At Mark Lee Fish Farm, we believe in Corporate Social Responsibility (CSR) and strive to instil sustainable practices as part of our operation and culture.
One of the greatest strengths of using Recirculating Aquaculture System (RAS) to farm our fish is that it gives us absolute control over our footprint on the surrounding environment. That enables us plenty of opportunity to manipulate our practices to reduce use of resources, i.e. power, water, feed, usage, delivering both improved financial savings and environmental sustainability.
As part of our ‘Green Strategy’, we initiated 3 distinct projects with the final project due for fruition starting 2020.
Project 1. Reduce Water Usage
It is no secret that the major input resource required for fish farming is water. Unlike earthen pond and sea pen farming, where generally a close-by water source’s water is used and then 80%-100% effluent redirected back to the same body of water, our treatment of water is embedded deep within our farm design that result in 20% effluent discharge. Over the last five years, we have made significant improvements to our existing technology that resulted in only 10% effluent discharge, a reduction of 50%. The last 10% is due to be further reduced down to 2% with the completion of Project 3.
Project 2. Renewable Energy
We have been able to replace 15% of our energy source with renewable solar panels, with the plan to increase to 30% by 2020.
Project 3. Second Life
Everything deserves a second chance, including fish excrement. In 2019, we have been able to successfully derive biosolids from our effluent, which are high in nutrients and a perfect fertiliser to improve productive soil and stimulate plant growth. The liquid separated as a result, is further treated biologically, disinfected and reintroduced back into the farm.
As a consumer, you are entitled to make an informed decision on where your foods come from and how they are produced. By choosing to support Mark Lee Fish Farm’s produce, you can be sure we are taking a proactive approach in ensuring what you serve on your plate is produced sustainably.