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TOMORROW FOOD AND INNOVATION 107

HALVING

FOOD WASTE

GIVING RESOURCES BACK TO THE
Management of food-related issues is 4GOODFOOD program, a global first unparalleled – in the cruise industry COMMUNITY
one of the most complex challenges for the cruise industry, with the aim of and beyond – in terms of its ambition, CONTRIBUTION AND SUPPORT FOR
for a cruise operator. The ship is halving food waste on board our ships complexity, scope and (above all) the THE CONSERVATION OF BIODIVERSITY
like a floating city, with thousands of ten years ahead of the United Nations value of the anticipated results. The AND DEVELOPMENT OF A
SUSTAINABLE AGRICULTURAL SYSTEM
residents – guests and crew – who all 2030 Agenda Sustainable Development activity is based on the engagement of
have different expectations, desires, Goals. Thanks to this program, the key stakeholders, experts and external
needs and constraints. Catering Company has become one of the partners. It was necessary to have the RETRIEVAL OF SURPLUS FOOD
for them and dealing with all the Friends of Champions 12.3, a network proactive involvement of suppliers, AND DISTRIBUTION OF “READY TO EAT”
associated implications requires a of companies and organizations that consultants, crew members, partners, MEALS TO CHARITY
huge planning and organizational are part of the worldwide movement to supervisory authorities and – last but by
effort, especially considering the halve food waste and loss (Goal 12.3). no means least – our guests on board.
scheduling of procurement and the Our project is unique insofar as it The pilot project was successfully
logistic complexity stemming from the engages everyone (inside and outside developed and tested on the Costa REDUCTION OF WASTE
specificity of the ship. the organization) directly involved in Diadema and is now being gradually THROUGHOUT THE FOOD PROCESSING
AND PREPARATION PROCESS AND RAISING
Costa Cruises considers that recognizing the preparation, serving and donation implemented fleetwide. AWARENESS OF THE IMPORTANCE OF
the value of food on board and promoting of food and food surpluses, and RESPONSIBLE CONSUMPTION (PROACTIVE
ENGAGEMENT OF GUESTS AND CREW)
responsible consumption are central to also on account of the substantial The 4GOODFOOD program is
our sustainable development strategy. social, environmental and economic based on the following VALUE OF AND RESPECT FOR FOOD
Hence the launch of our integrated impact. This far-reaching program is pillars: REMODELING OF THE FOOD EXPERIENCE
AND PROMOTION OF A SUSTAINABLE
FOOD MODEL ON BOARD