“Most of our food is locally produced and sourced, which helps value creation, including creating and securing jobs.”

It’s my second-ever cruise and second time visiting Norway, spending five days sailing along the coast aboard a Havila Voyage ship. On my first morning, I instinctively search for the breakfast buffet. After all, it’s what cruises are typically known for, isn’t it? Massive ships, endless heaps of food crammed onto plates, and diners who barely finish one dish before moving on to the next. In the U.S., we’ve grown almost too accustomed to oversized portions. But here, Havila Voyages is rewriting the script, prioritizing quality over quantity.

There are no overflowing trays of eggs, sausages, and bacon in sight. Instead, I spot small ramekins filled with fruit, oats, smoked salmon, and other thoughtful options. Smoothies, juices, and ginger shots sit beautifully arranged in petite glasses. A server hands me a small menu featuring tapas-style dishes: eggs, oatmeal, veggie hash, meatballs, breakfast sausages, and pancakes. It feels curated, intentional — and refreshingly different.

“We went in this direction originally because our founding father, chairman of the board and majority owner, Mr. Per Sævik, had a vision,” explains Chief Communications and Sustainability Officer, Lasse Vangstein. “We truly believe we can make a difference and that we can contribute to reducing our environmental footprint along the Norwegian coast.”

Supporting Coastal Communities

Havila’s onboard culinary program prioritizes reducing food waste. It replaces massive buffets with à la carte menus featuring smaller portions. The dishes are regionally inspired, using ingredients sourced along the Norwegian coast.

“A clear mission when developing the food concept was to find solutions that could reduce food waste, which reduces our carbon footprint by requiring less food production,” says Vangstein. “Most of our food is locally produced and sourced, which helps value creation, including creating and securing jobs.”

Operating along the coastline throughout the year, Havila’s two to 12-day cruises draw adventure travelers from around the globe. Floor-to-ceiling panoramic windows and lookout decks allow guests to relax and immerse themselves in Norway’s diverse landscapes. Clean, Scandinavian-inspired design coupled with cozy nooks, define the interiors while mirroring the calm of the coast outside. With numerous stops and excursions along the route, travelers can choose to relax onboard or join coastal excursions.

A Rotating Menu of Local Ingredients

By day two, the lunch and dinner options at Havrand Restaurant have already shifted. Rotating through four regional menus that reflect the areas we’re sailing through, the meals highlight local ingredients, fish, and game specific to Norway. Each dish represents one of the four coastal regions: Polar, Arctic, Fjords, and Archipelago.

On the Bergen-to-Trondheim route, we sail past sunlit mountains and calm waters. At the Norwegian Coastal Express Museum in Stokmarknes, we learn about the history of the Norwegian coast. Back on the ship, a new lunch menu awaits, featuring fresh seafood like cucumber sashimi, crab salad, and hot klippfisk brandade (dried cod).

Between Bodø and Honningsvåg, the menu highlights iconic stockfish — dried cod traditionally hung outdoors — paired with Jerusalem artichoke soup, Lyngen prawns, and grilled lamb sausages. This hearty dinner warms us up after a chilly but thrilling Sea-Eagle RIB-boat safari in the Lofoten Islands.

From Kirkenes to Svolvær, the journey passes through the Arctic North, known for its king crabs, reindeer, bufar cheese, Arctic char, and cod cheeks, all featured on the menu.

Continuing south from Rørvik to Bergen, we sail through an archipelago with nutrient-rich waters. The menu reflects this abundance, offering klipfish, herring, scallops, Skagen shrimp salad, and mussels.

Proof Is in The Numbers

Every menu reflects the unique flavors of the regions, while also offering a roundtrip selection of staple dishes. This thoughtful approach to cruise dining has elevated the guest experience and set a new industry benchmark. Last year, Havila produced just 58 grams of food waste per passenger cruise night, significantly below the industry standards of 1.3 pounds (or 589.67 grams) per person per day, where buffets dominate.

“With four ships in full operation, 365 days a year, we reduce 65 metric tons of food waste annually. That is significant both economically and environmentally,” Vangstein continues. “The small amount of food waste we produce is ground up and sent ashore for reuse — such as animal feed — and in the future, it could even be used to produce biogas, which the ships can use as fuel.”

Havila’s approach proves that less can indeed be more — reducing excess while focusing on simplicity, sustainability, and local ingredients. I didn’t miss the towering buffets or endless options; instead, I enjoyed the superb meals that let the ingredients speak for themselves.