Climate change has altered fish production and heightened the occurrence of underutilized fish. This study explores the role of underutilized fish in Japanese cuisine, identifies key challenges, and highlights best practices in food manufacturing and...

“Le Spine” (fish bones) is the new tasting menu launched by Moreno Cedroni, chef at La Madonnina del Pescatore in Senigallia. This gastronomic journey is based on an ingredient typically discarded and transformed into various...

Reducing food loss and waste (FLW) is critical to finding global solutions to the triple challenge of feeding a growing world population, ensuring the livelihoods of households along the agro-food supply chain, and delivering on...

This report provides a roadmap for the future, focusing on both the opportunities for growth and the strategies needed to overcome existing challenges.

Once discarded by-products within the industry are now celebrated as valuable commodities in the manufacture of sustainable leather for clothing, shoes, purses, and accessories.