Confirmation of NZ-farmed salmon having a light touch on the environment

A just-released study has found that New Zealand-farmed King salmon sold domestically has a significantly lower carbon footprint than beef, lamb and cheese.

The study conducted by sustainability firm thinkstep-anz also noted that King salmon has a similar carbon footprint to farmed proteins such as eggs, poultry and oysters.

These findings provide valuable information for New Zealand consumers looking to make sustainable food choices and highlight the importance of considering the carbon footprint of our food consumption. 

According to Mark Preece, Chair of the New Zealand Salmon Farmers Association, the report offers a degree of transparency pertaining to the sustainability of New Zealand-farmed salmon, which is advantageous for both the industry and consumers. 

“These findings make us extremely proud to be part of a food-producing industry that is not only healthy and great tasting but is proven to have a light touch on the environment, especially compared to other farmed protein sources,” says Mr Preece.

The full press release can be found here

LCA of New Zealand Farmed King salmon

LCA Summary of New Zealand-farmed King Salmon