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Responsible Consumption and Production

Conscious handling of food resources

Our mission

As a transnational company we must take responsibility to adopt sustainable practices. This does not only include food waste, but also waste generation in general through prevention, reduction, recycling and reuse.

The dedication of the UN

The UN is dedicated to reduce food waste at retail and consumer levels halve per capita by 2030. For us at TT-Line it is a large concern to reduce food waste, since we offer gastronomy on all of our vessels. Not only do we work on reducing food losses along production and supply chains, but we also take measures to reduce food waste at consumer level.

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Pre-booking meals

Help us in our mission to reduce food waste onboard by pre-booking meals. You not only help prevent excess food from being discarded unnecessarily but you can also save up to 20% by booking meals in advance.

Food & Drinks

Food waste management

Our goal : Reduce food waste on our ferries by 35% on average

The European Commission for Food Safety has set the target to reduce food waste by 30% per capita in restaurants and food services until 2030.

At TT-Line, we are striving for a food waste reduction on our ferries of 35% on average. We have started weighing the amount of food waste on each ferry, to be able to measure our progress. The goal is to have food waste of less than 100g per person per day.

To achieve that and ensure the quality of the food on each ferry, we have introduced a food standard for our passengers and employees on board. This standard describes exactly what should be prepared, how much of it and where it should be placed. This does not only benefit the customer, who will receive the same food quality on all of our ferries, but also the employees, who can follow specific guidelines.

Meals on board

We offer multiple options and cooperate with sustainable food brands to ensure sustainable food consumption.

Espresso House

On most of our ferries, our passengers can enjoy Espresso House coffee and a selection of sweets. Sustainability is an important topic for the Swedish coffee shop chain as well. The coffee for example is transported to the locations via climate neutral transport ways and the reduction of plastic is an ongoing commitment.

Beyond Meat

We have started a cooperation with Beyond Meat to be able to serve vegan-friendly and more sustainable meal alternatives. Compared to a ¼ lb U.S. beef burger, the production of a Beyond Burger causes 90% less green house gas emission. The production of a Beyond Burger also takes 90% less water, 50% less energy and 93% less space compared to a beef burger.

Oatly

Additional to cow milk we will start offering plant-based milk by Oatly on board all our ferries. This allows our vegan customers to enjoy a meal on board and offers all passengers the opportunity to choose a more environment-friendly option. Since plant-based milk is naturally lactose-free, it also gives customers with lactose intolerance another choice.

Our suppliers

At TT-Line, the selection of suppliers is a meticulous process that is given significant attention. We prioritize sourcing our materials and products from local firms within our community. By doing so, we not only contribute to the growth and development of our local economy but also establish stronger connections and foster positive relationships with nearby businesses.

We put an emphasis on locality and sustainability for our supplier selection criteria. We firmly believe in conducting business in a way that minimizes our ecological footprint and promotes environmental responsibility. Therefore, we collaborate with suppliers who share these values and actively integrate sustainability into their day-to-day operations. We believe that through these deliberate choices, we contribute to a more sustainable and resilient future for both our organization and the communities we serve.

Sustainable actions of employees

For our employees, sustainability plays an important role. In everyday work life there are many simple ways, in which each individual employee takes action to save resources.

  • Save electricity: All our employees take care to save electricity in their daily work. This starts with something as simple as turning off all lights when leaving the office and shutting down the computer after finishing work.

  • Minimal use of paper: As a result of our continuous improvement in digitalization we are able to save paper. By using digital notepads instead of paper notebooks and storing documents digitally instead of printing them out, we are saving a good amount of paper every year.

  • Abandonment of plastic bottles: On shore we have abolished plastic water bottles due to a specially installed water filter to refill glasses and reusable bottles. The same is planned for our crew on board by means of water dispensers.

To the next UN Sustainable Development Goal:

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