Our project, sponsored by Conservation International – Hawaiʻi, delves into transforming fish waste into value-added products such as fish leather and broth, addressing seafood waste's environmental and economic challenges in Hawaiʻi. Our findings highlight fish leather’s appeal due to its unique characteristics and sustainability and fish broth’s untapped market. This study demonstrates the potential of fish leather and broth to mitigate fish waste and generate increased value, suggesting a promising future for these products in Hawaiʻi’s market.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Coscia, Sander
• Sloan, Nicholas
• Zhang, Kang
• Polinski, Morgan

Subject

• Sustainability
• Environment
• Innovation
• Project-Based Learning
• Industry
• Culture
• Community
• Food

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-030124-230436
• 118167

Mot-clé

• Hawai‘i seafood market
• Sustainability
• Value-Added Products
• Seafood Waste
• Sustainable Seafood Practices
• Market potential

Advisor

• Eddy, Zoe
• Bernardi, Francesca

Year

• 2024

Center

• Hawaii Project Center - IQP

Sponsor

• Conservation International – Hawaiʻi

UN Sustainable Development Goals

• 2 - Zero Hunger
• 8 - Decent Work and Economic Growth
• 9 - Industry, Innovation and Infrastructure
• 12 - Responsible Consumption and Production

Date created

• 2024-03-01

Resource type

• Interactive Qualifying Project

Source

• E-project-030124-230436

Rights statement

• In Copyright

Dernière modification

• 2024-04-22