There are about 4 million laying hens in Norway. After about a year and a half, when they stop laying eggs, most are sent for disposal. The birds are processed into technical fat, biodiesel, and ingredients used, among other things, in concrete. Only a small portion ends up being consumed.
Experts in NRK point out that this is a surprise for many consumers. Meat that could be used in the kitchen disappears from the food chain. Additionally, in 2025, the availability of hens for culinary purposes decreased even further. According to “Nationen,” a new interpretation of regulations led the food company Nortura to stop slaughtering them for the food market.