August workshop suggests interim results
With the hosting of a workshop on Wednesday, 9 August 2017, the project “Reduction of food waste on cruise shops” has reached the second project phase. The entire project team came together to discuss the results of the baseline measurements of January and June and look at the first findings.
The workshop started off with great news: The project excited the bord crew to introduce first small measures to reduce food waste completely on their own. This led already to first food waste savings. In the course of the coming summer months, the project team has planned to implement a wide range of meausers to further reduce food waste. The measures have been developped according to three categories: overproduction, awareness promotion among the crew and awareness promotion among guests.
The measures include, for instance, to improve the order and amount of food on buffets, to use smaller bowls and containers or to match bread baskets to the table capacity. A precise food labelling is expected to support guests in their food choice and avoid plate left-overs.
Avoiding food waste is an important aspect of sustainable tourism. There are as yet no studies on the extent to which food waste on cruise liners can be avoided.