In association with: Hurtigruten
Hurtigruten is the expert in cruising Norway’s coastline and is pioneering new culinary and food waste initiatives, says chief executive Hedda Felin
Q. What sets Hurtigruten apart for cruises to Norway?
A. Our ships have sailed the Norwegian coastline for 131 years. Our sailings include our classic Coastal Express, which features 34 ports, and our new Signature Sailings, which include the Svalbard Line and the North Cape Line. Passengers can see the best of Norway and truly experience the country.
Q. What advice do you have for guests deciding between the Coastal Express and the Signature Sailings?
A. If it’s your client’s first time visiting Norway, our Signature Sailings offer a wealth of onshore experiences. We’ve added activities such as hiking, skiing, dog-sledding and even king crab fishing.
The original Coastal Express route provides a more local experience, because Norwegian passengers are also on board, and it stops at beautiful villages, towns and hamlets that cruise passengers rarely visit.
Q. What sustainable initiatives has Hurtigruten implemented?
A. We have taken steps such as banning single-use plastics, upgrading our entire fleet to be more energy efficient, reducing food waste and supporting local communities. We are focusing on making our ships as sustainable as possible.
Q. What is Norway’s Coastal Kitchen?
A. Norway’s Coastal Kitchen began with the aim of providing guests with the best menu. We then set a goal of solely using local ingredients, sourcing everything from the ports we sail through.
There’s a new menu every day, and guests now have more all-inclusive choices, such as Sami-inspired menus or fine dining. Using local suppliers keeps Norway’s communities alive and gives guests the chance to try local specialities.
Q. Can you tell us more about Hurtigruten’s initiative to reach zero edible food waste?
A. Hurtigruten is focused on creating a circular food waste programme. We have already reduced food waste from 100g to 66g per guest and are training our chefs to use all parts of the ingredients. The small amount of waste left over is taken to a farm in Lofoten, where it’s turned into fertiliser to grow the vegetables that we use on our ships.
Find out more
- agentportal.hurtigruten.com
- uk.agencysupport@hurtigruten.com
- 0203 553 9355
On the horizon: Sea Zero
Hedda Felin explains more about Sea Zero, Hurtigruten’s ambitious plan to build its first zero-emissions ship by 2030.
“With Sea Zero, we wanted to shake up the industry and inspire others. The project will build the first-ever zero‑emissions ship for the Coastal Express. The ship has been designed from scratch and will combine new designs that minimise emissions with tried and tested technology, such as retractable sails covered in solar panels.”
PICTURES: Agurtxane Concellon; Espen Mills