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 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.
Level of fishmeal, oil and silage produced from residual raw material have increased by 39% from 2019 to 2021. The increase is mainly cause of the new vessel Kongsfjord producing silage and optimalization of oil and meal production. Volumes in 2022 will not have such significant increase, increase will mainly be in optimizing meal, oil & silage production.
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 176 868 kg and in 2021 ;167 383 kg total in the group. All facilities are working according the action plan to reduce floor fish and unsold products.
OTHER FOOD WASTE REDUCTION PROJECTS
About 5 kg of CO2e are emitted for 1 kilogram of plastic – 2 kg resulting from the production of the plastic and 3 kg of CO2 are emitted when the plastic is burned after use. For some types of plastic, the number may be 4.5 – and for others 5.5. Source: Norwegian Climate Foundation
Lerøy’s programme, as a Group, is reduce non-recyclable plastic consumption by 50%, including reduction in total plastic consumption. All 60 companies in the Group will contribute to achieving the goal and have established sub-projects with goals for each company.
Each company has established a detailed action plan so that the Group can achieve the target in total by 2024. Cooperation, reporting and following up takes place at three segment levels: Farming, Wild catch and VAP, Sales & Distribution. Cooperation at segment level allows us to utilise ideas and actions across similar operations within the Group, improving our contribution towards achieving the main goals.
Over the past year, the Group has carried out a thorough evaluation of the sub-projects to assess the actual effect and impact of the measures taken – and to ensure that they are making a difference!
Our understanding is that all plastic is recyclable as long as it is possible to collect and sort in the right fractions. Therefore, "non" recyclable plastic is interpreted as plastic in wrong place.
We aim to reduce non-recyclable plastic consumption by 50%, including reduction in total plastic consumption. For Farming we measure amount of feed tubes and ropes purchased, for wild catch, Industry and VAP we measure amount of vacuum film, plastic bag sheet and single use hygienic equipment purchased.
Summarized; to reduce plastic purchased as a result of the different sub projects. Less plastic used equals less plastic in wrong place or less kg of plastic per kg products produced.
For 2021 the group used 6 029 351kg of plastic within the identified areas, about the same level as 2020. We believe that better reporting quality of plastic use in the organization is the reason why volume do not decrease.
OTHER PLASTIC CONSUMPTION REDUCTION PROJECTS