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 was an unusual operating year for HX. MS Amundsen, MS Nansen, and MS Spitsbergen ships went into dry dock for full service and maintenance, and the MS Maud entered dry dock before being transferred to our heritage sister brand Hurtigruten in Q4.  

During these dry-docking periods, fuel continued to be consumed, and waste continued to be produced by the crew who remained on board. As a result, the emissions and waste reductions from this year are not directly comparable to previous years, as the ships' operating conditions and activity were atypical.

Here are just a few of the statistics:

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.