Cruises are renowned for their lavish buffet restaurants, offering a near unfathomable choice of food options almost around the clock. But from cold food and the risk of spreading viruses on serving utensils to the high amount of wastage, there are significant downsides to cruise ship buffets.
In an effort to reduce food waste, a new provider of coastal cruises along the Norwegian coast has introduced a buffet-style dining concept without a restaurant. On the other hand, breakfast and lunch at Havilos Angeles Voyages consist of a la carte menus that consist of small dishes prepared on the spot. .
Customers can still order unlimited quantities, but the concept results in less waste in a buffet concept.
Lasse Vangstein, communications manager at Havila Voyages, says the ambitious goal was to reduce food waste to just 75 grams (2. 65 ounces) per user per day, the company actually reached 69 grams (2. 43 ounces) in 2022 and 60 grams (2. 12 ounces) in 2022. 2023.
Carl Johan Oscar Carlander works as head chef on the company’s coastal cruise ship, Havila Polaris. He believes this concept has several advantages for guests.
Carl Johan Oscar Carlander is the head chef at Havila Polaris and organises many culinary occasions on the terraces.
“I usually spend some time out in the restaurant to talk to as many guests as possible, so I hear the positive feedback on the small dish concept. They appreciate the variety of dishes to order, and how the dishes are of a higher quality than they would be on a buffet. The portions are deliberately small to reduce waste, but guests can easily order more if they’re still hungry,” he explains.
The three main meals for cruise passengers are supplemented by snacks and light meals available from the cafe that’s also used by local ferry passengers. On certain days, local dishes are put under the spotlight at specific events, often held out on deck and timed for sailaways or scenic points in the journey.
Finally, a fine dining restaurant with a fixed five-course menu completes the onboard choice.
The Norwegian coastal road has been operating in a bureaucratic manner for more than 130 years. Although originally a local ferry and shipping provider for small communities, the service is now best known around the world for its cruise ship-like sightseeing experiences.
There are three courses for lunch, but visitors can order as many as they want.
The service still operates as a local ferry and calls at 34 other ports (most of them twice) on its 11-night round-trip adventure from Bergen to Kirkenes. Havila operates 4 of the 11 ships on the historic route, and this consistent schedule brings further benefits to its restaurant concept.
“We’re not just focused on reducing waste. Another vital area of focus is locally produced food, as much as possible. We work with a lot of suppliers all over the coast,” Carlander says.
For example, Arctic cod (skrei), reindeer meat, and swamp blackberries are among the products shipped to the Arctic region. The popular scallops from the island of Hitra are delivered to shipping in Trondheim, as are many seasonal nuts and vegetables.
Due to the ability to offer fresh local food at multiple ports, menus for all three foods vary throughout the voyage. This is especially true for dinner, where four of the six main choices of possible dishes are replaced every three days.
For visitors cruising along the Norwegian coast with Havila Voyages, the concept has a real drawback.
Guests can order as many dishes as they want from the varied breakfast menu.
While buffet restaurants offer food at any time, set meal times are required for all 3 foods for the Havila concept to work.
On a holiday with many stopovers, constant dinner times are not compatible with customers’ plans and excursions. While acknowledging that the concept of a place to eat constantly doesn’t appeal to everyone, Carlander believes the environmental and quality benefits outweigh the drawbacks.
If meal times are not suitable for a guest on an express day, changes may be made. Light meals can be taken in the cafeteria during the day, while special arrangements are made to accommodate visitors arriving late from excursions. Guests staying in suites also have the added benefit of being able to dine at any time for breakfast.
Since global food waste is such a major factor that it’s underestimated, the occasional inconvenience of consistent dinner schedules may be only a small value to pay to enhance Norway’s coastal cruise vacation, and it can serve as inspiration for other smaller shipping corporations around the world. country. cruise industry.
Jennifer Kester is the vice president and executive editor at Forbes Travel Guide, where she oversees the editorial department. Kester’s beat includes everything that rings of luxury travel—food and drink, culture, wellness and, of course, hotels. She has visited hundreds of luxury destinations, and her travels have brought her everywhere from Toronto to Tokyo to Tasmania. She’s always on the lookout for the next great beach or city to visit, all to bring readers that much closer to figuring out their next destination. A leading expert in hospitality journalism, Kester has been an editor and writer for Forbes Travel Guide since 2008, taking over as executive editor in 2015. She has also been an editor and writer at such publications as HotelChatter, Jaunted, AOL and Time Out Chicago. Follow her adventures on Instagram at @jennifer.kester.
Jennifer Kester is the editor-in-chief of Forbes Travel Guide and is on top of the latest in luxury travel, covering hospitality, dining, culture, the most sensible destinations, and more.
I’m an editorial assistant at Forbes Travel Guide, where I cover luxury hotels and hotels, whether close to home in Manhattan or abroad. After graduating from Occidental College with a bachelor’s degree in English, I created social and editorial content for Skylark, Sharecare, The Remolacha, and City
I’ve been writing on travel, food, fashion and culture for the past decade for a variety of publications. I co-founded PayneShurvell, a contemporary art gallery in London which is now an art consultancy in London and Suffolk. I’m the co-author of the YouTube art series, Great Art Cities Explained with James Payne. My photographer partner Paul Allen supplies photos for my features that often include a music or art event and our travels have taken us to music and art festivals across Europe. I am co-author of the Citysketch series of books that includes London, Paris and New York and I’m the author of Fantastic Forgeries: Paint Like Van Gogh. Follow our adventures on Twitter at @jshurvell and on Instagram at @joshurvell and @andfotography2.
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I’ve been writing about travel, food, fashion, and culture for a decade for various publications. I co-founded PayneShurvell, a new art gallery in London that is now an art consultancy in London and Suffolk. I’m a co-writer of the YouTube art series Great Art Cities Explained with James Payne. My husband, photographer Paul Allen, provides photographs for my feature which includes a musical or artistic occasion and our travels have taken us to music and art festivals all over Europe. I’m the co-writer of the Citysketch ebook series which includes London, Paris, and New York and I’m the writer of Fantastic Forgeries: Paint Like Van Gogh. Follow our adventures on Twitter in @jshurvell and on Instagram in @joshurvell and @andfotography2.
Follow Joanne on Twitter and Instagram and Andfotography on Instagram.
My work has been featured in over 30 publications, including Conde Nast Traveler, Travel Leisure, Robb Report, Afar, Family Vacation Critic, Architectural Digest, O, The Oprah Magazine, Reader’s Digest, USA Today, and MSN Travel. Follow me on Instagram @JudyKoutsky
My paintings have been featured in over 30 publications, including Conde Nast Traveler, Travel Leisure, Robb Report, Afar, Family Vacation Critic, Architectural Digest, O, The Oprah Magazine, Reader’s Digest, USA Today, and MSN Travel. Follow me on Instagram @JudyKoutsky
I’ve traveled to 70 countries and have reviewed more than 200 luxury resorts from the bottom of Patagonia, the plains of Mongolia, the shadows of the pyramids of Egypt, and the cloud forests of Uganda. When I’m not traveling, I lead a tech PR firm, BAM, as well as OnePitch. I also invest in startups, fly helicopters, and do crisis text support with the Crisis Text Line.
I’ve traveled to 70 countries and tried over two hundred luxury resorts in the foothills of Patagonia, the plains of Mongolia, the shadow of the pyramids of Egypt, and the cloud forests of Uganda. When I’m not traveling, I run a tech PR firm, BAM, as well as OnePitch. I also invest in startups, fly helicopters, and offer crisis SMS with Crisis Text Line.
I’m a Canadian editor and publisher specializing in travel, food and wine. My father was in the Canadian Air Force, so my circle of relatives was constantly moving from base to base, which is why I developed an unquenchable thirst to notice what lies beyond. the next horizon. My paintings have been published in publications such as the New York Times, the UK Telegraph, the Washington Post, the Boston Globe and the Toronto Star. I’ve also been lucky enough to live for a year or two in captivating cities around the world such as Paris, France, Seoul, South Korea, and at most recently, Cape Town, South Africa. When I travel, I especially enjoy learning about the food and wine scene. , and I have my WSET Level 1 award in wines. Follow me on Twitter at @MacgregorWrites and Instagram at @sandragetssidetracked.
My hobby is travel, hospitality, food and drinks. Travel with me on Instagram and Twitter.
I’m a Canadian writer and editor who specializes in travel, food and wine. My father was in the Canadian Air Force so my family was constantly moving from base to base, which is why I developed an unquenchable thirst to discover what lies beyond the next horizon. My work has appeared in a variety of publications like the New York Times, the UK Telegraph, the Washington Post, the Boston Globe and the Toronto Star. As a wayfaring writer I spend most of time exploring new destinations and I’ve also been fortunate enough to live for a year or two in captivating cities across the globe like Paris, France, Seoul, South Korea and, most recently, Cape Town, South Africa. When travelling I especially love experiencing the food and wine scene, and I have my WSET Level 1 Award in Wines. Follow me on Twitter at @MacgregorWrites and Instagram at @sandragetssidetracked.
My hobby is travel, hospitality, food and drink. Travel with me on Instagram and Twitter.
I am a Scottish-born, Cambridge-educated and Italy-based journalist and travel writer. I cover stories from across Europe including travel trends, hotel openings, destination guides and insider tips.
I am a Scottish-born, Cambridge-educated and Italy-based journalist and travel writer. I cover stories from across Europe including travel trends, hotel openings, destination guides and insider tips.
Christopher Elliott is the founder of Elliott Advocacy, a 501(c)(3) nonprofit organization that empowers clients to resolve their disorders and helps those who cannot. He is the author of books on client advocacy and writes weekly columns for King Features Syndicate. , USA Today and the Washington Post. Elliott also publishes Elliott Confidential, a customer newsletter, and Elliott Report, a customer data site. If you have a customer factor that you can’t resolve, reach out to them directly through their advocacy website. You can also follow him on Twitter, Facebook, and LinkedIn, or subscribe to his daily newsletter.
Christopher Elliott is the founder of Elliott Advocacy, a 501(c)(3) nonprofit organization that empowers clients to resolve their disorders and helps those who cannot. He is the author of books on client advocacy and writes weekly columns for King Features Syndicate. , USA Today and the Washington Post. Elliott also publishes Elliott Confidential, a customer newsletter, and Elliott Report, a customer data site. If you have a customer factor that you can’t resolve, reach out to them directly through their advocacy website. You can also follow him on Twitter, Facebook, and LinkedIn, or subscribe to his daily newsletter.
Award-winning writer, author, traveler, and storyteller looking to learn about the world’s most amazing people, places, and things. I am American and live full-time in Greece.
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Award-winning writer, author, traveler, and storyteller looking to learn about the world’s most amazing people, places, and things. I am American and live full-time in Greece.
Contact me at: theluxeworld@gmail. com
nFollow me on Twitter
For corrections or comments write to: [email protected]
Hello! I’m a freelance journalist and write about food, travel, and social justice for many publications. Food
Hello! I’m a freelance journalist and write about food, travel, and social justice for many publications. Food