By Mihasina Andrianarimanana, Markets for Nutrition and Value Chains Specialist, FAO

Opposed to popular belief, fish and fishery products are much more than animal protein. When well processed, prepared, and consumed, fish is an invaluable source of vitamins, minerals, and unique omega-3 fatty acids. Thus, the consumption of fish and aquatic foods provides unique nutritional and health benefits for both adults and children. Adults who eat fish are less likely to be exposed to fatal coronary heart disease, cancers, etc. It has also been proven that when incorporated correctly into the diet, infants, children, and adolescents who eat fish are more successful at school. Serving fish at school contributes to shaping the diet of schoolchildren, influencing their food choices at home and later during their adulthood. 

In addition, to the benefits of eating fish, much more is to be elaborated on the reduction of food loss and waste (FLW) of this unique natural resource. It is estimated that 35 percent of the global harvest of fish is either lost or wasted every year owing to multiple inadequate practices all along the fish value chain and during the preparation for consumption. The unused portion are the fish-parts with the highest concentration of micronutrients, which makes small-sized fish among the most nutritious, because all parts of the fish are eaten.  However, for bigger fish, by-products represent more than 70 percent of the fish in some cases. As an illustration, for Tilapia, processors only use the fillets (which represent 30 to 33 percent of the fish), wasting around 70 percent of the fish. A vast majority of the unused portion can be either transformed into fish powder or used for the production of other food products such as fish cakes and sausages.

Traditional processing techniques (e.g. artisanal drying and smoking) often expose the food to contamination harming food safety and quality. Hence, promoting processing techniques that preserve quality and ensure the safety of the products are essential. In this context, an FAO-led project (Flexible Voluntary Contributions (FVC) - Strengthening Capacity of Small-Scale Aquatic Food Producers for School Food and Nutrition) is working hand in hand with the governments of Malawi and Ghana to add fish to the menu of school canteens. The project ultimately aims to promote fish in school meals by promoting products like fish powder made by local small-scale fisherfolk groups and their cooperatives from small pelagics or big fish by-products, into school feeding programmes. Furthermore, this will allow us to explore the contribution of school feeding programmes in reducing FLW, and at the same time support local small-scale fisherfolk and their cooperatives to improve the utilization of aquatic resources for food, like the use of fish powder for nutrition and at the same time reduce FLW.

School Feeding programmes: an opportunity for a more sustainable food system

Regulated school food environments and the foos safety and quality standards and requirements of school feeding provide an impetus for producer to upgrade their activities. Required to supply high-quality and safe food to schools, often prescribed by national standards, processors have no option but to follow good practices when handling and processing fish. Respecting such standards (e.g., use of clean/potable water, labeling foods, etc.) significantly contributes to reducing FLW along the aquatic food value chain. On top of that, following nutrition guidelines and standards of school meals avoid bad practices such as over-buying, over-portioning, preparation losses, kitchen leftovers, etc which also contribute to a more sustainable aquatic resources management. 

Local small-scale fish processors as agents of change

Food loss and waste can occur in different stages of the fish value chain especially in small-scale fisheries. Small-scale producers are the most exposed to these scenarios due to their precarity. Supporting them by proposing additional opportunity for a predictable and stable market, such as school feeding, can contribute to upgrading their production system. Participation in this regulated market will increase their income and encourage them to follow good practices avoiding FLW. 

Fish powder: a sustainable solution for fish value chains

Fish powder can be made from by-products that are in many cases low-cost products but at the same time with a high nutritional value. Processing by-products into powder directly contributes to reducing the pressure on aquatic resources along the fish value chain. On top of that, fish powder is much more appealing than fish bones and heads, thus having a higher probability of being appreciated, especially by children. In the school feeding context, fish powder can be mixed easily with other ingredients without additional work. Moreover, fish powder can be easily stored compared to other types of processed fish such as dried fish. Thus, it is easy to use and it facilitates the incorporation of fish into the menu.

The fish powder is a very convenient commodity to incorporate into school feeding programmes. Successfully served to children, it contributes to their current and future diets. Moreover, when sourced from local small-scale fisherfolk, it can contribute to much more than reducing FLW along the fish value chain. However, the incorporation of such commodities in school feeding remains a challenge. Adopting a multi-dimensional approach, covering issues on food safety, infrastructure, technology, capacity building, can contribute to successfully serve affordable, safe, nutritious, and culturally acceptable fish powder at school. The initiatives require a multi-stakeholder approach engaging government intervention, community participation, and local small-scale stakeholders involvement.