Nortura ba

Nortura is one of Norway's largest food producers, and Gilde and Prior are our largest and most well-known brands.

Nortura is the farmer's own company. We are one of the largest food producers in Norway, with the aim of facilitating eggs and meat production throughout Norway. As the farmer himself, we are concerned that the food is produced with care for the next generation, based on the Norwegian area basis, and on nature's premises.

Nortura is changing and together with our 5,000 employees and 17,300 owners, we are now building the eggs and meat cooperatives of the future for the benefit of the city, the countryside and tomorrow's consumers. Norturas has annual sales of approximately NOK 25 billion.

Nortura is a supplier to other food producers, hotels, restaurants and commercial kitchens, and a major supplier of consumer-packaged products to the grocery trade, kiosks and petrol stations. Gilde and Prior are our most well-known brands. What is not suitable for human food enters our circular processing economy and becomes, among other things, medicines, high-value protein supplements, energy or animal feed.

The world's food resources and cultivation area are limited. This is one of the reasons why a joint Norwegian parliament will increase food production in Norway. To the extent that we are to have a meat production, Norway is a climate-smart country to produce in, as we have grazing resources that are perfectly suitable for grazing animals such as sheep and cattle.

At the same time, we at Nortura know that both the animals, our factories and the food we eat have an impact on the environment. Not throwing away food is important. The same is true of the packaging we use, our energy and water consumption and our focus on a more climate-neutral transport. We must avoid producing more than both the body and the planet benefit from. Our ambition is that all resources are used optimally and that nothing is wasted.

We must be able to reduce the climate footprint as much as we are committed to, while at the same time taking care of Norwegian value creation, our cultural landscape and the safe Norwegian food and good animal health that is so unique in the world. To help the world reach the UN's sustainability goals, we at Nortura have, among other things, decided to reduce climate emissions from the factory by 80 per cent, food waste by 60 per cent, halve transport emissions and make 70 per cent of all packaging environmentally friendly by 2030.

No one knows better than the farmers where the shoe hits when it comes to climate. That is why Norwegian farmers are part of the climate solution - it is about their livelihood.

Good health does not lend itself. We need balance in life, and the food we eat is an important part of this balance. Each of us must take responsibility for making the right choices. Therefore, we encourage everyone to follow the authorities' dietary advice. Nortura's responsibility is to help make it easier for you.

We have signed a letter of intent with the Ministry of Health, in which we have committed ourselves to helping to reduce the content of saturated fat and salt in the Norwegian diet to the recommended level. By 2025, we have, among other things, set a goal of reducing fat from animals by five percent, as well as removing as much as 600 tonnes of saturated fat from our products. Another goal in the letter of intent is to reduce salt intake from 10 grams a day in 2010 to 8 grams a day in 2021. We do our best to make products that give Norwegians a healthier everyday life, and today Nortura is in the Norwegian elite when it comes to number of products with the keyhole mark.

Food safety is something many people take for granted, but for us at Nortura it is one of the most important things we work with. Norwegian food is the safest in the world, and this is how we will continue to have it. That is why we work continuously to ensure safe food at all levels - from the stall on the farm, via the slaughterhouse to your dining table.

We work closely with the farmers to ensure good hygiene on the farm to prevent infection and disease. We monitor and improve the routines at our slaughterhouses to prevent bacteria from being transmitted to the meat. And we closely monitor changes in the bacterial situation among humans and animals, and spend large resources on microbiological research, to gain as much knowledge as possible about bacteria and routes of infection.

When we humans take responsibility for animals, it is our responsibility to make sure they are well. What do we do to ensure that the animal welfare of our producers is in line with what is expected? And how do we work preventively to improve animal welfare among producers?