Havila Voyages - Reducing Onboard Food Waste

Havila Voyages are committed to sustainability, at the outset they set an ambitious target to maintain food waste on board their ships at less than 75 grams per guest night. This commitment positions them as leaders in waste reduction practices within the maritime sector.

TL;DR

It was the sustainability efforts of Havila Voyages that first caught my attention when I researched my first journey on the Norwegian Coastal experience, and I was interested in how they were doing against their target

Understanding the Challenge of Food Waste

In the cruise industry, the potential for food waste is heightened due to the sheer volume of meals served daily. By tackling this challenge head-on, Havila Voyages not only seeks to reduce negative ecological impacts but also creates a more responsible travel experience. Their approach includes various strategies aimed at minimising waste efficiently - which was recently recognised when they were awarded the Q-Meieriene Food Saver of the Year Award 2024.

No buffet food on Havila Voyages

Implementing Sustainable Culinary Practices

One key strategy Havila Voyages uses to limit food waste is sustainable culinary practices. For example, by utilising locally sourced ingredients, they ensure meals are fresh, reducing the likelihood of spoilage.

Culinary teams are trained in techniques that minimise waste, such as batch cooking and creatively using leftovers. For instance, by repurposing unsold bread into croutons for salads, waste is minimised while enhancing menu variety.

Focus on Guest Engagement

Guest engagement plays a vital role in managing food waste at Havila Voyages. Without preaching, or frowning, they educate passengers about sustainable dining. With the exception of some breakfast items food is served directly to guests’ tables - there are no buffets.

Guests are served smaller portions from a wide variety of menu options that vary during the cruise. Order what you can finish - you never leave hungry. This approach not only informs but also empowers guests to make mindful choices, fostering a cultural shift towards sustainability during their journey. Its a different approach - but simple and intuitive enough for guests to manage.

Innovations in Waste Management Technology

Havila Voyages uses food waste tracking systems to monitor waste patterns effectively. With this data, they can make better-informed decisions regarding food purchasing and preparation.

For instance, if a particular dish consistently results in leftover food, they can adjust portion sizes or rework the menu to better fit guest preferences.

Collaboration with Local Suppliers

This practice not only results in fresher produce but also supports local economies. Fresh ingredients mean less spoilage, aligning with the company’s sustainability goals and helping to maintain their waste target.

Continuous Monitoring and Reporting

To stay on course with their waste reduction aims, Havila Voyages integrates ongoing monitoring and reporting mechanisms into their operations. By regularly analyzing waste data, they can make timely adjustments to improve efficiency. Regular reporting underscores their dedication to sustainable cruising, reassuring guests and stakeholders alike.

So How Are Havila Doing?

Through sustainable culinary practices, guest engagement, innovative technologies, focused feedback adaptation, and local sourcing, they are making significant strides in waste reduction.

Year Waste

2021 60g

2022 71g

2023 58g

2024 68g

2025(Q1) 68g

I'm proud that along with reducing food waste, switching our cabin lights off, avoiding frequent towel and bed sheet changes, that we as guests helped contribute to remain under 75g of food waste per guest night.

Bravo Havila Voyages

Happy travels!