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Salmon Takes The Sustainability Spotlight

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A just-released study has found that New Zealand farmed Chinook salmon (or King salmon) sold domestically has a significantly lower carbon footprint than beef, lamb, and cheese.  This is valuable information for consumers looking to make sustainable food choices and highlights the importance of considering the carbon footprint of our food consumption.

Chinook (or King) salmon is the only salmon species farmed commercially in New Zealand, and our farms produce 75% of the world's Chinook salmon.  Renowned for its high quality, this premium product is highly coveted by chefs worldwide.  It is widely acknowledged as an exceptional source of Omega-3s and abundant in essential nutrients that promote good health.

The Life Cycle Assessment (LCA) study, conducted by sustainability firm thinkstep-anz, measured the environmental impact of salmon over its life cycle, from production, packaging, and transporting, to cooking and disposal.

The LCA study showed that New Zealand’s salmon has a similar carbon footprint per 100g of protein to that of eggs and oysters.  It was determined that the main sources of carbon emissions were attributed to feed production and exporting salmon by air.  Because High Country Salmon is the only commercial salmon farm in New Zealand that does not export, our salmon has the lowest carbon footprint of all companies.

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And it’s not just the LCA that acknowledges the industries sustainability – the Monterey Bay Seafood Watch Programme, which evaluates seafood industries around the world, awarded the NZ Salmon Farming industry the “Best Choice” status which is the highest endorsement.

For more information on the assessment, click here!

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