What it Really Takes to Reduce Food Waste in Norway 

Learn more about the journey here: global.hurtigruten.com/norway...
At Hurtigruten, we serve 1,200 meals a day on board the original Coastal Express route. So where does the food waste go?
Today, we’re taking another big step in our journey towards achieving Zero Edible Food Waste from our fleet operations. Through a new circular economy initiative, we’ve built a closed-loop system where waste is repurposed to support local food production along the Norwegian coast.
How? It happens in three simple but impactful steps.
🍊 Step 1: It all starts with sorting edible food waste onboard our Original Coastal Express.
⚙️ Step 2: The waste is transported to Stamsund harbour during scheduled stops, where a state-of-the-art compost reactor converts it into nutrient-rich compost.
🌱 Step 3: The compost is then transported to Myklevik, a sustainable farm located between the sea and mountains in Stamsund in Lofoten. Here, Gisle Melhus uses the compost to grow vegetables and herbs that end up back on our customers plates in Norway’s Coastal Kitchen.
From farm, to ship, to farm again, we’re putting the mission of zero food waste at the heart of what we do. This system exemplifies the circular economy principles, aiming to foster enduring positive change along the Norwegian coast and beyond.