Marines
Excess waste production can have a significant impact on the maritime industry. Food waste represents a loss of energy, time, labor, and money—as well as additional costs related to transporting, storing, and disposing of both food and its waste, both onboard and off the ship.
How to Reduce Food Waste in the Maritime Industry
Cruise ships generate approximately 60% more waste per person than the average individual on land.* This is largely due to overproduction and excessive concern about food shortages during buffets or special onboard events.
A good starting point is forecasting food demand based on demographic data from previous years. To effectively reduce food waste at sea, companies must closely monitor the volume of waste generated and implement procedures aimed at minimizing it.
Reduce Food Waste with ORCA
The ORCA system monitors all food waste generated onboard by weighing it before processing. Reports highlight which items are most frequently wasted, enabling kitchen staff to increase awareness and optimize food management processes.
As an on-site waste processing solution, ORCA eliminates emissions that would otherwise result from incineration or improper waste handling aboard the ship.
