Costa Crociere starts a program in order to reduce of 50% wastes it foods of the ships on board



Costa Crociere has introduced today the program 4GOODFOOD that has as objective the reduction within 2020 of 50% of wastes foods on the ships of the fleet, on board of which every year is prepared about 54 million meal. With the initiative, put into effect in collaboration with partner as Foundation Alimentary Bench NGO, Cittadinanzattiva, Slow Food Foundation for the Biodiversity, University of the Studies of Culinary Sciences of Pollenzo and Winnow, Coast has decided in the first place to revisit the topic of the food in sustainable key, with an integrated approach that it leave from the processes of preparation of the plates in order to succeed in to return protagonists and crew directly fleeting.

The program is currently under implementation on all the ships of the fleet, after to be developed and tested beginning from 2016 on the Costa Diadema flagship, laboratory and incubatore of all the projects. The crocieristica company has specified that the phase of experimentation has afforded in 11 months to reduce of beyond 50% the alimentary waste, equivalents to a reduction of 1.189 tons of co2, that is the emissions of 231 automobiles in a year.

Coast has emphasized that however own ships leave from a vituous situation in matter of waste foods: according to the data of the WRAP (Overview of waste in the UK Hospitality and food sector) - it has explained the company - in the restaurants 284 grams of food to person for every meal against the 216 grams found on the fleet of the Italian company are wasted in average before to start program 4GOODFOOD.

"We have faced the topic of the value of the food - it has specified the general manager of Costa Crociere, Neil Palomba - in responsible way, finding solutions concrete. 4GOODFOOD is a program that it does not have equal in the marine field, thanks to which we count to halve within 2020 it wastes foods on our ships, with ten years of advance payment regarding the fixed term from Agenda 2030 of the UN. The challenge that for first we have picked and that we want to carry in ours industry, is that to promote a way more sustainable than to prepare and to consume the food on board, without to affect the spirit of the vacation. But the aspect without a doubt more important, to which we hold particularly, is that this program will succeed to involve about two million hosts who we carry every year in vacation and ours 19,000 members of crew: therefore the positive effect than we will propose on board will be multiplied to earth".