October 10, 2025
- 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.