Globally food waste contribute to 8-10 % of the greenhouse gas emissions. 38% of total energy consumption within global food production can be attributed to food lost from the value chain or thrown away. 2 kg of CO2e are emitted for 1 kg of food waste, almost 33% of all food produced worldwide is discarded. Food lost could be used to feed the global population and increase food security. Food loss is also resulting in loss of value creation. Reducing food waste is therefore an opportunity to increased efficiency and competitiveness, which can result in increased exports and earnings. The UN’s Sustainable Development Goals include a goal to reduce food waste by 50% by 2030.
Food waste includes all usable parts of food produced for humans, but which are either discarded or removed from the food chain for purposes other than for human consumption. We aim to reduce current food waste by 50%, including reduction in mortality in farming and increased utilisation of residual raw materials from wild catches (fishmeal, oil, silage) and reduction of floor fish and unsold products in the Industry/VAP segment.
100kg fish = 100 kg product for human consumption
All the Group companies are working together to achieve this goal.
The Farming segment has introduced targeted measures to reduce food loss by minimising fish mortality. Among several action point, this involves transferring larger smolt at sea at the correct time, a high Omega 3 content in our feed to make our fish more robust, and investments in harvest boats with slaughtering facilities so that fish can be slaughtered directly at the edge of the cage.
The Wild Catch segment aims to reduce food loss by preserving residual raw materials, producing meal, oil and ensilage that can be returned to Lerøy's value chain. This process involves optimising production of meal, oil and ensilage on board the Group's trawlers
The VAP Sales & Distribution segment is taking action to reduce food waste by reducing the number of fish that fall on the floor, using the entire fish with our concept, “we use it all”, reducing the number of unsold products and non-utilised input factors in production, and optimising the shelf life of our products.
Policy
All companies in the group report their results every quarter through the reporting tool Cemasys. The impact is visualized both at group and company level through reports in PowerBI and evaluated quarterly. If the performance trend deviates from the target (0 or negative), the cause must be identified and specific measures implemented, the effect of the measures evaluated and possibly adjusted towards the next quarterly measurement.
Regarding result on survival in sea more information available here.
On wild catch - production of meal, oil and ensilage volume have increased from 5439 tonnes to 6137 from 2021-2022, and in total with +3468 tonnes from 2019 to 2022. The increase is mainly cause of the vessel Kongsfjord producing silage from 2019 and optimalization of oil and meal production on other vessels. The production have doubled from 2019, above target, and are utilized as an ingredient in our feed to farming division.
Level of floor fish and unsold products from the industry/VAP segment was in 2022;293 893 kg, this was an increase from 2021 with 167 478 kg. We believe the increase in volume is caused by improved registration of food waste by our processing facilities All facilities are working according the action plan to reduce floor fish and unsold products.
|
|
Target 2024 |
2022 |
2021 |
2020 |
2019 |
|
Farming – survival in sea |
94% |
92,5% |
92,5% |
92,1% |
93,4% |
|
Wild Catch – production of meal, oil and ensilage |
+50% |
6136906 |
5438972 |
5022947 |
2668779 |
|
Industry (kg fish on floor and unsold products)* |
-50% |
293893 |
167478 |
176868 |
-* |
* data from 2019 is deficient or not complete. Base years must therefore be evaluated from the year 2020.
Partner on the Norwegian authority project to investigate measures to halve food waste, including a food waste law. Climate and Environment Minister Espen Barth Eide and Agriculture and Food Minister Sandra Borch present the committee which will investigate measures to achieve the goal of a 50 per cent reduction in food waste by 2030. Among other things, the committee will come up with a proposal for a food waste law. Petter Haas Brubakk, managing director of NHO Mat og Drikke and chairman of Matvett, will lead the committee. Matvett shall have the role of secretariat.
Participation in the project Charting food waste in the seafood industry, managed by Sintef
Further investment in processing facility for exploitation of residual raw materials from own factories to produce different types of processed fish (fish cakes, fish pudding)
24% increase in shelf life of consumer packages by making use of new Co2 emitters in consumer packages. A longer shelf life provides improved predictability and less waste.
Further development of the “we use it all” project by offering customers different products made from residual raw materials
Exploiting residual raw materials from the Wild Catch segment in feed for the Farming segment. This may involve increasing the content of marine raw materials in the feed, which in turn makes the salmon more robust and increases survival rates, or further reductions in the amount of wild caught fish from commercial fisheries in our feed.
Initiation of a new packaging method for whole salmon and fillets. This involves using new technology allowing for transport of fresh fish by boat over longer distances, where the shelf life starts when the package is opened. This allows for more control over time and shelf life of raw materials used in production.