Revolutionising ferry food the sustainable way
Sustainability initiatives come at a cost, right? Well, not all of them. By making use of a forecasting tool and cooking fresh on order, our Food & Beverage team together with the regional chefs have managed to significantly reduce food waste and cut down on food costs – as well as increasing the quality and taste of the dishes prepared for our guests. The chefs’ professional pride has also increased. “It’s a win-win-win-win situation”, says Rikard Persson, Group Food & Beverage Manager at Stena Line.
Read more