Vici Seafood Emphasizes Sustainability in UK Market
The popular European supplier highlights its eco-friendly practices and product certifications for UK consumers.
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From the archive. This story was written up on 29 July 2026 from reporting first published on 20 January 2026, which is the date shown above. We took up the back catalogue of the local titles we read when this site launched, so the events are older than the page.
Vici, a prominent seafood supplier across Europe for the past thirty years, is recognised for its dedication to sustainable practices within the UK market. Their chilled seafood items are accessible in all major UK retail establishments. The company's approach integrates sustainability into its growth, innovation, and product creation processes, aiming for responsible operations. This methodology involves continuous monitoring of sustainability indicators to align with high European standards, including a significant transition to renewable electricity sources. In 2024, Vici increased its use of renewable energy through solar and wind power, with most production facilities now equipped with rooftop solar panels to reduce their carbon footprint.
Commitment to Sustainable Sourcing and Product Development
The company's new salmon processing facility exemplifies its commitment to sustainable growth, incorporating high energy efficiency, full utilisation of renewable energy, and industrial cooling systems that use environmentally neutral coolants. Vici states that prioritising planetary health is crucial for safeguarding the future of its customers, employees, partners, and wildlife. In the UK, a significant proportion of Vici's products, specifically 98 per cent, hold Marine Stewardship Council (MSC) certification, a detail often checked by discerning consumers. This focus on sustainably sourced seafood is a key factor in Vici's success in the UK.
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Vici also caters to specific British preferences, noting a preference for red-coloured surimi and seafood sticks compared to the grey varieties common elsewhere in Europe. The company achieves this red colouring using lycopene, a pigment derived from tomatoes, as an alternative to carmine, an insect-derived dye used by some other brands. This attention to consumer needs, combined with responsible sourcing, contributes to Vici's standing as a favoured seafood provider.
Questions this report answers
+What makes Vici Seafood's products sustainable?
Vici Seafood uses renewable energy sources like solar and wind power in most of its production facilities, reducing its carbon footprint. Their products are 98 per cent Marine Stewardship Council (MSC) certified, ensuring they come from sustainable fisheries.
+How does Vici Seafood meet UK consumer preferences?
Vici produces red-coloured surimi and seafood sticks using lycopene from tomatoes, avoiding insect-derived dyes like carmine. This matches British tastes while maintaining sustainable sourcing practices.
+What environmental measures does Vici Seafood's new salmon facility include?
The new salmon processing facility uses high energy efficiency, full renewable energy, and environmentally neutral coolants in its cooling systems. These features support Vici’s goal of reducing environmental impact.
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