Could retailers selling heads-on shrimp look at cutting food waste by selling de-headed, peeled value added products?

From Big Prawn – great initiative.

Now, just calculate the volume of shrimp head going to waste just in France and Spain. Approximately 30% is head. 15% is tail shell. Should retailers and foodservice be responsible for returns? Should there be a drive to eat only value added shrimp – to support cutting down on planetary food waste…not to mention less shipping/logistics of waste.

What now?