Post by KITRO

This month, we went to sea 🌊 to answer one question: What do you do with food waste when you’re 1,000 miles from the nearest port? On a cruise ship, adjusting tomorrow’s delivery isn’t an option. You loaded what you loaded. Which is exactly why Dom Simpson, Fred. Olsen Cruise Lines’ sustainability manager, wanted “a clearer understanding of food waste on board,” and the ability to make changes where they count. Five KITRO TARE units are now running across the galleys of their flagship Bolette, tracking kitchen losses automatically: what’s discarded, in which category, how much, and when. “Cruise ships are a fascinating environment to tackle food waste,” said our head of sales Jonathan Comotti. Cruise Industry News agrees and covered the full story – article in the comments. 🛳️ #FoodWaste #Sustainability #CruiseIndustry #SustainableCruises #FredOlsen #CruiseIndustryNews