When people take a cruise, they enjoy being pampered in many ways, not least by culinary delights. Thousands of tasty dishes are placed before them every day. Today Lucienne Damm is studying the buffet in the Anckelmannsplatz Restaurant – from the plentiful starters to the multiple main courses and on to the sweet desserts. Unlike the holidaymakers around her, however, she is not relaxing. The TUI Cruises Environmental Manager is on board for professional reasons. Together with one of the chefs, the 37-year-old walks down the tables metre by metre, taking note of the quantities on the platters and the uneaten leftovers being sent back to the kitchen. Afterwards the staff weigh the food waste and talk to Lucienne Damm about even better ways to tackle the problem.
The hard work that she and her team have invested in on-board catering has paid off. “Our goal was to reduce the amount of food being wasted, and to do that we had monitor the flows carefully.” TUI Cruises carried out this project along with the association United Against Waste and the TUI Care Foundation, and the outcome was a 17-per-cent reduction across the fleet. Most leftovers are due to overproduction, which is typical in the catering trade. As a graduate in political science who specialised in environment issues when studying at the Freie Universität in Berlin, Lucienne Damm is about to publish the findings together with Futouris, an alliance of tourism companies campaigning for sustainability. “We have compiled our methods and insights into a kind of guideline for the sector,” says the Senior Environmental Manager, who works closely with the environment officers on the ships and with other units on shore and at sea.