In a world grappling with the pressing issue of food waste, Carnival Corporation, the world’s largest cruise company, stands out as a champion for sustainable practices. Recognizing that roughly 40% of the global food supply is lost or wasted, as reported by the Food and Agriculture Organization (FAO) of the United Nations, Carnival Corporation is dedicated to minimizing its ‘food print’ and contributing to a more sustainable food system.
As the International Day of Awareness of Food Loss and Waste (September 29th) approaches, Carnival Corporation and its Italian cruise line, Costa Cruises, are celebrating their achievements and progress in reducing food waste. Carnival Corporation has made remarkable strides in reducing food waste across all stages of food preparation, dining services, and disposal on its ships. Earlier this year, the company surpassed its 2025 goal by achieving a 42% reduction in food waste compared to 2019, a testament to its commitment to innovation and ingenuity. Now, Carnival is on track to reach its ambitious target of a 50% reduction by 2030.
Jan Swartz, Carnival Corporation’s executive vice president of strategic operations, shared the company’s progress during the annual Champions 12.3 event at Climate Week NYC. This event brought together global leaders dedicated to food system innovation, emphasizing the urgent need to curb food loss and waste. Swartz, the first cruise industry Champion within this coalition of 40 leaders from government, business, and civil society, is deeply committed to advancing progress towards Target 12.3 of the UN Sustainable Development Goals (SDGs), which focuses on reducing food loss and waste.
As part of its comprehensive food waste reduction strategy, Carnival’s Costa Cruises recently expanded its 4GOODFOOD program, which donates prepared but unserved meals to local food banks. Launched in 2017 in partnership with the food charity Fondazione Banco Alimentare, this program was a pioneer in the global shipping industry, collecting ‘ready-to-eat’ meals that were prepared but not served onboard. Costa Cruises has recently extended this initiative to Palma de Mallorca and Valencia, bringing the total number of participating ports to 15 and 16. Since its inception, the program has donated over 300,000 meals across the Mediterranean and the Caribbean.
“One of the many ways we create unforgettable happiness for our guests is through world-class food and dining experiences on our ships,” said Swartz. “We are committed to doing this responsibly, and we rely on the dedication and creativity of our 160,000 talented team members who constantly find new ways to reduce food waste from our operations, often while enhancing the guest experience.”
Swartz added: “Our goal is to have less uneaten food and, with the remaining food, find ways to ensure it doesn’t go to waste, like doing our part to help communities facing food scarcity.”
The 4GOODFOOD program encompasses several other initiatives, including revising over 500 recipes to optimize meal production, utilizing Winnow kitchen scales to track and minimize food waste, training galley staff, and launching the “Too Good to Waste” campaign to raise awareness among guests and crew. Carnival Corporation aims to expand the meal donation program to more communities, exploring opportunities in the Caribbean and Latin America to increase its impact.
Carnival Corporation’s commitment to reducing food waste exemplifies the potential for businesses to make a positive impact on the environment while enhancing their operations. By embracing innovation, collaborating with partners, and engaging employees and guests, Carnival Corporation is setting an example for other companies in the travel and hospitality sector, demonstrating that sustainability and success can go hand-in-hand.
