SUSTAINABILITY

Respect for nature and gastronomic craftsmanship is part of our mission. Along the coastlines of the Nordic oceans, we have talked to fishermen, scientists, company managers, restaurant chefs and others with great knowledge, but often different opinions on what is sustainable and what is not. 

 

Some suppliers who in our eyes show respect for both nature and gastronomic craftsmanship do not use recognized sustainability labeling. Sometimes because an official certification has not been developed for a specific type of catch, or because a small supplier finds it too complicated to achieve. We have chosen to work with some of them anyway, based on our own judgement. For instance, we source our cold pressed rapeseed oil from a small supplier on the isle of Bornholm. They are not organic, but they make their oil with great care – and it’s the best. 

 

Others don’t fit the stereotype of small-scale fishermen and companies necessarily having higher standards on sustainability and quality than big scale.Therefore, we have chosen ourselves not to be part of a particular labeling scheme – at least to begin with. However, the seafood in our cans is in fact from MSC certified fishing or ASC certified farming. This secures a certain level of sustainability.

 

Also, we have decided to take on the challenge of working with sprats (brislinger). In Denmark the catch is now mostly used for animal feed, but calculations show that we could cover the entire population’s protein need if we ate the catch ourselves instead! Our next project is to work with ’bifangst’ – bycatch – i.e. the fish and shellfish that is caught unintentionally when fishing for the most profitable species. We are, for example, working on canned varieties of Nordic squids, which is bycatch from mackerel and herring fishing. The squid is an unused resource and a species that is thriving and growing in numbers in the Nordic waters.