Hurtigruten partners with EAT for more sustainable cuisine
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.
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 travelling 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,” said Hurtigruten CEO Daniel Skjeldam.
A few years back, Hurtigruten - the world’s largest expedition cruise company – abandoned industrially processed food and removed endangered species from all menus. Instead, Hurtigruten guests get to experience tasty and locally sourced food.
The new Hurtigruten - EAT partnership takes sustainable food efforts and experience to a new level.
“To enable healthy and sustainable diets to become the new norm, it is crucial that companies apply this vision, innovate and realign their food priorities. We’re excited that Hurtigruten takes lead in the cruise-line industry, not only on sustainable sourcing and food waste but that the future of food can be filling, diverse and delicious. EAT is proud to assist them in developing their ambitious plans,” said Gunhild Stordalen, EAT’s Founder and Executive Chair.
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 appetising and plant-rich alternatives, and reduce food waste.
Hurtigruten has already committed to reducing food waste by 20% 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 and biogas – produced from organic waste such as dead fish.