Princess Cruises implements practical and innovative ways to minimize food waste

Princess Cruises in Alaska
Princess Cruises in Alaska / Princess Cruises

While guests aboard a cruise ship might indulge in every food and beverage, the plethora of dining and drinking options requires thoughtfulness from the travel organization. On Princess Cruises, the food and beverage team has found ways to implement and innovate their minimization of food waste while retaining the highest of standards for the guests.

From the endless buffets to the slice of pizza before the head hits the pillow, people want to have it all on a cruise ship. While the ships want to cater to every person and provide the best hospitality, the reality is that the bounty should not leave a heap of unused food when the guest disembarks.

While there is always careful planning of purchasing and procuring food and beverages before the ship leaves port, it is more than numbers on a purchase order. It is about the total picture that makes both the cruise company and the guest feel fulfilled.

Recently Sami Kohen, Vice President of Food & Beverage offered some insight on how Princess Cruises is choosing to minimize food waste. Kohen said, “Minimizing food waste is a priority for every crew member onboard all 16 ships in our fleet. We have implemented several strategies and processes to help reduce food waste.”

While that broad statement might be the overreaching concept, there are several very specific aspects that are implemented throughout the fleet.

Specifically, Kohen said, “Careful menu planning to ensure that ingredients are used efficiently and portion sizes are appropriate.” Additionally, the team is constantly “Reviewing data to understand how guests are ordering their food and when, to help us produce appropriate quantities.”

Guests are never left wanting, but the food and beverage team appreciates that it needs to be thoughtful with its choices. For example, dinner portions leave guests full, but the size does not feel gluttonous.

The planning extends beyond the table, Kohen said, “Working closely with suppliers to source ingredients responsibly and minimize waste throughout the supply chain. We also like to use ingredients in more than one dish to minimize food waste and scraps.”

Finding ingredient crossovers is key in any restaurant, including those onboard a ship. It is smart decisions, like this one, which makes Princess Cruises dining thoughtful, flavorful, and well-executed.

Beyond the table, the Princess Cruises food and beverage team works behind the scenes. For example, Kohen explained, “Utilizing food bio-digesters that utilize aerobic digestion with naturally occurring bacteria, water and oxygen to break down food waste into liquid form. No chemicals are needed, and with the right conditions a digester can process up to 100 pounds of food waste in one hour.”

Additionally, “Using dehydrators that use heat to remove water content from food waste and offer an alternative method for food waste processing with the potential to reduce waste volume by about 90%.”

Overall, thoughtfulness through the process is key to not only making the most memorable dining experiences for the guests while they are on board but also to entice them to come back time and again. By protecting the future without minimizing the present, Princess Cruises sets sail on an adventure that will last a lifetime.