In a pilot project onboard MARIELLA, Viking Line has managed to reduce the amount of food waste by an estimated 27 tonnes in four months.
The food saved corresponds to almost 70,000 servings.
Food waste has been weighed and the data have been recorded.
“Now we have managed to reduce food waste per passenger by an average of 40 percent,” says Viking Line’s restaurant manager Janne Lindholm. “Savings have been made in particular by streamlining the work in the kitchen. We had a greater attention to the prepared quantities prepared. For example, in the buffet restaurant, passengers are served ready-made portions.”
The remaining waste is used for biogas production. With the help of bio-waste
from three ferries, we made biogas, the equivalent of 111,300 liters of MDO.