Connecting Sea to Table with Blockchain

Atea, IBM and Sjømatbedriftene, the Norwegian Seafood Association, today announced an industry-wide collaboration to use blockchain technology to share supply chain data across Norway’s seafood industry. The goal will be to provide safer, better seafood to consumers worldwide.

Several Norwegian seafood companies are now in the process of putting data onto the network. One of these companies is Kvarøy Arctic, a leading provider of naturally sea-farmed salmon, who will soon begin delivering products to leading retailers in the United States and Canada using the tracking and provenance technology. BioMar, a leading provider of high-grade fish feed, has also joined the network allowing Nordic seafood companies to provide insight into the origin and quality of seafood, as well as the quality of feed the fish consume.

“It is important for our customers to know that the seafood they eat is not only safe but produced in a sustainable and healthy manner,” says Alf-Gøran Knutsen, CEO of Kvarøy Arctic. “Blockchain lets us share the fish’s journey from the ocean to the dinner table. This is now more timely than ever, as consumers want more information about where the food they eat comes from.”

Norwegian seafood is known for its quality and the country exported more than 2.7 million tons of it in 2019, the equivalent of 25,000 meals per minute.  At the same time, monitoring where the fish comes from, its growing and storage conditions, and reducing food waste remain of critical concern to seafood consumers who care about sustainability.

Robert Eriksson, CEO of the Norwegian Seafood Association, believes that the technology will be of great significance going forward and that it will increase the competitive edge of the industry: “Norwegian seafood is known for its quality. At the same time, we still do not have the ability to trace where the fish came from, how it was grown or how it was stored. This creates the potential for fraud and food waste.

<p align="center" style="text-align: left;…

Read More