Green Practices Guideline for Fisheries Sector

5 RESOURCE-EFFICIENT PROCESSING: Circular economy practices in fish processing focus on minimising waste generation and optimising resource utilisation. Companies can implement technologies that improve processing efficiency, reduce energy consumption, and recover valuable byproducts. For example, fish processing facilities can install equipment that maximises fish yield, extracts fish oil, or recovers protein from processing byproducts for use in other food products. 6 RESPONSIBLE FISHERIES MANAGEMENT: Circular economy principles align with sustainable fisheries management practices. This involves setting catch limits, implementing effective monitoring systems, and promoting responsible fishing techniques that minimise bycatch and protect vulnerable species. Sustainable fisheries management ensures the long-term availability of fish stocks, supporting both the environment and the livelihoods of fishing communities. 7 COLLABORATION AND STAKEHOLDER ENGAGEMENT: Successful implementation of circular economy practices in the fisheries sector requires collaboration among various stakeholders. This includes government agencies, fishermen, seafood processors, retailers, consumers, and non-governmental organisations. Collaborative initiatives can focus on knowledge sharing, resource pooling, and joint projects to address sustainability challenges and promote circular practices. By embracing circular economy principles, the services sector in Malaysia, including industries such as hospitality, logistics, and consulting, can optimise resource use, minimise waste, and promote sustainable practices. This will lead to long-term environmental and economic benefits, contributing to a more resilient and sustainable future. 21 GREEN PRACTICES GUIDELINE FOR FISHERIES SECTOR (AQUACULTURE)