Enhancement of fish products through sustainability

Consumer choices and purchases with respect to finfish are usually guided by the evaluation of a series of attributes such as availability, trust in the supply chain, types of fish species selected, origin, labels, or freshness and convenience of the product. Hence the importance of exploratory analysis to investigate the point of view of consumers. Furthermore, a holistic approach is increasingly effective, in collaboration with all the players in the fishing industry.

The proposed Digital Food Conference will address some cases of application to the processes of conservation and management of the supply chain of verifiable measures based on scientific data.

In the case of tuna, for example, such an approach aims to ensure the long-term conservation and sustainable use of the stock, promoting the health of its ecosystem. The need to identify standards for all operators in the sector (shipowners, traders, processors) will be highlighted to guide the supply chain of finfish or tuna towards practices of sustainability, traceability and transparency.

Finally, it will be seen how to increase the effectiveness of the conservation processes of the final product, through the adoption of analytical techniques, such as monitoring the cold chain, temperature and humidity, and through the implementation of new technologies based on the data driven approach in order to build solutions that guarantee the quality of the processes.