SDG 14: Preserving the value of fish

SDG 14.7 aims, by 2030, to increase the economic benefits to small island developing states, and least developed countries, from sustainable use of marine resources.

Worldwide, about 10% of people rely on fisheries as a source of food and income.

If properly managed and handled, fish is a renewable source of protein and micronutrients vital for human health and survival, particularly among the very young and pregnant women.

Unfortunately, in many places today, the way fish is handled turns what should be a health food, into a health hazard.

If we are going to achieve SDG 14.7, and increase economic benefits to the poorest countries from our marine resources, one of the biggest issues to solve is related to post-harvest loss. What happens to a fish from the time it is caught until it reaches the consumer?

Margeir Gissurarson is a food scientist who spent his career researching the way fish spoils, and what can be done to preserve it better. In this video, he describes how we can make the most out of these precious marine resources.