Business Project

Are you aware of the path of your beef?

This is a map of the different locations where your beef traveled before arriving on your plate. Click on each one to see what happened

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WOHLFÜHLEN WIE ZU HAUSE - FEELS LIKE HOME

TUI Cruises is committed to quality beef where its origins are clear and traceable

TRAVEL

Nori grape silver beet broccoli kombu beet greens fava bean potato quandong celery. Bunya nuts black-eyed pea prairie turnip leek lentil turnip greens parsnip. Sea lettuce lettuce water chestnut eggplant winter purslane fennel azuki bean earthnut pea sierra leone bologi leek soko chicory celtuce parsley jícama salsify.

Johan Schütte - the farmer who raised the beef

• Where: Roslev (Denmark)
• Connected to Danish Crown, the beef processer
• No antibiotics in the beef
• Extensive farming
• No growth promotants
• Following The Five Freedom Principles: from hunger, discomfort, pain, distress, and from insufficient space

Animal welfare - The Five Freedom Principles

1. Freedom from hunger and thirst - by ready access to fresh water and a diet to maintain full health and vigor
2. Freedom from discomfort - by providing an appropriate environment including shelter and a comfortable resting area
3. Freedom from pain, injury, or disease - by prevention or rapid diagnosis and treatment
4. Freedom to express normal behavior - by providing sufficient space, proper facilities, and the company of the animal’s own kind
5. Freedom from fear and distress - by ensuring conditions and care which avoid mental suffering

Safety requirements in every step of the delivery process

DANISH CROWN - The sustainable beef processer

1. Zero-waste policy
2. Animal welfare - collaboration only with sustainable farmers
3. Net climate neutral by 2050

DANISH CROWN - Our beef supplier

• A global leader in sustainable meat production
• Safe workplace

• Reduce climate impact by 50% in 2030
• Commitment to the Sustainable Development Goals

DANISH CROWN- Employment Policy

• Inclusive workplace where everyone gets a chance despite their past
• Assistive equipment, machine safety, and hazardous workflow
• Consistent regulation on work-injuries
• All the production sites have an Occupational Health and Safety management system

WELCOME TO THE FINAL STOP OF THE JOURNEY: YOUR PLATE