Human and Society

What we measure ourselves on.

• Employee safety and wellbeing — the goal is zero injuries, built on an open culture where people speak up. We develop solutions that remove heavy lifting and monotonous work.
• A culture of learning and innovation — we train skilled workers for the Norwegian food industry and strengthen competence for the years ahead.
• Contributing to public health — inspiring an active life, cutting sugar and salt, and using more vegetables, fruit, and berries.
• Nutritionally balanced meals — the right balance of carbohydrates, protein, fat, vitamins, and minerals, especially for active users.
• Inclusive and allergen-friendly — varied meals for different needs, including vegetarian, gluten-free, and lactose-free.

Our approach.

We take a holistic view of responsibility. One that prioritises employee wellbeing, a resilient food system, and continuous learning, built on safety, health, inclusion, and innovation.

Internally, we work for a safe, supportive, and forward-looking workplace. Health and safety come first: we work proactively through training, regular audits, and open communication, follow Norwegian health-and-safety rules, and aim for an injury-free environment. At the same time, we foster a learning culture through structured development plans, hands-on training, and apprenticeships. An investment in people that strengthens the whole organisation.

We know we play a role in public health beyond our own walls, too. Our meals are made to support an active lifestyle, preparedness, and nutritional needs across everything from the outdoors to crisis situations: lasting energy, balanced nutrition, and allergen-friendly options with long shelf life. That’s how we contribute to a more resilient society — one meal, one initiative, and one partnership at a time.

Where we stand.

Safety and wellbeing, 2024:

• No personal injuries.
• Higher employee attendance (2023: 89% → 2024: 92%).
• Ongoing projects in the kitchen and freeze-drying plant are reducing the number of heavy lifts.

Learning and innovation: Several employees are developing through the Industry Leadership School at SINTEF Manufacturing, with theoretical and hands-on LEAN training aimed at reducing waste in production. In 2024, apprentices were also building their skills with us.

Frequently asked questions.

Does REAL Turmat have vegetarian, gluten-free, and lactose-free meals?
Yes. We develop varied, allergen-friendly meals, and more than half the range is on its way to being plant- or fish-based.

Where are the meals made?
In Tromsø, by a workforce we invest in through training, apprenticeships, and a workplace targeting zero injuries.

Internal links.

• Tackling food waste →
• Our responsibility →
• See our vegetarian and plant-based meals in the shop →

Latest actions.