Final reference measurement carried out on board

In the project “Reduction of food waste on cruise ships”, the project team has carried out a final reference measurement on the cruise ship Mein Schiff 4. A wide range of measures had been previously implemented in August and September to save food staffs from going to waste. The final measurement now gives a first indication how efficient the implemented measures have been to reduce food waste.

The first results are promising. Around 20% of food waste could already be saved in the buffet restaurant Anckelmannsplatz. This goal was achieved by carrying out already simple measures, such as using smaller heating containers, bowls and baskets on the buffet. “An incredibly great result”, says Lucienne Damm, Vice Chairwoman of Futouris and TUI Cruises Environmental Manager. “And the project is still running. We hope that we will be able to achieve an even better result.” After the final evaluation of the results, it is planned to implement the measures to the entire TUI Cruises fleet in 2018.

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.
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20097 Hamburg
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