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The fish should thrive, not just survive

The fish should thrive, not just survive

"We all want to do our very best for the fish we feed. Not only do we have a moral and ethical responsibility to prioritise fish health and welfare, it also makes good business sense," says Lindsay Pollock who is Sustainability Manager in Cargill's aqua nutrition North Sea business.

Lindsay works on finding solutions that help Cargills customers reduce the environmental footprint of fish farming.

Why do you put the fish first in the work you do?
"Everyone in the value chain benefits from the good fish health and welfare. One of the biggest levers is improving farming efficiency by reducing feed conversion ratios and improving survival; producing more from less."

What would happen if you did not prioritize fish health and fish welfare in your work?
"Putting fish health and welfare first recognises their importance in reducing the environmental impact of salmon farming through efficiency. Without focussing our efforts on meeting those fundamentals, the potential of the fish won’t be achieved and farming systems can become less efficient." 

What are the benefits of prioritizing fish health and fish welfare?
"Prioritizing fish health and welfare is essential to ensure that the fish we feed not only survive, but thrive, even throughout the physiological and environmental challenges they could encounter during the production cycle.

By supporting all of the fishes’ nutritional needs they will convert feed very efficiently, underlining their position as one of the lowest carbon footprint protein sources enjoyed by millions of consumers each year."

Why should Fish First be an important focus area for Cargill?
"We all want to do our best for the fish we feed. Not only do we have a moral and ethical responsibility to prioritise fish health and welfare, it also makes good business sense. It is important we play our part to ensure that responsibly reared, nutritious and delicious salmon and trout continues to deserve its place on the plates of millions of consumers both now, and in future generations. That can be achieved through welfare conscious, sustainable fish production, supported with the best knowledge-based nutrition."

 

 

 

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