The impacts of additional waste generation on the marine industry can be massive. Food waste results in wasted energy, time, labour, and costs, not to mention the energy and cost to transport, ship and store both food and food waste on and off the ship.
How to Reduce Food Waste in Marine
Cruise ships are known to produce about 60% more waste per person than the average person on shore.* This is due to overproduction as well as excessive fear of running out of stock during buffets or special events at sea.
Forecasting how much food is needed based on past demographic data is a good start. To tackle food waste at sea, organizations need to accurately measure what they’re generating to start implementing practices and procedures to reduce volumes.
Reduce Food Waste with the ORCA
The ORCA monitors all food waste generated on the ship, weighing it before it’s disposed into the unit. Reports show what foods are most wasted so kitchen staff can increase their awareness and improve procedures. As an on-site treatment solution, the ORCA eliminates any emissions otherwise produced by incineration or improper food waste handling on board.
Talk to our food waste experts today to learn how you can save costs and reduce your environmental impact with ORCA.
