Why Canned Fish Can Cut Food Waste
Canned sardines, herring, and mackerel as a climate-smart solution
The hidden driver of climate change
Food waste is one of the hidden drivers of climate change. Globally, about 14% of food is lost after harvest and before reaching stores, and another 17% is wasted by retailers and households. That waste represents lost nutrition, wasted resources, and unnecessary emissions.
Why fresh fish drives waste
Fresh fish is among the most perishable foods. In the UK, fish and meat make up over a quarter of household food waste by value. Short shelf life, high cost, and missed use-by dates mean valuable seafood often spoils.
Where fish fits in
Fresh fish is one of the most perishable foods in the world. In countries like the UK, fish and meat account for over a quarter of household food waste by value. That’s because consumers often don’t eat it in time — and it’s expensive.
Canned fish solves much of this problem.
How canned fish helps
Long shelf life: Low-acid canned foods like sardines, herring, and mackerel keep their quality for 2–5 years when stored properly. That means far less risk of spoilage.
No cold chain required: Cans don’t rely on household refrigeration or freezers, reducing both spoilage and energy use.
Portion control: Smaller can sizes and resealable formats make it easier for consumers to use the whole product without leftovers.
Image: Food loss as a percentage of domestic production.
Balancing packaging impact
Steel cans and added oil are the biggest footprint, but steel is endlessly recyclable, with European recycling rates above 80%. Lighter cans and recycled steel make the balance even stronger.
Why it matters
Canned sardines, herring, and mackerel keep seafood affordable, nutritious, and available — with far less waste. Each can is more than convenient food: it’s a practical climate solution.
