The UN Food and Agriculture Organization (FAO) has estimated that the world's population will increase to approx. 9.1 billion people by the year 2050.

According to the FAO, a population growth of approximately 30% by 2050 will require food production to increase by about 70% to meet the demand. Regarding seafood, the FAO has projected that the demand for seafood will increase by about 40 million tons by 2030.

Seafood actually accounts for about 20% of the animal protein consumed worldwide.this includes both wild-caught and farmed fish, and it's a significant source of nutrition for many people globally.

Farmed seafood is highly sustainable from a climate perspective for several reasons:

• Production at sea does not require a lot of space, as production is three-dimensional.
• Salmon is a poikilothermic animal, which means that it adapts to sea temperatures and does not require an energy supply for heating, as opposed to housing for animals on land.
• Most species of seafood require relatively low volumes of fresh water compared to land-based agriculture.
• The volume of feed required by most species to grow is very low, salmon typically requires about 1.2 kg of feed to gain1 kg of body weight.
• Most species provide a high yield, i.e. a high percentage of the fish can be utilised for human consumption.
• Fish has the lowest carbon footprint when compared to other types of animal protein.

Unhealthy diet can cause various types of illnesses. Poor diets are linked to numerous health issues, including cardiovascular diseases, diabetes, and certain cancers. Lifestyle diseases can be prevented by ensuring a correct diet. Many non-communicable diseases (NCDs) can be prevented through healthy eating habits. Dietary experts recommend eating more seafood and less red meat. Many health experts advocate for increased consumption of seafood due to its beneficial nutrients and lower environmental impact compared to red meat. Promoting seafood consumption can contribute to better health outcomes and sustainability.

SEAFOOD IS GOOD FOR YOU!

Fatty fish like salmon, mackerel, and sardines are high in Omega-3 fatty acids and generally have lower Omega-6 content. While Omega-3 is often emphasized for its health benefits, it's important to maintain a balanced intake of Omega-6 as well.The World Health Organization (WHO) emphasizes the importance of a balanced ratio of Omega-3 to Omega-6. Seafood is rich in vitamins A, E, and D, and minerals like zinc and iodine. Cod, in particular, is a good source of iodine. Many health authorities recommend increasing fish consumption and reducing red meat intake for better health outcomes. Salmon is known to have positive effects on cardiovascular health and may help prevent other conditions like dementia and diabetes.

Within the Group, we place a strong emphasis on health – the health of our employees, as well as our current and future consumers. Each individual, the consumer, is vital both to the community and to us in the Group, as they are the ones who purchase our products and thereby secure our jobs.

Lerøy Seafood Group is a partner in the Agreement of Intentions for a Healthier Diet, together with the Norwegian Directorate of Health. This letter of intent aims to foster a more holistic, coordinated, and targeted cooperation between the food industry and health authorities, making it easier for consumers to make healthier choices. The goal is to increase the proportion of the population that maintains a balanced diet in line with the authorities' dietary recommendations.

Surveillance of undesirable substances and fatty acid profile

As a result of the Group's feed strategy, which includes using alternative resources in feed and purifying marine fish oil to remove undesirable substances, we have reduced the levels of contaminants such as dioxins and DL-PCBs in salmon by 42%, from 0.662 pg/g in 2011 to 0.385 pg/g in 2024. The Tolerable Weekly Intake (TWI) estimates the amount per unit body weight of a potentially harmful substance or contaminant in food or water that can be ingested over a lifetime without risk of adverse health effects. The TWI for dioxins and DL-PCBs is 2 pg/kg body weight.

Another contaminant that has received significant attention in recent years is PFAS. This group of chemicals is classified as carcinogenic and has several adverse effects on humans. The most common source of PFAS exposure is through food and drink. Analyses from 2023 show that salmon farmed by Lerøy has very low levels of the most common forms of PFAS. With analyzed values of 0.01 µg/kg PFAS in salmon, an adult (75 kg) could consume up to 33 kg of salmon per week before exceeding the Tolerable Weekly Intake (TWI) set by EFSA.

Lerøy farmed salmon consistently contains high levels of EPA/DHA, with analyses showing an average level of 1.18 g/100 g in 2024. This means that by consuming a portion (200 g) of Lerøy salmon, you can meet your Reference Weekly Intake (RWI) for EPA and DHA. The RWI for combined EPA and DHA is 1.75-3.5 g. Salmon constitutes approximately 50% of the total seafood production within the Group.

Read more about the choices Lerøy has made regarding salmon here

SALT

In 2016 the Group made an agreement with Norwegian health authorities. The agreement obliges the parties to work towards reduction of salt.

Key facts and figures

More than 3.1 billion people rely on fish for at least 20% of their total animal protein intake, and an additional 1.3 billion people depend on fish for 15% of their animal protein intake.

Often discarded parts of the fish, such as the head, viscera, and backbone, make up 30-70% of the fish and are especially high in micronutrients.

Fish consumption has indeed increased from about 9 kg per capita in 1961 to over 20 kg per capita today.