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The gradual introduction of more includes vegetarian food, more vegetable food service is in operation constantly,
and more natural food preparation proteins (legumes and lesser known we concentrated on increasing guests’
techniques on board, for example the cereals) and the creation of a “crudité perceived value and quality of the
use of naturally leavened sourdough corner” full of fruit and vegetables. food (presentation of dishes and use of
for bread and other bakery products, These innovations were tested on the storytelling techniques).
has further enhanced the quality of our Costa Diadema, used as the lab and We also reviewed some aspects of the
culinary off er featuring wholesome, test bed for all the initiatives stemming food service process in our restaurants
nutritional ingredients. In 2016 Costa from our partnership with UNISG, and with a view to better conveying the
and UNISG took a good hard look at gradually implemented – depending cultural roots and traditions of the
our buff et service, where guests are on the results and on the positioning of diff erent dishes and their links to the
free to choose which dishes to try each ship – across the rest of the fl eet. various ports of call (illustration and
and how much of each, this being an A key part of the buff et project was the contextualization of regional dishes).
integral part of customer satisfaction harmonization of our presentation of the Together with the review of our approach
while in turn infl uencing the dishes we off er and a review, as far as possible, of to food preparation, we considered the
prepare. While retaining our distinctive the arrangement and lighting of the food design of our galleys and food service
Italian culinary style and considering display cabinets. Given the specifi city of areas for the new ships. The priority was
the expectations and demands of our the shipboard setting (where space is at responsible innovation in the processes
international clientele, we defi ned a plan a premium and changes in layout are and delivery of the food experience (layout
for the introduction of new dishes; this extremely diffi cult) and the fact that the of the food service areas).