Seafood loss and waste as nutrient loss: Implications for nutrition security in the United States

Seafood provides protein, long-chain omega-3 fatty acids, and micronutrients, yet consumption remains low in the United States. During 2014 to 2018, an estimated 22.7% of the United States edible aquatic animal food supply was lost or wasted, excluding processing by-products not sold as food. We reframe seafood loss and waste as nutrient loss and consider implications for nutrition security. This commentary draws on selected studies and official reports on intake, composition, processing, safety, loss and access. We propose nutrient-based measurement, loss prevention through product and market design, and safe, feasible recovery. An illustrative calculation links a specified processing fraction to its nutrient content, distinguishing it from nutrients that are recovered, consumed, or absorbed. Historical estimates and varied study settings limit conclusions about population benefits. Recovery could help use already-harvested seafood more effectively, provided products are safe, affordable, acceptable, and evaluated against alternative uses.