Chef Michel Roux with his catch of the day.
Norwegian Seafood Council - UK
On the occasion of Stop Food Waste Day, celebrated today, April 30, chef Michel Roux, ambassador for Seafood from Norway in the UK, has expressed his commitment to zero-waste cooking by promoting the full use of the fish.
To encourage more mindful consumption and tackle food waste, Roux proposes adopting the 'nose-to-tail' concept, which involves using all edible parts of the fish — including baked heads, crispy skin, minced meat from trimmings, deep-fried bones as snacks, and seared offal.
"I’m a firm believer that if you take the life of an animal, then you should use all of it – and that should be the same for fish. We know there should be zero waste where possible," he expressed.
The Norwegian Seafood Council (NSC) informs that up to 33% of all food produced globally is lost or wasted each year, and just a quarter of that would be enough to feed the world’s undernourished population. Stop Food Waste Day aims to educate, inspire, and drive real change.
According to the Top Seafood Consumer Trends 2025 report by NSC, consumers are increasingly open to discovering new sustainable seafood options.
This trend supports the nose-to-tail philosophy, encourages the exploration of new species, and reflects a growing willingness to pay more for quality, responsibly sourced products.
The key allies here are young consumers, who are leading this shift in trends, as they are more attuned to sustainability issues.
"They want to know where their food comes from, be it fish, animal protein, or vegetables. That really is something that’s changed over the years," Roux noted.
Finally, the EU Fish Market report for 2024 reported that while overall consumption of fishery and aquaculture products decreased by 1% in 2022 compared to 2021, farmed seafood gained prominence. The trend underscores a gradual shift towards aquaculture as a significant contributor to the EU seafood market.
