‘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 on-board options’, says Hurtigruten CEO Daniel Skjeldam.
A few years back, Hurtigruten abandoned industrially processed food and removed endangered species from all menus. Instead, guests get to experience tasty and locally sourced food.
More plant-rich alternatives less food waste
In addition to adding more 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% by 2021.
This strategic partnership is the latest in several Hurtigruten green initiatives. The exploration travel specialist is about to launch its first hybrid powered cruise ships at Norway’s Kleven Yard.
Hurtigruten celebrated its 125th anniversary by banning all single-use-plastics and 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.
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