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Our review
of the
food experience
So the path to food sustainability is a
challenge and one that Costa Cruises
intends to rise to by making the
food
experience
on board its ships more
and more interesting and sustainable.
Guests and crew will be encouraged
to gradually take part in this process,
both in their capacity as end users of
an innovative food&beverage service
designed to foster local growth and
development in our ports of call by
focusing on the links between food,
culture and traditions, and by their
direct involvement in responsible
consumption initiatives aimed at
reducing food waste.
On this journey towards sustainable
nutrition, the Company enlisted the
The apparently simple operation of
serving a meal on a ship actually
involves a complex set of topics and
issues related not only to the cuisine
itself but also and above all to the
organization of the catering service,
food preparation and the supply
chain for the ingredients. Key to this
is our commitment to the quality and
sustainable procurement of foodstuffs,
prioritizing seasonal produce and
supplies of local fresh food (mainly
fruit and vegetables) in the different
ports of call. The need for logistic
coordination of all these aspects in the
context of the specificity of what is in
actual fact a floating resort makes this
task even more complex.
Promoted by the
Barilla Center for Food and Nutrition
( www.barillacfn.com )as part of EXPO 2015, the
Milan Protocol
was drafted with the aim of offering
solutions to the major global paradoxes on food and nutrition. There are three
main objectives: promote healthy eating habits and fight world hunger, limit food
wastage and guarantee sustainable agriculture.
The idea is to create a movement comprising institutions, businesses, organizations
and citizens, which will raise awareness of, and propose solutions to, the global
issue of nutrition.
The first in the travel
industry to sign
the Milan Protocol