Hurtigruten, renowned for its commitment to environmental stewardship, is pioneering a groundbreaking initiative rooted in circular economy principles aimed at significantly reducing and recycling edible food waste from its fleet operations.
At the heart of this initiative is a specially designed reactor situated at one of its ports, which efficiently converts edible food waste into compost. This compost is then utilized to cultivate vegetables for Hurtigruten, aligning with the company's overarching goal of achieving zero-edible food waste.
Driven by its core values of environmental responsibility and ethical business practices, Hurtigruten's initiative underscores its dedication to addressing the challenge of edible food waste. Leveraging cutting-edge technology and collaborating with local partners, Hurtigruten is committed to minimizing waste while maximizing resource utilization throughout its coastal Norway journey.
Central to the initiative is a comprehensive waste management approach that begins with the sorting of edible food waste onboard Hurtigruten's Original Coastal Express ships. This waste is then transported to a designated port where it undergoes transformation in the compost reactor, completing the cycle within 24 hours.
The resulting compost is utilized to enrich soil quality for agricultural purposes, supporting local food production. This closed-loop system exemplifies circular economy principles, where waste is repurposed to sustainably support onboard menus, completing the cycle along Hurtigruten's iconic coastal cruises.
Complementing its operational efforts, Hurtigruten is committed to fostering awareness and education among guests and crew members, inspiring positive change and promoting environmentally conscious choices. Through engaging presentations, workshops, and interactive experiences, Hurtigruten seeks to empower individuals to embrace sustainable practices.
Hurtigruten's innovative approach has already yielded significant results, with edible food waste per guest dropping from 261 grams in 2019 to just 66 grams in 2023. Embracing a three-pronged approach of Reduce, Reuse, and Recycle, Hurtigruten's Norway's Coastal Kitchen program emphasizes minimizing consumption, repurposing leftovers, and converting food waste into valuable resources.
Looking ahead, Hurtigruten aims to expand the impact of its initiative by collaborating with local communities and stakeholders, driving lasting positive change along the coast of Norway and beyond.