Food waste reduction on cruise ships - A project report & implementation guide
Food waste is not only poor cost management but also highly questionable from an ethical and social point of view, especially considering there are almost a billion malnourished people in the world. In fact, we face the challenge of feeding a growing global population of over nine billion people by 2050. At the same time, food waste may also harm the environment, as food decomposition in landfills gives off methane gas, which contributes to climate change.
Authors: Futouris, TUI Cruises, TUI Care Foundation, United Against Waste, sea chefs
This guide joins the existing publications of Futouris e.V. (https://www.futouris.org/online-tools/), offering general background information and practical advice, as well as pointing the reader to a range of further sources. It is especially addressed to cooks, F&B managers, and their staff, as well as food lovers, sustainability practitioners, and people generally interested in the subject.
SDG 12 Targets
Actors involved:
Value Chain Stage(s):
