Five ton sustainable fish in the counter
| Reference number | |
| Coordinator | Axel Johnson Holding AB - AXEL JOHNSON HOLDING AKTIEBOLAG |
| Funding from Vinnova | SEK 9 866 379 |
| Project duration | May 2019 - February 2022 |
| Status | Completed |
| Venture | Challenge-driven innovation - Phase 2 Collaboration |
| Call | Challenge-driven innovation - Stage 2 Collaboration 2019 (spring) |
Important results from the project
The aim was a fish feed not requiring global transportation of raw materials and s concomitant reduction in nutrient load of the Baltic Sea. This require that the fish taste good, preferentially as good as in the wild. Also, to map necessary adaptations of regulations in relation to circular and more regional flows was most important. The success was manifested in the 4 tons of green rainbow trout included in the menu of three gourmet restaurants with green profile, Urban Deli, Tak and Fotografiska, during November and December where all wished to make the fish a permanent part of their menu.
Expected long term effects
In addition to demonstrate the feasibility of producing feed from local resources, with a fish tasting like wild fish, it was demonstrated that this is possible within our present economic system. This provided that the regulations are adapted to circular rather than linear flows, where a resource from one part of the world is used and dumped in another part. The Baltic Sea is a good example of the latter, i.e. a dump site for nutrients from all around the globe. Furthermore, the project shows that involvement of all partners of the circular process greatly facilitate joint decision making.
Approach and implementation
To implement this vision, a number of goals were created. Based on these, a chain of competencies was built around a resource that at present often is classified as a waste: from source, producers, farmers, wholesalers, chefs / restaurateurs, grocery stores under the umbrella of the municipalities; supplemented with consultant and academic knowledge of environment, feed, animal production and gastronomy. The approach created a sense of community and participation through the entire process. This in turn made solutions not possible in a more linearly organized system, possible.