Food loss and waste causes environmental pollution, food insecurity, health problems and substantial economic losses. Seafood products provide excellent sources of high quality proteins, essential amino acids, fatty acids, vitamins and minerals, and generate large quantities of by-products not intended for human consumption; such by-products can be used as raw material for a variety of value-added products. The loss and waste of seafood products (SFLW) will vary according to the species, fishing method, as well as handling, processing, distribution and household consumption practices. Few studies have quantified SFLW along the supply chain to provide strategies for their prevention and reduction. The application of digital technologies to all the stages of the supply chain are already making significant contributions to the decrease in SFLW.