Avoiding food waste: Measurement of the food waste on the Mein Schiff 4 from TUI Cruises

In order to reduce food waste on cruise ships, the expert Gregor Raimann from United Against Waste e. V. paid a visit to a TUI Cruises ship and analyzed the waste of food together with the kitchen staff. For this purpose, the crew weighed and documented all the waste in the areas of storage, production, buffets and leftovers on guest plates. Using a waste analysis tool developed by United Against Waste e.V., the measurements are evaluated and potential for the prevention of food waste identified. In the next project step targeted measures for the reduction of waste will be developed together with Futouris.

The project

Reduction of food waste on cruise ships

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.

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Inga Meese
Managing Director Futouris e.V.
Heidenkampsweg 58
20097 Hamburg
+49 (0) 40 809034 4055