Hurtigruten’s Specially Designed Reactor Can Convert Food Waste Into Compost In Just 24 Hours

Hurtigruten, a well-known cruise business, has unveiled a ground-breaking initiative to significantly reduce and recycle edible food waste from its fleet operations.

Based on circular economy concepts, the idea involves converting edible food waste into compost, which is then used to grow vegetables for the company’s onboard menu.

This unique technique coincides with Hurtigruten’s dedication to sustainability and ethical business practices.

Hurtigruten CEO Hedda Felin highlighted the company’s commitment to minimising its environmental impact while offering customers exceptional experiences.

The initiative, which operates along Norway’s coastal lines, demonstrates Hurtigruten’s awareness of its operations’ environmental impact and its proactive approach to reducing it.

The entire waste management process begins with separating edible food waste on Hurtigruten’s ships as they travel around Norway’s coast year-round.

This waste is transferred to a specially engineered compost reactor at Stamsund harbor, where it is efficiently transformed into compost in under 24 hours.

The resulting compost will improve soil quality for agricultural reasons at Myklevik Gard, eventually producing food that returns to the Hurtigruten ship.

This closed-loop system demonstrates circular economy concepts by repurposing waste to support local food production, completing the cycle along Hurtigruten’s coastal voyages.

Hurtigruten has significantly reduced edible food waste over the past five years, from 261 grams per customer in 2019 to just 66 grams per guest in 2023.

André Pettersen, the Chief Product Officer and Director of Hotel Operations at Hurtigruten, stated that the company’s ultimate goal is to reduce edible food waste to almost 0 grams per guest.

Pettersen described Hurtigruten’s three R’s approach to their food program, prioritising Reduce, Reuse and Recycling.

This method includes reducing consumption, repurposing leftovers and, most importantly, transforming food waste into fertilisers for growing veggies on their menu.

Hurtigruten is dedicated to raising awareness and educating guests and crew members on the significance of avoiding edible food waste.

The organisation intends to bring positive change by incorporating compelling presentations, workshops, and interactive operations into onboard programming.

Hurtigruten also intends to work with local communities and stakeholders to broaden the initiative’s influence beyond its fleet.

Hurtigruten aims to achieve long-term positive change along Norway’s coast and worldwide by sharing best practices and supporting programs that promote sustainable agricultural practices and circular economy principles.

Reference: Hurtigruten

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