Havila Voyages leads the way in sustainability efforts

“We are honored to be ranked first again this year and to see that our efforts are being recognized. Just last November, we demonstrated that climate-neutral voyages on the postal ship route are already possible today,” explains Bent Martini, CEO of Havila Voyages.

Historic voyage on biogas

In 2025, the company further reduced CO₂ emissions and exceeded regulatory requirements by a wide margin. One of the year’s highlights came in the fall of 2025, when Havila Polaris completed a historic climate-neutral round trip of 2,500 nautical miles from Bergen to Kirkenes and back powered by biogas, achieving an actual emissions reduction of 95.5 percent.

“This voyage demonstrated that it is entirely possible to meet stricter environmental requirements on the coastal route in the next contract period—without compromising safety or operational performance,” Martini said. “Therefore, our message is simple: If it’s possible along the harsh Norwegian coast, it’s possible elsewhere, too.”

Zero emissions ahead

The company continues to work on new solutions, including alternative fuels and carbon capture. Havila Voyages stated goal is to achieve climate neutrality for its fleet by 2028 and zero emissions by 2030.

“By 2030, our fleet will sail completely emission-free on the coastal route – both with the four existing ships and any potential new ships,” explains Martini, thereby underlining the company’s ambitions for further growth in the next tender round.

Value creation along the coast

The transformation of the maritime industry can only succeed through a holistic and collaborative approach. That is why Havila Voyages focuses on strong partnerships with coastal communities and regional value creation. One key component of this is the company’s culinary concept, which relies almost exclusively on local, Norwegian suppliers and minimizes food waste.

“Together with our guests, we avoid large amounts of food waste. At the time, we set ourselves the ambitious goal of reducing food waste to 75 grams per guest per day. With an actual figure of 68 grams (2025 & 2024), we have achieved this goal. “

“Regardless of our progressively more frequent stage achievements, we know that the finish line is not yet in sight. That’s why we hope that our journey will inspire others to actively join this extraordinarily large-scale collaborative project,” Martini concluded.