A total 7% of global emissions are caused by food waste. 38% of total energy consumption within global food production can be attributed to food lost from the value chain or thrown away. Lerøy Seafood Group (Lerøy) is committed to reducing food waste in the Group by 50% by 2030. The purpose of this policy is to describe how Lerøy shall take efforts to reduce food loss and food waste throughout the value chain.
Lerøy shall strive to achieve the ambition, throughout the value chain, for 1 kg fish to equal 1 kg of product for consumption.
Strive to increase survival for salmon and trout in order to reduce food loss and to ensure that the highest possible volume of the fish is processed for human consumption.
Strive to preserve as much as possible of residual raw materials and to produce meal, oil and ensilage.
VAP, Sales and Distribution
Strive to utilise the entire fish for products for human consumption and to reduce the number of fish that fall on the floor, non-utilised input factors and unsold products. We shall take efforts to provide the longest possible and appropriate shelf life for our products, and shall make use of new technology to increase shelf life.
All Lerøy employees
We also encourage our employees to reduce the amount of food they throw away at home.
- Food waste: Edible parts of food produced for human consumption, but which are either thrown away or removed from the food supply chain for other purposes than human consumption after harvesting
- Food loss: Edible parts of food produced for humans, but which are either thrown away or removed from the food supply chain before or during harvesting
Framework and principles
The EU’s Farm to Fork strategy
Roles and responsibilities
Policy ownership and implementation