{"id":3993,"date":"2024-12-19T12:00:21","date_gmt":"2024-12-19T10:00:21","guid":{"rendered":"https:\/\/raudbergvika.no\/nyheiter\/green-coast\/"},"modified":"2024-12-19T13:12:23","modified_gmt":"2024-12-19T11:12:23","slug":"green-coast","status":"publish","type":"post","link":"https:\/\/raudbergvika.no\/en\/nyheiter\/green-coast\/","title":{"rendered":"Global Sustainability"},"content":{"rendered":"

The Storting in the Driver’s Seat<\/strong>
\nNorwegian authorities are working tirelessly to support the development of new technology through new regulations. The Storting is in the final stages of developing the new “Milj\u00f8fleks” scheme, which aims to incentivize the transition from open to closed sea pens. In the spring of 2025, the government will also present the aquaculture report to the Storting. At the same time, sea lice and fish mortality are major challenges in many Norwegian fjords. However, this is not the case at Hofseth\u2019s production facility in Storfjorden, where progress is moving in the right direction.<\/p>\n

Perfect Location<\/strong>
\nIn Storfjorden, the Gulf Stream provides a natural circulation of ideal temperatures, while the steep mountains descending directly into the fjord provide abundant access to fresh water. Hofseth currently operates five aquaculture sites using open pens and the best of today\u2019s technology. In the second quarter of 2024, Hofseth’s production facilities experienced a fish mortality rate of 6 percent, compared to nearly 17 percent nationwide in 2023. See the NRK report here.<\/a><\/span><\/strong> The project in Raudbergvika represents the next generation of aquaculture and is unique because it produces a large amount of food in controlled environments while natural conditions minimize energy consumption.<\/p>\n

A “Kinder Egg” Solution<\/strong>
\nProducing and processing fish locally results in both a lower environmental footprint and high quality. Recently, Innovation Norway decided to provide funding of up to 34 million NOK for the development of new thawing technology led by Hofseth. The project is called “Ice Fresh.” With this technology, Hofseth can offer fresh fish worldwide with a minimal environmental footprint. See the article from Kyst.no here.<\/a><\/span><\/strong><\/p>\n

A Quantum Leap<\/strong>
\nHofseth is striving to become the world’s most sustainable seafood company, but bold quantum leaps are necessary. Raudbergvika is a quantum leap not only for Hofseth but also for the industry as a whole. We are proud to collaborate with local, regional, and national authorities to make the coast green.<\/p>\n","protected":false},"excerpt":{"rendered":"

Norway produces 37 million seafood meals every single day, providing the world with essential protein. We are in the midst of a green transition, and in the years ahead, Norwegian seafood must be produced using new methods and technology. The project in Raudbergvika by Storfjorden is the seafood company Hofseth\u2019s answer to how this can be achieved.<\/p>\n","protected":false},"author":12,"featured_media":3991,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40],"tags":[],"class_list":["post-3993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nyheiter-en"],"yoast_head":"\nGlobal Sustainability - raudbergvika.no<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/raudbergvika.no\/en\/nyheiter\/green-coast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Global Sustainability - raudbergvika.no\" \/>\n<meta property=\"og:description\" content=\"Norway produces 37 million seafood meals every single day, providing the world with essential protein. We are in the midst of a green transition, and in the years ahead, Norwegian seafood must be produced using new methods and technology. 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