Though farmed salmon has a low carbon footprint compared to other protein sources, there is potential to reduce emissions from production further.
We must do our part in reducing greenhouse gas emissions to reach the Paris Climate Accord.
Our target is to cut 30 % GHG emissions per kilo by 2030, from a 2017 baseline year.
HOW WE WORK TO IMPROVE
- We have a plan to reduce our emissions.
- Our largest direct source of emissions is from the use of fuels for our boats, vehicles and on-site energy production from generators. We are testing out a variety of new technologies to reduce the carbon footprint from these sources, such as switching diesel engines used on sites with battery packs or hybrid solutions.
- We are also testing out renewable solutions. In Rogaland, we have equipped one of our farms with a wind mill and solar panel.
- Our preventative approach to sea lice control will also reduce our carbon footprint, as treatments cause emissions.
- We have tested out methods to chill the salmon after harvesting, which made it possible to avoid ice in packaging and reduced the carbon footprint per kilo packed salmon. We will invest in this equipment in the years to come.
- We evaluate carbon emissions and sustainability before making investments.
- We keep a regular dialogue with our suppliers of feed, goods and services, and we discuss
with them what they do to reduce their greenhouse gas emissions. Some of our suppliers
already have their own greenhouse gas reduction targets, and going forward, we encourage others to clarify their goals.
- We are working to include scope 3 in GHG emissions in our reporting.
- The Grieg Seafood head office is certified by Eco-lighthouse. The certification evaluates energy use, supply management, waste management, transport use, water discharge, system criteria and work environment.
- Our total greenhouse emissions increased by 30 % compared to last year, while production increased by 19 %. Measured as C02 equivalents pr tonne harvested, the increase is 9 %.
- In Rogaland, total emissions has been stable from 2017 to 2018, but due to lower harvest, the emissions per kg increased.
- In Finnmark, total emission increased, which is mainly due a reclassification of consumption of marine gas oil of 2 146 tCO2e from Scope 3 to Scope 1. The effect of emission per kg was subdued by a 30 % increase in harvested volume.
- On Shetland, both total emisson and emission per kg increased from 2017 to 2018, a development we are not satisfied with.
- The increase in total emission in BC is related to higher production, while the emission per kg is reduced due to significant higher harvest volume in 2018.
- We are growing and targeting higher production and harvest volumes. We expect an increase in our total emissions going forward, but will continue to work towards our goal of a reduction per kg.
Our greenhouse gas emissions are reported according to the Green-house Gas Protocol Corporate Standard (GHG protocol) using the operational approach.
Scope 1 emissions are those that are directly emitted by Grieg Seafood’s activities and include emissions from combustion of fossil fuels for generators, heating and our owned vehicles. Emissions are calculated based on recorded energy costs using local energy prices. We also have a relatively small usage of hydrofluorocar-bons for cooling that are included in scope 1. All Scope 1 emissions factors used are from DEFRA (Department for Environment Food and Rural affairs (UK Government)).
Scope 2 emissions are indirect emissions relating to generation of the electricity by third parties that we consume on our sites. Emis-sions are reported as location based and market based emissions according to the GHG protocol. Location based factors are from the International Energy Agency (IEA) using 3 year rolling averages and market based factors are from RE-DISS(Reliable Disclosure Systems for Europe) apart from Canada that is from Green-E. Underlying data is collected from financial costs and on site meters.