The seafood industry, and society at-large, has a strong focus on sustainability. Most agree that a well-managed seafood resource is in everyone’s best interest. However, sustainability efforts should not stop at the seafood resource, but rather be an integral part of the complete supply chain. Statistics show that around half of every pound of harvested seafood protein ends up as waste; 10 to 20 percent pre-distribution and retail, eight percent at retail, and 31 percent at the consumer’s home.
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