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Norwegian seafood is among the most climate-friendly protein you can eat, we aim to make it even better, so that you can eat more Norwegian-produced seafood and reduce your climate footprint!
In recent years, Lerøy has invested in alternative raw materials for our fish feed, which have helped to reduce our emissions equivalent to the emissions from a modern car that drives around the world 13 675 times.
In total, we have set an ambitious goal of cutting our climate emissions by 46% by 2030.
Ever since the world's first sustainability index for the production of meat, seafood and dairy products was presented in 2018, Lerøy and other Norwegian seafood companies have been among the very best. Seafood is a climate winner.
The index measures the world's 60 largest publicly traded protein producers according to selected sustainability indicators, with different measuring points under each indicator;
The total score places the companies on the index of sustainable protein production. The purpose of the index is to provide investors worldwide with information on the companies and how they factor in sustainability in different areas, in turn demonstrating the financial risk involved in investing in the different companies.
All 60 companies assessed are allocated a score as an investment object on a scale from low risk, through medium risk to high risk. Only four companies are described as "low risk". These four companies top the index as the most sustainable.
- "Our top score on the Coller FAIRR index is obviously a major acknowledgement of Lerøy, but primarily of Norwegian and Nordic fish farming,” says Head of ESG and Quality at Lerøy Seafood Group, Anne Hilde Midttveit.
If you look at the climate footprint left behind by one kilogram of salmon flesh, compared with other types of meat, salmon and other fish species clearly come out on top. Then you have factors such as land use, energy consumption, the so-called feed factor (how much feed is required to produce one kilogram of meat), how much of the animal we can eat etc. Fish is the winning protein in all these areas.
In other words, the seafood companies have a very good starting point for the production of food that leaves behind a low greenhouse gas emission. Efforts are still being made to further reduce the climate footprint.
- Be it efficiency, reduction of food waste, even better utilization of residual raw materials, reduction in plastic consumption, cut in CO2 footprint, reduced local environmental impact, and many other areas. This is in line with our vision, to be the world's leading and profitable global supplier of sustainable, high-quality seafood, says Anne Hilde.
Read more about how we work with the environment and sustainability in our Sustainability Library