SCOTTISH SEAFOOD PROCESSORS WORKING TO ACHIEVE ‘NET ZERO’ TARGETS

Scottish seafood processors working to achieve ‘Net Zero’ targets

The Scottish seafood sector is working hard to meet Government ‘Net Zero’ targets to ensure that Scotland’s rich fish and shellfish resource is recognised around the world as a low carbon and sustainable food option for consumers.

To avoid the worst effects of climate change, the world needs to limit global temperature rise to 1.5°C and achieve Net Zero emissions by mid-century. The food and drink industry has a huge role to play, since food systems contribute around one quarter of global greenhouse gas emissions.

The UK’s food and drink sector was responsible for 158 million tonnes of carbon emissions in 2019, which equates to about 22% of the UK’s carbon footprint.  While Scottish caught seafood is in the fortuitous position of having a low carbon footprint compared with most other types of protein production, much more work still needs to be done for the sector to deliver net zero production by 2045. The Scottish Government has set a 2045 Net Zero target.

Jimmy Buchan, CEO of the Scottish Seafood Association, told Fish Focus: “Scotland has great potential to be a world leader in more sustainable food and drink production, and for the seafood sector, we must rise to the challenge to decarbonise to meet the targets set.

“Every link in the chain has a role to play, from the fishing boats catching the fish, to the processors handling the catch, as well as the packaging, logistics and marketing sectors. This means it will need to be an integrated effort where everyone plays their part.”

Among the challenges facing seafood processors are improving energy efficiency, decarbonising heat processes, sourcing 100% renewable electricity, and switching to sustainable refrigerants.

Jimmy Buchan said: “It will be a major challenge for our sector, but one which we must endeavour to reach. Net Zero is also something that consumers will be demanding and part of our overall commitment to ensure full sustainability in the seafood supply chain.”

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