How Carnival Corporation’s Less Left Over Food Waste Reduction Strategy Has Cut Food Waste By 44% in Five Years
Exceptional dining is part of every cruise experience, and Carnival Corporation is making sustainability part of the recipe. With nearly 13.5 million guests sailing each year, our innovative “Less Left Over” food waste reduction strategy is transforming how food is sourced, served and saved across the fleet.
Smart Planning for a Sustainable Future
Our journey to reduce food waste begins long before guests step aboard. Advanced systems analyze dining trends and meal service flows, allowing teams to fine-tune purchasing and preparation for every sailing. Batch cooking – preparing multiple dishes at once with similar ingredients – further minimizes waste, ensuring that every ingredient is used efficiently.
Serving Guests, Saving Resources
“Just right” portion sizes mean guests can enjoy seconds if they wish, while those preferring smaller servings help reduce plate waste. This simple yet impactful approach ensures more food is enjoyed and less is discarded.
Giving Back to Communities
When food is left over, we make sure it still serves a purpose. Prepared, unserved meals are donated to a growing network of food banks in the communities we visit, turning potential waste into meaningful impact for those in need.
Leading the Industry in Innovation
Some leftovers are inevitable, and we’re committed to handling them responsibly. With over 630 biodigesters and more than 90 dehydrators and dryers, we reduce food waste volume by up to 90 percent. This commitment to innovation ensures that even unavoidable waste is managed sustainably.
One Plate at a Time
From dining stewards to kitchen technology, our “Less Left Over” strategy is a companywide effort to operate with future generations in mind. By beating our initial food waste reduction goal a year early – cutting about one pound of food waste per person per day compared to six years ago – we’re setting a new standard for responsible cruising.
