Back in October 2015, Costa Cruises (officially known as Costa Crociere S.p.A) trademarked the name “Pummid’oro,” and it left people wondering why. Turns out, it was part of a bigger plan for a culinary makeover and a push towards sustainability.
Teaming Up with Food Experts
Costa Cruises teamed up with the University of Gastronomic Sciences (UNISG) in Pollenzo, Italy, for a long-term project that started as a three-year initiative. The goal? To promote sustainable food practices on their ships.
This partnership focuses on exploring flavors and cooking techniques that are good for the environment while cutting down on waste. Plus, they’re all about offering guests a healthy and balanced diet while they cruise.
Training the Crew and Getting Guests Involved
As part of this effort, Costa has trained all their staff on sustainable cooking methods and how to choose products and suppliers that meet strict sustainability standards. They’re also reaching out to guests, helping them understand the value of mindful eating.
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Italian Roots with a Green Twist
Costa has always been proud of its Italian roots, and now they’re taking that a step further by making sure their classic Italian and Mediterranean dishes fit into this new, sustainable approach.
🛳️ Pro Tip: Fresh Mozzarella
Knowing that the mozzarella is made fresh onboard daily makes every bite extra creamy and authentic. It’s something you’ve got to try.
Leading the Charge in Sustainability
Mario Zanetti, the current president of Costa Cruises, is steering the company forward with these sustainability initiatives, emphasizing how important food and nutrition are in the cruise experience.
Winning with the 4GoodFood Program
Costa Cruises’ 4GoodFood program is all about cutting down on food waste and promoting sustainable eating across their fleet. The program shows Costa’s dedication to reducing their environmental impact while still serving up delicious meals to passengers. Here’s what the program is all about:
Goals:
Cut Food Waste by 50%: When Costa first launched 4GoodFood, they set a big goal—to cut food waste by half by 2020. They’ve made great progress and are continuing to find new ways to reduce waste even more as the program evolves.
Sustainable Eating: Costa wants to offer meals that not only taste great but are also good for the planet. They’re focusing on sourcing high-quality ingredients that are environmentally friendly and socially responsible.
Key Actions:
Teaming Up with Experts: Costa teamed up with the University of Gastronomic Sciences (UNISG) in Italy to develop and fine-tune the program. Together, they’re focusing on sustainability, cutting down waste, and making the onboard dining experience even better.
Tracking and Reducing Waste: The program uses smart tech to keep track of food waste at every stage—from prep to the plate. With this data, chefs and kitchen staff can adjust and reduce any excess.
Training and Awareness: Costa’s culinary team gets special training on how to prepare food sustainably. Plus, they’re also educating crew and passengers on the importance of not wasting food and making mindful dining choices.
Creating Sustainable Menus: The program has led to the introduction of over 500 new dishes that celebrate Italy’s culinary roots while being mindful of sustainability. The menus include seasonal produce, vegetarian options, and nutritious grains and legumes.
Food Donation: Costa has set up a system to donate surplus food to communities in need, in partnership with local organizations like the Fondazione Banco Alimentare (Food Bank Foundation). This not only helps reduce waste but also supports good causes.
Getting Guests Involved – “Taste don’t Waste”: Costa runs a fleet-wide campaign encouraging guests to be mindful about food waste. The idea is to take only what you’ll eat and learn about healthy eating habits while you’re at it.
Supporting Sustainability in Agriculture: The money saved from reducing food waste is reinvested in projects like “Orti in Africa,” which supports the creation of community gardens in Africa. This is part of Costa’s broader commitment to biodiversity and sustainable agriculture.
What They’ve Achieved:
37% Reduction in Food Waste: By 2024, Costa Cruises had cut food waste by 37% across its fleet, showing that the 4GoodFood program is working. They’re still pushing to reduce waste even more and keep improving their sustainability efforts.
Leading the Way: Costa’s program is seen as a leader in the cruise industry, setting the bar for responsible consumption and waste management.
Looking Ahead:
Costa Cruises isn’t stopping here. They’re constantly tweaking and expanding the 4GoodFood program, aiming to cut down even more on waste and continue offering sustainable dining options to their passengers.
The 4GoodFood program is a big part of Costa Cruises’ commitment to sustainability and shows how they’re leading the charge in responsible tourism.
Pummid'oro Pizzeria: A Fan Favorite
As part of these initiatives, Costa introduced the Pummid’oro pizzeria, which has quickly become a favourite across their ships. This pizzeria highlights Costa’s focus on quality and sustainability, offering pizzas made with 100% natural yeast, which is not only easier to digest but also packs more nutritional value.
Top-Notch Ingredients
The flour used is specially selected by UNISG, featuring top-quality Neapolitan flour from Molino Casillo in Corato, Puglia. Guests can choose between traditional flour or a special blend that’s enriched with omega-3 and polyphenols for extra health benefits.
These pizzas are topped with fresh, premium ingredients like San Marzano tomatoes, olive oil, and mozzarella made right onboard, ensuring an authentic and premium product.
Healthy Eating for Everyone
Beyond just pizza, Costa has rolled out initiatives across their ships to educate the public about healthy eating. They’ve revamped buffets and other dining spots to include new dishes that blend Mediterranean traditions with a global twist, catering to all tastes.
Balancing Tradition and New Ideas
After 76 years in the business, Costa Cruises is finding success by embracing the traditions of the past while also pushing for innovation.
Their ongoing partnership with UNISG and other collaborators is driving Costa’s commitment to sustainability and top-quality cuisine on the high seas.
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