How Fjord Line has cut food waste on board

Preparing all food on board doesn't just ensure good quality in the restaurant. It also means Fjord Line can continuously adapt its offering to demand. In addition, several new measures have been introduced to limit food waste. The result: a 50-tonne reduction per year!

"It's about changing the mindset of both employees and guests through many small actions that together have a significant impact," says Morten Bo Poulsen, Head of Onboard Sales & Service at Fjord Line.

These are the words of someone who has seen the transformation up close. After introducing a series of measures, data from the past four months shows good results.

"Our recent measurements show that food waste has been reduced by an average of 55 grams per passenger – small steps that together add up to a significant environmental gain," says Poulsen.

For a ferry company carrying around 900,000 passengers a year, every gram that doesn't end up in the bin adds up to significant volumes. A reduction of 55 grams per person amounts to almost 50 tonnes less food waste per year – a solid step in Fjord Line's ongoing work to reduce its environmental impact.

Photo: Head of Onboard Sales & Service i Fjord Line, Morten Bo Poulsen, har hele 17 års erfaring i Fjord Line og oplever, at selskabet bevæger sig tydeligt i en grønnere retning med større bevidsthed på alle niveauer i organisationen.

"Systematic weighing and measuring of all food waste on board, combined with monthly evaluations across the fleet, gives us solid documentation that these measures work," says Poulsen, adding:

"At the same time, the measures also bring a welcome side effect in the form of reduced operating costs."

When one kilogram of food waste costs around NOK 80, that adds up to a noticeable saving.

Higher Food Quality and Less Waste

The turning point came when the company took a seemingly simple step: it moved all production of sandwiches and salads back on board the ships.

"We used to have this food production outsourced, and had to buy a minimum number of units. That can be tricky when you don't know whether people will eat in the buffet restaurant or want a sandwich instead," explains Morten Bo Poulsen.

By taking control of production themselves, the ships can now adapt along the way based on actual demand, instead of being locked into suppliers' minimum delivery quantities.

Producing its own sandwiches and salads means the ships can make these products fresh along the way, instead of relying on pre-made deliveries. That means fresh sandwiches and salads made as needed.

The result is not just reduced waste, but also higher quality and fresher food for guests. The ships can now produce on an ongoing basis instead of being at the mercy of fixed minimum deliveries.

"On Stavangerfjord and Bergensfjord, we've also set up a system where the LNG ships deliver fresh products to the catamaran FSTR – both in Hirtshals in the morning and in Kristiansand when the ship arrives," says Poulsen.

Aiming to change mindsets on board

But it's not just production that has been given a boost – the buffets have also undergone a quiet revolution.

"Instead of guests helping themselves to, say, smoked salmon from large platters, you get salmon with tarragon cream that's already portioned. We're trying to gradually change the way we think ourselves, but also to inspire guests to think differently," he explains.

The smaller portions, combined with more frequent refilling and more rotation of the platters, have on their own reduced waste by 5–8 grams per person in the buffet restaurant alone.

Table signs with the message "Please help yourself, but don't take more than you can eat" help make guests aware of their own consumption. And the response? Overwhelmingly positive – most guests see the sense in this from an environmental perspective – and, not least, the benefit of even fresher, more recently prepared food.

Photo: Foto: Fjord Line

Waste sorting on board all ships

Alongside the food waste initiatives, Fjord Line is rolling out waste sorting across the entire fleet. Pioneer ship Fjord FSTR already has the system in place, and now it's the turn of the large LNG ships.

"We're subject to Danish authorities' requirements for waste sorting, and we're now working to get this in place on all the ships," says Poulsen.

The challenge is greater on the LNG ships, which have compactors that compress the waste. This makes it more complicated to set up waste sorting compared to Fjord FSTR, which doesn't have this kind of equipment.

The goal is nevertheless clear: by the first quarter of 2026, all ships must have waste sorting in place that handles all types of waste, from clean plastic, contaminated plastic, metal, cardboard and pulped waste through to residual waste that must be delivered ashore.

More steps in the right direction

Food waste and waste sorting are small steps that form part of a broader effort to reduce Fjord Line's environmental impact. From the first quarter of 2026, the company's largest food supplier will deliver using an electric truck – and even the pizza boxes have had an upgrade, now being made from recycled cardboard.

"We're constantly working to reduce our environmental impact further. We're aware that we have a responsibility in a world that needs more sustainable solutions," explains Poulsen.

The mindset around food waste also extends to staff. Chefs have to rethink how they prepare and plate food. The bakers bake more often throughout the day to avoid large amounts of bread being thrown away. On the last departure, Fjord Line sells surplus food that can be eaten on board at a reduced price – just as many restaurants on land do.

Despite new targets and good results, he is clear that this is only the beginning.

"We still have some way to go to fulfil our environmental ambitions, but the results show we're on the right track," Poulsen concludes.