What do we know about what salmon eat?
Consumer perspective – knowledge, understanding and trust
Consumers approach Norwegian salmon with high expectations for quality, safety and sustainability – but at the same time have limited knowledge about what goes into production. This knowledge gap affects perceptions of both the product and the industry.
New insights show that new, more sustainable and circular feed ingredients can meet resistance if they are not explained well enough. What is perceived as unfamiliar or unnatural can quickly create skepticism, even if the solutions are well-rooted in research and sustainability goals.
For the industry, this means that transparency alone is not enough. Transparency is crucial, but must be combined with good, understandable and trust-building communication to create trust and acceptance among consumers.
At the SEA Lunch you will meet
- Florent Govaerts, researcher at Nofima and responsible for the survey Consumer perceptions of feed ingredients for salmon
- Tarjei Eide, CEO of Cargill Norway
- TBA, Lerøy Seafood
Time: June 11th 11:30-12:30
Location: The Space Between, VilVite, Marineholmen, Bergen
Sushi will be served and the event requires registration.
About HAVlunch
HAVlunsj is a series of lunch meetings organized by VIS , Maritime Bergen , GCE Ocean Technology, Marineholmen, Maritime CleanTech and NCE Seafood.
HAVlunsj is an informal meeting place for the maritime industries, with a focus on improving skills and networking. It is held on the penultimate Thursday of the month (with some exceptions).
The SEA Lunch is free and open to everyone. Free lunch for those who register.