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Voyages every three days to provide variety and enable passengers to try something new .
Correlating with each voyage and location , each menu has been carefully curated to use local ingredients and reflect the passengers ’ surroundings . The ‘ Flavors of the Polar Region ’ menu served between Bodø and Honningsvåg , for instance , includes cod from the Lofoten Islands , Norwegian cod roe , and cloudberries . Between Kirkenes and Svolvær , the ‘ Flavours of the Arctic ’ menu includes crab and reindeer , as well as Arctic char and seaweed . There are also the ‘ Flavors of the Fjords ’ and ‘ Flavors of the Archipelago ’ menus , which are served between Bergen and Trondheim , and Rørvik and Bodø , respectively .
Sustainable sailing
Bent also outlines how the company is tackling sustainability within its menus via an ambitious food waste target . “ We ’ re aiming to limit the average food waste per passenger to 75 grams per day ,” he states . “ Over the course of one year across the four ships , this should reduce our food waste by as much as 60 tons compared to buffet-style dining . However , we exceeded this target in 2023 , with an average of 58 grams per passenger cruise night .”
With such deep commitments to operating sustainably and delivering a fantastic guest experience , it ’ s no surprise that Havila Voyages has recently been named as the cruise ferry company of the year at the prestigious Grand Travel Awards for the second consecutive year . And during the Wave Awards in London in November 2024 , the cruise industry ’ s Oscars in the UK , the company achieved the “ Best Cuisine Award ” in competition with the leading cruise companies in the world . These achievements not only signify the quality of these vacations but also cements its industry-leading position at the forefront of sustainable operations .
To conclude , Bent shares his thoughts for the future : “ We have great bookings into 2025 , so the year ahead looks bright .
With well-performing , sustainable vessels and fantastic employees both onboard and onshore , our vacations attract customers that want to see incredible views while enjoying a relaxing vacation on the industry ’ s most environmentally friendly ships .
“ As the route ’ s next concession will run from 2030 to 2040 , we ’ re strengthening our internal operations and preparing to grow our presence on the coastal route ,” Bent reveals . “ The vessels we operate today are capable of further lowering emissions and we ’ ve prepared the technology to run on zero emissions as we look to sail climate neutral by 2030 . We ’ re hoping the Norwegian Government will set ambitious requirements that place the country at the forefront of several aspects of sustainability .” ■
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