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.

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.