Reports

• Illuminating Hidden Harvests (FAO)

Food Safety Authorities (legislation, enforcement)

• Food Safety Authority of Ireland
• Norwegian Food Safety

Food standards, guides and codes of practice

• Codex Alimentarius (FAO)

Guidelines

• Voluntary Guidelines on the Progressive Realization of the Right to Adequate Food in the Context of National Food Security (No. 9) (FAO)

 Cooling systems

• ‘Cold’ handling and storage systems (FAO)

Monitor for knowledge

• on improved ovens for smoking, drying racks, preparation of fish powder etc. (LINK REQUIRED)
• on climate changes affecting preservation (LINK REQUIRED)

Research project

• SmallFishFood

Food standards, guides and codes of practice

• Codex Alimentarius (FAO)

Innovation for better methods of preservation

• Streamlining fish processing- Shifting from smoking ovens to the FTT-Thiaroye system (FAO)
• Application of Appropriate Technology for Artisanal Fish Drying (FAO)

Improvement of human skills to handle food

• Capacity development for small-scale post-harvest and trade actors, in particular women
• Towards gender-equitable small-scale fisheries governance and development (FAO)

Increase knowledge on contamination and food safety in fish

• Dioxins and their effects on human health (WHO)
• Food safety fact sheet (WHO)

Monitoring programs

• IMR seafood monitoring (Norway)

Connection to terrestrial industry, Contaminants and pollutants from land-based industry ending up in waters

• Water pollution from agriculture: a global review (FAO)

Risk-benefit reports

• Report of the Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption (FAO/WHO)
• A quantitative assessment of the net effects on fetal neurodevelopment from eating commercial fish (US FDA)
• Statement on the benefits of fish/seafood consumption compared to the risks of methylmercury in fish/seafood (EFSA)
• Benefit and risk assessment of fish in the Norwegian diet – an update (VKM)

Food standards, guides and codes of practice

• Codex Alimentarius

Developing transparent national databases

• Seafood database on contaminant and nutrient levels in fish and seafood (Norway) (SDG 3.b)

 Make research on contaminants easily accessible to public

• Contaminants in the fish caught (Finland)
• Seafood database (Norway)

 Specific recommendations for eating fish and seafood from polluted areas (SDG 17.18)

• Restrictions from known polluted areas (e.g. Baltic Sea) (Finland) (SDG 3.9, 3.b)

Finding the source of contamination

• The Hazard Analysis Critical Control Point (HACCP)-system (FAO)

Use sustainable and safe feed ingredients (LINK REQUIRED)

Action across boarders ensuring healthy clean waters (LINK REQUIRED)

Teaching plans and information brochures

• Public education and communication (FAO)

Reports

• Consumers and the right to adequate food
• Consumer organizations in action. A collection of practices driving the right to adequate food

Examples from countries

• Consumer information from health and food authorities (No)

Guidelines

• Voluntary Guidelines on the Progressive Realization of the Right to Adequate Food in the Context of National Food Security (No. 9) (FAO)

Resources

• Information on COVID-19 and small-scale fisheries (FAO)

Solutions

• Sensitization Workshop
• COVID-19 sensitization for NAFPTA (National Fishworkers and Traders Association of Ghana) executives (FAO)