Reducing Food Loss and Waste in the Fish Value Chain: A Study on Environmental Efficiency in Türkiye

Food loss and waste (FLW) significantly threaten food security, economic stability, and environmental sustainability, particularly within the fish value chain due to the high perishability of seafood. This study examines FLW in Türkiye's fish value chain, focusing on the Çeşme district, to quantify waste levels and evaluate environmental efficiency. Using firm‐level data collected from commercial fisheries, aquaculture enterprises, and processing facilities, we analyze the socio‐economic factors influencing FLW and assess the impact of inefficiencies in cold chain management, logistics, and processing operations. The findings indicate that FLW occurs at multiple supply chain stages, with the highest losses observed during processing and retail. Environmental efficiency analysis reveals that improving management practices and adopting advanced cold storage technologies can significantly reduce waste and greenhouse gas emissions. Additionally, it is revealed that FLW rates reached 70.7% in small‐scale fisheries, 53.6% in large‐scale fisheries, and 63.6% in aquaculture. Environmental efficiency scores ranged from 0.448 to 0.603 across production types. Policy interventions, including stricter sustainability regulations, financial incentives for technological adoption, and consumer awareness campaigns, are recommended to mitigate FLW. This study contributes to the growing literature on sustainable fisheries management by providing localized insights into FLW reduction strategies. Enhancing technological infrastructure, optimizing transportation networks, and strengthening regulatory frameworks can minimize waste, improve resource efficiency, and promote sustainability within the fishery sector.