Improve our climate

Project 50/50-5 Food waste

Globally food waste contribute to 8-10 % of greenhouse gas emissions. By reducing food waste we also reduce our climate foot print. About 2 kg of CO2e are emitted for 1 kg of food waste.  

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 human food.  

In project 50/50-5, the Group has chosen to include reduced mortality in farming and utilisation of residual raw materials from wild catches to produce fishmeal, fish oil or silage. Such raw materials are used for human consumption or animal feed, generating food for humans.

The Group has participated in a SINTEF project to map the amount of food waste that occurs in the seafood industry, enabling sub-projects to be set up that have an impact.  

We aim to increase the edible proportion of today's 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.

Level of fishmeal, oil and silage produced from residual raw material have increased by 39% from 2019 to 2020. 

The increase is mainly cause of the new vessel Kongsfjord producing silage and optimalization of oil and meal production. Volumes in 2021 and 2022 will not have such significant increase, increase will mainly be in optimizing meal, oil & silage production. Level of meal, oil and ensilage production was in 2020 40% of available residual raw material.   

In Industry and VAP segment reducing food waste is to among other sub projects reduce level of floor fish (products falling on the floor in the production) and unsold products (products expired or ingredients not used in products).

It has been challenging finding a good reporting solution for Industry/VAP facilities in reporting floor fish and unsold product total for the Group. We therefor do not have sufficient data from 2019 to compare with. Level of floor fish and unsold products was in 2020 around 412 000 kg total in the group. All facilities are working according the action plan to reduce floor fish and unsold products.

Some sub projects Food waste 

  • Utilisation of residual raw materials from wild caught segment as a circular economy within the Group   
  • Increased utilisation of residual raw materials from white fish processing plants – “we use it all”.
  • Opportunity to develop new products utilising residual raw materials in our plant in Stamsund, producing fish cakes, puddings etc.
  • Increased shelf life for retail products to contribute to lower food waste at retail level. By using new technology like CO2 emitters in consumer packages, we have increased shelf life for certain consumer packages by +24% (5 days) 
  • Projects investigating new opportunities to extract protein and meal from residual raw materials
  • Measures to reduce products falling on the floor in all our facilities. A single project will give a reduction of 12 000 kg of food loss by a reduction of 70%.
  • Optimizing trimmings in our facilities to develop new products from trimmings and new by-products.