Page 128 - SUSTAINABILITY REPORT 2016

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FOOD

SUSTAINABILITY ON BOARD

Conservation and enhancement of food issues and refers to many aspects, coin demanding a change of approach and nutrition in the attainment of many
resources has become one of Costa’s from the use of primary resources in on the part of all the stakeholders continuing development priorities such
key challenges and for this reason it agriculture and farming, to the emissions involved. One of the priority objectives as health, wellbeing, poverty eradication,
has been included in the framework of produced throughout the process, and of the 2030 Agenda for Sustainable sustainability and environmental
our sustainable development strategy to the social and economic questions Development is to halve per capita protection. In its transposition of the
applied to the food experience. arising from the production cycle and global food waste. The Sustainable SDGs as guidelines for action, the EU
The whole process of production, life cycle of food. Development Goals (SDGs) defi ned by is focusing on promotion of a model
distribution and consumption of food Within global political agendas, hunger the UN include six points referring to of the circular economy. Among the
is central to sustainable development and food waste are two sides of the same the vital role played by food security tools implemented is a platform for the

THE FOOD WASTAGE BY REDUCING BY ONE-FOURTH
ROUGHLY 1/3 OF THE FOOD 795 MILLION PEOPLE CARBON FOOTPRINT CURRENT FOOD WASTE

produced in the world every year — hungry in the world CO 2 amounts to 3.3 Gtonnes there would be enough to feed all
approximately 1.3 billion metric tons of GHG emissions, equivalent to the hungry people in the world
— gets lost or wasted at a cost of 1/3 of annual emissions from fossil
US$750 billion fuel use

Source: Food Sustainability Index, Barilla Center for Food and Nutrition Foundation