Sustainability
Nofima’s research into the food we eat takes account of the four dimensions of sustainability: environmental, economic, social and institutional.
Our research ensures that our production of food from agriculture, aquaculture and fisheries does not undermine nature or the well-being of the fish itself. It must be possible for the food industry to be profitable without fraudulent competitors.
We conduct research to ensure that the food we eat from sea and land benefits consumer health and that as little as possible is wasted. Sustainable food production requires knowledge-based policies, management and regulations. None of this is easy. Through cooperation, openness, insight and a willingness to change, we can join forces with the food industry and the public sector to help achieve the UN Sustainable Development Goals.
