Hiddenfjord is one of the main salmon farming companies in the Faroe Islands. Their operations, although smaller than those of intensive Norwegian farms, are particularly attentive to the environment and to developing initiatives that limit their impact. A first sustainable choice was to divide the various farms into five mobile sites located in the western part of the archipelago; this choice exemplifies the ability to achieve natural recirculation of both the water and the marine flora and fauna of the archipelago itself. One of the latest decisions in favor of environmental sustainability was made this year: the company decided to replace the feed supplied to the salmon to further reduce their carbon footprint.

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Pioneer in sustainability

Of the three producers in the Danish archipelago, Hiddenfjord is the second-largest on the island and boasts a completely family-run business: the family lives in the Faroe Islands, which is why their choices limit environmental damage and ensure a healthy environment for future generations. Last year, the company farmed approximately 18,100 tons of salmon, equivalent to 19.3% of the total salmon farmed on the islands. Although, as mentioned, it is not the largest company in terms of size, the company's sustainability mission is greater than that of other producers, both in the Faroe Islands and abroad. The words of Jòn Atlason, project manager of Hiddenfjord, are illustrative

"Sustainability has been our top priority since we started farming salmon in 1982. One of the major milestones is that we completely stopped using air cargo in 2020, reducing CO2 emissions."

Next step? A new diet for Hiddenfjord salmon.

Atlason then explained how the next step was to examine the farm's conditions and identify where improvements could be made. "Feed [...] accounts for the highest proportion of carbon formation in salmon." Over 73% of the carbon in processed and filleted salmon comes from the type of feed used. The data available to Hiddenfjord, thanks to their 2021 sustainability report, encouraged them to thoroughly analyze the feed used and find solutions that would not compromise the health and quality of the salmon.

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Reducing food waste from Faroe Islands salmon

Reducing feed carbon emissions undoubtedly involves limiting waste. "There's no point in distributing sustainable feed if it ends up at the bottom of the farm cage because it's not distributed effectively," Atlason claims. The goal is to ensure each salmon receives the right amount of food to grow healthily, while also eliminating feed waste. Through cameras and sensors, the company is able to evaluate and monitor the feeding process, ensuring each salmon is well-fed and that minimal feed is wasted. From 2019 to 2021, Hiddenfjord used 1.09 kg of feed for every kg of salmon, well below industry averages.

What will be the next step?

For Hiddenfjord, sustainability is an important mission of its business, which is why it intends to further reduce its carbon footprint through new initiatives to be developed in the coming years. In addition to carefully analyzing the feed purchased from external suppliers, the Danish company also plans to implement wind farms to generate energy.

“I think there is pressure on feed companies to find innovative ways to calculate the carbon impact of their feed and find new sustainable foods,” Atlason concludes.

Conkilia's support

Conkilia is a portal that offers products from around the world, uniting producers, chefs, restaurateurs, and seafood professionals in a digital community. Conkilia is particularly attentive to sustainability and product quality, which is why its collaborations include partners like Hiddenfjord, companies committed to environmental sustainability and the quality of their raw materials. Within the Conkilia community, information flows transparently through articles, consultations, and webinars. This allows new professionals to learn about the origins of the products, their quality, and the sustainability of the company that provides them. This information can then be incorporated into the culinary experience, which will transport diners on a unique journey.