Mariella reduced food waste by 40 percent
In four months, Viking Line's cruise ship Mariella has reduced food waste from onboard restaurants by 40 percent. Food waste during the period has decreased by about 27 tonnes, which corresponds to 70 000 food portions. The food waste that continues to be used is in turn used to produce biogas.
Focusing on sustainability issues
Sustainability issues are the focus of the Åland shipping company Viking Line, which with its seven vessels and 6,5 million annual travelers, has ambitious goals to reduce its environmental impact. In April 2019 launched a pilot project together with Winnow, which specializes in helping companies reduce their food waste. The project has been carried out on the ship Mariella, which goes every two days from Stockholm to Helsinki.
On board Mariella, most of the food is cooked in one kitchen, where scales have been installed to measure the food waste in detail. Using Winnow's programs, all waste is categorized, weighed and posted digitally. Thus, for example, one can track whether the waste comes from the kitchen's cooking processes, the quantities of food that have been produced or what the guests have not eaten.
- Through this project, in just four months we have reduced food waste by 40 percent. We have achieved this primarily by streamlining the cooking processes in the kitchen. We are more careful about the quantities we cook and also look at how already cooked food can be reused better. As a concrete example, leftover cooked potatoes from lunch can be turned into good dinner accessories, says Janne Lindholm, restaurant manager Viking Line.
Smaller portion pieces
To reduce the amount of leftover food on the guests' plates, Viking Line continuously looks at how to influence in a positive direction by adjusting both portion sizes in the à la carte restaurants and how the food is prepared and served in the buffet restaurants. There, a success factor has been to replace larger serving vessels with smaller portions of the various dishes.
- These adaptations and changes do not mean that we need to compromise on the quality of the food. On the contrary, the efficiency improvements in the kitchen mean that we have more time to develop the best food in the Baltic Sea and take care of our restaurant guests. We are excited to be able to continue the project at Mariella and plan to move on to our second Helsinki vessel Gabriella in the next step. says Janne Lindholm.
The food loss from Mariella decreased by 27 tonnes which corresponds to 70 000 servings of food. The food waste that continues to be used is used to produce biogas. Of the food waste from Viking Line's vessels Mariella, Viking Grace and Viking XPRS, during 2018, a total of 98 550 cubic meters of biogas was produced, which in terms of the amount of energy corresponds to 111 300 liters of gasoline.https://www.seafun.se/nyhet/mariella-minskade-matsvinnet-med-40-procent/https://www.seafun.se/wp-content/uploads/2019/09/10232.jpghttps://www.seafun.se/wp-content/uploads/2019/09/10232-150x150.jpgMariellaNewsBaltic SeaViking Linesustainability, sustainability issues, marial, food waste, restaurant, viking lineIn four months, Viking Line's cruise ship Mariella has reduced food waste from onboard restaurants by 40 percent. Food waste during the period has decreased by about 27 tonnes, which corresponds to 70 000 food portions. The food waste that continues to be used is in turn used to produce biogas. Focusing on sustainability issues Sustainability issues are the focus of ...Heidi RovenHeidi Rovenheidi@cobertura.seAdministratorSeaFun