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.

As part of the TUI Care Foundation's commitment to Futouris, TUI Cruises is investigating the potential for the reduction of food waste on board with United Against Waste e.V. A first analysis phase was carried out on board of Mein Schiff 4. On the basis of the results, TUI Cruises, together with United Against Waste and Futouris, is developing concrete measures and testing them in a second project phase in summer 2017.

A list of measures will summarize the final results in order to train staff on board and to raise awareness on food waste. Successful measures are being expanded within the Mein Schiff fleet. With the study TUI Cruises will provide impulses for the entire cruise industry: as part of the collaboration at Futouris e.V., the results will be made available for exchange with other companies and published in the long term for the entire industry.

Project goals:

Making the processes of preparation, presentation and disposal of food on board of a cruise ship more efficient and making most of the resources used and avoiding waste.

  • Reduce resource consumption and food waste on cruise ships
  • Crew and guests to avoid food waste

News about this project


EcoTrophea 2017 goes to TUI Cruises

TUI Cruises has been awarded this year's EcoTrophea, the Sustainability Award by the German Travel Association (DRV). The cruise company has convinced the jury of six with its initiative to reduce food waste on cruise ships out of a total of 21 project submissions.

Final reference measurement carried out on board

On the cruise ship Mein Schiff 4, the project team has carried out the final reference measurement in October - with great first results: Around 20% of food waste could already be saved in the buffet restaurant Anckelmannsplatz.

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.

Ship ahoi: Successful second measurement on Mein Schiff 4

This week, the project team has once again measured the amount of food waste on Mein Schiff 4 and refined the data basis for the coming project steps.

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.

Project profile

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Project sponsor
Project start
Project duration
16 months
Project partner
United Against Waste e.V.
Futouris contact

Inga Meese

Managing Director Futouris e.V.
+49 (0) 40 - 809034 - 4055

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