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Seafood Grimsby & Humber Alliance Spearheads UK Seafood Industry Decarbonisation Agenda with a workshop on the Seafish Seafood Carbon Emissions Profiling Tool

January 25, 2024

The Seafood Grimsby & Humber Alliance (SGHA) supported by its members including Hilton Seafoods, New England Seafoods, J Marr (Seafoods) and Sofina’s Young’s Seafoods, is taking a collaborative pioneering step towards seafood sustainability with the launch of the Seafish Industry Authority’s Seafood Carbon Emissions Profiling Tool. The Workshop on Thursday, 25th January, at Fishmongers' Hall, marks a significant milestone in the Alliance's commitment to the decarbonisation of the UK seafood sector.


Chairperson for the Seafood Grimsby & Humber Alliance, Simon Smith stated "Alongside key industry players, our Alliance is dedicated to supporting the decarbonisation of the seafood sector. The event at Fishmongers' Hall will provide an opportunity to discuss and demonstrate the Seafish tool, and the current progress by introducing the wild-capture part of the tool. Believed to be a unique collaboration in the UK food industry, developed between SGHA and Seafish, this ground-breaking tool is designed to calculate the carbon footprint of seafood capture, harvest and production, enabling informed investment decisions to drive the necessary supply chain transformation towards Net Zero."


Seafood Industry leaders and their clients, being major retailers and food service businesses, are currently testing the tool's capacity to identify carbon hotspots in the wild capture seafood supply chain. This data-driven approach will pave the way for targeted efforts to reduce carbon emissions in critical supply-chains. The event serves as a platform to discuss progress and plan the next steps in utilising the Seafood Carbon Emissions Profiling Tool to support ongoing efforts for the further decarbonisation of the seafood sector.


Marcus Coleman, CEO of Seafish commented " We are committed to supporting a thriving UK seafood sector. Through the Seafish tool, the aim is to quantify seafood’s position, farmed and wild capture, as a low-carbon protein source, emphasising its role in healthy and more sustainable diets.”


Representative of the Fishmongers' Company and facilitator of the workshop, Dr Henrietta Boyd added, "The Seafood Carbon Emissions Profiling Tool will represent a significant leap forward in our collective journey towards a greener and more sustainable seafood sector. Once complete the tool will empower stakeholders to make informed decisions for a healthier planet."