- Viking Line has nearly halved food waste on VIKING GLORY and VIKING GRACE through data, staff engagement and passenger awareness.
- Waste fell from 137 g to 77 g per passenger in less than a year, far exceeding the target of 100 g.
- The project began in autumn 2024 with support from Generation Waste, which provided monitoring technology and training.
- Staff now use ingredients more efficiently — even root ends, tomato stalks and leftover croissants are reused in new dishes.
- A survey of 2,000 Finns found that 58% value restaurants cutting waste and emissions, and 64% prefer locally sourced food.
- Remaining food waste from VIKING GRACE, VIKING GLORY and VIKING XPRS is converted into biogas, a carbon-neutral fuel also used on the Turku route.
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.
