Hurtigruten has signed a three-year partnership with EAT Foundation.
This new strategic partnership with EAT Foundation is set to reduce food waste and expand menus, giving Hurtigruten guests the opportunity to choose more plant-based cuisine.
Hurtigruten has already committed to reducing food waste by 20 percent by 2021.
Hurtigruten CEO Daniel Skjeldam said:
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 on-board options.
Hurtigruten has previously abandoned industrially processed food and removed endangered species from all menus. Instead, Hurtigruten guests get to experience locally sourced food.
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.
added Gunhild Stordalen, EAT’s Founder and Executive Chair.
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.