Page 137 - SUSTAINABILITY REPORT 2016

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Towards a future with less by implementing methods aimed at Next was the defi nition of the actions actions aimed at all the passengers and
waste reducing the amount of food prepared required to involve and sensitize food crew.
but not consumed, and encouraging service personnel. The operational plan A program of communication has been
Respect for and love of fi ne food guests to eat more responsibly. included mapping of wastage at food devised drawing attention to the
guide the planning of all our activities For this reason, in 2016 Costa began preparation processing level; this was importance of a balanced diet and
undertaken with the Università di Scienze a partnership with Winnow cook done by placing kitchen scales in each good eating habits in relation not only
Gastronomiche di Pollenzo, including smarter, a company specializing strategic area on the ship, weighing to health but also to environmental
measures to reduce food wastage both in optimization of processes in what was put in the bin and keeping a impact. Sensitization of guests, using a
during preparation of dishes and when professional kitchens with the aim of record of the diff erent food categories. range of tools and channels, is directed
consuming meals. In the latter instance ensuring continuous improvement and What started out as a pilot project at promoting the benefi ts of healthy
the focus is wholly on the guest and Costa sustainability. The goal was to cut food will now be gradually extended and eating and a healthy lifestyle. It will
has worked with UNISG to devise a way waste in each step of the shipboard food implemented on board all the members also be increasingly aimed at conveying
of raising awareness of the importance preparation process. of the Costa Cruises fl eet. This will be information and key messages so as to
of choosing the right portions, and The starting point for this project was a fi rst for the cruise industry, using a encourage responsible behaviors, reduce
putting quality before quantity. to analyze and quantify the amount holistic approach to drive and sustain food wastage and accompany changes
The sheer scale of our operations, in of food thrown away; this, in turn, reductions in food waste without in any in the shipboard food experience – the
terms of the number of meals served determined the choice of the strategies way aff ecting the guest’s enjoyment of latter being one of Costa Cruises’ brand
each year, enables us to tackle the and processes to be implemented on the cruise experience. assets – on a path to sustainability
reduction of waste in the knowledge board together with any corrective Awareness raising and involvement that is increasingly “social”, shared and
that we can make a real diff erence measures required. are key parts of the project with direct perceived by society at large.