At HX, we aim to be the most sustainable expedition cruise company in the world. As one of the world's most sustainable expedition cruise operators, we believe it is our responsibility to model and create positive change in the industry and beyond. Our ESG report offers a transparent look at how we’re turning our ambition into action.

2024 war ein ungewöhnliches Betriebsjahr für HX. Die Schiffe MS Amundsen, MS Nansen und MS Spitsbergen gingen zur Wartung und Instandhaltung ins Trockendock, und die MS Maud kam ins Trockendock, bevor sie im vierten Quartal an unsere traditionsreiche Schwestermarke Hurtigruten übergeben wurde.

Während dieser Trockendockphasen wurde weiterhin Treibstoff verbraucht, und die an Bord verbliebene Mannschaft produzierte weiterhin Abfälle. Daher sind die Emissions- und Abfallreduzierungen in diesem Jahr nicht direkt mit denen der Vorjahre vergleichbar, da die Betriebsbedingungen und Aktivitäten der Schiffe atypisch waren.

Hier sind nur einige der Statistiken:

19% Reduction in Overall Waste

In 2024 our overall waste reduced by 19% however as above text explains this mainly due to a reduction in capacity.  

650,000 Litres of Water & 3,700 Litres of Detergent Saved

Additionally, our Green Stay programme – representing 24% of all passenger cruise nights - saved over 650,000 litres of water and 3,700 litres of washing detergent. 

3,624 kg of Shoreside Litter Collected

3,624 kg of litter collected shoreside during ship operations with the help of our staff and guests, helping to maintain pristine environments in the regions we explore. 

20% Reduction in Water Consumption

We reduced our water consumption by 20%, mainly due to a reduction in capacity however projects like the Green Stay programme also contribute.  

40% Reduction in Food Waste per PCN

The biggest win for 2024 was a whopping 48% reduction in food waste per PCN due to an increased focus supported by the dedication of our food waste manager, Robin Thompson. Robin monitors the food waste data on a weekly basis and calls the ships if figures escalate to intervene early and put contingency measures in place. A majority of the savings have come from reducing the pre-preparation requirements for the food served in our fine-dining Lindstrom restaurant.