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Reducing food waste: 4GOODFOOD program

Reducing food waste: 4GOODFOOD program


Efforts to reduce food waste are at the center of Costa's commitment and constitute one of the top priorities on our path towards the integration of food sustainability on board our ships. In what is a global first for the cruise industry, we launched the 4GOODFOOD program. Our objective is to halve food waste on board our ships by 2020, ten years ahead of the Agenda 2030 Sustainable Development Goals.
Thanks to the collaboration with prestigious partners - the Italian food bank charity Fondazione Banco Alimentare ONLUS, the citizen and consumer rights group Cittadinanzattiva, the Slow Food Foundation for Biodiversity (Fondazione Slow Food per la Biodiversità), the Università degli Studi di Scienze Gastronomiche di Pollenzo and Winnow – we reviewed the entire food experience on board based on sustainability and a far-reaching program whose 4 cornerstones are value, reduction, retrieval and return; this entailed the remodeling of all our food service processes using an integrated approach while also ensuring the proactive engagement of guests and crew. The associated specific training has so far involved some 2,400 galley staff and this has been instrumental not only in the successful launch of the program but also in the communication campaign aimed at encouraging responsible consumption. The starting point for the project is recognizing the value of food. The food experience is a key part of the cruise and the relevant figures are quite staggering: some 54 million meals a year are prepared on board the members of the Costa fleet: this is the equivalent of feeding the population of London 6 times. The 4GOODFOOD pilot project was successfully developed and tested on the Costa Diadema starting in 2016 with the dual aims of gradually implementing it fleetwide and also shaping the design of future fleet members with particular regard to their food service areas (galleys, restaurants, buffets, bars etc.) and the associated processes.