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Avoiding food waste: Measuring food waste on the Mein Schiff 4 from TUI Cruises
Tatjana PetersTo reduce food waste, Gregor Raimann from United Against Waste e. V. systematically analyzed food waste together with the kitchen team of a TUI Cruises ship in order to identify potential savings and develop targeted waste prevention measures with Futouris in the next step
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In order to reduce food waste on cruise ships, expert Gregor Raimann from United Against Waste e. V. visited a TUI Cruises ship and, together with the kitchen teams there, analyzed all the food waste produced. The crew collected, weighed and documented all waste in the areas of storage, production, buffets and leftovers. The measurements are evaluated using a waste analysis tool developed by United Against Waste e.V. to identify potential ways of avoiding food waste. In the next stage of the project, targeted measures to reduce waste will be developed together with Futouris.
