Sustainable food tastes better, doesn’t it? Simply knowing that food has been responsibly sourced and prepared can positively influence the taste experience. The real difference comes from the right choices made at various stages of the production chain, which ultimately affect the flavor as well. Food that is locally produced, seasonal, and handcrafted just tends to bring more joy.
And that’s exactly what we do at Wasaline.
– The first choices concern the ingredients, says Mikael Styris, head of cuisine at Wasaline.
Most of the ingredients used on board come from nearby areas — from both sides of the Gulf of Bothnia. The use of local ingredients supports the local economy, shortens the supply chain and reduces emissions from transportation, Styris explains.
For example, all fish products currently used in our kitchen come from fish companies in the Närpiö region, all of which hold certifications for responsible practices.
In addition to local sourcing, Wasaline’s kitchen favors seasonal ingredients. This ensures freshness, great taste, and ecological sustainability; seasonal products require less energy to grow and have shorter storage times. The best ingredients of the season often come from nearby as well, further supporting local producers and reducing transport-related emissions.
Chef de cuisine Mikael Styris takes pride in how sustainability is accounted for at Aurora Botnia.
One kitchen, many restaurants
When it comes to food preparation, Wasaline favors an energy-efficient single-kitchen strategy.
Ingredients are stored in cold and frozen storage areas cooled by a centralized refrigeration unit, and meals are prepared in the central kitchen using modern, energy-saving induction stoves. Contemporary and thus energy-efficient ventilation and purification systems ensure that air quality in the kitchen remains high and working conditions are pleasant.
In addition to saving energy, centralized food preparation optimizes ingredient usage and helps reduce food waste generated in the kitchen.
All waste is sorted and organic waste can be turned into biogas and compost soil. However, the energy and water that was used in preparing the food that became leftovers is also considered waste.
That’s why minimizing waste is one of the main goals on the restaurant, and efforts are made not only through corrective actions but also through preventive measures. Waste levels are regularly measured in the kitchen, the restaurants, and even in the staff canteen — and changes are implemented based on the data collected.
There is also a waste-reducing method in use when the food is served. Certain buffet items are served as bite-size portions.
– Many guests want to sample different flavors, so smaller portions are more than appropriate. And if they enjoy the taste, they’re welcome to come back for more, Styris adds.
All three restaurants of Aurora Botnia are served by a single kitchen.
Waste reduction begins at port
And then there’s packaging waste — reducing its volume and sorting it properly are key parts of Wasaline’s environmental policy.
The ship’s restaurant waste management is based on a combination of three complementary techniques: minimizing waste generation, recycling and responsible handling of any waste that cannot be recycled.
– Even the fact that we aim to bring as little packaging material on board as possible makes a difference. The storage and transportation of ingredients needed in the restaurant are organized in such a way that they can generally be done without packaging. If packaging is necessary, the materials are sorted and sent ashore to companies that ensure proper further processing. Nothing is wasted, and nothing is ever discharged into the sea, Styris emphasizes.
– I’m proud of how genuinely committed our staff is to responsible practices, he adds.
Passengers make the difference
Passengers can also reduce the environmental impact of their journey by making small but meaningful choices in the ship’s restaurants.
And according to head chef Styris, more and more passengers are doing just that.
The popularity of plant-based dishes has grown in both the bistro restaurant and the buffet, which is a responsible choice in itself — the carbon footprint of plant-based food is inherently smaller than that of meat-based dishes.
The amount of leftover food on plates has also decreased significantly — thanks to the bite-size portions mentioned earlier, but also due to more widespread responsible eating habits.
– People are no longer comfortable piling their plates with food they won’t end up eating, Styris notes.
He also shares a useful tip for reducing food waste even before the journey begins: meals should ideally be reserved when booking the trip. This helps the kitchen optimize the amount of food prepared to match actual demand.
Serving bite-size portions can help reduce food waste. If you love it, come back for more!
