Food Preferences

Food Preferences For many people, aquatic food is not part of the diet due to obstacles like poor quality, high prices, food culture, dietary habits, and being perceived as inconvenient. Actions to overcome these obstacles, and others, are related to this key element. Relevant SDGs to this element are SDG 4, 12 and 16. Relevant recommendations from the Committee on World Food Security are CFS 4A.1, 4A.2, 4A.6, 4A.7, and 4B.2. More links are required, please send input to FoodFromtheOcean@hi.no Challenges Including aquatic foods in the sustainable diet narrative Knowledge Reports CFS HLPE #7 ‘Sustainable fisheries and aquaculture for food security and nutrition’ Recipe for change: An agenda for a climate-smart and sustainable food system for a healthy Europe (EC) Greenhouse gas emissions of Norwegian seafood products in 2017 (SINTEF, Norway) Solutions Policy recommendations CFS policy recommendations ‘Sustainable fisheries for food security and aquaculture for food security and nutrition’ Consumer education and literacy Knowledge Reports Illuminating Hidden Harvests | Voluntary Guidelines for Securing Sustainable Small-Scale Fisheries | Food and Agriculture Organization of the United Nations (fao.org) Consumer Organizations and the Right to Adequate Food (FAO) Solutions Education programs Guide to conducting participatory cooking demonstrations (FAO) Fiskesprell (Norway) A Guide to Serving Local Fish in School Cafeterias (ICES, US) Women’s role in promoting and raising awareness of consuming safe and healthy aquatic foods (IYAFA CFS50 side event) Introducing neglected and underutilized species unknown to consumers Recipe books (LINK REQUIRED) Cooking demonstrations (LINK REQUIRED) Convenience products made from aquatic species (LINK REQUIRED) Establishment of Partnerships Slowfish Guidelines Voluntary Guidelines on the Progressive Realization of the Right to Adequate Food in the Context of National Food Security (Guidelines 10-11, 15) (FAO) Quality throughout the value chain Knowledge Improved processing such as drying technologies (drying racks, solar tents, solar baskets, etc.), smoking technologies (FTT and other) (LINK REQUIRED) Improved storage (LINK REQUIRED) Improved handling practices (LINK REQUIRED) Cooling systems ‘Cold’ handling and storage systems (FAO) Solutions Education programs Fish Handling, Quality and Processing: Training and Community Trainers Manual (FAO) Guidelines Guidelines for increasing access of small-scale fisheries to insurance services in Asia (FAO) Guidelines for micro-finance and credit services in support of small-scale fisheries in Asia (FAO) Small scale infrastructure, capacity building/training, awareness raising (in addition to access to finance as is noted) post-harvest best practice work that FAO are doing under the Norad project (LINK REQUIRED) Improve quality of fish and fish products ProFISH, an NGO including actors in the fish value chain (Finland) Collaboration with industry and innovation (LINK REQUIRED) Practicality and preparation of aquatic food SDG 4, 12 and 16CFS 4A.1, 4A.2, 4A6 and 4A.7 Knowledge LINK REQUIRED Solutions Increase consumers’ knowledge of fish and fish products Finland ProFISH aims to increase consumers&#8217; knowledge of fish and fish products, ways to use fish and their role in nutrition Promote food culture (CFS 4A.7) Ruokatieto promotes Finnish food culture and makes recommendations of fish intake (In Finnish) (LINK REQUIRED) Product development Develop products that are easy and quick to prepare (LINK REQUIRED) Information on how to prepare new species available due to climate change(LINK REQUIRED) Guidelines Voluntary Guidelines on the Progressive Realization of the Right to Adequate Food in the Context of National Food Security (No. 10) (FAO) Vulnerable groups Knowledge Convenient tasty products are important to increase fish consumption (LINK REQUIRED) Solutions Technological development which maintains food safety and quality (LINK REQUIRED) Guidelines Voluntary Guidelines on the Progressive Realization of the Right to Adequate Food in the Context of National Food Security (No. 13) (FAO) Consumer education and literacy SDG 4 and 12 Knowledge Consumer trust labelling Codex Alimentarius The Keyhole labelling – regulations for healthier alternatives with the same conditions in Norway, Sweden, Denmark and Iceland Solutions Increase seafood consumption through expanded theoretical and practical knowledge of aquatic foods (SDG 4.6, 4.7, 12.8 and 16.10) Fiskesprell (Norway) Transparency Moving towards greater transparency in the seafood sector (FAO) (LINK REQUIRED) SDG 16.10 and CFS 4A.1, 4A.2 and 4A.6 Guidelines Voluntary Guidelines on the Progressive Realization of the Right to Adequate Food in the Context of National Food Security (No. 10 and 11) (FAO) Preservation of aquatic food Knowledge Preservation techniques ‘Cold’ handling and storage systems (FAO) Solutions Innovation for better methods of preservation Streamlining fish processing- Shifting from smoking ovens to the FTT-Thiaroye system (FAO) Application of Appropriate Technology for Artisanal Fish Drying (FAO) Sufficient Aquatic Food Safe Aquatic Food Nutritious Aquatic Food Dietary Needs Food Preferences Leaving No One Behind Toward Common Goals