date:Dec 30, 2019
ing and recycling packaging and waste, they explain.
From fish waste to great taste
In line with a zero-waste approach, EU-funded project WaSeaBi notes that store-bought cod filet is just 40 percent of the whole fish. Moreover, the residual parts, including the head, frame and intestines, are often disposed of, leaving the companies involved with a great expense.
The times where foods are wasted or only used for low-value products are over. We need to exploit the entire biomass for food and f