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 related to this element are SDG 4, 12, 16
Key element FOOD PREFERENCES
Knowledge
Cooling system to keep food safe and at high quality
Solutions
Improve quality of fish and fish products
- Finland ProFISH a NGO including actors in the fish value chain
Collaboration with industry
Innovation
SDG 4, 12 and 16
CFS 4A.1, 4A.2, 4A6 and 4A.7
Solutions
Increase consumer’s knowledge of fish and fish products
- Finland ProFISH aims to increase consumers knowledge of fish and fish products, ways to use fish and their role in nutrition
Promote food culture (CFS 4A.7)
- Ruokatieto promotes Finish food culture and makes recommendations of fish intake (In Finish)
Product development
- Develop products that are easy and quick to prepare
Information on how to prepare new species available due to climate change
Knowledge
Availability and consumption of fish as convenience food (SDG 12.a and CFS 4B.2)
- • Scientific article (Brazil)
Solutions
Knowledge
Consumer trust labelling
- Codex Alimentarius
- The Keyhole labelling – regulations for healthier alternatives with the same conditions in Norway, Sweden, Denmark and Iceland
Solutions
Programs aiming at enhancing awareness of healthy and sustainable diets (SDG 4.6, 4.7 and 12.8)
- Fiskesprell (Norway)
Transparency
Trustworthy (official) sites for people to seek information
SDG 16.10 and CFS 4A.1, 4A.2 and 4A.6
Knowledge
Preservation techniques: Cold chain, drying, smoking
Solutions
Preservation techniques
- IFAD
Knowledge
Convenient tasty products important to increase fish consumption
Solutions
Technological development which maintain food safety and quality