F&B@Sea stands as the premier event in the cruise industry, uniquely focused on the intersection of food and beverage innovation. Originating from the demand for a gathering hub in South Florida, it brings together cruise lines and pioneering suppliers to explore cutting-edge solutions.

This year, Power Knot proudly sponsored the F&B Waste Management Solutions: Reducing, Upcycling, Disposing.

Reese Griffith, from Power Knot Ocean, set the tone with a resolute address, emphasizing the industry’s capacity for positive change. Moderator Rocco Paradiso, BDM of CookUP Group Inc., guided a panel of experts through the pressing issue of food and beverage waste management in the cruise sector. Alongside him were Adam Kaye, co-founder and chief culinary officer at The Spare Food Co.; Ed Eiswith, senior director of beverage operations at Royal Caribbean International; and Stan Schmal, director of AI & Digital at Lufthansa Industry Solutions US.

Maximize data insights to minimize food waste

In his opening statement, Paradiso highlighted the significance of leveraging data to address the staggering $1.2 trillion worth of food wasted annually. He emphasized that reclaiming just 25% of discarded food could potentially feed nearly 800,000 people.

Power Knot’s food waste digesters, mandated by the Department of Justice (DOJ) for specific cruise ships, leverage waste data to help chefs, engineers, and sustainability managers understand how much waste and what type of waste is being created on a ship while simultaneously digesting the waste and converting it into water. These digesters, exemplified by the LFC biodigester, boast National Type Evaluation Program (NTEP) certification, thereby guaranteeing the weights of food waste that are reported are accurate. LFC biodigesters stand as the sole NTEP-certified biodigesters in the market, underscoring its role in revolutionizing food waste management within the cruise industry.

Panelists then elaborated on their respective efforts and objectives in combating food waste.

Empowering the next generation to drive the fight against food waste solutions

Adam Kaye, despite not hailing from the cruise industry but boasting culinary expertise, emphasized the importance of semantic shifts, advocating for the term “wasted food” over “food waste.” He underscored the environmental impact of food waste, citing its contribution to greenhouse gas emissions and resource consumption. Kaye showcased sustainable culinary practices, such as incorporating vegetable blends into meat products to reduce carbon footprint.

Stan Schmal highlighted the pivotal role of artificial intelligence (AI) in driving sustainability practices. He emphasized AI’s capacity to analyze guest behavior and consumption patterns to optimize food production and minimize waste. Schmal acknowledged the collaborative efforts required between AI systems and onboard staff to effect substantial change.

Ed Eiswith addressed the evolving dietary preferences of millennial and Gen Z cruisers, stressing the importance of offering meatless and vegan options without imposing a wasteful narrative. He outlined Royal Caribbean International’s commitment to sustainability, which includes utilizing produce scraps for garnishes and enhancing waste management training programs.

In conclusion, the F&B@Sea event, spearheaded by Power Knot’s sponsorship of the “F&B Waste Management Solutions” panel, stands as a testament to the industry’s collective drive for sustainability and innovation. Through insightful discussions and groundbreaking solutions, industry leaders highlighted the urgent need to address food waste in the cruise sector.

From advanced digesters to culinary innovations and AI-driven strategies, the commitment to reducing waste and fostering a more sustainable future was palpable. As the cruise industry continues to navigate challenges and opportunities, the collaborative efforts showcased at F&B@Sea serve as a beacon of hope, signaling a transformative journey towards a more responsible and environmentally-conscious approach to food and beverage management at sea.