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Five ton sustainable fish in the counter

Reference number
Funding from Vinnova SEK 500 000
Project duration April 2018 - December 2018
Status Completed
Venture Challenge-Driven Innovation – Stage 1 initiation

Purpose and goal

The overall goal is the development of circular and sustainable food production. The specific aim of the project is a Swedish production of environmentally friendly farmed fish of highest gastronomic quality, to be marketed at restaurants as well as retailers. A prerequisite for this is a feed based on sustainable ingredients, in our case rest products from the food system, which thereby contributes additional marketable products, beyond the farmed fish itself. Such system will compete but contribute to future food and nutrition security.

Expected results and effects

In the project, we have: 1. Formulated a process chain from food waste to fish feed and further on to the chef and the retailer. 2. Mapped the food waste of vegetables and breed in collaboration with Axfood’s environmental work. 3. Evaluated function and effects on insect nutrition quality given vegetable and breed waste. 4. Conducted a fish trial, with a feed based on insect protein/oil and pea, substituting fishmeal, rapeseed oil and soy. 5. Evaluated the gastronomic quality of the produced fish under the supervision of professional chefs. 6. Formulated a common goal for next step.

Planned approach and implementation

In this project three market interest has been integrated into one value chain. 1. Economic outlet for food waste. 2. Sustainable feed ingredients. 3. A sustainably and locally farmed fish, where sustainable feed is a prerequisite. This as feed is the single most important factor affecting the environmental footprint of farmed fish. The recipe for success has been to gather all owners of the different parts of the value chain around one table, enabling an increased understanding of the need and limitations of other parts of the chain. Also to do this around the final product, the farmed fish

The project description has been provided by the project members themselves and the text has not been looked at by our editors.

Last updated 7 January 2019

Reference number 2018-00348

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