Hurtigruten introduced a specially designed reactor at one of its ports to convert edible food waste into compost used to grow vegetables for the company.
The initiative supports Hurtigruten’s aim of achieving zero-edible food waste and involves a process where food waste is sorted onboard, transported to Stamsund harbor, and transformed into compost in a special reactor within 24 hours.
The resulting compost is taken to Myklevik Gård to improve soil quality for agriculture.
Chief Product Officer and Hotel Operations André Pettersen, said: “our ultimate goal is to reduce edible food waste towards practically zero grams per guest. Through collaboration and innovation, we are proud to shape the way towards a more sustainable future within travel globally.”
