You might be wondering what Hurtigruten’s work towards zero food waste has to do with you, and the answer is: more than you think.

As an explorer on board Hurtigruten, you’re there to experience Norway at its most authentic. But that goes beyond the fjords, the Northern Lights, and Norway’s everyday rhythms — you won’t just enjoy the unforgettable cuisine on board, but you’ll become a part of its story. 

The goal

Hurtigruten has been caring for the Norwegian coastline for well over 100 years, and an important part of this responsibility involves bringing people closer to authentic Norwegian cuisine. So, to ensure that the iconic coast is properly looked after and respected, the food you get to enjoy has to be sourced sustainably. That means fresh, locally sourced food. And that’s why Hurtigruten’s mission is simple: eliminate edible food waste and give back to the community.

The process

To create a closed-loop system for sustainable food production and eventually achieve zero food waste, Hurtigurten has implemented a two-pronged approach, combining innovative technology with trusted local partners who share the vision of bringing delicious and sustainable Norwegian cuisine to the rest of the world.

Step one: Fresh, homegrown ingredients are locally sourced from all along the iconic coastline, meaning you’re not just witnessing Norway’s dramatic scenery, but immersing yourself in its authentic flavours.

Step two: There likely won’t be much you won’t want to finish from your plate, but whatever is left over is recycled. With all the food waste ready to go to good use, ships head to Stamsund port 10 times a week where Hurtigruten’s state of the art composters turn leftovers into nutrient-rich fertiliser in just 24 hours.

Step three: This compost is then sent to Myklevik, a sustainable farm nestled between the sea and the mountains in Lofoten. It is here that Gisle Melhus (pictured) uses the food-waste-turned-fertiliser to grow the tastiest, most flavoursome vegetables and herbs.

Step four: Finally, these locally grown delights are sent right back to Hurtigruten, where they return to the guests’ plates in Norway’s Coastal Kitchen ready to be enjoyed all over again. And the cycle continues!

The table

You know how the food is sourced, but what’s actually on the table? The restaurants on board The Coastal Express and the Svalbard and North Cape Line curate their varied menus with the help of over 50 local suppliers who provide locally sourced, short travelled food straight to Hurtigruten in port.

On board Hurtigruten’s all-inclusive Signature Voyages, dive into the taste of Norway’s past, present, and future with three different restaurants, Flora, Brasserie Árran, and Røst. Each one embracing Norway’s traditional culinary history, including drying, fermenting, and salting — trusted methods passed down through thousands of Arctic winters.

From dry-aged beef and Sámi reindeer stew to a plant-based Wellington, as you sail through Norway’s breathtaking fjords, mountains, farms, and pastures, you’ll be passing the very landscapes that provided your fish, herbs, mushrooms, lamb, and so much more.

On board The Coastal Express, you’ll sail through Norway’s iconic, and ever-changing coastline, discovering a different ingredient, flavour, and story at each and every port. Whether you’re seeking refined à la carte dining or generous buffets, dive into seasonal menus packed with the freshest seafood, meats, cheeses, and more. From the signature shrimp sandwich to a jam made from a rare Arctic berry, your immersive Norwegian experience starts at the table. 

The bubbles

Your tastebuds won’t just be tantalised by delicious food, Hurtigruten’s efforts towards serving sustainable produce goes beyond what’s served on a plate.

Experience the new wave of bubbles with Havets Bobler, a sparkling wine made exclusively for Hurtigruten. This isn’t any ordinary drink, the story behind this unique tipple is one of sunken ships and unlikely discoveries.

In 2010, a 170-year-old shipwreck was discovered in the Baltic Sea and in it a different kind of treasure chest. 168 bottles of Champagne buried deep underwater for well over a century. This Champagne was tasted by wine experts and they concluded that the wine was (despite its age) fascinatingly crisp and vibrant.

Fast forward to today, Hurtigruten submerges thousands of Havets Bobler bottles in secret, guarded hiding spots below the Arctic water of Northern Norway. Here, they stay over 30 metres below sea level for eight months to two years, much like the originally buried shipwrecked Champagne.

If sea-aged sparkling wine isn’t your thing, don’t worry. Every voyage with Hurtigruten has a talented team of mixologists and sommeliers who have gathered, refined, and reimagined recipes from across Norway, bringing you outstanding wines and beverages to perfectly match each dish.

From underwater concoctions to beer made from water sourced in the Trollfjord, taste the distinctly Nordic spirit on board Hurtigruten, knowing even your drinks have Norway running through them.

The people

Hurtigruten’s goal is important to the people and places of Norway, and wouldn’t be possible without the passionate ambassadors behind the mission.

It takes a lot of work and community to bring this farm-to-table philosophy to life, something Øistein Nilsen embodies. As Head Chef for Hurtigruten and a northern Norway native, he champions locally sourced ingredients and homegrown suppliers, ensuring each dish reflects where the ships sail. Inspired by childhood foraging and fishing, Nilsen’s process strips things back to basics and lets exceptional Norwegian produce shine while keeping food miles and waste to a minimum.

Acclaimed chef Halvar Ellingsen designs Hurtigruten’s evolving seasonal menus, guided entirely by what Norway’s fields, fjords, and forests produce at their peak. Taste vibrant dishes shaped by fresh herbs and wild berries in summer and enjoy copious amounts of rich seafood and hearty, comforting flavours in the colder winter months.        

Alongside him, Astrid Nässlander, a head chef based in the Lofoten region, works closely with local hunters to make full use of Norway’s abundant moose. You’ll find her creating everything from sausages, burgers, cured and dried meats to traditional meat cakes. Together, they showcase hyper-local sourcing while reducing waste and celebrating all the natural goodness that Norway has to offer.

And introducing Hurtigruten’s inaugural Sámi Culinary Ambassador, Máret Rávdná Buljo. Máret is a reindeer herder, food storyteller, and cultural custodian who plays a key role in sharing the flavours, values, and traditions of Sámi food culture with guests on board.

Set sail on a culinary adventure with Hurtigruten 

Simply by stepping foot on a Hurtigruten voyage, you become a part of this exciting and inspiring journey towards zero food waste. You’ll help conserve the very places you’ll visit so they can be enjoyed by generations to come and hear from on board experts who educate on the subject of food waste and sustainability via interesting workshops, engaging presentations, and interactive experiences.

What’s more, as a Cruise Collective member, save 5% off all voyages on your culinary journey with Hurtigruten.