One important tool in the Group’s quality and environmental efforts is certification according to international standards.

Lerøy Seafood Group has been involved in the development of the ASC-standard since 2004. In 2013, Lerøy Seafood Group was the first company worldwide to have a farm certified according to the ASC standard. Since then, numerous Lerøy farms have achieved ASC-certification, ASC-certification guarantee that our aquaculture operations are conducted in an environmentally sound and sustainable manner. Our product handling units (harvest and processing) also undergo audits to ensure traceability for certified products.

The main principles in the ASC standard are:

  • Comprehensive legal compliance
  • Conservation of natural habitat and biodiversity
  • Conservation of water resources
  • Conservation of species diversity and wild population through prevention of escapes
  • Use of feed and other inputs that are sourced responsibly
  • Good animal health (no unnecessary use of antibiotics and chemicals)
  • Social responsibility for workers and communities impacted by farming asc-aqua.org/

Lerøy continues to increase the number of certified farms. Moreover, all sites operate in accordance with the requirements that apply in the ASC-standard.

By the end of 2021, 69 % of our production capacity is ASC – certified.

ASC Salmon

Global G.A.P

GlobalG.A.P. is a standard that promotes measures that ensure food safety, minimal environmental impact with consideration to the biodiversity, and compliance with animal welfare and workers’ health and safety requirements. The standard covers the production process from roe stage to fish slaughter, and ensure traceability of certified products troughout the harvest, processing, sales and distribution.

The main principles in the GLOBALG.A.P. standard are:

  • Food safety: The standard is based on food safety criteria developed from the generic HACCP*
  • Environment: The standard has two parts; one for environmental protection and one for good aqua- culture practice to minimise the negative environmental impact of aquaculture.
  • Employees’ health, safety and welfare: The stan- dard sets global criteria for workers’ health and safety in the production facilities, and contains guidelines for social issues.
  • Fish welfare: The standard sets out global criteria for fish welfare in production facilities.
  • *HACCP (Hazard Analytical Critical Control Point): System for hazard and risk analysis in food production, using critical control points to control risks. globalgap.org