Several Baltic ferry companies are focusing on minimizing food waste at the buffet restaurants, a typical place where people tend to take too much.

Tallink Silja is looking at the entire food chain from the galley to the passengers. Smaller plates help a lot. However, different passenger profiles create different consumption patterns (example: 200 ice-hockey players versus 200 retired people).

Viking Line has set up signs at its buffet, where they invite people not to take more food than they can eat.

Putting smaller portions in the buffet also helped a lot. It helps the passengers to take the right sizes of portions.

Finnlines has been focusing on getting better at assessing the amount of needed food.

On the Helsinki-Travem√ľnde route the company provides food coupons that allow the combination of a light breakfast and then a hearty lunch.