The value of food is more and more center stage in Costa’s daily commitment to sustainable development.

A project unique to the company and a major innovation on the new flagship Costa Smeralda, the Ristorante LAB is a cross between a laboratory and a kitchen, where the holiday dimension merges into a convivial, educational experience. Designed in collaboration with the Università di Scienze Gastronomiche, with 24 kitchen workstations and seating for 48 participants, the LAB will let guests give vent to their culinary creativity under the guidance of shipboard chefs. Amidst cookery challenges, hands-on experience of teamwork in the galley, food&wine tasting and activities for the whole family, this is the ideal place to have fun, while learning and sharing best practices regarding food sustainability and responsible consumption. Working alongside the chefs and stimulated by the competitive element, the guest becomes an active and eager participant in the LAB, in what is an immersive and entertaining, yet at the same time instructive experience.

A focus on food quality, minimization of wastage and the importance of sharing the experience with others: these are the priorities of the Ristorante LAB, which are developed in line with the Taste don’t Waste campaign, which Costa launched in 2017 and implemented fleetwide in order to encourage guests to adopt a healthy, sustainable lifestyle. Directly linked to this consciousness-raising campaign is the idea of returning resources to the community and, more specifically, support for the Food Gardens in Africa network promoted by the Slow Food Foundation for Biodiversity. In the two years since the project began, Costa has set up 100 food gardens in Mozambique, South Africa, Tanzania, Kenya and Madagascar. Backing for the scheme is part of the company’s 4GOODFOOD program, which includes the ambitious objective of halving food waste fleetwide by 2020, some ten years ahead of the deadline prescribed by the UN’s 2030 Agenda.

Costa Smeralda is a roving ambassador for sustainable innovation, a veritable “smart city” where the path to recognizing the value of food and responsible consumption branches off in every possible direction.
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