7 ways we’re making our food and beverage offer more sustainable

‘If we want to be a leader in sustainability, we need to consider it in every aspect of our operations,’ says Group head of Food and Beverages Rikard Persson. ‘We have a rigorous process when selecting items to use in our food production. When selecting ingredients used to create our menus, sustainability is just as important as quality, cost, and availability.‘ Here are seven ways we incorporate sustainability in our food and beverage offer.

Sep 2, 2024

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1. Our seafood is sustainable

All the fish and seafood we serve is MSC- and ASC-certified, meaning it’s derived from sources that are classified as more sustainable.

2. We consider animal welfare

We only offer eggs and egg products from free-range hens. We’re also careful about the chicken meat we serve. We take a stand against fast-grown chicken and do not serve it at all. By 2026, our goal is for 100% of our chicken to be according to the European Chicken Commitment, ECC (or its equivalent outside the European Union). We will also work with our suppliers towards giving more chickens access to the outdoors. We will report on the progress on our website.

3. We promote vegan and vegetarian food

Our casual dining restaurant offers a menu with approximately 30 percent vegetarian or vegan dishes, and we’re always striving to expand our selection of delicious vegetable-based options.

4. We buy coffee from sustainable suppliers

The coffee our customers drink on board is Rainforest Alliance-certified. This means it’s grown using climate-smart methods, and farmers’ rights and livelihoods are protected. The Rainforest Alliance also promotes biodiversity.

5. We’ve got rid of plastic water bottles

Instead of buying water in plastic bottles, customers can buy refillable bottles, or refill their own water bottles with filtered water from taps around the vessel.

6. We’re driving down our CO2 footprint

We carefully source ingredients that have a lower climate impact. Not only that, customers can see the climate footprint value of their meal and make an informed choice – which is also reducing carbon emissions.

7. We watch our waste

Our production forecast tool enables us to accurately estimate how much food to prepare and minimise waste. And by measuring plate waste, serving waste and galley waste, we can identify our biggest sources of waste and work to reduce them.

Do you have any suggestions for how we can make our offer more sustainable? Email [email protected] with your suggestions.