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 designed and launched a far-reaching program, unparalleled in terms of scope and complexity,
with the aim of
halving food wasteon board our ships
4GOODFOOD, Costa intends to achieve this challenging objective ten years ahead of the United Nations
2030 Agenda Sustainable Development Goals.
The 4 cornerstones of the program are
value, reduction, retrieval and return.The different stages of the project are arranged in collaboration
with prestigious Italian and international partners:
the Università degli Studi di Scienze Gastronomiche di Pollenzo Winnow, Cittadinanzattiva and
Fondazione Banco Alimentare ONLUS.
The 4GOODFOOD pilot project was successfully developed and tested on the
Costa Diadema starting in 2016 and is now being gradually implemented fleetwide.
The first step, together with the
Università degli Studi di Scienze Gastronomiche, was
a full review of all our internal food service processes and the gradual
remodeling of the food experience on board with an approach based on sustainability. The upshot of this was
the rigorous selection of quality products and ingredients and the fleetwide introduction of more than 500 dishes
and recipes reflecting Italy’s unrivalled culinary heritage, while prioritizing the seasonal availability and
local sourcing of produce.
Our partnership with the startup
Winnow enabled us to really get the project into full swing by working on
the reduction of food waste. The starting point was to analyze and quantify the amount of food thrown
away during preparation of meals; this was done using innovative technology enabling the measurement of food
wastage and food losses. Mapping of wastage at food processing and preparation level was carried out by placing
kitchen scales in each strategic area on the ship, weighing what was put in the bin and keeping a centralized
record of the different food categories with the aim of ensuring continuous improvement and sustainability.
A vital part of the program is
the training and
engagement of our galley staff. So far some
2400 Costa food handlers have received specific sustainability instruction and this has been instrumental
in the successful launch of the program and the direct involvement of guests.
In this context in June 2017 we launched a program of shipboard communication called
“Taste don’t Waste”, designed to encourage responsible consumption in the buffets across the fleet.
The aim of this call to action is to bring about the proactive engagement of guests as socially aware citizens.
The campaign addresses values and emotions; it is based on sensitization not imposition, and takes account of
the rich multicultural mix of our clientele and the fact that they are holidaymakers.
“Taste don’t Waste” was tested by the citizen and consumer rights group
Cittadinanzattiva, which helped monitor the pilot project with the objective of determining the guest's
level of awareness, understanding and willingness to take an active part.
The reduced negative impacts generated by the responsible behavior and actions of guests on board are calculated
by Winnow and translated into a tangible, measurable result: the equivalent of the saving is used by Costa to
network of Food Gardens in Africa promoted by the
Slow Food Foundation for Biodiversity
. An initial contribution of funding was made for the establishment of 50 Food Gardens in Mozambique, South Africa
and Tanzania. This marked the kick-off of Costa's ongoing involvement with the aim of guaranteeing the future
growth of this venture.
Another key phase of the project is the recovery and management of surplus food. For the first time in the history
of global shipping, Costa Crociere together with the Italian food bank charity
Fondazione Banco Alimentare introduced a surplus food donation scheme involving the retrieval of “ready to
eat” meals prepared on board but not served in the ship's restaurants: these "leftovers" are in
fact excellent quality food with great nutritional value. At present the initiative is operating in the Ports
Civitavecchia. Since the scheme started running in December 2017, some
16,000 portions have been distributed to people in need and, thanks to the Banco Alimentare's network,
it is planned to expand the scale of operations to include other Italian and Mediterranean ports.
With the 4GOODFOOD programme, Costa Cruises has put at the center of its sustainable development
strategy a path to...
Costa Cruises’ path to a sustainable food experience is facilitated by its partnership with UNISG - Università degli Studi di Scienze Gastronomiche di Pollenzo...
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