Page 113 - BILANCIO DI SOSTENIBILITÀ 2017 RISULTATI E PROSPETTIVE

TOMORROW FOOD AND INNOVATION 111

VALUE AND RESPECT FOR FOOD

In order to avail itself of the latest expertise and introducing more than 500 dishes
in this field, Costa established a long- and recipes reflecting Italy’s unrivalled HEALTHY EATING:
term partnership with the Università culinary heritage and the Mediterranean LEARNING BY PLAYING
di Scienze Gastronomiche di Pollenzo diet, while considering the expectations Consciousness-raising re healthy eating habits is a central concern for
54 MLN MEALS so as to carry out a full review of all its and demands of our international
A YEAR PREPARED Costa. The partnership with Barilla and Maestri del Gusto (Madegus)
ON THE internal food service processes and the clientele. has led to a program specially devised for our young guests on board,
COSTA FLEET gradual remodeling of the food experience This way our culinary offer, based on the the aim being to promote a healthy diet with lots of fruit, vegetables
= FEEDING on board with an approach based on tradition of the Mediterranean diet, one and cereals. Often, children’s intake of these food categories is too
LONDON sustainability. The purpose of the alliance of the most sustainable and complete in low or lacking altogether: according to a study by the European Food
6 TIMES is to promote a food sustainability model the world, becomes one of our distinctive Information Council (EUFIC), average consumption of fruit and
OR and to raise awareness of the value of features, with the offer of taste sensations vegetables in Europe is just over half of the amount recommended by
1
food and the principles of good, healthy combining a multitude of flavors, quality the WHO .
90 % OF The message is conveyed by means of a simple card game specifically
THE POPULATION and sustainable nutrition. products and guaranteed nutritional
OF ITALY The entire range of food&wine offerings value. designed for use on board, where the key role is played
was reviewed and reshaped starting Among other things, all this entailed the by different kinds of fruit and vegetables. Each time a
in 2015 with the focus on quality and need to analyze the supply chain in detail child decides of their own volition to eat a healthy food
simplicity – wholesome ingredients with so as to ensure the purchase of quality item, they receive a prize in the form of a card they can
use during games organized for them on board by the
great nutritional value. raw ingredients and local sourcing, as Kids’ Staff in the Squok Club. The game, called Squok
The first stage of this review was the far as possible. Approximately 15% of and 5 planets that need saving, is proving very popular
construction of a model based on the our fresh produce is supplied directly with our junior guests, who in this way are prompted
proximity and seasonal availability of from the ports of call; this creates value (but not forced) to try new foods and associate healthy
produce. Accordingly, the buffet and for the local economies concerned while eating with the idea of benefits and rewards.
restaurant menus were carefully assessed having a positive effect in terms of the
and revised, prioritizing the above criteria environment (reduced logistics). 1 World Health Organization.