Reducing our impact

Making the most of our waste, using water and energy wisely, and exploiting marine resources sensibly. Every activity has an impact on the planet, and we're choosing to move in the right direction by working consciously every day to limit our footprint.

Adapting to fish biomass

We've been working with wild fish since 1932. Harvesting this natural resource inevitably has a negative impact on the marine environment. And that's a fact. At la belle-iloise, we're not fishermen, but we choose how and with whom we work.

Guided by the FAO's scientific approach and the experience of our partner fishermen, we act to minimize our footprint. We do this by respecting fishing quotas and fish reproductive cycles, favoring fishing techniques that have the least impact, and sourcing the right quantities for our factory.

Ensuring rational use of resources

Making good canned food means using water and energy. Today, we limit our consumption to the essentials, and work every day to reduce our factory's needs by optimizing our manufacturing processes.

Since 2013, we have been reusing the cooling water from our autoclaves to wash our cans, workshops and production lines. This reuse of cooling water represents a 30% reduction in our annual water consumption.

Since 2022, we have also cut our consumption by a factor of 5 for the factory's biggest water expense, with the installation of a new sardine washer. This latest optimization has enabled us to reduce our production site's annual water consumption by 15%.

Promoting recyclability and value recovery

Beyond our sorting approach, all the parts of the fish we work with are value recovered as co-products, thus limiting our waste.

As far as packaging is concerned, we prefer reusable and recyclable containers, and reduce plastic over-wrapping. As a responsible package, cans can be recycled ad infinitum, thus avoiding any waste.

REDUCING OUR IMPACT