{"id":2864,"date":"2022-05-23T10:43:12","date_gmt":"2022-05-23T08:43:12","guid":{"rendered":"https:\/\/academy.pittmanseafoods.com\/?p=2864"},"modified":"2022-05-23T10:43:12","modified_gmt":"2022-05-23T08:43:12","slug":"frozen-fish-can-hit-food-waste-where-it-hurts","status":"publish","type":"post","link":"https:\/\/academy.pittmanseafoods.com\/en\/2022\/05\/frozen-fish-can-hit-food-waste-where-it-hurts\/","title":{"rendered":"Frozen fish can hit food waste where it hurts"},"content":{"rendered":"

One trillion dollars. That\u2019s the estimated annual value of the food that\u2019s wasted worldwide. In volume terms, this equates to a staggering 1.3 billion tonnes, or more than one-third of the total quantity produced.\u00a0And it\u2019s the industrialised nations that are most guilty\u00a0of generating it.<\/strong><\/p>\n

<\/p>\n

With production costs driving up food prices across the board, the lost value is certain to climb to even higher levels over the next few years. But aside from the incredible and increasing economic implications, from a social and moral perspective, it\u2019s extremely uncomfortable to see such grand-scale wastage when it\u2019s believed that well over 800 million people continue to go hungry every day.<\/p>\n

As if that isn\u2019t enough, it\u2019s recognised that food waste is also detrimental to the environment \u2013 putting further pressure on land and natural resources and resulting in additional greenhouse gas emissions.<\/p>\n

\n

 <\/p>\n

\"Frozen<\/figure>\n<\/div>\n

Waste not, want not<\/h2>\n

Upon closer scrutiny, food waste predominantly comes from two main areas. A lot is lost at the consumer level, where we buy too much and what we don\u2019t eat in time spoils and is thrown away. But even more food is lost at the production and distribution parts of the value chain \u2013 becoming unfit for human consumption in the farming\/harvesting and cold chain (transportation and storage) stages.<\/p>\n

It\u2019s also known that seafood and meat rank among the largest\u00a0contributors to avoidable food and drink waste.<\/p>\n

With these understandings, there are a number of solutions available to businesses and consumers alike that can collectively put a significant hole in the mountain of food waste. At the forefront of these is a greater uptake of freezing technologies and frozen food.<\/p>\n

It\u2019s estimated that\u00a0at a household level, frozen food results in around 40% less waste than non-frozen food. Similarly, in commercial kitchens, the long shelf-life\u00a0also reduces the likelihood of throwing food away, with chefs simply\u00a0taking only what they need from the freezer. The format also offers them consistency of pricing, quality and portion sizing.<\/p>\n

Savvy alternatives<\/h2>\n

Within the seafood category, Pittman Seafoods has long championed frozen as a proactive means to limit spoilage and to source wild and farmed species effectively all year round \u2013 regardless of whether they are in season or not. Not only that, we maintain that the frozen fish category\u00a0can offer chefs and the buying public products that are just as fresh as those that are taken straight from the sea to the kitchen.<\/p>\n

Because for most chefs and consumers such a short supply chain isn\u2019t feasible \u2013 especially for those that are located some distance from the coast and a fishing harbour \u2013 frozen seafood is often in fact the freshest option. This is because fresh fish often spend some time on ice post-harvest before being made available for sale.<\/p>\n

For frozen though, prompt processing, including\u00a0the latest\u00a0individual quick\u00a0freezing (IQF) technologies, tends to\u00a0ensure that frozen fish are offered in peak condition, with all of their just-caught flavour, texture and key nutrients locked in. Furthermore, at-source processing means a lot of products require very little preparation when they\u2019re taken out of the freezer before being cooked.<\/p>\n

And, as many businesses and consumers have found, buying frozen is also often cheaper than sourcing the equivalent fresh products. Quite simply, frozen seafood ticks so many of the boxes that are key to establishing and maintaining a sustainable food system.<\/p>\n","protected":false},"excerpt":{"rendered":"

One trillion dollars. That\u2019s the estimated annual value of the food that\u2019s wasted worldwide. In volume terms, this equates to a staggering 1.3 billion tonnes, or more than one-third of the total quantity produced.\u00a0And it\u2019s the industrialised nations that are most guilty\u00a0of generating it.<\/p>\n","protected":false},"author":3,"featured_media":2868,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-2864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\nFrozen seafood is a pathway to a sustainable food system<\/title>\n<meta name=\"description\" content=\"Pittman Seafood has long championed freezing technologies as a proactive and cost-effective means to address food waste in the seafood category.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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