Cruise News - Maritime News

Hurtigruten will offer their environmentally conscious guests even more exquisite and healthier food options. A new strategic partnership with EAT Foundation is set to reduce food waste and expand menus, giving guests the opportunity to choose more plant-based cuisine.

Hurtigruten is committed to bringing sustainability into the galley and has signed a three-year partnership with EAT Foundation, a non-profit, science-based global platform for food system transformation.

The goal is to improve Hurtigruten’s sustainability efforts along the company’s entire food value chain, as well as broaden the generous onboard food offering to their guests.

Delicious food and inspiring menus are an important part of the experience when traveling with Hurtigruten. We see a clear tendency whereby our quality-conscious guests are requesting greener food options. Partnering with EAT allows us to supplement our award-winning and highly acclaimed menus and offer even more wholesome and exquisite onboard options, says Hurtigruten CEO Daniel Skjeldam. 

Innovative Responsibility

In addition to adding tasteful and healthy food options, EAT scientists and experts will work with the Hurtigruten culinary team to adapt menus to promote appetizing and plant-rich alternatives and reduce food waste.

Hurtigruten has already committed to reducing food waste by 20 percent by 2021—and is now aiming even higher.

The Hurtigruten – EAT strategic partnership is the latest in several Hurtigruten green initiatives. The world leader in exploration travel is about to launch the world’s first hybrid-powered cruise ships at Norway’s Kleven Yard.

Hurtigruten celebrated its 125th anniversary by banning all single-use-plastics. In another industry first, Hurtigruten is completely rebuilding existing ships to run on a combination of large battery packs, liquefied natural gas (LNG) and biogas (LBG)—produced from organic waste such as dead fish.

Read more about Hurtigruten's sustainability efforts here.