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TOMORROW INNOVAZIONE TERRITORIALITÀ E SVILUPPO 113

90 %
OF GUESTS LIKE
THE CAMPAIGN

5,743
REDUCTION OF WASTE DURING PREPARATION AND CONSUMPTION
CREW MEMBERS
TRAINED IN
“TASTE DON’T WASTE”
Reduction of food waste during processing categories and the different types of fledged productive process involving all
is clearly one of the main aspects of the wastage at each stage of the process: Costa’s relevant stakeholders.
4GOODFOOD program. To guarantee ingredients not used, food thrown away Giving food value also means reducing
2,358 a systematic and meticulous approach during actual preparation, uneaten food waste: this is the message of the TASTE EXTENSIVE TESTING OF THE PROGRAM DIRECTED
GALLEY to this question on board, with analysis on guests’ and crew members’ plates and DON’T WASTE campaign, a veritable call AT RESPONSIBLE CONSUMPTION ON BOARD
STAFF
TRAINED and quantification of the amount of so on. to action for responsible consumption The 4GOODFOOD program was extensively tested on the Costa Diadema in order to
food thrown away during preparation The data collected and analyzed were promoted fleetwide. The principles determine its effectiveness and the correct perception of the initiative.
IN USE OF
WINNOW of meals, Costa Cruises started a used to review and reshape Costa’s food underlying “Taste don’t Waste” are The initial phase of the project revealed that, in any event, Costa Cruises’ flagship was
PLATFORM partnership with Winnow a company preparation process and determine what awareness, respect and collaboration: well placed from the outset with regard to food waste. According to a report produced
specializing in optimization of processes actions were to be implemented in order if everyone shares these values, this by WRAP (the Waste & Resources Action Programme, world leaders in helping
2
in professional kitchens with the aim of to train and engage crew members will lead to the generation of new ideas organizations achieve greater resource efficiency), the average shorebased restaurant
ensuring continuous improvement and working in the culinary area. If and resources. The aim of this call to wastes 284 grams of food per person per meal. This compares to the 216 grams per
sustainability. the partnership with Winnow was action is to bring about the proactive person per day measured on the Diadema prior to the launch of the 4GOODFOOD
The resulting operational plan led to fundamental for the measurement stage engagement of guests as socially aware program.
the mapping of wastage at food of the project, our galley staff played a citizens. The campaign, implemented The implementation of the monitoring process and of the consequent corrective actions
processing and preparation level. This vital role in terms of rationalizing and across the fleet, addresses values and led to a 54% reduction in waste during the experimental phase. If assessed in terms of
was done by placing kitchen scales in streamlining the different food handling emotions; it is based on sensitization not environmental impact, the test phase resulted in a saving 54 %
of 1189 metric tons of CO2, namely the emissions of 231
each strategic area on the ship, weighing processes. Waste reduction is not just imposition, and takes account of the rich motor vehicles in a year. TOTAL
REDUCTION
what was put in the bin and keeping a an ideal, something embraced by the multicultural mix of our clientele and the The awareness of consumers (crew and guests) is key OF WASTE
centralized record of the different food Company as a whole, but also a full- fact that they are holidaymakers. The goal to the success of the program and a significant driver in DURING THE
is to obtain the proactive engagement of the mitigation of waste and, consequently, in achieving PILOT PHASE
guests, who play their part as informed the target of a 50% reduction. The crew training scheme
WASTE MONITORING SYSTEM and conscientious consumers. Their regarding the operational aspects of the Winnow project, -1,189 t CO2
attention is drawn to the importance of healthy eating habits and responsible behaviors was OF CO2
a balanced diet and good eating habits found to be effective. The crew concerned showed they
in relation not only to health but also had assimilated the campaign message by more than halving the amount of food left
to environmental impact. The fact that over and therefore to be thrown away.
CO2 As far as concerns guest behavior, monitoring of customers’ satisfaction and their
€ our customers have an extended stay on
board gives us the chance to repeatedly perception of the TASTE DON’T WASTE campaign was conducted by the citizen
convey the message promoting the and consumer rights group Cittadinanza Attiva. The results of the initial test were
excellent: more than 90% of the guests viewed the campaign – and the invitation
1 PLACEMENT 2 CATEGORIZATION 3 FEEDBACK 4 DAILY benefits of healthy eating and a healthy to play an active part – favorably and the amount of food they wasted in the buffet
lifestyle. Costa Cruises believes this
OF KITCHEN
OF WASTE
IN REAL TIME:
AND WEEKLY
SCALES TO IN 3 STEPS WASTAGE ANALYSIS OF is a fundamental step on the path to dropped by about 20%; this is tangible evidence that the call to action was heeded
MEASURE FOOD AND IMPACT TRENDS and shows that putting food quality first is directly linked to recognition of the value
WASTE IN TERMS OF CO 2 promoting responsible behaviors and of, and respect for, food. It also reflects market trends, with the younger generations
good citizenship in a more far-reaching increasingly proactive and sensitive to change.
project revolving around returning 2
resources to the community. Overview of Waste in the UK Hospitality and Food Sector (2013 data).