Hurtigruten is committed to zero food waste

Reducing food waste along Norway's coast: Hurtigruten's eco-friendly approach

Hurtigruten's latest initiative, "From Farm to Table to Farm," strives to slash food waste along Norway's coast. By teaming up with local partners and harnessing cutting-edge technology, they're forging a closed-loop system for sustainable food production.

A specialized bio-reactor transforms food waste into compost, cultivating vegetables destined for return to Hurtigruten ships. The process kicks off by segregating food waste onboard, which is subsequently transferred to a compost reactor in Stamsund. Within a mere 24-hour cycle, this yields compost, swiftly ferried to a nearby farm. The resulting produce then completes the loop by finding its way back to the ships.

Hurtigruten also champions education on food waste reduction and sustainability. By integrating presentations, workshops, and interactive experiences onboard, both guests and crew members are empowered to adopt eco-conscious practices. The ultimate aim is to achieve zero grams of food waste per guest. Leveraging culinary innovations and prioritizing the principles of reduce, reuse, and recycle, the company has already made substantial strides in this endeavor. "At Hurtigruten, we are dedicated to environmental stewardship and providing our guests with unforgettable journeys," affirms CEO Hedda Felin. "Through our initiative, we aspire to enhance the sustainability of our voyages while safeguarding the natural splendor and cultural richness of the regions we visit."

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Header: © Fabrice Milochau / Hurtigruten