Carnival Corporation – the world’s largest cruise company, through its Carnival, Princess, Costa, Seabourn, Holland-America Line, P&O Cruises, AIDA, and Cunard lines – has achieved a 44% reduction in unit food waste in 2024 compared to 2019 levels, surpassing its 2025 40% reduction target a full year ahead of schedule and is well on its way toward its 50% reduction goal set for 2030.
The significant reductions are a result of the company’s ongoing “Less Left Over” food management strategy focused on its world-class cruise lines finding smart ways to ensure food and ingredients don’t go to waste.
Since 2019, the company has avoided over $250 million in food costs by finetuning its provisioning, preparation and meal service practices to further enhance the dining experience for its almost 13.5 million annual guests and to reduce the amount of uneaten food globally in its operations.
“Our Less Left Over strategy is powered by dozens of large and small programs and technologies across our cruise lines to cut food waste by 50% by 2030,” said Josh Weinstein, CEO of Carnival Corporation.
“But more than that, it’s also a global rallying cry that is turning everyday actions into lasting impact by nurturing a shared mindset among our 160,000 talented team members – a mindset that values creativity in delivering amazing meals for our guests and crew while getting the most out of our resources. It’s great for the planet and our bottom line.”
