One of the tastiest examples of sustainable travel is this new approach from Havila Voyages.⁠ ⁠ They aim to reduce food waste by serving all meals à la carte in tapas dishes and by using locally sourced and short-travelled ingredients.⁠ ⁠ Thus, the menu changes every few days as the ship moves from the fjords to the polar region, and no one leaves the restaurant hungry. ⁠ ⁠ What do you think of this new initiative? Would you prefer it to the traditional buffet?⁠ With @insidetravellab & @havilaky