How Carnival Reduces Food Waste on Its Ships

When you think of sustainability within the travel industry, your mind might not go immediately to cruising, but that doesn’t mean cruise lines don’t do their part to make cruising a little greener.

Carnival Corporation — which owns Carnival, Costa Cruises, Cunard, Holland America, P&O Cruises, Princess Cruises and Seabourn, among others — recently reported on its food waste reduction efforts. It found it had achieved a 44 percent reduction in food waste in 2024 compared to 2019 levels, surpassing its goal and putting the corporation well on its way to its 2030 goal of achieving 50 percent reduction.

The reduction is part of a Less Left Over food management strategy that both reduces food waste and food costs.

“Our Less Left Over strategy is powered by dozens of large and small programs and technologies across our cruise lines to cut food waste by 50 percent by 2030,” said Josh Weinstein, CEO, Carnival Corporation. “But more than that, it’s also a global rallying cry that is turning everyday actions into lasting impact by nurturing a shared mindset among our 160,000 talented team members — a mindset that values creativity in delivering amazing meals for our guests and crew while getting the most out of our resources. It’s great for the planet and our bottom line.”

Some of the efforts that led to this impressive food waste reduction? The corporation changed food and meal plating to minimize waste; adjusted meal portions to reduce on-the-plate waste, while still giving guests options for second helpings; and started donating surplus ingredients and meals to food banks. In some instances, where food waste can’t be helped, leftovers are sent to more than 600 on-board biodigesters that naturally and organically break down food waste.