Scaling towards zero food waste in fish farming

Fish fillets are usually consumers' preferred choice as they are more convenient to store, prepare and eat. However, these fillets only make up 40% of the fish, leaving the remaining 60% potentially wasted

In this second instalment of a six-part series on food waste, DBS, in partnership with The Sunday Times, finds out how one fishery company is working with home-grown restaurant chain The Soup Spoon to reduce waste.