Researchers at Luleå University of Technology have launched a project aimed at developing an economically sustainable business model that contributes to the circular economy in the food industry. For companies to feel confident investing in the development of eco-friendly food products, environmental sustainability must be combined with a business-oriented mindset. In the fishing industry, the whole fish is rarely utilized, and few fish species are used for consumption, including bream, which is one of the fish that should be caught and eaten more often.
The bream is an example of a fish species that doesn’t often end up on our plates, but is actually a healthy food fish because it doesn’t accumulate heavy metals. Increased demand and higher catch levels would also contribute to a more ecologically sustainable environment in the Baltic Sea.
There are several compelling reasons to promote what is currently mostly an unwelcome bycatch. For the environmentally conscious consumer, the environmental benefits are obviously one such reason, as is the fact that a more diverse consumption of local ingredients contributes to a vibrant local community.
“It’s about fostering acceptance of and awareness about the product among end customers. This increased awareness helps end customers demand that local retailers offer more locally produced options,” says Daria Sas, a researcher in entrepreneurship and innovation.
A business-minded approach is required
A successful business model therefore requires that consumers become more aware of the product’s positive effects.
“The goal is for this research to contribute to a more circular food industry, help raise consumer awareness, and elevate the status of raw materials that are currently underutilized,” says Wiebke Reim, assistant professor at Luleå University of Technology.
Wiebke Reim and Daria Sas are participating in the Symbioma project, a collaboration between four universities and research institutes in Sweden, Norway, Finland, and Ireland. The collaboration aims to identify new, commercially viable products from food industry byproducts in the rural areas of the participating countries, apply circular business models, and design resource-efficient life-cycle chains.
The business model that the researchers are now continuing to develop is based on a needs analysis conducted through interviews with relevant stakeholders, such as food producers and retailers. The project has primarily focused on large-scale buyers, such as municipalities and restaurants in Norrbotten.
Agenda 2030 on the agenda
Guldhaven Pelagiska is a company in Kalix that specializes in both fishing and fish processing using locally caught fish from the Bothnian Bay. For the past few years, they have been working on developing a product line of bream fish patties. Guldhaven Pelagiska was brought in as a sounding board during the development of the business model, with the hope that it could be used to market bream as a food product.
The main challenge has been achieving commercial success with fish patties, as the general public tends to shun these species in favor of salmon and cod, for example.
“We want to help achieve the goals of the 2030 Agenda, raise consumer awareness of bream as a product, and highlight the positive effects of choosing local options,” says Teija Aho, CEO of Guldhaven Pelagiska AB.
Work on a broad launch of the product continues as part of the Baltic Fish project, which was launched in 2019 in Sweden and Åland following the great success of a similar project in Finland. In Sweden, the project is run by the Race for the Baltic Foundation in collaboration with Guldhaven Pelagiska and the GuteFisk Fishing Association on Gotland.
“We’ve been working intensively on product development and recently received our largest order of these patties to date. A commercial kitchen served them during a so-called ‘climate lunch.’ Our long-term plan is to reach end consumers through retail channels,” says Sofia Åström, project coordinator at Guldhaven Pelagiska.
New opportunities in the wake of the pandemic
Wiebke Reim believes that the increased interest is partly linked to the pandemic, but also to growing awareness of the climate crisis.
– We’re seeing a greater focus on sustainability and that more and more people understand the value of locally produced food. The COVID-19 crisis has highlighted the vulnerability that comes with relying too heavily on long-distance food supplies. I also think that awareness has grown regarding the impact that all transportation has on the climate, and that more people are therefore choosing local alternatives.
Want to know more?
Symbioma:http://symbioma.eu
Guldhaven:https://guldhaven.se
Race for the Baltic:http://www.raceforthebaltic.com