By using more environmentally friendly packaging for its farmed seafood, Nofima hopes to reduce food waste from the grocery store to the dinner table. According to the Food Waste in Norway Report, although food waste in the aquaculture sector is quite low, consumers nonetheless report discarding roughly 9% of the fresh fish they purchase. Consumers feel that among the actions the industry is doing, extending food’s shelf life would have the biggest impact on lowering household food waste. A new product idea from Gunnar Klo AS, a Norwegian fish company, is focused on more environmentally friendly packaging methods, better quality, and extended shelf life. In addition to analyzing their possible climatic consequences in collaboration with Norsus, Nofima and Gunnar Klo AS have been collaborating to develop practical solutions. “To prevent food loss later in the value chain, it is crucial to ensure the quality and shelf life of products. According to Nofima scientist Anlaug Adland Hansen, this is the main focus of the study, which also examines better packaging techniques for higher sustainability without reducing the shelf life of fish products.
2021 Food Award victor
Gunnar Klo AS was given the 2021 Food Award, which honors farmers, producers, chefs, and communicators who engage with food while taking environmental sustainability into account. It is emphasized that participation in active research communities is a prerequisite for nomination. “Local value generation is a major area of concentration for us. For us, sustainability is a requirement for ongoing business. This project will advance us in our ongoing efforts to push ourselves to accomplish new sustainability objectives. Key terms in this context include sustainable packaging, shelf life, quality, and less food waste, according to Arne Karlsen, Managing Director of Gunnar Klo AS.
Industry consensus on cutting down on food waste
Nofima places a high priority on research targeted at reducing food waste. According to Anlaug dland Hansen, “we are an active research partner in respect to the Industry Agreement on Reduction of Food Waste. Our research interests include better utilization of all raw materials, extended shelf life, and optimal packaging technologies.