Sustainable Hospitality
At Hurtigruten Svalbard, we’re redefining what it means to run a sustainable operation in the Arctic. Every step we take—from sourcing local ingredients to turning waste into resources—helps us protect the stunning environment we’re proud to call home.
Huset Restaurant: Pioneering sustainability on your plate
Huset Restaurant is more than just a dining experience; it’s a celebration of sustainability, creativity, and delicious Arctic flavours. Here’s how we’re making a difference:
We transform used kitchen oil into eco-friendly soap, beautifully packaged in recycled containers. Guests receive this thoughtful gift at the end of their meal, a unique keepsake from their time with us.
We have a dedicated preservation room where we ferment and store seasonal vegetables, ensuring nothing goes to waste. By purchasing vegetables only in season, we maintain a year-round supply without relying on off-season imports.
90% of our protein comes from three local hunters and one fisherman. During the hunting and fishing season, we stock our freezers with enough local game and fish to supply Huset, Radisson Blu, and Funken Lodge all year long. If we must source from outside, Arctic and Norwegian products are our priority.
We work hand-in-hand with local businesses like Alti3, Svalbard Brewery and the Svalbard coffee roastery, ensuring that every product, sip and bite reflects the uniqueness of this region.
All bread at Huset is baked using the leftover malt from Svalbard Brewery’s beer production.
From herbs to microgreens, we grow fresh ingredients on-site, reducing the need for imports and enhancing the flavours of every dish.
We embrace the seasons by foraging Svalbard mushrooms and mountain sorrel to preserve and ferment for year-round use. Our Head Chef at Huset, Alberto Lozano, can often be seen roaming around on the tundra looking for mushrooms in the fall.
Driftwood, fossils, and coal sourced from Svalbard’s wilderness become creative, sustainable serving dishes, blending natural beauty with culinary artistry.
Waste not, want not: repurposing across venues
We believe that no good food should go to waste. By creatively reusing ingredients across our venues, we ensure that everything has a purpose:
Meat trimmings from Huset are turned into minced meat for catering.
Non-sold food from the kantina, and the daily dish at Barentz Pub, is repurposed for staff meals at Radisson.
Leftover breads are used for croutons and other creative purposes.
Microgreens are grown on-site at Funken Lodge and Radisson Blu, ensuring fresh, flavourful garnishes with zero transport emissions.
Smarter food management: Waste monitoring at Funken Lodge
Thanks to our dedicated waste monitoring system at Funken Lodge, we’re making measurable progress in reducing food waste. These improvements come from smarter portion sizes, better buffet planning, and a focus on sustainable dining habits. Comparing 2022 to December 2024, we’ve achieved:
The total guest waste fell from
372 kg to 201 kg
On average this was a reduction per guest of
-9.2%
Buffet waste fell from
1,469 kg to 916 kg
Per guest, this was a reduction of
-25.8%
In total food waste was down from
2,544 kg to 1,975 kg
On average guest plate waste fell
-37.5%
Reducing waste while maintaining high standards
In 2024, we acquired a catering business, centralising food preparation and ensuring efficient resource management. This has helped us not only minimise waste and distribute surplus food efficiently across venues, but also support local events and private gatherings with high-quality meals.
Baking locally
After Bakehuset closed, we created our own local bakery to meet our needs while reducing freight and packaging waste.
All bread and pastries for our hotels are now baked locally, significantly cutting emissions.
We supply other local businesses with fresh bread, pizza dough, and hamburger buns, strengthening the community while reducing reliance on mainland suppliers.
Expanding sustainable dining options
We’re also making sustainable choices easier for our guests:
Vegan options are available at all venues, from breakfast spreads to a 14-course vegan menu at Huset. To avoid waste, some options are prepared on request rather than displayed on buffets.
Eco-friendly packaging replaces single-use plastics across all our takeaway offerings, ensuring that every meal aligns with our sustainability goals.
Every step we take brings us closer to a more sustainable future. Whether it’s monitoring food waste, baking locally, or repurposing ingredients, we’re proving that reducing waste and delivering world-class hospitality can go hand in hand. Together, we’re making a difference—one plate and one stay at a time.
Green Stay initiative
Guests staying at Coal Miners’ Cabins, Radisson Blu Polar Hotel and Funken Lodge can contribute directly to the Hurtigruten Foundation through the Green Stay initiative. Proceeds from this initiative flow back into the foundation, indirectly benefiting the Svalbard community by funding these essential environmental and social projects.
Read moreSustainability at Radisson Blu Polar Hotel
At Radisson Blu Polar Hotel, all meetings and events are automatically carbon compensated. The carbon footprint from meeting and event spaces is calculated and offset through certified projects that reduce emissions globally and support the UN Sustainable Development Goals. This initiative is fully funded by Radisson Hotel Group, with no extra cost for organisers or attendees.
Sustainable amenities:
Our amenities are designed to reduce waste and conserve resources:
Refillable dispensers: Vegan, cruelty-free toiletries in recyclable bottles minimise single-use plastics while offering high-quality products.
Sustainable packaging: Dry amenities like shower caps are packaged in recyclable materials, responsibly sourced, and printed with soy ink.
EU-sourced products: Shorter transport distances ensure strict environmental standards.
Discover the unique tastes and flavours of dining at 78 degrees North
With various restaurants, bars and pubs around Longyearbyen, there is plenty of choice when it comes to finding the ideal spot to enjoy locally sourced food.
Learn more