Norway’s Commitment to Sustainable, Zero-Waste Seafood
As World Food Day approaches, the focus on global collaboration for a food-secure future becomes increasingly relevant. The Norwegian Seafood Council proudly showcases Norway’s dedication to safeguarding our oceans, both for today’s consumers and future generations.
A Foundation Built on Sustainability
The backbone of Norway’s seafood industry is the Norwegian Seafood Management Model, which is designed to promote healthy oceans and ensure food security for years to come. Norway has long been a frontrunner in advocating for sustainable fisheries management, with a long-term plan introduced in 1977 that enshrined sustainability as a core principle. This plan not only emphasized environmental considerations but also aimed to protect coastal communities and provide stable employment and competitive incomes.
Consumer Demand for Sustainable Seafood
Current trends indicate that global consumers are increasingly willing to pay a premium for sustainably sourced seafood. Research from the Norwegian Seafood Council (NSC) reveals that approximately half of consumers are keen on paying more for fish that meets sustainability criteria, underscoring the demand for traceable products that align with responsible eating habits.
Employing the Norwegian Management Model fosters an industry rooted in collaboration, trust, and scientific inquiry, all while prioritizing the future health of our oceans. Notably, initiatives aimed at full-fish utilization are progressing rapidly.
Charting a Path Towards Zero Waste
The goal of sustainable resource management extends beyond simply catching fish; it also involves maximizing the utilization of these resources. New studies indicate that the Norwegian whitefish industry is achieving commendable progress, with 70% of raw materials expected to be fully utilized by 2024.
According to Magnus Stoud Myhre, research scientist at SINTEF:
“This is probably due to a stronger overall focus on utilizing the entire resource, in this case the fish – driven by various factors including declining quotas – over the last 10 years.”
Myhre adds that with increasing global demand for marine proteins, residual materials like dried heads and backs are being exported for human consumption. Additionally, these by-products are processed into silage, creating valuable protein ingredients for various feed sectors.
World-Class Fisheries Management
Norway’s attention to rigorous catch guidelines and responsible fisheries management guarantees sustainable fish at the highest quality. Strict quotas ensure sustainable practices, crucial for the communities depending on fisheries, such as the skrei cod fishery in northern Norway.
This successful model hinges on close cooperation between the Norwegian government, scientists, and third-party experts, all dedicated to making informed decisions about catch quotas.
Bjørn-Erik Stabell, UK director and former head of strategy and sustainability at the NSC, states:
“Research-based knowledge and guidance are crucial for ensuring sustainable seafood management.”
As both sustainable fisheries management and full-fish utilization become increasingly critical, Norway’s approach serves as a guiding example. With the future of our food supply relying heavily on the oceans, responsible use of marine resources will be essential.
Conclusion: A Future Focused on Sustainability
As we prepare for World Food Day on October 16th, which emphasizes global cooperation for a “peaceful, sustainable, prosperous, and food-secure future,” the NSC stands firm in its commitment established during COP28: more of our future food must indeed come from the ocean. Together, we can strive towards a sustainable food future, fueled by the promise of our oceans.
