Through a new strategic partnership with EAT Foundation, Hurtigruten will be offering its environmentally conscious guests an increased number of healthier food options. The new partnership 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 on-board 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 on-board options,” says Hurtigruten CEO Daniel Skjeldam.
The Hurtigruten partnership with EAT 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.
Hurtigruten CEO Daniel Skjeldam and Gunhild Stordalen, EAT’s Founder and Executive Chair, have signed a cooperation agreement to offer environmentally conscious guests even more exquisite and healthier food options.
Photo by Rune Kongsro / Hurtigruten