Fish and shellfish have many positive health-effects and we are encouraged to eat more, preferably two to three times a week according to the Swedish Food Agency. At the same time the Swedish Food Agency advise against serving certain fish due to high levels of pollutants .
Procuring agencies which consider sustainability aspects when procuring fish and shellfish can contribute to the Swedish environmental goals of sea in balance and a living coast and archipelago as well as living lakes and streams. .
Fishing is the only form of food production in large scale that uses a wild resource. One of the most important sustainability parameters for wild fish and shellfish is the sustainable use of the stocks. About one third of the commercially used fish stocks (33%) are currently overfished and the fishing pressure on these stocks need to be reduced. The majority of assesses stocks (60%) are used fully, which means they are fished at sustainable levels but that the fishing pressure cannot increase. Given an increased demand for wild fish, the possibilities to increase the uptake of fish from the sea are limited, even if all fishing was made in a more sustainable way than today .
Aquaculture is often mentioned as the solution to the limited production capacity of wild fish, given an increased demand. Farming of fish and shellfish in aquaculture demand feed among other things, which often is the dominating parameter for the environmental footprint of the product. Aquaculture which does not require feed (clams, algae etc.) therefore have environmental benefits . When feed is used, the amount and type of feed are important sustainability parameters. The possibility, however, to completely exchange for example fishmeal and fish oil is limited, especially for predators such as salmon .
[More information in the Swedish version]
 Livsmedelsverket. Bra måltider i förskolan, 2016. Bra måltider i skolan, 2019. Bra måltider på sjukhus, 2020.
 Miljömålen.se, 2018
 FAO-SOFIA, 2018
 Ziegler et al., 2016
 Guerden et al., 2008
Wild fish and shellfish and aquaculture products (shellfish includes crustaceans, molluscs and/or other aquatic invertebrates, not algae.) Whole and prepared products with a content of fish and/or shellfish of at least 20%. Example of products:
- Fresh, chilled and frozen whole fish
- Fresh, chilled and frozen shellfish (crustaceans and molluscs) with or without shell.
- Fillet clean or breaded
- Marinades with or without flavoring
- Mince and burgers
- Caviar and fish-egg products
- Surimi and crab sticks
Subject matter of contract
Fish and shellfish with sustainability criteria