NORWAY’S SUSTAINABLE, ZERO-WASTE SEAFOOD

Norway’s sustainable, zero-waste seafood. As World Food Day approaches and the spotlight shines on global collaboration for a food-secure future, the Norwegian Seafood Council highlights Norway’s commitment to caring for our oceans – both today and for generations to come.

The Norwegian Seafood Management Model is central to both fisheries and aquaculture, ensuring healthy oceans and food security for the future.

Norway was an early leader in integrating sustainability into fisheries management and in 1977, a long-term plan for the Norwegian fishing industry made sustainable resources adhere to a core policy goal. The plan emphasised social and economic aspects, preserving coastal communities and ensuring secure jobs with competitive incomes.

Global consumers willing to pay more for sustainably sourced fish

Today, zero-waste ambitions and responsible harvesting inspired by sustainable practices could be part of the solution for food security for generations to come.

With research from the Norwegian Seafood Council (NSC) revealing that around half of global consumers are willing to pay more for sustainably sourced fish*, the growing demand for conscious seafood consumption calls for traceable products that satisfy a need to make responsible food choices.

The Norwegian Management Model sustains an industry built on collaboration, trust and scientific research with the aim of future-proofing the oceans for generations to come, and full-fish utilisation is making quick progress.

With World Food Day on October 16th focusing on global collaboration for a “peaceful, sustainable, prosperous and food-secure future”, the NSC recalls the commitment made during COP28: more of our future food must come from the ocean.

As we face growing global challenges in food security and sustainability, the ocean offers a vital, underutilised source of nutritious and climate-friendly food.

Striving for zero waste

Sustainable management and catch can only help so much, if we don’t utilise the resources fully. Following the strict quotas from previous years, the question of a sustainable, full utilisation of the fish is more relevant than ever. New studies show the whitefish industry in Norway has increased its use of residual raw material, with 70% fully utilized in 2024.

According to Magnus Stoud Myhre, research scientist at SINTEF:

“This is probably due to a stronger overall focus on utilising the entire resource, in this case the fish – driven by various factors including declining quotas – over the last 10 years.

“This has created less availability of the ‘main product’ fish fillets, and a growing market, both for direct human consumption but also through further processing for various non-consumption products. This can be based on raw materials such as skin, heads and backs.”

Myhre continues:

“With the global demand for marine proteins continuously increasing, residual raw materials such as dried heads and backs are exported to foreign markets for human consumption purposes. Another important application of the residual raw materials from the white fish sector is silage processing, creating protein ingredients commonly demanded by various feed sectors.”

World-class fisheries management 

Norway’s rigorous catch guidelines and responsible fisheries management ensure the delivery of sustainable fish at the highest quality. The strict quotas make sure that the Norwegian fisheries are sustainably managed. The fisheries themselves, in turn, are vital in supporting communities along the coast of Norway, for example the skrei cod fishery in northern Norway.

The Norwegian fisheries management model is built on close cooperation between the Norwegian government, scientists and experts from third-party institutions, working together to set quotas responsibly.

Driven by the strong belief that research-based knowledge and advice are critical for sustainable seafood management, this collaborative effort ensures fish stocks stay healthy and work towards maintaining seafood security for future generations.

According to Bjørn-Erik Stabell, UK director and former head of strategy and sustainability at the NSC:

“Research-based knowledge and guidance are crucial for ensuring sustainable seafood management. Through this approach, the Norwegian seafood industry must always adhere to sustainable practices. I think this can make it easier to choose fish from healthy stocks, which is a good way to meet the growing consumer demand for conscious consumption.”

As sustainable fisheries management and full-fish utilisation become increasingly vital, these examples of effective resource management can help guide the way forward. A greater share of our future food supply must come from the ocean, but to make that possible, we must continue to use resources responsibly.