The global food processing industries represent a challenge and a risk to the environment
due to the poor handling of residues, which are often discarded as waste without being used …

Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …

Aquatic animal diseases are one of the major limiting factors in aquaculture development,
with disease emergence forecast to increase with global change. However, in order to treat …

Understanding how an adequate food security may be determined, how nutritional intakes
evolve over time and are influenced by global dynamics are few of the questions scholars …

The effectiveness of eco-labels has dominated research on food signaling. Building on
signaling theory, we investigate the impact of sustainability tags–unverified sustainability …

Seafood products are important sources of protein and components of a healthy and
sustainable diet. Understanding consumers' preferences for fish products is crucial for …

Highlights•Aquaculture production is rapidly increasing the global supply of aquatic
foods.•Reliance on a limited diversity of species and fish-based feeds affects aggregate …

Sustainability of increasing relevance also for seafood markets. The aim of this contribution
is to analyze consumer preferences and their willingness to pay (WTP) for different …

Fish and other seafood products are essential dietary components that are highly
appreciated and consumed worldwide. However, the high perishability of these products …