Stena Line Launches Sustainable Meatball Recipe to Reduce Meat Consumption

Stena Line is taking a sustainable approach to their menu by replacing half of the meat in their meatballs with yellow pea mince. This change is expected to reduce meat consumption by 35 tons next year. The company aims for this alteration to go unnoticed by customers, as the 50/50 meatballs will still maintain their taste and quality. By making this switch, Stena Line will serve 2.5 million meatballs annually with 35 tons less animal protein, resulting in a significant reduction in carbon dioxide equivalents per portion.

According to Jakob Lells, Group Executive Chef at Stena Line, the new recipe offers the same delicious taste as before while making a positive impact on sustainability. The meatballs, served with mashed potatoes, lingonberries, and gravy, will continue to be a classic and beloved dish for passengers. Stena Line’s Food & Beverage team has been actively pursuing sustainability efforts, such as standardizing the menu on all ships and implementing a cooking fresh on order approach to reduce food waste.

Stena Line, a prominent ferry company in Europe, operates 40 vessels and 20 routes in Northern Europe and the Mediterranean, with 33,000 sailings annually. The new meatballs, made with yellow pea mince, will be available on all ships starting from February 13, 2025. This initiative is part of Stena Line’s commitment to promoting sustainability and reducing their environmental impact through innovative menu changes.

Source