When Scotland hosted the recent COP26 Global Climate Summit in Glasgow, world leaders made a commitment to supporting change and innovation in the name of reducing carbon emissions. One tangible outcome was the Scotland Food and Drink Net Zero Challenge, held February 2022 and included a Scottish seafood processor that used grant funds to explore ways to reduce the use of wood to smoke fish in exchange for other by-products like coffee grounds.
The traditional method of smoking seafood such as salmon using wood chips dates back centuries. Now, the seafood firm Sutherlands of Portsoy has partnered with the Rowett Institute in Aberdeen, Scotland to explore other materials to use for smoking seafood.