Page 17 - BILANCIO DI SOSTENIBILITÀ 2019 RISULTATI E PROSPETTIVE
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 One  of  Costa  Cruises’  main  areas  of  engagement  is  the  fight  against  climate  change.   In 2017 Costa set up its ongoing, far-reaching responsible consumption program focusing
 Our  goal  of  achieving  a  40% reduction in emissions by 2020, ten years ahead of   on tackling food wastage. Some 10 years ahead of the target laid down in the UN’s 2030
 the  target  laid  down  by  IMO  (International  Maritime  Organization),  reflects  our  firm   Agenda, the Company set itself the goal of halving food waste on board its ships by
 commitment to making a significant contribution, which can only be done by making   2020 and launched the 4GOODFOOD program.
 substantial investments both in upgrading of the existing fleet and in construction of latest   The first company to do so in global shipping and mass catering, Costa reviewed its food
 generation ships.
                                                 preparation and production processes using a structured, innovative and measurable path in
 We were the first cruise operator to introduce the use of LNG (the world’s most advanced   order to identify areas of inefficiency and carry out continuous improvement so as to reduce
 propulsion system, which enables a substantial overall reduction in emissions with the total   to a minimum the amount of food discarded and wasted during meal preparation.
 elimination of sulfur dioxides). We invested in the research and development required to   The  process  of  sensitization  of  guests  by  means  of  a  direct  call  to  action  encouraging
 build a ship fully powered by liquefied natural gas; in so doing, Costa effectively launched   responsible consumption is based on the premise that our guests are important stakeholders
 an industry-wide process of transformation.
                                                 when it comes to mitigating impacts; this is a first for global shipping. The idea of initiating
 As pioneers we worked in synergy with the shipyard to design what was basically a novel   a process of transformation of the vacation concept, unaffected by pressing global issues
 kind of vessel with new features and a new layout, unlike ships built to previous standards   and emergencies, is one of Costa’s deliberate strategic choices.
 insofar as this one is strictly linked to the arrangements for storage of the new fossil fuel.
                                                 Similarly, the Company set up a community support project involving the donation of
 The transition to LNG also entailed the upgrading of quayside infrastructure, first and   surplus food to charities in the ports of call. The implementation of this unprecedented
 foremost the facilities in our homeport of Savona, which were opened in November 2019, as   scheme  depended  on  the  cooperation  of  regulatory  bodies,  which  introduced  specific
 well as shore-to-ship and ship-to-ship bunkering systems. The introduction of LNG-powered   requirements to this end, and the Federazione del Banco Alimentare (see pages 42-43).
 ships will require a series of future infrastructural investments on the part of ports; the
 relevant design choices will depend on stakeholders’ determination to mitigate the impacts
 of emissions in proximity to urban areas.

 As always, safety was the top priority and the Company collaborated with all the relevant
 bodies in order to devise specific standards for cruise ships with regard to LNG. At present,
 the main reference document containing mandatory criteria for vessels operating with gas or
 low-flashpoint liquids as fuel is the IGF Code  (see page 31).
 2
 The move to LNG as an alternative fuel to reduce emissions is a starting point for managing
 the transition to zero emission ships. Together with a number of strategic partners and in
 complete synergy with Carnival Corporation, Costa is assessing possible fueling solutions
 2  International Code of Safety for Ships
 using Gases or other Low Flashpoint Fuels.  also as regards the existing fleet both at sea and quayside (see page 35).
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