Norwegian seafood group calls for national crisis preparedness council

Norwegian seafood industry group Sjømatbedriftene has called on the government to establish a national seafood preparedness council, arguing that clearer operational plans are needed for using the country’s fish and seafood resources during a serious supply crisis.

The proposal, put forward during the annual political gathering Arendalsuka earlier this month, would bring together the Norwegian Armed Forces, the Directorate for Civil Protection, the Directorate of Fisheries, the seafood industry and grocery retailers.

Sjømatbedriftene chief executive Robert H. Eriksson said the proposed council should identify seafood resources available during a crisis, prepare operational plans for domestic food supply, coordinate between government and industry, and conduct preparedness exercises.

“We have access to some of the world's largest and most sustainable food resources, but we have no national plan for how these resources should be incorporated into the country's food preparedness if supply lines fail,” Eriksson said.

His comments come as Norway has been increasing its focus on food security as part of wider civil preparedness planning. The government’s Total Preparedness White Paper identifies food security and security of supply among its priorities, while Norway already has a Food Preparedness Council that advises the Ministry of Trade, Industry and Fisheries on preparedness planning and during crises.

The government has also previously examined seafood specifically. A 2023 study commissioned by the Ministry of Trade, Industry and Fisheries estimated that seafood currently produced in Norway could provide up to 76% of the population’s average daily energy requirement. The government has subsequently cited the study in its policy work on food preparedness.

A recent study led by Norwegian research institute Nofima looking at the wider Nordic region also concluded that fish and shellfish could play a greater role in strengthening food security and public health across the Nordic region, but warned that vulnerable supply chains and declining consumption are limiting their potential.

Sjømatbedriftene’s proposal focuses on establishing a dedicated mechanism for turning Norway's production capacity into domestic supply during a crisis.

Eriksson argued that preparedness discussions have placed too much emphasis on food stocks and too little on how existing domestic production could be mobilised.

“The authorities need to know what capacities they can mobilise before the crisis comes, not afterwards,” he said.

“Preparedness is not about what works in normal times. Preparedness is about what works when normality ceases. We therefore need a concrete plan for how Norwegian seafood resources can help secure the food supply if international supply chains break down.”

The Norwegian government has previously said seafood could play a substantial role in such circumstances. Its 2025 white paper on industry policy noted that, in most crisis scenarios, Norway could retain a significant share of its seafood production for domestic consumption while remaining a major exporter. It identified domestic processing capacity, fish-feed ingredients, energy and other inputs as factors affecting that potential.

Eriksson nevertheless argued that responsibilities need to be clearer before a disruption occurs.

“My question to the government is simple: If Norway tomorrow experiences a serious supply crisis, who is responsible for ensuring that Norwegian seafood resources actually reach Norwegian consumers? We believe the time has come to get a clear answer to that question,” he said.

“We have enough fish to feed millions, but lack a plan to use it. Norway cannot eat export statistics in a crisis. We need a national strategy for seafood preparedness.”