossandwasteandtheneedformitigationefforts.

Inresponsetotheincreasingglobalpopulation,

pressuresoftraditionalland-basedagriculture

andchallengesfacedbywild-capturefisheries,

aquaculturehasemergedasapromising,resilient

andsustainableapproachtomeetingthegrowingdemandforaquaticfoods.8In2022,aquaculture

contributed88MT,or49%,ofworldwideaquaticfoodsproduction,underscoringitsundeniableimportanceinensuringglobalfoodandnutritionsecurityanditssignificantroleinsupportingsustainablelivelihoodsforcoastalandinlandcommunities.9

Withincreasingeffortstomeettheglobaldemandforaquaticfoods,theissueoffoodlossandwaste(FLW)hasbecomeaninternationalconcern.10Whiletheterms“foodloss”and“foodwaste”aretypicallyusedinterchangeably,theUnitedNationsFoodandAgricultureOrganization(FAO)definesfoodlossas“foodthathasunavoidablybecomeunfitforhumanconsumption,leadingtoadecreaseinthequantityorqualityoffood”.Foodwasteisdefinedas“the

removaloffoodthatisstillfitforhumanconsumptionbychoiceduetospoilageorfoodexpiration”.11

WhileFLWcanoccuratdifferentstages(akanodes)alongaquaticfoodsvaluechains,losstypically

occursearlierinthevaluechainduringproduction,processinganddistribution,whilewasteoccursduringconsumption12(seeFigure2).Atdifferentnodeswithinthevaluechain,by-productscanalsoemerge.Thesesecondaryproductsareproducedafterattainingthedesiredprimaryproductsthatareusuallydestinedforhumanconsumptionandareoftenconsidered

inedible(heads,viscera,skin,shells,etc.).

Aquaticfoodsplayakeyroleinensuringglobal

foodandnutritionsecurity.In2019,theglobal

consumptionofaquaticfoodswasestimatedat158

milliontonnes(MT)(seeFigure1),1,2morethandouble

theconsumptionofbeefandapproximately50and

30MTmorethanporkandpoultry,respectively.3

Asasourceofhigh-qualityprotein,3.3billion

peoplerelyonaquaticfoodstoprovide20%or

moreoftheiraverageintakeofanimalprotein.

Aquaticfoodsprovideauniquesourceof

omega-3polyunsaturatedfattyacidsandessential

vitaminsandminerals,manyofwhicharenot

readilyavailablethroughotherdietarysources.4,5

Furthermore,aquaticfoodsareparticularly

importantforlower-andmiddle-incomecountries

becauseitisoftentheprimaryand,insomecases,

theonlysourceofproteinandessentialnutrients.6

Giventhenutritionalbenefits,aquaticfoodsare

recognizedasoneofthehighest-valuedandtraded

foodcommoditiesglobally,andrecordsshowthat

itsglobalconsumptionisnowfivetimesgreater

thansixdecadesago.Thisriseinconsumption

nowoutpacesthehumanpopulationgrowthrate,

indicatingtheincreasedaquaticfoodsconsumption

canbeattributedtoevolvingconsumerpreferences,

advancementsintechnology,andeconomicand

incomegrowth.Projectionsindicatethisupward

trajectoryinglobalconsumptionwillcontinue,and

anestimatedtotalof181MTofaquaticfoodswill

beconsumedby2030.7

FIGURE1Globalproductionofproteinin2019

Chicken126MT

Sheep15MT

Beef

andveal

Pork

118MT

Aquaticfoods

158MT

70MT

InvestigatingGlobalAquaticFoodLossandWaste5

FIGURE2

1

2

3

4

5

Foodservice(HORECA*)

Wildcapturefisheriesandaquaculture

Processingfactories

Retail

Aquaticfoodvaluechain

Aquaticfoodvaluechain

Edibleand

inedible

Edibleand

inedible

Edible

Edible

Loss

Waste

Schematicshowingthedifferencebetweenfoodlossandfoodwastealongatypical(simplified)aquaticfoodvaluechain

Wherewasteusuallyoccursforhigher-incomecountries

Wherelossusuallyoccurs

forlower-incomecountries

Householdconsumption

Edible

By-products

*Hotels/restaurants/catering

Note:Productionofaquaticfoodincludeswildcapturefisheriesandaquaculture.

VariationsinFLWbetweenglobalregionsare

knowntobelinkedtodifferencesinincomelevels,urbanizationandeconomicgrowth.20Thismakes

globalestimatesofaquaticFLWvariableand

challenging.Inlower-andmiddle-incomenations,mostaquaticFLWoccursduringpost-harvest

andprocessing,largelyattributedtoinadequate

handlingpractices,technologicallimitationsdrivenbyfinancialconstraintsandinsufficientinfrastructureforcoldtransportandstorage.21Incontrast,higher-incomenationsgeneratelargeproportionsoftheiraquaticFLWduringconsumption,primarilydriven

byconsumerbehaviourandattitudestowaste.

Thispaperoffersacomprehensiveexploration

ofglobalaquaticFLWacrossvariousvaluechain

stages.Byprovidingupdatedestimatesofedible

aquaticFLWacrossspeciesgroups,producttypesandcontinents,thepaperpinpointsglobaland

intra-continentalhotspotsofFLW.22Forestimatesofbothedibleandinedibleaquaticfoodlossreferto

theAnnexpublishedalongsidethispaper.Throughthisanalysis,thepaperdescribesinterventions

thatcanbeadoptedtomitigateaquaticFLWwhileoutliningrecommendationsforimmediateactionsthatcanbetakentoaddressthisglobalissue.

ReducingFLWisessentialtoimprovingthe

sustainabilityofglobalfoodsystemsandtheoverall

well-beingoftheplanet,economyandlivelihoods.13,14,15

Target12.3ofthe2030SustainableDevelopment

Goals(SDGs)callsforhalvingpercapitaglobalfood

wasteatretailandconsumerlevelsby2030and

significantlyreducingfoodlossalongvaluechains.

FLWisalsoasignificantcontributortoglobal

warmingasfoodthrownintolandfillsisconvertedinto

greenhousegases(GHG),particularlymethane,which

hasaglobalwarmingpotential25timeshigher

thanthatofcarbondioxide.16Whileofsignificant

concern,littleisknownabouttheglobalmagnitude

ofFLW,especiallyaquaticfoods.Withoutthis

knowledge,understandingwheretodirectefforts

tobettermitigateFLWremainschallenging.

In2011,theFAOestimatedthat35%ofaquatic

foodsdirectedtohumanconsumptionwaseither

In2011,theFAOestimatedthat35%ofaquaticfoods

directedtohumanconsumption

waseitherlostorwastedglobally.

lostorwastedglobally.17Thisandmanyassociated

estimatesareoutdated,aggregatedtolargeaquatic

foodsgroupsandproducttypes,andbasedon

significantassumptionsandlimitations.18This

makesthemdifficulttouseforidentifyingwhere

FLWisoccurringalongaquaticfoodsvaluechains.

Infact,Loveetal19estimatedthetotaledible

aquaticFLWfortheUnitedStateswas43-55%

lowerthanpreviousestimatesmadebytheFAO.

InvestigatingGlobalAquaticFoodLossandWaste6

2

Driversoflossandwastealongthevaluechain

Aquaticfoodlossandwastespansdiversenodesalongthevaluechain,offeringuniquechallengesandopportunitiesformitigation.

ThelandscapeofaquaticFLWismultifacetedandstretchesacrossnumerousnodeswithinthevaluechain.Fromdiscardsatseatoonshoreprocessing,retail,foodserviceandhouseholdconsumption,

eachstagepresentsuniquechallengesand

opportunitiesinmitigatinglossandwaste.

Thesectionbelowdescribeseachofthesenodes.

2.1

Fisheriesdiscardsatsea

Wildcaptureaquaticfoodsvaluechainsoften

beginonboardafishingvessel.Thisiswherethefirstformsofaquaticfoodlosshappenintheformoffisheriesdiscards.Thediscardsaretheportionoffisherycatchesthatarenotconsideredvaluableenoughtokeepandarethereforethrownback

overboardwhole.23

Unfortunately,mostdiscardedfisharetypically

returnedtotheseadeadordieshortlyafterrelease24,25duetophysicaltrauma,26orincreasedsusceptibilitytopredation.27Themortalityassociatedwithfisheries

discardsisasignificantcontributortotheoveralllossofaquaticfoodsintheearlystagesofthevaluechain.

Thislosshasimportantecologicalimpactsonthepopulationsofdiscardedspeciesandassociatedmarineecosystems.28,29,30Italsorepresentsan

importantlossofproteinandmicronutrients,muchofwhichcouldhavebeenconsumedbyhumansoraquacultureandagricultureanimals.31Fisheriesdiscardsareparticularlysignificantinnon-selectivemulti-speciesfisheries,wherenon-targetspeciesarereadilycaught.

InvestigatingGlobalAquaticFoodLossandWaste7

BOX1Whataboutaquaculture?

Aquacultureinvolvesthecultivationofaquaticorganisms

eitherduringpartoforthroughouttheirlifecycle.32Thescopeof

aquacultureoperationsrangesfromsmallhouseholdenterprisestomultinationalcompanieswithlargefootprintoperationsspanningmultiplecontinents.Aquaculturesystemscanalsobediverse,

fromlow-inputoperationsusinginlandtanks,basicequipment

andsimplefeedsthroughtoopen-watercagesystemswithhighlymechanizedequipmentemployingadvancedfeeding,harvestingandprocessingtechnologies.33Aquaculturefacilitiesareprimarilycategorizedintothreemajortypes:tanks(suitableforfreshwater,brackishwaterorsaltwater),ponds(usedforfreshwateror

brackishwatercultivation)andnet-pens(specificallydesignedforopen-watercultivation).

Aquacultureoperationshaveamyriadoffactorsthatcanimpactloss,includingmortalitywithintheculturesystems,disease,

escapes,parasitesanddeformity,thatmaydeemindividualsunfitforsaletothehumanconsumptionmarket.Mortalitycanbedrivenbyimbalancesinwaterchemistry,improperfeedingregimesandhandling,34orexternalimpactslikeextreme

temperaturesorcontaminationfromlandrun-off.

Inmanycases,thefeedusedinaquacultureoperationsrelies

uponfishmealandfishoil(FMFO)ingredients,whichusually

comefromsmall,wild-caughtpelagicfishspecies.35TheuseofcertainFMFOsmaybedefinedasalossofaquaticfoodsifsuchingredientsarepotentiallyconsumableforhumans.

Asglobalaquaculturecontinuestogrow,newtechnologiesandproductionstrategieswillunderscorethefutureofenhanced

productionefficiency,reducedlossesandimprovedsustainabilityandresilienceoftheindustry(seetablebelow).

Newresearchandstrategiesaimedatenhancingaquacultureproductionandreducinglossofaquaticfoods

Description

Explorationofalternativeproteinsourcesforaquaculturefeed,suchasplant-basedprotein,microalgaeandinsectmeal,offersmoresustainableapproachesthantraditionalfishmealproduction.Feeding

culturedfishwithmicroalgae-basedfeedshasdemonstratedtheabilitytoimprovegrowthperformanceandincreasetheactivityofantioxidantscomparedtofeedingfishwithadietlackingmicroalgae.36

Skilltrainingiscrucialinminimizingstressduringharvestingprocesses.Trainingcoursesandcertificatesonbestmanagementpracticescanprovidevaluableguidancetooperators,helpingthemreducelossesresultingfromimproperhandling.37,38

Selectivebreedingprogrammesaimedatthegeneticimprovementofaquaticspeciescanenhance

stocks’overallrobustnessandproductivity.Theseprogrammesinvolvebreedingspecieswithdesirabletraits,suchasdiseaseresistanceandfastergrowth,toachieveimprovedgeneticcharacteristics.39

Overgenerations,thiscanleadtomoreresilientindividualsand,thus,reducedloss.40,41

Integratingsensortechnologiesforreal-timemonitoringandearlydiseasedetectionplaysapivotal

roleinquicklyidentifyingdiseases.Thisallowsfortimelyintervention,preventingwidespreadoutbreaksandminimizingassociatedlosses.42

Focusarea

Alternativeproteinsourcesinfishmeal

Handlingtechniquetraining

Selectivebreeding/geneticmodification

Sensortechnologyanddisease

detection

Aquacultureoffersamorecontrollablealternativetowildcaptureaquaticfoodssources,enablinghighyieldsofdesiredaquatic

animalswithgreatscopetominimizelossthroughtechnologicaldevelopment,trainingandinvestment.Despiteitsadvantages,

aquacultureisnotimmunetolosses,andoperationalfactorsplay

acrucialrole.Consequently,thereisavestedinterestinimprovingoperationalefficiencytomitigatesuchloss.Therefore,pursuing

innovationandinvestmentwillbeessentialforthesustainableandefficientdevelopmentofaquacultureoperations,aimingforthe

lowestpossiblelosslevels.

InvestigatingGlobalAquaticFoodLossandWaste8

fishprocessing

2.2

TABLE1

Speciescategory

Demersal

At-sea

Fortheaquaticspeciesthatmakeitonboardand

arenotdiscarded,processingthesefishisoftenthenextformoflossintheaquaticfoodsvaluechain.At-seaprocessingcaninvolveavarietyofdifferentprocesses,includingheading,gutting,cutting,

filleting,de-boning,peeling,washingandpacking

(seeTable1).43Theseprocessesproducemany

differentformsofwastesuchasfishheads,tails,

viscera,blood,scalesandotherorganicmaterials.44Theseproductsultimatelyhavetwojourneys–backtotheseaalongwiththediscardedorganismsor

intotheholdforlateruseasby-productsiftheyhaveadditionalmarketvaluetothefishers.

Theprimaryreasonstoprocessatseaaretohelpextendshelflife45andtoefficientlypreparethe

catchfortheland-basedvaluechain.Byprocessinganimalsassoonaspossibleandstoringthemon

ice,thenumberofsubsequentstagesnecessarytofurtherpreparetheanimalsfortheirdestinationmarketsisminimized.46Lessprocessingstagesmeanslesshandlingandlesschanceforchangesintemperaturethatcouldpotentiallyleadtoa

degradationinproductquality.

Globallyimportantcommercialspeciesandthecorrespondingprocessingmethodseachtypicallyundergotodistinguishtheedibleportionfromtheby-productorloss(discarded)portion47

Species

(commonname)

Cod,hake,haddock

Evisceration(gutting)

De-heading

Skinning

Trimming

(cuttingfins

andbelly

flaps)

Filleting(orportioncreation)

Gillremoval/bleeding

Alaskanpollock

Atlanticcod

Patagoniantoothfish

Pelagic

Mackerel,herring,

bluewhiting

Skipjacktuna

Yellowfintuna

Shellfish

Squid

Crab

Prawn

InvestigatingGlobalAquaticFoodLossandWaste9

Estimatepercentageofaquaticfoodlossorwaste

BOX2Whataboutsmall-scalefisheries?

Itiseasyforlarge-scalefisheries(LSF)thatinvolvelargevessels,far-reachingfishingoperationsandstate-of-the-arttechnologiestotakecentrestageindiscussionsregardingaquaticfoods

production.Thisisbecauseofthesignificantquantityoffish

suchoperationsareabletocatchandtheirhigheconomic

turnovers.48However,small-scalefisheries(SSF),characterizedbylocalizedoperationsincoastalwaterswithlowtech,stillwarrantdiscussion.Thesesmalloperationsproduce37MTofaquatic

foodsgloballyperyear,whichrepresentsapproximately40%

ofglobalcatches.Thissubstantialproductionofaquaticfoods

underscorestheimportanceofSSFinensuringfoodsecurityin

coastalcommunitiesandworldwide.SSFalsoemployaround

90%ofindividualsworkinginglobalfishingandindeveloping

nations,SSFsandsubsistencefishingcollectivelysustainthe

livelihoodsofaround492millionpeople.Thisshowstheirvitalroleinshapingculturalidentitiesandinfluencingcoastalcommunities’socialstructures,heritageandtrade.49Allthesepointshighlight

theimportanceofSSFinconversationssurroundingaquaticFLW.

A2014estimateofpost-harvestfishlossesinSSFsrangedbetween20%and75%.Thelargerangeofthisestimateisindicativeofthecommondatalim