When the smokehouse oven is running CO2 is emitted and other combustion products are lead into the environment. We know that these emissions should be minimized. With the new technology dramatic changes happens.

Our green accounts show:

During combustion CO2 emissions from the smoke is reduced by              52%

In connection with the production method CO2 emissions is reduced by  88%

Currently, it is the wage level that determines where the production of smoked salmon takes place. This can lead to long and expensive transport routes.

We do it differently. Production is close to the natural transport routes in relation to where the salmon is to farmed. This reduces the expenses of the transport.

The saving is not included in the CO2 balance; it can be added as well.