Costa Cruises Signs The Milan Protocol On Sustainable Food And Nutrition
The Italian company
is the first in the tourism industry to sign the Barilla Foundation protocol,
whose objectives include reduction of food waste, ongoing efforts to eliminate
hunger and initiatives to enhance awareness of healthy lifestyles.
Genoa, 19 November
2015 – Costa
Cruises is the first company in the tourism industry to sign the Milan
Protocol.
Promoted by the
Barilla Foundation Center for Food and Nutrition (www.barillacfn.com), the Milan Protocol
is an initiative that focuses on tackling the problem of worldwide unbalances
in nutrition and food, with three main objectives: to promote healthy food
habits, to reduce food waste, and to promote sustainable agriculture. The idea
is to create a civil movement, encompassing institutions, companies and
organisations as well as ordinary people, which will enhance awareness and
propose solutions to the global problems concerning the agriculture-food chain.
“The Milan Protocol was created in 2013 based on an idea of the BCFN Foundation; today, it relies on the contributions of more than 500 international experts; more than 100 international organisations and thousands of persons have signed it and support it. The Milan Protocol is one of the documents that inspired the Milan Charter, the real legacy of Expo Milano 2015. We are delighted that an important company like Costa Cruises has become a part of the Milan Protocol. We hope that its support will encourage others in the tourism industry to contribute – through noteworthy initiatives like those developed by Costa Cruises regarding the menus offered on their ships – to fight the important battle against hunger, obesity, food waste and exploitation of the Earth” - declared Luca Virginio, vice-President of the BCFN Foundation.
Costa Cruises’ commitment includes a reassessment of the menus and food preparation processes on board its ships. And, to minimise environmental impact, priority will be given to fresh food and products coming from local suppliers, near the ports where ships call.
Another important aspect will concern the involvement of guests and crew, to orient them toward a healthy and balanced approach to food, while also encouraging them to take an increasingly active part in this process of change, and especially for what concerns food waste.
