Appreciating the value of food while returning food resources to the community. This is one of the objectives of 4GOODFOOD, Costa’s far-reaching project tackling food wastage.

Since 2018, the effective reduction of food waste on the ships in our fleet has been turned into support for the non-profit organization Slow Food Foundation for Biodiversity and for the establishment of 100 Food Gardens in Africa:  17 in Mozambique, 29 in South Africa, 34 in Tanzania, 10 in Kenya and 10 in Madagascar.  

This has been achieved thanks to the consciousness-raising campaign Taste don’t waste, directly involving our guests on board by encouraging them to adopt models of responsible consumption.  Indeed, Costa’s support for the Slow Food Foundation’s program is based on the savings obtained through the responsible behavior and actions of our cruise passengers; reduced food waste means cost savings and we have reinvested these savings in the form of funding for new Food Gardens.  This is practical help for the local communities involved; they’re provided with necessary resources and it’s also a way of training and empowering future farmers.  The common denominators are respect for land and culture, fostering of local traditions, development of sustainable agriculture and protection of biodiversity.

To date, Costa has set up 100 Food Gardens:  60 ‘community gardens’, set aside for the whole community, and 40 ‘school gardens’, serving as open-air classrooms with an important educational function based on teaching the main farming techniques.  Using a sustainable model, the network is developing gradually thanks to the work of local coordinators, who are teaching young people and farmers.  

So far the project has involved approximately 4000 beneficiaries, with some 3000 children and over 700 women.  Costa’s involvement in the Slow Food Foundation’s Food Gardens in Africa project is an ongoing, long-term commitment aimed both at supporting farmers who are aware of the value of their own land and culture, and at engaging more and more people by extending the network further.

This is a tangible result of Costa’s approach based on proactive participation, where the food wastage reduction program hinges on the active engagement of guests and crew working together towards the shared goal of a more sustainable future, for the common good.

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