fish_Africa_spoils_initiatives

The hot sub-Saharan climate can make life difficult for fish sellers in Africa. One third of all the fish caught on the continent spoils before it reaches the plate. This means lost income for fish processors, most of whom are women, and less food for consumers. Reducing this waste would drive economic growth, deliver healthier diets, and even reduce deforestation by reducing pressure to grow on land. Innovation in the ‘blue food’ sector, from aquaculture to wild fisheries, seaweed, and seafood by-products, offers a critical but underleveraged opportunity to improve climate resilience, nature protection, nutrition access, and sustainable livelihoods.