Demands for sustainability in the fisheries sector are constantly increasing, and it is therefore important that Icelandic companies take an active part in development in this field. At Matís' international workshop, which took place in Sauðárkrókur, it was stated that there are many opportunities for sustainable development in the fisheries sector, but it is necessary for Icelanders to remain vigilant so that they have the opportunity to be at the forefront of discussions on such issues internationally.
Sjálfbær þróun (e. sustainable development) er sú þróun sem gerir fólki kleift að mæta þörfum sínum án þess að draga úr möguleikum komandi kynslóða til hins sama. Á alþjóðlegum vinnufundi Matís (Matvælarannsóknir Íslands) og færeyskra og íslenskra fulltrúa sem tengjast sjávarútvegi kom fram breið samstaða um mikilvægi þess að halda sustainability á lofti með tilliti til veiða, vinnslu og flutninga á erlenda markaði.
The workshop is part of a West Nordic project, led by Matís, called "Sustainable Food Information". The project aims to make it easier for companies in the food industry, such as fisheries companies, to demonstrate sustainability. Particular attention is paid to the traceability of marine products, from the target to the consumer, which is the basis for demonstrating sustainable fishing.
"Demands for sustainability in the fisheries sector and traceability are constantly increasing, not least abroad," says Sveinn Margeirsson, department manager at Matís. "Awareness of environmental issues has increased and the market's demands are that it can be demonstrated that marine products are produced without over-exploiting resources and that ways are sought to minimize pollution," says Sveinn.
"Icelanders are in many ways well positioned and have an advantage over many other nations when it comes to traceability. The next step is to use traceability to demonstrate sustainability in the fisheries sector. That is why it is important for Icelanders to remain vigilant and ensure that they remain at the forefront of discussions on such issues in the future. "
Upper picture: Gísli Svan Einarsson, director of Versins-Vísindagarður in Skagafjörður, Sveinn Margeirsson, Matís, and Ólavur Gregersen, project manager of Sustainable Food Information.