In an innovative initiative based on circular economy principles, Hurtigruten is working to drastically reduce and recycle edible food waste from its fleet operations. A specially designed reactor in one of its ports converts edible food waste into compost used to grow vegetables for Hurtigruten, aligning with Hurtigruten's navigation towards zero edible food waste, according to a press release.
In line with Hurtigruten's core values of environmental responsibility and ethical business practices, the initiative underlines the company's commitment to addressing the challenge of edible food waste. Hurtigruten has already implemented several initiatives to reduce food waste on board, reflecting its commitment to creating value through responsible practices. By collaborating with local partners and leveraging state-of-the-art technology, Hurtigruten seeks to minimise edible food waste, maximising resource utilisation during its voyage in coastal Norway.
"At Hurtigruten, we are aware of the importance of preserving our environment while offering unforgettable experiences to our guests," said CEO Hedda Felin. "Recognising that our operations have an inherent impact on the environment, wildlife and local cultures in the waters in which we sail, we are committed to taking proactive measures to minimise our carbon footprint and promote responsible practices. Through this innovative initiative, we are committed to improving the sustainability of our iconic coastal cruises while preserving the natural beauty and cultural heritage of these regions."
The initiative encompasses a comprehensive approach to waste management, starting with the sorting of edible food waste on board Hurtigruten's Original Coastal Express ships during their annual programme along the coast of Norway, with calls at 34 ports from Bergen in the south to Kirkenes in the north. This waste is then transported to the port of Stamsund during scheduled stops, where it is processed through a specially designed composting reactor. The reactor effectively converts edible food waste into compost within 24 hours.
The resulting compost is then transported to Myklevik Gård, where it is used to improve the quality of the soil for agricultural purposes, to produce food that will once again end up on a plate aboard a Hurtigruten ship. This closed-loop system exemplifies the principles of the circular economy, where waste is reused to support local food production, thus completing the cycle along Hurtigruten's iconic coastal cruises.
After five years of dedicated efforts, Hurtigruten has already significantly reduced edible food waste from 261 grams per guest in 2019 to only 66 grams per guest in 2023. "Our ultimate goal is to reduce edible food waste to virtually zero grams per guest," said André Pettersen, Chief Product Officer and Hotel Operations. "Through collaboration and innovation, we are proud to chart the path to a more sustainable future in the global travel industry."
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