Page 133 - SUSTAINABILITY REPORT 2016

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selection of choice ingredients:
Agrimontana gelato

Agrimontana, a leader in the production of compotes, jams and
candied fruit as well as of authentic Italian gelato, supplies all
the ingredients used to make ice cream on board the ships in the
Costa Cruises fl eet. We chose Agrimontana as partner on account
of their careful selection of and respect for the basic ingredients Costa’s commitment
used and the conservation of their intrinsic nutritional properties.
Management of the supply chain, starting with the sourcing of Costa Cruises has put the issue of the world’s fi rst and only university HEALTHY AND
produce and facilitated by special relationships with suppliers, nutrition and the food supply chain at specializing in the study of food culture, SUSTAINABLE FOOD
also makes it possible to monitor and refi ne the process of the heart of its sustainable development is a testament to the scale of the eff orts EXPERIENCE
careful upstream selection of the individual products used to strategy. Translating this into concrete mounted by Costa in this area, including a
make the ice cream. Further examples of this Italian excellence action in a highly multicultural setting full review of all our internal food service REVIEW
come in the shape of the following ingredients: Washington in a leisure industry like cruising is processes and the gradual remodeling OF THE FOOD
Navel oranges (from Calabria), the best variety of citron in the EXPERIENCE BASED
world (grown at Diamante, also Calabria) and blueberries from far more than a question of simply of the food experience on board with an ON SUSTAINABILITY
Monviso (Po Valley). rewriting menus and altering the approach based on sustainability. Our
As part of this partnership we hosted on board the Costa preparation of dishes; it demands the partnership with UNISG is a long-term
Favolosa a meeting of the Artisti del gelato, an association direct involvement of guests and crew alliance aimed at providing a culinary
set up by Agrimontana, whose members are the most famous as well as specifi c measures to raise experience centering on the principles of
Master Ice Cream Makers. The association aims to promote and awareness of the importance of healthy good, healthy and sustainable nutrition.
foster the traditional technique of making Italian gelato, with eating habits. REAPPRAISAL
OF FOOD
rigorous quality controls and a very specifi c production process. Attention to the nutritional value of food The fi rst objective in this direction was PREPARATION
At this event Costa’s guests were able to take part in tastings and is one of the key aspects of integrated the review of our food&wine off erings MODELS
informative sessions dealing with the importance of selecting sustainability. An informed consumer by means of the rigorous selection of
quality wholesome ingredients and the resulting benefi ts in will make more informed choices when quality products and ingredients. Over
terms of a healthy food intake.
it comes to food and this, in turn, will the last two years we have introduced
infl uence the production techniques fl eetwide more than 500 dishes and
implemented by large corporations; recipes refl ecting Italy’s unrivalled
sustainabile wines indeed, if consumers value sustainable culinary heritage and the Mediterranean MEASURES TO REDUCE
FOOD WASTE
Created in collaboration with the Italian winemaking experts attributes then the public has a hugely diet. A key aspect is the management of
Banca del Vino in Pollenzo (Piedmont), Costa’s new wine list important role to play in sending a clear menus based on seasonal availability of
(featuring more than 100 wines) has as a common denominator message to companies in where they produce (e.g. fruit and vegetables) in the
the attention paid to respect for the environment and biodiversity. spend their money. Our intention is to various ports of call. Incorporating these
Over half of the wines listed were produced by Italian or foreign guarantee a sustainable food experience factors in the procurement of foodstuff s
wineries using sustainable winegrowing practices, with minimal on board our ships while directing guests and the planning of menus was a RAISING
usage of chemicals both in the vineyard and in the cellar. Some of towards responsible consumption massive task, insofar as it is directly GUESTS’ AND
these winemakers have certifi cation for organic wine production initiatives that take nothing away from linked to the deployment of our ships CREWS’ AWARENESS
(EU Regulation no. 203/2012), some are part of the Vino Libero the enjoyment of tasting pleasure while all over the world. At the same time OF HEALTHY
circuit (wines free from non-natural substances), while others educating people about the value of we have strengthened and enhanced EATING
adopt an even more hard line approach termed “biodynamic”, food. our partnerships with food companies
with no chemicals at all on the grapes. Those producers on the active in the fi eld of sustainability
list who do not fall under any of the above categories do however
share the same broad vision. The synergy created in partnership (notably Barilla, illy, Agrimontana and
with the Università di Scienze Carlsberg) and committed to responsible
Gastronomiche (UNisg) di Pollenzo, management of the supply chain.