The food we eat, no matter what it is, or where it comes from, contributes to the warming of our planet. CO2 emissions being reduced in Iceland matters for Canadians, since Global is Local. The Carbon Footprint is an easy way to get a sense of how much our food contributes, relative to other sources of food. What we choose to eat is a major factor in reducing our Carbon Footprint. Fisheries are not immune to carbon emissions, but we are extremely proud that due to our sustainability efforts our own Carbon Footprint is far below that of other fish and seafood, other kinds of meat, and even some fruits and vegetables.
Thanks to our Sustainability Efforts we are able to maintain a very low carbon footprint of 1.70. The chart below shows the composition of our Carbon Footprint:
With all factors included, Salties Fish has a Carbon Footprint of 1.70. This data was compiled by our team from participation in studies by the Icelandic Government, private laboratory test and investigations, and analysis of air transport fuel efficiency. The Green bar represents Local Delivery, which is 0.06.
We chose to work with small family fishing boats since they go fishing for less than a day at a time. This means less fuel is used, little to no cooling is needed, bycatch is reduced, and the freshness of our fish and seafood is optimized. The carbon footprint is further reduced through the use of renewable energy in the processing and packaging of our Fish and Seafood..
According to Hiller M.C. and G.A. Keoleian, the Carbon Footprint of fish caught in North American waters is higher than Salties fish. In the table below, we compared Salties fish to the Min, Max, and Mean values of North American Fish, in accordance to the study.
The minimum value represents the lowest value recorded in the study, which is without a doubt, local fish. The max is the highest recorded, and the mean is the average value recorded in the study. Unfortunately, data about local fisheries in North America is hard to come by, and is hard to verify. The study we found was peer reviewed by an academic journal; and therefore met our standards of validity.
Ever wondered how other meats like Beef and Lamb match against our fish? According to Hiller M.C. and G.A. Keoleian, Salties fish has close to three times lower a Carbon Footprint than poultry; which is already considerably lower than the other animal proteins. In comparison to beef, Our Carbon Footprint is close to sixteen times lower.
According to Hiller M.C. and G.A. Keoleian, Salties fish is more similar in terms of Carbon Footprint to bananas, then to its Animal Protein counterparts. Asparagus has a Carbon Footprint that is close to six times greater than Salties Fish. Some studies calculate the nutrition value of the food into the CO2 eq. emission; and in that comparison, Salties Fish becomes even more favourable as a food source in regards to Carbon eq. Emissions.
(1)Birgir Örn Smárason et al. (2014). Life Cycle Assessment on fresh Icelandic cod loins. Reykjavík, IS: Matís.
(2)Heller, M.C. and G.A. Keoleian. (2014). Greenhouse gas emission estimates of U.S. dietary choices and food loss. Journal of Industrial Ecology.
(3)Boeing.com/commerical/737max and Boeing.com/history/products/757