wasted cruise

What happens to all that uneaten food on cruises? These lines are working to reduce waste.

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While I watched a crew member aboard Holland America Line’s Rotterdam ship haul away my half-eaten order of french fries, I felt a pang of yearning.

I spent nearly two weeks sailing with the line in October and made a point to sample nearly every restaurant on board, including the burger joint Dive-In, but never requested a to-go box at the end of a meal as I might on land. With only a minibar in my stateroom and food always at my beck-and-call, it seemed impractical.

Little did I know that elsewhere on board, a machine probably would soon be chomping on my leftovers.

Holland America Line has installed biodigesters that can break down organic material as part of efforts to shrink its food waste footprint, and parent company Carnival Corp. now has more than 600 of the devices in its fleet.

For many travelers, food is a key part of the cruise experience, with seemingly unlimited options − think buffets − included in the fare . But for all the cuisine passengers enjoy, there is plenty that doesn’t get eaten, and many lines are working to refine their processes for dealing with that waste.

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What happens to food waste on cruise ships?

Carnival, which operates brands including Holland America, Carnival Cruise Line, Princess Cruises and others, generates 1.3 pounds of food waste per person each day on average but can generate as little as 0.6 pounds per person a day, depending on the line, a spokesperson for the company said in an email.

All of that waste is either processed via biodigesters or dehydrators, or offloaded on shore.

Some of the company’s ships have long had dehydrators, which squeeze the water from food waste and lighten the load that can be taken to landfills, compost sites or waste-to-energy facilities. “And that was good, but not necessarily good enough,” said Bill Burke, the company’s chief maritime officer.

The company began a three-pronged approach to food waste in 2019, he said, from the point when the lines stock food to after guests throw away what they don’t eat.

Carnival analyzed the waste and worked to determine what was left over, what the line could reuse in other recipes and where it could cut back. “That’s a significant carbon issue if we’re buying food that we’re not using,” Burke said.

The company has reduced food waste by more than 30% per person when compared with its 2019 baseline, according to its 2022 sustainability report , and has set new goals of 40% by 2025 and 50% by 2030.

Burke said Carnival, which operates the largest number of U.S. sailings, also has worked to reduce single-use plastics, swapping individual yogurt cups for bulk containers, for instance. The biodigesters, which he called the “holy grail,” have rounded out that work, digesting much of the organic waste that before would have been ground up and discharged, turning what’s left into a liquid.

Other companies and cruise lines are working toward similar aims.

Royal Caribbean International uses proprietary technology to track how much food is being wasted − by weighing pans of lasagna before and after they are served, for instance − and amend production accordingly. The cruise line has expanded those efforts, including using point-of-sale data to forecast how much food it will use based on passenger demographics, the itinerary and other information.

“(If) we have 10% more kids, we know we’re going to need significantly more chicken fingers,” said Linken D’Souza, the line’s vice president of food and beverage.

Leveraging that intel will allow them to be proactive, D’Souza said, and eliminate waste before it happens.

Some initiatives have been particularly creative. Norwegian Cruise Line launched zero-waste drinks at a bar on its Prima ship last year, reusing items like banana peels and croissants in cocktails.

Story continues below.

How do biodigesters work?

Carnival uses biodigesters from several companies, including Recoup Technologies, formerly BioHiTech America. Its product uses microorganisms and other bacteria to rapidly process food waste much like a human digestive system might, according to director of technology operations Bob Joyce.

“The way we tend to describe it is just basically as a metal stomach,” he said. What goes in as salad or steak comes out as a smoothie-like mixture the cruise ship can then discharge. “If you can eat it, it can eat it,” he said.

But while the machines, which cost $25,000 to $50,000 depending on the size, can take in a wide range of produce, proteins and starches, Joyce noted that certain items such as walnut shells and steak bones will not break down inside. Crew members sort out inorganic materials beforehand.

The company discharges the liquid at least 12 miles from shore. Holland America’s Rotterdam has nine of them, along with one dehydrator.

“Biodigesters reduce the amount of methane and carbon dioxide emitted into the atmosphere while also reducing the demand on the ocean for complete food waste decomposition,” Carnival said in its sustainability report. The biodigesters processed about 80 million pounds of food waste in 2022, which would have taken up about 1 million cubic feet of space had it been sent to a landfill and released 30,000 metric tons of greenhouse gas emissions, the spokesperson added.

 But that doesn’t mean the waste is good for marine life.

“They’re putting nutrients into the oceans that can disrupt aquatic ecosystems,” said Gregory Keoleian, director of the Center for Sustainable Systems at the University of Michigan.

The kind of human sustenance cruise ships discharge is not typically part of fish and other aquatic creatures’ diets, and introducing it can disturb complex food webs, according to Keoleian. “They didn’t evolve to eat human food waste,” he said.

“Our success – and quite literally, our livelihood – depends on doing our part to protect the vibrant marine ecosystems, beautiful communities, and scenic spaces we operate in,” the Carnival spokesperson said in an emailed statement. “We’re investing in the industry’s smartest solutions to enable sustainable cruising, such as biodigesters, which offer the best available food waste solution on the market today.”

Carnival also acknowledged in 2019 that its vessels had committed environmental crimes and knowingly allowed plastic to be discharged with food waste in the Bahamas. 

What can passengers do?

Keoleian said preventing food waste generation is as important as how it’s managed, and passengers can play a role in minimizing the environmental repercussions.

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That can mean simply wasting less food when they have a meal on board, and being judicious about what food items they pick. “If you look at the environmental impacts of food, what foods they choose to eat will impact the environment differently,” he said. 

Beef, for example, is more carbon-intensive to produce than other sources of protein like chicken or fish or plant-based proteins, he said.

Burke said that in addition to working toward greater sustainability, there are other positive byproducts, such as appealing to younger travelers who prioritize that in particular. “If we want you to cruise on one of our ships, I think it will matter to you how we take care of the ocean. So, it’s not just doing good, it's doing the right thing for business as well.”

Do you find it easier to increase or reduce the amount of waste you produce on cruises? How so?

Nathan Diller is a consumer travel reporter for USA TODAY based in Nashville. You can reach him at [email protected].

Here's how the 'world's largest cruise ship' recycles millions of pounds of water, food and waste

• Royal Caribbean's Symphony of the Seas has a high-tech recycling system.
• The Symphony of the Seas is a 361-meter — nearly 1,200 feet — cruise liner.
• The ship's crew can process up to 13,000 pounds of glass in a week-long cruise.

Cruise ships produce a lot of trash, but there are no garbage trucks to come and pick up waste when they're out at sea. So, where does all the garbage go?

The Symphony of the Seas is one of the largest cruise ships in the world. Built-in 2018, the Royal Caribbean ship is 1,188 feet long and weighs a total of 228,081 gross tons, according to the cruise line . 

Waste disposal is a problem cruise lines have been dealing with for years.

Princess Cruise Lines was fined $40 million in 2016 after pleading guilty to seven felony charges for illegally dumping oiled waste into the sea, according to The New York Times .

In 2019, a federal judge ordered Carnival Cruise Lines to pay $20 million in fines for dumping plastic waste into the ocean and other environmental violations, NPR reported .

Cruise lines started designing ways to purify water and handle waste inside their ships.

Stewart Chiron, a cruise ship expert, told Insider that Carnival Cruise Lines issues "really brought the need for better technology so that she ships can operate more efficiently."

"Up until now, the options weren't available," Chiron said.

Cruise ships are notorious for disposing of waste in ways that are hazardous to the environment. In 2019, cruise ships dumped more than 3 million pounds of garbage in Juneau, Alaska, according to Alaska Public Media.

Carnival Cruise Lines' Symphony of the Seas is a "zero landfill ship," which means it uses recycling and water filtration to deal with its own waste.

Alex Mago, environmental officer for the Symphony of the Seas, told Insider that the waste management team separates the ship's trash into recyclables on a lower deck.

The ship's crew is made up of around 2,200 crew members, according to Royal Caribbean .

The ship's crew separates glass into colors and can process up to 13,000 lbs of glass for a week-long cruise.

Each one of the ship's 36 kitchens has a suction drain.

Food waste from Royal Caribbean cruises is dropped no less than 12 miles from land, according to the company's waste management guidelines .

"Food waste produced on board is sent to a pulper and pulverized to less than 25 mm, as per international standards, and discharged no closer than 12 nautical miles from land," the guidelines state.

Food waste is carried through a giant pipe to a food processor at the bottom of the ship, where it is incinerated.

The ship's crew crushes around 528 gallons of water bottles per week.

The ship is dependent on water bottles because cruise ships are not allowed to have water fountains for health and safety reasons. 

Cardboard and aluminum cans are sent through a bailer.

The Symphony of the Seas has two incinerator rooms.

The ship's incinerator room has two incinerators and is manned around the clock by 10 crew members.

Cubes of aluminum trash are stored in a refrigerator to prevent the smell from spreading to other parts of the ship for up to seven days.

Grey water, from sinks, laundries, and drains and black water, from toilets, are mixed together in a water purification system before being dumped back into the sea.

The purification system runs several cleansing processes until the water is above the United States federal standard. 

When the ship docs in Miami, the plastic, paper, and glass are offloaded to go to partner recycling facilities.

According to Royal Caribbean , the company recycled more than 14 billion pounds of waste in 2021.

See more about this story below 

• Main content

Matador Original Series

Where does the waste go on cruise ships, and is it really sustainable.

D on’t pretend it hasn’t crossed your mind. When you flush a cruise ship toilet and hear that rapid, louder-than-usual whooshing sound, you wonder as you stare at the empty bowl … “where does it all go?” On land, we have all kinds of easy explanations. We have sewer systems that pump to sewage treatment plants where the waste is processed and treated. But at sea, when you may not be making landfall for days, what happens to it?

You wander out of the bathroom and onto your private balcony, where you sit and stare out at the vast sea. Then it hits you. “What about everything else?” It’s not just human waste that seemingly has nowhere to go in the middle of the ocean, but food waste, plastic waste, and pretty much everything else we mindlessly toss in the trash. There are no dumpsters around the corner, no recycling plants nearby. How do cruise ships dispose of waste in a sustainable manner, so that doesn’t do irreparable harm to the environment?

Nothing that’s human-made in this world is 100 percent sustainable. That said, as public attention to sustainability efforts across all industries has increased, cruise ships have implemented a number of sophisticated treatment and recycling programs for everything from sewage and organic waste to landfill diversion in order to minimize the environmental impact of leisure on the water.

How waste disposal actually works

First of all, before we start talking about getting rid of waste — what happens to it on the ship? It has to be stored somewhere until it’s ready to be discharged, after all.

“Human waste is processed through our advanced wastewater treatment system,” Sarah Dwyer, Sustainability Program Manager for Virgin Voyages , tells Matador Network . “This system processes all blackwater (toilets), greywater (sinks and showers), laundry water, galley greywater, and food waste reject water to comply with MARPOL (International Convention for the Prevention of Pollution from Ships) regulations.”

The process is similar on Uniworld Boutique River Cruises although waste storage on a smaller river ship will differ somewhat from storage on a huge ocean liner.

“Human waste is collected in a tank (with a bacteria system) and this is emptied regularly, depending on where the ships are docked and whether we have access to the local sewerage system or if we have an external company coming to pump it out,” Julie Higgins, Sustainability Officer for Uniworld Boutique River Cruises, tells Matador Network . “For food waste, each ship has a geographical partner that either collects the food waste for animal feed or uses it for biofuel creation. These pickup points are fixed according to each itinerary.”

It’s not exactly surprising that cruise ships have pretty well-developed and intricate methods of getting rid of their waste. On Uniworld, both collection and offloading are more frequent, given the closer proximity of port.

Food waste is “collected by various companies, while human waste is collected in tanks on board each ship and then disposed of either directly into the city or town sewerage system,” Higgins says. “Otherwise, we have companies that come and collect it from our tanks when this is not possible depending on port facilities.”

As for larger ships like those operated by Virgin Voyages, waste must be discharged a certain distance from shore, or stored in a special recycling center for offloading.

“For our advanced wastewater treatment process, effluent (liquid waste or sewage) is held on board and then discharged at distances greater than three nautical miles from shore,” Dwyer says. “Food waste is either pulverized and discharged (12 nautical miles from shore and at a speed greater than six knots), or it’s stored in our waste recycling center to be offloaded in port.”

Is waste disposal actually sustainable?

The big complaint facing cruise lines is the issue of sustainability. From carbon emissions to how waste impacts the surrounding ecosystem, there are very real concerns about the impact cruises have on the ocean. That’s why environmental regulations are tighter than ever, and cruise lines have implemented strict treatment methods to limit any harm done by waste disposal.

“Our advanced wastewater treatment system is calibrated to meet stringent water quality standards under MARPOL and the US Clean Water Act,” Dwyer says. “Our crew ensures that our vessels are in compliance with the the National Pollutant Discharge Elimination System and Vessel General Permit, which are monitored by the Environmental Protection Agency.”

What does this actually mean? Well, everything from wastewater treatment methods to offloading strategies that divert waste from landfills.

“Our wastewater is treated by the bacteria within our tanks on board, which forms something we call ‘sludge,’” Higgins says. “We then dispose of this ‘sludge’ responsibly … over the years we have formed a reliable network that allows us to dispose in a responsible manner and not pollute the areas we sail through.”

The most visible part of Virgin Voyages’ sustainability program is its reduction of single-use plastics on board, as well as incorporating more sustainable materials for its passengers. From banning plastic utensils to using reusable food containers in restaurants, the goal is to limit how much non-recyclable waste is even produced in the first place.

“We collect and sort recyclable waste on board, which is then offloaded in our primary ports such as Miami,” Dwyer says. “We also have a recycling takeback program from our beach club operation in Bimini (Bahamas) to limit recyclable materials that would otherwise be sent to the landfill. We also vet the waste providers that we partner with on-shore to ensure waste is handled appropriately.”

In an industry that’s inherently not known for sustainability, it’s clear that cruise lines do all they can to reduce their environmental impact. But is it enough?

The impact of waste disposal on the ocean

While many cruise lines take sustainability seriously and ensure their waste management systems are up to code, that’s not always the case, resulting in harmful pollutants entering the ocean.

“Several cruise ships still use scrubber technology, which discharges a toxic cocktail of petroleum byproducts from ships directly into the ocean with little to no treatment,” Marcie Keever, Oceans Program Director at Friends of the Earth , tells Matador Network . “The ICCT (International Council on Clean Transportation) estimates that in one year, ships worldwide will emit at least 10 gigatons of scrubber wastewater, approximately 15 percent of which comes from the cruise industry.”

She also believes more oversight is needed to ensure the cruise industry’s sustainability standards are as strict as they should be. And indeed, however strict those regulations might be, without proper oversight, the rules themselves (if frequently broken) are irrelevant.

“The cruise industry remains a major contributor to air and ocean pollution, repeatedly failing health compliance and environmental tests,” she claims. “At the federal level, Homeland Security and the EPA provide little regulation enforcement and no oversight on wastewater discharge or public health, even though cruise ships continue to be a major spreader of harmful pathogens like COVID-19.”

Indeed, Carnival was fined in 2019 for dumping waste into the ocean. Apart from ocean water, Keever notes cruise ports themselves are also a serious victim of cruise ship waste.

“One community in Alaska fought hard against the industry after being filled with trash and sewage from ships,” she says. “In addition, carbon emissions from ships harm the places where they dock. Friends of the Earth is working to help ports electrify to reduce carbon emissions and improve air quality for surrounding communities.”

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Royal caribbean group transforms waste management in the cruise industry, helping protect the oceans.

MIAMI – July 11, 2023 – Royal Caribbean Group (NYSE: RCL) is building on its industry-leading waste management practices by introducing the next generation of technology to make its way to the high seas. These tools, from waste-to-energy systems, food waste applications and an expanded network of green hubs, are a result of the cruise company’s relentless drive to deliver the best vacation experiences responsibly.

Debuting this year, on two of the cruise company’s newest ships, will be the cruise industry's first systems to turn solid waste directly into energy on board.

“I am proud of Royal Caribbean Group’s drive to SEA the Future and be better tomorrow than we are today,” said Jason Liberty, president and CEO, Royal Caribbean Group. “Pioneering the first waste-to-energy system on a cruise ship builds on our track record of waste management and furthers our commitment to remove waste from local landfills and deliver great vacation experiences responsibly.” Solid Waste to Energy at Sea The systems, Microwave-Assisted Pyrolysis (MAP) and Micro Auto Gasification (MAG), debuting respectively on Royal Caribbean International’s Icon of the Seas and Silversea Cruises' Silver Nova , will take waste on board and convert it into synthesis gas (syngas) that the ship can directly use as energy. Much like land-based waste-to-energy facilities, the result is repurposing waste in an efficient and sustainable way. An additional bioproduct of the system, biochar, can also be used as a soil nutrient.

Reducing Food Waste Royal Caribbean Group is also looking at waste management from start to finish, including its plans to reduce food waste across the fleet by 50% by 2025. To do so, the cruise company is implementing initiatives across its brands including:

• Developing a proprietary platform to monitor food supply and accurately estimate how much food should be produced, prepped and ordered on a given day.
• Using artificial intelligence (AI) to adjust food production in real time.
• Introducing a dedicated onboard food waste role to monitor and train crew members.
• Tracking guest demand for specific menu items and adjusting menu preparation and ordering accordingly.
• Partnering with World Wildlife Fund (WWF) to introduce a food waste awareness campaign in the crew dining areas fleetwide.

To date, Royal Caribbean Group has achieved a 24% reduction in food waste by focusing on the frontend of the food system, which prevents and addresses many of the main causes of food waste, including inventory management and over-preparing.

Expanding Green Hubs Since the company’s first environmental initiative, Save the Waves, aimed at ensuring no solid waste goes overboard, Royal Caribbean Group has worked diligently to increase accountability and strengthen responsible waste management practices. To do so, it developed Green Hub, a capacity-building program to identify waste vendors in strategic destinations that has helped divert 92% of its waste from landfills. Since its start in 2014, the program has grown to 33 ports worldwide.

Now joining the Green Hub program is the Galapagos Islands, where Silversea became the first operator to gain certification in environmental management by diverting all waste from landfill. Initiatives like this allow Royal Caribbean Group to continue to safeguard the delicate ecosystem of the Galapagos for future generations.

Championing the Environment With a sustainability journey that began over 30 years ago, Royal Caribbean Group has remained steadfast in its commitment to innovate and advance the solutions necessary for a better future. Building on a robust portfolio of technologies that improve energy efficiency, water treatment and waste management, incorporating waste-to-energy systems is an extension of the company's commitment to reach beyond the expected and SEA the Future to sustain the planet, energize the communities in which it operates and accelerate innovation.

To learn more about how Royal Caribbean Group connects people to the world's most beautiful destinations while respecting and protecting ocean communities and ecosystems, visit www.royalcaribbeangroup.com/SEAtheFuture .

Media Contact:

[email protected]

About Royal Caribbean Group

Royal Caribbean Group (NYSE: RCL) is one of the leading cruise companies in the world with a global fleet of 64 ships traveling to approximately 1,000 destinations around the world. Royal Caribbean Group is the owner and operator of three award winning cruise brands: Royal Caribbean International, Celebrity Cruises, and Silversea Cruises and it is also a 50% owner of a joint venture that operates TUI Cruises and Hapag-Lloyd Cruises. Together, the brands have an additional 10 ships on order as of March, 31, 2023. Learn more at www.royalcaribbeangroup.com or www.rclinvestor.com.

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Watch: How The World’s Largest Cruise Ships Handle All The Waste?

Symphony of The Seas made big headlines around the world during its inauguration, as it should have been. There is much fanfare surrounding the ship, which is quite natural.

Owned and operated by cruise industry leader Royal Caribbean International, the ship cost the company a whopping $1.35 billion, making it one of the costliest cruise ships ever built.

A part of this enormous amount was spent by Royal Caribbean in integrating some of the best waste management systems on the planet.

Royal Caribbean truly meant the ship to be one of the greatest ever, not just from the end of its gross tonnage, but also in its state of the art technology onboard.

The cruise industry has long been labelled to have some of the worst waste management practices. The industry has been grappling with this factor for quite a time now. In 2019, Royal Caribbean was slapped with a hefty $20 million fine for illegal disposition of plastic waste.

Since then, Royal Caribbean has set out to make an exception of this, with all it’s Oasis-class ships integrating the same technology onboard.

Royal Caribbean has said that the humongous structure is a zero-landfill ship, meaning they deal with their own waste, ranging all the way from recycling to water filtration.

Onboard, the ship has a designated waste and recycling centre. The designated crew regularly check all of the ship’s trash cans, bringing them to the centre for further recycling.

Teams are designated for the purpose of segregation and dealing with incoming waste materials that can be recycled- ranging from glasses to metal pieces.

For waste incineration, the ship has a separate room, which is looked after 24×7 by 10 designated crewmembers.

They differentiate glass based on its colour- green, brown and white. It is then sent for being crushed.

The incinerator is a mega factory in itself, but despite all the activities, the place is unusually quiet.

There’s a compactor onboard for processing plastic waste. This compactor crushes approximately 528 gallons of water bottles.

Fast-forwarding to the garbage area. Company officials store the waste for some 7 days- which is the usual time for a one way trip of the cruise, before docking in Miami. Once in Miami, plastic, aluminum, paper, and glass are sent for being recycled to the designated partners.

During the 2018 period of sailing, some 43.7 million pounds of waste had been recycled by Royal Caribbean, as per company officials.

This is for solid waste alone. Now you might ask, ‘What about the wasted food?’ Royal Caribbean officials figured out a way for this too.

The ship has a total of 36 kitchens-combining all of the ship’s restaurants as well as its galley. The chefs segregate food scraps into different buckets, which is then put into a big pipe. This pipe leads to the ship’s hydro-processor.

Here, the food waste is incinerated, reducing the overall volume of the waste onboard. Reducing waste is an economic method employed by the company as large wastes being carried around means more will be unnecessary fuel usage.

Video Credits: Business Insider – YouTube

Marine Insight does not own the rights of the video.

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What do Cruise Ships do with Food Waste?

Do you ever wonder what cruise ships do with all that leftover food?  

When you think of all the thousands of people onboard and the vast amount of food served across various dining rooms and restaurants, it soon amounts to tonnes.

Over a year, it amounts to 100’s of million tonnes.

Is the unserved food offered to the crew or liquefied and dumped in the ocean as fish food?

Here we look at where it goes and whether it is disposed of in an environmentally friendly way.

What do Cruise Ships do With Left Over Food?

Typically food waste food is collected in buckets, hether it’s chef’s scraps from the food preparation or waiters bringing back guest’s leftovers, it’s then chucked into a suction drain which sucks the food down a pipe system connected to each galley and all eventually leading down to a hydro-processor.

The food is broken down within the hydro-processor by constantly passing through the tiny holed mesh, breaking the food into tiny particles, before being stored in large tanks.

Whatever remains is typically incinerated or released into the ocean depending on the cruise lines chosen methods.

Royal Caribbean Food Waste

The vast majority of food is included in a Royal Caribbean cruise . The video below is an example of how Royal Caribbean cruise ships deal with food waste.

It shows the buckets of food waste being put into the suction drain and how the pipes from all the different suction drain from food areas around the ship connect and ultimately lead to the hydroprocessing.

Carnival Cruise Bio-Digesters

Cruise lines are giving the issue of food waste much more attention.

One example is Carnival Cruise which has installed bio-digesters on every ship in the fleet.

A bio-digester utilizes microorganisms to digest food.  Water and an oxygen supply (aerobic digestion) are provided to ensure the microorganisms can flourish and feed on the food, breaking it down. 

With this method, 99% of the food can be broken down leaving just a relatively small amount of silt which can be disposed of in the sea.   

Utilizing microorganisms in this way is a very similar process to which human waste on a cruise ship is also broken down.

Using bio-digestors, Carnival Cruises estimate 94 million tonnes of food will be digested across the fleet annually.

Do the Crew Eat the Leftovers?

On most cruise ships, the crew mess is served from a separate crew galley.  They do not eat the same foods as served to the guests.  Instead, they are offered a much more basic meal offering, much as you would expect from any workplace.

The crew certainly do no not eat any leftovers in terms of food that has in anyway been served to passengers.

However, at times they may be offered food that was prepared for passengers but never left the galley.

Is Leftover Food Served The Next Day?

Leftover food is not used the following day.  Cruise lines pride themselves and their reputations on the quality and freshness of the food they provide for their passengers.

It would be unhygienic and a potential health hazard if leftover food was saved and served the following day.

The last thing a cruise line wants to risk is food poisoning any of their guests.  

Do Cruise Ships Dump Food in the Ocean?

Food waste can legally be dumped in the sea.   No processing requirements are in place.

Just because food dumping is allowed does not mean it is safe to practice, and in fact, can be very harmful to some more fragile marine environments.

Some cruise lines process the food waste to break it down as much as possible and incinerate whatever is left.

Others store it until it can be removed and later recycled into fertilizers or turn it into biogas, as in the case of Viking cruiseferries MS Viking Grace and MS Viking XPRS, and possibly more vessels.

Food Waste Disposal Regulations 

Regulations are set by MARPOL, “The International Convention for the Prevention of Pollution from Ships.” 

Annex V states (source):

Food waste comminuted or ground can be disposed of 3 nautical miles en route and as far as practicable from coastlines outside of special and arctic waters and 12 nautical miles from the land if within special and arctic waters.

Food waste not comminuted or ground can be disposed of 12 nautical miles, en route and as far as practicable from coastlines outside of special and arctic waters.   Discharge is prohibited within special and arctic waters.

Comminuted means to reduce to tiny fragments or particles.  

What Happens To Extra Food On Cruise?

All unserved food is stored in refrigerators and freezers.  Any unused food at the end of a cruise is carried to the next cruise.

Many foods have a long shelf life, frozen foods being one example, but also many dry goods such as pasta, rice, flour, and sugar.  These are simply stored, and stock levels are topped up when required.

Fresh food is rotated, so the food with the shortest shelf life is used first. 

How Do They Keep Food Fresh On Cruise Ships?

Food is stored in such ways as to keep the food fresh for as long as possible.  Cruise ships have refrigerators, freezers, and storage rooms for dry foods.

Where relevant, before setting off a cruise ship, they will order fresh fruit in various stages of ripeness.  Taking bananas as an example, a percentage of what they order will be ready to consume in the first couple of days, but they will also order greener bananas that will ripen over time and be ready to use on the last days of the cruise.

Fresh supplies can also be topped up at various ports of call.  For example, fresh salmon in Alaska.

How Do Cruise Ships Reduce Food Waste?

Cruise ships want to minimize food waste as much as possible without affecting the passenger’s dining experiences.

While they do not want to run short of any particular food and meals on the menus, they have a very good idea from past data of how much food stocks they need and how much should be prepared on average per passenger.

Food stock levels will be constantly monitored, cruise lines certainly don’t want food to be wasted as, ultimately, it reduces the cruise line’s profits.

We Can All Play a Part in Reducing Food Waste

One of the main sources of leftover food is us, the passengers.  Especially at all, you can eat buffets. Sometimes people choose way more than they can actually eat when trying as many of the delicious-looking items on the many and end up leaving large amounts of leftovers.

Is Cruise Line Food Waste Turned Into Fish Food?

Waste cruise line food is often processed, ground down into tiny particles, and released into the oceans within permitted areas.    Cruise lines sometimes refer to this as “fish food”.

The food is fish food in the sense of being processed, dried, and packaged up for sale as fish food.

While some fish no doubt can eat the dumped food particles as they lay on the surface of the sea, much of it will also drift towards the seabed and be eaten along the way or ultimately consumed by bottom feeders, such as prawns.

This may seem harmless enough, but it can be especially harmful for some fragile ecosystems, such as coral reefs.  Much of the food will be covered in chemicals from pesticides and herbicides, which could potentially poison the fish.

 There have been reports of food waste dumped in these coral reef areas and having a detrimental effect on the health of the regions.

While on the subject of feeding fish, have you ever wondered if you can fish off a cruise ship ?  Either way, some passengers have given it a go.

Related Reads

• Do Cruise Ships Dump Trash in the Ocean?
• Is Food Included on a Royal Caribbean Cruise (and Where) 2022
• Is Food Included on Carnival Cruise? (For Each Ship)

Related Posts

What Happens if Caught Sneaking Alcohol on a Cruise?

What is the Draft of a Cruise Ship? (and Why Does it Matter?)

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The Shipyard

For Those Who Love Ships

• Cruise Ships

How Cruise Ships Work (Part 1): Water and Waste Management

When cruise lines advertise their ships, they usually parade their most exotic travel destinations, their award-winning gourmet restaurants, their luxury cabins and lounge areas, as well as the non-stop entertainment they offer on board. We are rarely shown any photos of the plumbing system, the garbage storage and all the other service facilities that ensure that all that glamour on board stays glamorous.

Have you ever looked at one of those giant cruise ships that accommodate thousands of people and wondered, how on earth does this ship carry water for all of these people? What happens to all the disgusting sewage water? Where does all the stinky garbage go? As always,  The Shipyard  is here to answer.

All This Water and Not a Drop to Drink

The biggest cruise ship in the world, Royal Caribbean’s  Symphony of the Seas , has a capacity of 6,680 passengers, each of whom uses on average between 200 and 250 liters of water per day. For a ship this size, this is a total of 1.5 million liters of water per day, for the passengers alone. There is no way in the world a ship could store so much water on board for the duration of the journey. So where does the water for the showers, sinks, cooking, etc. come from?

Cruise ships turn sea water to drinking water. Special pumps in the hull suck the raw water in and transfer it to the ship’s desalination plant. The plants are complex systems composed of water storage tanks, pipelines, pressure tanks and pumps. Two main methods are used to create fresh water: reverse osmosis and evaporation.

In the reverse osmosis process, a pump pressurizes the seawater and forces its molecules through a semi-permeable membrane. The result is called pure water permeate. Most dissolved salts, organic compounds, bacteria and suspended solids are larger than the mesh of the membrane and are unable to pass through.

In the alternative purification process, the H2O is evaporated from the seawater in specially designed evaporators, such as the Wärtsilä Serck Como multi-stage flash (MSF) evaporators in the picture below. Heat from the engine’s cooling water (75-95 ° C) is typically used as a source of heat for the evaporation process. The resulting condensate is then processed depending on the intended use.

After the water is desalinated through either evaporation or reverse osmosis, it is further mineralized and disinfected before it can be used as drinking water. Several methods for water disinfection are used on cruise ships including chlorination, ozonation, silver-ion treatment, UV radiation, filtration and heating up.

The resulting fresh water is stored in tanks, which are usually found in the hull of the cruise ships. With the aid of special pumps, the water finally reaches the end user in the bathrooms, laundry, the kitchen, etc. through kilometers of pipes that run through the ship. During the construction of the tanks, particular care is taken to protect the water from contamination. The plants achieve a quality of water that meets the drinking water standard on land.

Going Down the Drain – What Happens to Sewage Water?

Modern day cruise ships can carry several thousands of people who use the showers, toilets, pools and spa areas every day and all this results in astounding amounts of sewage material. Additional waste water is generated by the laundry, kitchen and other servicing facilities on board. Throughout the years, many cruise lines have been accused of dumping their wastewater directly into the ocean, but maritime regulations have changed in the recent past and all modern cruise ships are obliged to have their own wastewater treatment plant on board. To understand how it functions, let’s look at the four main types of wastewater on ships and how each type is processed.

Black Water

Black water is the first and most ghastly category. It refers to highly polluted waste water, containing fecal solids from the toilet system, bacteria, as well as traces of prescribed medications and hormones. To go from gruesome to golden, black water is treated in several steps – mechanically, biologically, as well as chemically. The first step is the mechanical treatment of the water, whereby coarse impurities (particles with a diameter of less than one millimeter) are mechanically filtered out. In the second step, the water goes through biological purification, where microorganisms decompose the organic matter. In the third step, the water runs through filters with extremely fine sifts (0.2 microns) that sort out all microorganisms. The filter membranes are advanced enough, so that no further disinfection of the water is necessary. The final step is nitrogen and phosphorus reduction. After all this treatment, black water may be disposed of overboard, if the ship is more than 12 nautical miles from land.

Grey water refers to most of the sewage on board, for example, from showering, bathing, washing hands, the laundry and the kitchen. Grey water is not as heavily polluted as black water, but still contains considerable amounts of pollutants, such as residues of personal care products, detergents or pharmaceutical products. On most ships it is therefore collected and treated together with the black water. According to current regulations, grey water may be dumped into the ocean 4 nautical miles from land.

Bilge Water

Bilge water may form in the lower part of the ship’s hull, the so-called bilge, for example due to condensate. Cruise ships have their own bilge water treatment system, which separates the gathered water from oil residues. The treatment of bilge water is extremely important, as even a small drop of oil can poison between 600 and 1,000 liters of water. The residues are separated from the water either mechanically, or chemically, and then transferred to special tanks. The separated oil residues are either burned on board or delivered ashore. The wastewater treatment plants on ships create by-products which are dehydrated and dried in a centrifuge. In order to prevent the reproduction of germs and to save space on board, the by-products are burned in an incinerator after they are dried. Once the ship docks, the ashes are disposed of with the remaining waste.

Ballast Water

Ballast water is taken in or expelled by seagoing vessels in order to increase the stability of the ship. The water is stored in appropriate ballast tanks and a quantity of up to 4000 cubic meters (141,258 cubic feet) is needed depending on the size of the ship. When seawater is sucked into the ballast tanks, small marine organisms, such as plankton, also get sucked in. When the ship sails to another location and expels its ballast tanks, these microorganisms are released into a foreign ecosystem, where they can spread rapidly and disrupt the balance of the existing ecosystem. To avoid this, ships are now obliged to filter and disinfect their ballast water through UV electrolysis or chemical treatment.

Where Has All the Garbage Gone?

16 tons of food waste are produced on average each week on a medium-sized cruise ship.

Since storage space on board is limited, a portion of the food leftovers is thrown overboard at the end of each day and ends up as fish food. This practice continues because food waste regulations are not as strict as those for sewage, for example. Despite the fact that food waste is theoretically not toxic to the environment, large quantities of it lead to the overfertilization of the oceans and fast algae growth, which in turn leads to a decrease in oxygen levels in the ocean. According to the International Maritime Organization (IMO) regulations, shredded food garbage may be released three nautical miles away from land. In certain special zones, the regulation states at least twelve nautical miles away from land. These regulations are often criticized for being outdated, as the passenger capacity on cruise ships, and therefore the quantities of garbage produced, has drastically grown in the past decade.

Cardboard, metals and plastics are collected and pressed together by hydraulic garbage compressors. Glass is crushed into small pieces by onboard crushing machines and then filled into large bags, each weighing a whole ton when full. Non-recyclable garbage is burned in incinerators and turned to ashes.

In the ports, the shipping companies then pass on the bundled waste packages to local disposal companies. The Marine Pollution Code of the IMO, states that no vessel or offshore platform may dump ashes from incinerators, oil from the kitchen or plastics into the sea, no matter the distance from land.

Part 2 Coming Soon…

In next week’s post , you can find out how the laundry rooms, the housekeeping, and the kitchens operate aboard a cruise ship.

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What Happens To Food Waste On Cruise Ships

Published: December 11, 2023

Modified: December 28, 2023

by Antonietta Radcliffe

• Sustainability

Introduction

Cruise ships have long been a popular choice for travelers seeking a unique and luxurious vacation experience. From the stunning ocean views to the plethora of onboard activities and amenities, cruising offers something for everyone. However, with the abundance of passengers and the need to cater to their gastronomic desires, cruise ships face a significant challenge in managing food waste.

Food waste on cruise ships can have far-reaching environmental and economic impacts. It is estimated that the average cruise ship generates around 3.5 pounds of food waste per passenger each day. With tens of thousands of passengers on board, this equates to a substantial amount of food waste that needs to be managed responsibly.

The improper disposal of food waste can lead to increased greenhouse gas emissions, as organic matter decomposes in landfills and releases methane, a potent greenhouse gas. Additionally, food waste can contribute to water pollution if not handled properly, risking harm to marine ecosystems. Moreover, the financial implications of food waste are not to be overlooked, as it represents a significant loss of resources for the cruise industry.

Recognizing the need for sustainable practices, cruise lines have implemented various food waste management strategies to reduce their environmental footprint and optimize resource utilization. These efforts include onboard food waste recycling, composting, donation initiatives, and adherence to international guidelines and regulations.

In this article, we will explore the impacts of food waste on cruise ships, the various food waste management practices in place, and the challenges faced in achieving sustainable solutions. We will also discuss future outlooks and potential innovations in food waste management that can contribute to a more sustainable cruise industry.

Impacts of Food Waste on Cruise Ships

The impacts of food waste on cruise ships extend beyond the environmental and economic ramifications. Let’s delve into some of the key consequences of food waste accumulation:

• Environmental Impact: Improper disposal of food waste on cruise ships can contribute to greenhouse gas emissions and climate change. When food waste ends up in landfills, it decomposes and releases methane, which is a potent greenhouse gas. This exacerbates global warming and its associated environmental challenges.
• Marine Ecosystems: Food waste that is not properly managed can find its way into the ocean, leading to water pollution and harming marine ecosystems. Nutrient-rich food waste can contribute to algal blooms, which disrupt the delicate balance of marine life and harm coral reefs.
• Resource Loss: Apart from the negative environmental consequences, food waste represents a significant loss of resources. Cruise ships operate on tight budgets, and the wastage of food means a loss of money, energy, and effort that went into its production, transportation, and storage.
• Public Perception: In an era where sustainability and responsible travel are increasingly valued, the public perception of cruise lines can be influenced by their food waste management practices. Passengers want to support eco-friendly companies, and a failure to address the issue of food waste can lead to reputational damage.

It is evident that the impacts of food waste extend beyond the confines of the ship itself. Cruise lines are aware of these effects and are taking steps to mitigate them through various food waste management practices.

Food Waste Management Practices

Cruise lines have implemented several food waste management practices to address the challenges associated with food waste. These practices aim to reduce the amount of food waste generated, divert it from landfill, and promote sustainable resource utilization. Here are some key food waste management practices employed on cruise ships:

• Source Reduction: Cruise lines focus on preventing food waste at its source by implementing measures such as portion control, better menu planning, and staff training in proper food handling and storage techniques. These efforts help minimize overproduction and ensure that food is utilized efficiently.
• Farm-to-Ship Sourcing: Some cruise lines have adopted a farm-to-ship approach, partnering with local suppliers and farmers to source fresh produce directly. This reduces the likelihood of excess inventory and enables better control over the quality and quantity of food onboard.
• Smart Technology: The use of smart technology systems, such as computerized inventory management and waste tracking systems, allows cruise lines to monitor and analyze food consumption patterns. This data helps identify opportunities for improvement and increases operational efficiency.
• Educating Passengers: Cruise lines now actively educate passengers about the importance of minimizing food waste. Informational materials, signage, and onboard programs raise awareness and encourage passengers to make conscious choices regarding their food consumption.
• Donation Programs: Many cruise lines have partnered with local charities and food banks to donate excess food that meets safety requirements. Instead of being wasted, surplus food is provided to those in need, benefiting local communities and reducing food insecurity.
• Efficient Food Storage and Handling: Proper training of staff in food storage and handling techniques helps reduce spoilage, preserve freshness, and extend the shelf life of perishable items. This ensures that food remains safe to consume for as long as possible.
• Waste Separation and Recycling: Cruise ships have implemented comprehensive waste separation systems that enable effective recycling and waste diversion. Food waste is segregated from other waste streams and repurposed through composting or recycling initiatives.

By adopting these practices, cruise lines can significantly minimize the environmental impact associated with food waste and contribute to a more sustainable and responsible industry.

Onboard Food Waste Recycling

Onboard food waste recycling is a crucial component of sustainable food waste management on cruise ships. By recycling food waste, cruise lines can minimize their environmental impact and promote circular economy principles. Here’s a closer look at how onboard food waste recycling is implemented:

1. Food Waste Sorting: Cruise ships have designated areas for guests and crew to separate food waste from other types of waste. This ensures that food waste is properly sorted and can be efficiently processed for recycling.

2. Composting: Composting is a common method employed to recycle food waste on cruise ships. Food scraps, such as fruit peels, coffee grounds, and vegetable leftovers, are collected and mixed with other organic materials to create nutrient-rich compost. This compost can then be used in onboard gardens or donated to local agricultural projects.

3. Anaerobic Digestion: Some cruise lines utilize anaerobic digestion, a process that converts food waste into biogas and organic fertilizer. Through this anaerobic process, microorganisms break down food waste in the absence of oxygen, producing methane-rich biogas that can be utilized for onboard energy needs.

4. Waste-to-Energy Conversion: In some cases, food waste can be processed through waste-to-energy systems, where it is incinerated to produce heat or electricity. While this method can help offset energy consumption on board, it is important to ensure that proper emissions control measures are in place to minimize environmental impacts.

5. Onboard Farming: A sustainable innovation emerging on some cruise ships is the integration of onboard farming systems. These vertical gardens or hydroponic systems allow for the cultivation of fresh produce using recycled food waste as a nutrient source. This not only reduces waste but also provides a sustainable source of fresh ingredients for onboard culinary experiences.

6. Water Treatment: In certain cases, food waste can be processed through advanced water treatment systems. The waste is broken down and treated to remove contaminants, allowing the treated water to be safely discharged into the ocean or reused in various onboard operations.

By implementing these recycling methods, cruise lines are able to reduce the amount of food waste sent to landfills and find valuable uses for organic matter, contributing to a more sustainable and resource-efficient cruise industry.

Composting and Onshore Disposal

Composting and onshore disposal play a vital role in managing food waste on cruise ships. These approaches help divert food waste from landfills and contribute to the sustainable handling of organic matter. Let’s explore how composting and onshore disposal are implemented:

1. Onboard Composting: Many cruise ships have onboard composting systems that facilitate the decomposition of food waste. These systems typically utilize aerobic composting, where organic materials are mixed with oxygen and undergo controlled decomposition. Through this process, microorganisms break down the food waste into nutrient-rich compost, which can then be used for gardening or landscaping onboard.

2. Offshore Composting: Some cruise lines have established partnerships with local composting facilities to dispose of food waste in an environmentally responsible manner. Offshore composting involves collecting food waste separately and sending it to dedicated composting facilities on land. This ensures that the waste is properly handled and transformed into useful compost that can benefit local agriculture or landscaping projects.

3. Collaboration with Local Communities: Cruise lines are increasingly working with local communities and waste management organizations to facilitate proper disposal of food waste. This collaboration may involve utilizing existing municipal composting infrastructure or supporting community composting initiatives. By integrating with local waste management systems, cruise lines can ensure that food waste is handled appropriately and in accordance with local regulations.

4. Waste-to-Energy Facilities: In some cases, food waste that cannot be composted may be sent to waste-to-energy facilities onshore. These facilities utilize advanced technologies, such as anaerobic digestion or incineration, to convert food waste into energy sources like biogas or electricity. While this approach may not be as sustainable as composting, it can still help reduce the environmental impact of food waste disposal.

5. Local Food Donation: Cruise lines may collaborate with local food banks or charitable organizations to donate surplus, unspoiled food to those in need. Instead of composting or disposing of the excess food, it is collected and distributed to local communities, helping to address food insecurity and minimize waste.

By implementing composting systems and collaborating with local communities, cruise lines can effectively manage food waste in a sustainable manner. These efforts contribute to minimizing the environmental impact of food waste and fostering positive relationships with local stakeholders.

Donation and Repurposing Initiatives

Donation and repurposing initiatives are essential components of sustainable food waste management on cruise ships. These initiatives aim to minimize waste by redirecting edible food to those in need and finding alternative uses for non-edible food items. Let’s explore some common donation and repurposing practices implemented by cruise lines:

1. Food Donation Programs: Many cruise lines have established partnerships with local food banks, charities, and nonprofit organizations to donate surplus, unspoiled food. Food that meets safety regulations and has not been served or opened is collected and distributed to those experiencing food insecurity. By participating in these programs, cruise lines can make a positive impact on local communities and reduce food waste.

2. Crew Food Sharing: Some cruise lines encourage crew members to share excess or leftover food amongst themselves. This practice helps prevent food waste and fosters a sense of community among the crew. Any food that is not consumed by crew members can then be directed towards onboard donation initiatives or repurposing efforts.

3. Repurposing of Food Scraps: Cruise lines are finding innovative ways to repurpose food scraps that are not suitable for donation. For example, fruit and vegetable peels can be used to make natural cleaning solutions or infused water. Bread crusts and stale bread can be transformed into breadcrumbs or croutons. By repurposing these items, cruise lines are able to minimize waste and create additional value from their food resources.

4. Recycling of Packaging and Containers: In addition to food, cruise lines are taking steps to recycle packaging and containers. Plastic and metal packaging, glass bottles, and cardboard boxes are separated and sent for proper recycling. By diverting these materials from landfills, cruise lines contribute to reducing their overall environmental footprint.

5. Reusing Cooking Oil: Cruise ships manage used cooking oil through advanced systems that collect and store it for offloading at port facilities. Used cooking oil can be repurposed for various applications such as biodiesel production, which helps reduce dependency on fossil fuels and promotes a more sustainable energy source.

By implementing donation and repurposing initiatives, cruise lines can significantly reduce food waste and make a positive impact on both local communities and the environment. These practices contribute to the circular economy by ensuring that valuable resources are utilized to their fullest potential.

Regulatory Measures and International Guidelines

To address the issue of food waste on cruise ships, there are several regulatory measures and international guidelines in place to encourage and enforce sustainable practices. These regulations aim to promote responsible waste management and encourage cruise lines to minimize their impact on the environment. Here are some key regulatory measures and guidelines:

1. MARPOL Annex V: The International Convention for the Prevention of Pollution from Ships (MARPOL) Annex V sets regulations for the prevention of pollution by garbage, including food waste. It prohibits the disposal of food waste into the sea, except in specific circumstances when the vessel is several miles away from land and certain conditions are met. This regulation ensures that food waste is properly managed and disposed of in accordance with international standards.

2. ISO 14001: The International Organization for Standardization (ISO) has established the ISO 14001 standard, which provides guidelines for environmental management systems. Cruise lines are encouraged to implement ISO 14001 and follow its framework to effectively manage food waste and minimize their environmental impact. This standard helps cruise lines establish procedures, monitor performance, and continuously improve their waste management practices.

3. Sustainable Tourism Practices: Various tourism organizations, such as the Global Sustainable Tourism Council (GSTC), develop guidelines and criteria for sustainable tourism practices. These guidelines often include recommendations for waste management, including food waste reduction and proper disposal. Cruise lines are encouraged to adhere to these guidelines to ensure their operations align with sustainable tourism principles.

4. International Waste Management Code: The International Maritime Organization (IMO) has developed the International Waste Management Code (IMWC) to provide guidance on the proper management and disposal of waste generated on ships, including food waste. The IMWC helps cruise lines establish effective waste management procedures and ensures compliance with international regulations and best practices.

5. Port Authority Regulations: Many port authorities have implemented regulations and guidelines regarding waste management and disposal. These regulations often include requirements for cruise ships to properly treat, dispose of, or repatriate their waste, including food waste. Port authorities may conduct inspections and audits to ensure compliance and encourage sustainable waste management practices.

By adhering to these regulatory measures and international guidelines, cruise lines can contribute to a more sustainable and responsible industry. Compliance with these regulations helps minimize the environmental impact of food waste and fosters a positive image for the cruise industry among travelers and environmental organizations.

Challenges and Limitations in Food Waste Management

While cruise lines are making efforts to manage food waste responsibly, they face several challenges and limitations in implementing effective food waste management practices. These challenges can hinder progress and impact the overall sustainability of the cruise industry. Here are some key challenges and limitations:

1. Volume and Variability: Cruise ships serve a large number of passengers with diverse dietary preferences, leading to significant volumes of food waste. The variability in passenger consumption patterns and food preferences adds complexity to waste management efforts, making it challenging to accurately predict and manage food waste quantities.

2. Limited Storage Space: Cruise ships have limited storage space onboard, which can make it difficult to handle and store large quantities of food waste for recycling or composting. Limited storage capacity may result in more food waste being sent for disposal instead of being properly recycled or repurposed.

3. Technological Limitations: Some food waste management technologies, such as onboard composting or waste-to-energy systems, may require significant infrastructure investments and operational costs. These technological limitations can make it challenging for cruise lines to adopt advanced waste management practices across their fleet.

4. International Regulations: Cruise ships operate in various countries with different waste management regulations and requirements. Compliance with these regulations can be complex and challenging, particularly when navigating different waste disposal practices and ensuring adherence to international guidelines.

5. Contamination Concerns: Food waste can be contaminated with non-biodegradable materials, such as plastics or metals, which can complicate recycling or composting efforts. Ensuring proper separation of food waste from other waste streams and educating passengers and crew about waste sorting practices is crucial to minimize contamination.

6. Cultural Considerations: Cruise lines cater to passengers from diverse cultural backgrounds, each with their own culinary preferences and traditions. Managing food waste in a way that respects cultural considerations and avoids the perception of wastefulness can be a challenge, requiring careful planning and communication.

7. Financial Implications: Implementing effective food waste management practices may require additional investments in infrastructure, equipment, and staff training. These financial implications can deter some cruise lines from fully committing to comprehensive waste management initiatives.

Despite these challenges and limitations, the cruise industry is actively exploring innovative solutions and partnerships to overcome these hurdles and improve food waste management practices. By addressing these limitations, cruise lines can further enhance their environmental performance and contribute to a more sustainable future.

Future Outlook and Sustainable Solutions

The future outlook for food waste management in the cruise industry is promising, as cruise lines continue to prioritize sustainability and environmental responsibility. Here are some key sustainable solutions and innovations that can shape the future of food waste management on cruise ships:

1. Advanced Waste Management Technologies: Technological advancements, such as advanced composting systems, on-board food digesters, and innovative waste-to-energy solutions, can enable more efficient and resource-effective food waste management. These technologies have the potential to further reduce the environmental impact of food waste and support a circular economy approach.

2. Data Analytics and Predictive Modeling: Utilizing data analytics and predictive modeling can help cruise lines better understand passenger consumption patterns, food preferences, and waste generation. This information can enable more accurate forecasting and planning, leading to reduced food waste and improved resource utilization.

3. Collaboration and Partnerships: Cruise lines can collaborate with local communities, waste management organizations, and suppliers to enhance food waste reduction and management efforts. Partnerships can lead to improved waste separation systems, donation networks, and innovative disposal options that align with local sustainability initiatives.

4. Education and Awareness: Ongoing education and awareness initiatives can help passengers and crew members better understand the importance of reducing food waste and implementing responsible waste management practices. By raising awareness about the environmental implications of food waste, cruise lines can empower individuals to make conscious choices and actively participate in waste reduction efforts.

5. Incentives and Recognition: Recognizing and incentivizing cruise lines that excel in food waste reduction and management can motivate the industry to strive for continuous improvement. Certifications, awards, and industry recognition can encourage cruise lines to prioritize sustainable practices and set higher standards in waste management.

6. Circular Food Systems: Embracing circular food systems onboard cruise ships can help minimize food waste throughout the entire supply chain. From sourcing ingredients locally and reducing packaging waste to repurposing food waste into new products or compost, adopting a circular approach can further reduce the environmental impact of food waste on cruise ships.

7. Policy and Regulation: Continued development and enforcement of international regulations and guidelines related to food waste management can provide a framework for cruise lines to follow and ensure industry-wide sustainable practices. Policymakers can support the adoption of innovative solutions and provide incentives for cruise lines to invest in food waste reduction and recycling technologies.

By embracing these future outlooks and sustainable solutions, the cruise industry can continue its journey towards more responsible food waste management. With a collective effort, cruise lines can reduce their environmental footprint and contribute to a more sustainable and resilient planet.

Food waste management on cruise ships is a critical aspect of promoting sustainability and minimizing the environmental impact of the cruise industry. While challenges and limitations exist, cruise lines are taking proactive measures to reduce food waste, implement responsible waste management practices, and contribute to a more circular economy.

By focusing on source reduction, implementing composting and recycling systems, collaborating with local communities, and adhering to international regulations and guidelines, cruise lines are making significant strides towards more sustainable food waste management. These efforts not only help minimize greenhouse gas emissions and water pollution but also reduce resource loss and support local communities through donation initiatives.

The future outlook for food waste management in the cruise industry holds great promise. Advancements in waste management technologies, data analytics, and partnerships with local organizations can further enhance food waste reduction and resource utilization. Continued education and awareness initiatives, along with incentives and recognition, can motivate the industry to prioritize sustainable practices and set higher standards for waste management.

Ultimately, achieving sustainable food waste management requires a collective effort from cruise lines, passengers, crew members, and regulatory bodies. By working together and embracing innovative solutions, the cruise industry can continue its journey towards minimizing food waste, protecting the environment, and providing unforgettable experiences for passengers, all while ensuring a more sustainable future for generations to come.

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15 ways that cruising newbies waste money on their first cruise

I can still remember my first rookie mistake on a cruise. It came about 15 minutes after I stepped on board a ship for the first time.

I had worked my way up to the Lido Deck to take in the view, and I was almost immediately confronted by a beaming waiter holding out a tray of colorful umbrella drinks.

"Oh, nice," I thought. "Free sail-away cocktails!" I reached out to grab one.

It was only then that the waiter whipped out an invoice pad from his back pocket. Ka-ching. It turned out the sail-away drinks on this particular ship weren't free. Not by a long shot. I can't remember the dollar amount that he wrote down, but I recall it was sky-high. I do remember the way I felt: duped.

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I never made that mistake again. But it wasn't the last time that I spent money on a ship in a way that I later regretted. Even now, after sailing on more than 170 cruise vessels , I still make unforced errors from time to time when it comes to onboard spending. (Don't we all?)

As anyone who cruises a lot knows, cruise lines are masters at the upsell. At some lines, the whole business model is built around getting you to spend more than you ever thought you could on board. They get you on the ship at a low rate – then they blast you with spending opportunities.

Are you a newcomer to cruising looking to make sure you are spending your dollars wisely? Read on for our list of the 15 most common ways first-time cruisers waste money on ships.

Related: The ultimate guide to picking a cruise line

The following is a list drawn not just from my own experience over 20-plus years of cruising but the observations of hundreds of cruising fans who shared their tips in a robust conversation on the topic at our TPG Lounge on Facebook. (If you're not a member yet, we highly encourage you to join.)

Buying too many shore excursions

Despite what you'll hear at onboard port talks, you don't have to book a shore excursion in every port. There are many big-name cruise destinations around the world — Barcelona, for example, or Venice — where it's easy to visit the biggest attractions on your own, either on foot, by using public transportation or taking advantage of ride-hailing companies such as Uber. This can be much less expensive than going with a group on an organized tour, and maybe more enjoyable, too.

My favorite site in Barcelona, the Antoni Gaudi-designed Basilica de la Sagrada Familia, for instance, is easily reachable via the Barcelona metro for just a few dollars. Tickets to enter the basilica are 26 euros (about $28.38) for adults, less for students and seniors, and free for children under 11 (be sure to buy tickets in advance to ensure access). Compare those costs with the $100 or more per person you'll pay for a typical four-hour cruise excursion to the basilica.

Related: Is cruising right for you? Start by asking yourself these 7 questions

Only buying excursions through your cruise line

Booking a shore excursion directly through your cruise line is easy. You just check a box on an online form before sailing or while on board, and — poof — it's all arranged. But booking tours through your line isn't the only option, and it's not always the best option. In many cases, you can save a lot of money — and get a better touring experience — by booking shore excursions through independent tour operators in ports or a tour booking service such as Viator or ToursByLocals .

Often, independent tours will be much more intimate than the tours offered directly through cruise lines. They might go to the same site but in a small van instead of a big motorcoach. You might have just six or eight other people on a tour with you instead of nearly 40. If your group is big enough, you might be able to book a private tour with an independent tour operator, which can be heavenly.

Pro tip: Use the excursion list from your cruise line as a guide to the possible tours and top attractions in each port. But don't book one of the official cruise line excursions until you've researched whether it's just as easy to do the top attractions on your own or through an independent tour company.

Related: The ultimate TPG guide to shore excursions

Buying a drinks package (if you're not a big drinker)

Drinks packages on ships often are quite pricey, and they generally only make sense if you're a big spender on drinks — a really big spender. Carnival Cruise Line , for instance, charges as much as $64.95 per person, per day for its Cheers! drinks package. Royal Caribbean drinks packages sometimes cost as much as $89 per day. One Norwegian Cruise Line drinks package is $138 a day, not including a 20% service charge. Think hard about how much you typically drink on vacation — and what type of drink you typically order — before you commit to one of these packages. You may find it's less expensive to just pay as you go for your drinks.

If you're a beer drinker, for instance, the packages often are not a good deal, unless you drink a lot of beer. On Carnival ships, many beers cost $7.00 to $7.95. You'd have to order more than seven to eight beers a day at that price for Carnival's Cheers! package to start paying off.

Related: Are drinks packages on ships worth the price? A line-by-line guide

Not buying a drinks package (if you're a big drinker)

If you're a big drinker, by contrast, a drinks package can be a money-saver — again, depending on what type of drink you prefer. Drinks packages can make sense for wine drinkers, in particular, as the cost of wine by the glass on cruise ships often is high. To continue with the Carnival comparison: Wines by the glass on the line's ships range from around $10 to $15. At the higher end of that spectrum, you'd have to order just five glasses a day for the package to start paying off.

Note that, in addition to alcoholic drinks, passengers purchasing a drinks package typically also have access to an unlimited number of nonalcoholic beverages such as specialty coffees and sodas that normally come with an extra charge. The packages thus can be a good value to vacationers who are fond of ordering a high number of lattes, Cokes and other nonalcoholic beverages during the day in addition to alcoholic drinks.

To use the Carnival example again, someone who orders two or three lattes in the morning, several sodas during the day and three or four glasses of premium wine in the evening would come out ahead by buying a drinks package.

Pro tip: Some lines will offer discounts on their drinks packages in advance of sailing. Royal Caribbean, for instance, is known for doing this. At Royal Caribbean, the deals will appear in the My Cruises section of the line's website (once you log in, navigate to the Cruise Planner area for your sailing and click on Beverage Packages).

Related: A novice cruiser's tips for better sailing the second time at sea

Not bringing on your own drinks, where allowed

One way to cut your bar bill on ships is to bring your own drinks on board. Not every line allows this, and those that do often have limits. But you can end up saving a lot of money by being your own bartender on lines where going BYOB is kosher.

Among the lines that allow this is Disney Cruise Line , where adults can bring up to two bottles of unopened wine or Champagne or six beers on board at the start of a cruise and at every port of call. Note that these beverages must be packed in carry-on bags. At Royal Caribbean, the bring-your-own allowance is one bottle of wine or Champagne per adult at boarding, plus up to a dozen standard cans, bottles or cartons of nonalcoholic drinks such as sodas.

Note that many lines levy a "corkage fee" if you want to bring your wine into an onboard restaurant.

Buying the soda package

Unless you're the type of person who drinks a soda every few hours, these packages don't always make sense. Often, people buy them for their kids, who love the freedom of having access to soda all day long. But be sure to think through the drink-cost math before committing to one of the packages. At Royal Caribbean, for instance, you can get a soda a la carte for around $3, while a soda package runs from $12.99 to $15 per person, per day, depending on the ship. That means the package doesn't really start paying off until you hit an average of five sodas a day. If that doesn't seem too out-of-the-question to you, remember that on some days you will be off the ship for extended periods touring.

Not bringing every toiletry you could possibly need

Yes, you'll be able to find sunscreen, aspirin and Band-Aids on a cruise ship. But it'll cost you. Big time. Cruise lines know you're a captive audience and price their shipboard stores accordingly.

I have a small "go bag" of over-the-counter medicines that I throw into my suitcase for every cruise, containing everything from cold medicine to seasickness pills. I rarely use any of it. But I also never get hit with a crazy toiletries charge.

While we're on the topic of sundries, don't forget extra batteries for your camera if you are bringing one.

Not using a points card for onboard spending

You saw this one coming, no? Given TPG's origins as a points-and-miles website , we'd be remiss if we didn't remind you to maximize your credit card points while making purchases on ships. The way to do this is to tie a credit card that offers extra points for travel purchases to your onboard account. This could be the Chase Sapphire Reserve , which offers 3x Ultimate Rewards points on travel and dining (excluding the annual $300 travel credit). There's also the Chase Sapphire Preferred Card , which brings 2x Ultimate Rewards points on travel and 3x points on dining.

Related: How to book a cruise with points and miles

Buying full-priced spa treatments

If there's one thing that all cruise ships have in common, it is this: The pricing in their spas is sky-high. It's not uncommon for a 75-minute massage at a cruise ship spa to run as much as $199, and that's before a gratuity that, on many ships, is now added on automatically. A manicure can set you back nearly $50 on some vessels — again, before a gratuity that may not be optional.

One strategy that many savvy cruisers follow when booking spa treatments is to wait for the treatments to go on sale. This often happens when a vessel is in port. Cruise ship spas have a harder time getting customers on port days, as many passengers are out touring, so they often drop prices to boost demand. Often, you'll find port-day spa discounts highlighted in cabin newsletters the night before a port call, and/or spa staff will be in corridors on port days promoting the deals.

Tipping twice for a spa treatment

As noted above, some cruise ship spas now are adding an automatic gratuity to the cost of spa treatments — often in the amount of 18% to 20% of the treatment cost. But that's not always clear when you go to check out. Be sure to ask if a gratuity already has been included before adding another 15% or 20% to the total. Otherwise, you may end up tipping twice.

Related: Everything you need to know about tipping on a cruise ship

Shopping on board, for just about anything

People buy the strangest things on cruise ships. On just about every ship bigger than a tugboat, you'll find at least one store, usually many, selling everything from little models of your ship to gold chains sold "by the inch." There's also art, sold through auctions (how did this become a thing on cruise ships?), all the tanzanite you'll ever need (for some reason, this is a cruise ship thing, too), and all sorts of tchotchkes, jewelry, watches and clothing, the latter often with the cruise line's logo splashed all across it.

If you're into all of this stuff, fine. Just know that it isn't necessarily a bargain — no matter what the salespeople try to tell you. As mentioned above, you're a captive audience, and the cruise lines know it.

Not keeping your phone in airplane mode

Some of the biggest cruise ship horror stories you'll find on the internet are tales of cruising newbies who racked up thousands of dollars in cellphone charges while on ships. This can happen when you leave your phone turned on and, say, watch videos on the internet. Many phone plans — even international plans — do not include talking, texting and data on cruise ships, and you'll pay exorbitant roaming rates for such services that will show up weeks later on your phone bill.

There are ways to make calls and access the internet from ships without spending a boatload of money. You can buy a Wi-Fi package, for instance, that will let you make FaceTime calls and stream videos (on some ships) via Wi-Fi without using phone data. Some phone companies also have cruise-specific plans you can buy in advance of a voyage. But I personally never go that route. I keep it simple. I just put my phone in airplane mode the moment I step on board a ship and never switch it back on. I then turn on the phone's Wi-Fi, buy a Wi-Fi package and do all my calling, texting and internet surfing over Wi-Fi. That way, there's no way that I can be surprised by an unexpected charge.

Buying photo packages

Photography is big business on many cruise ships. You'll often find ship photographers lying in wait for you as you arrive for a cruise, usually near the gangplank. They'll want to take your picture in front of one or more ship-related backdrops. They'll then resurface at the gangplank during port calls, in restaurants during dinner and in the corridors on formal nights, snapping away. All these photos then appear in ship photography galleries, where they are available for a charge.

Our advice, and the advice of many TPG readers who cruise: Look but don't buy. Some of the photos may be fun, but the pricing for photos on most ships is insanely over the top. You can easily pay $20 for a single photo in digital form – you won't even get a print. Multi-photo packages often run into the hundreds of dollars. You may be excited about the photos when you first see them at the shop, but — trust us — you won't be so thrilled when you get your final bill at the end of the cruise.

Not using points to get to your cruise

Using points and miles to pay for a cruise doesn't always make sense , as it often requires a huge number of them to secure a cabin. But that doesn't mean you can't save big time by booking your flights to and from a ship using points and miles.

You'll find plenty of stories here at The Points Guy about how to, say, pay the equivalent of $1,330 in points for a flight that cost $16,000 , or book a $27,000 around-the-world trip for just $168 in out-of-pocket costs . Scroll around a little, and you may never pay cash for a flight to a cruise ship again.

Related: 14 things you should do before every cruise

Not asking for comps in the casino

Just like at casinos on land, casinos at sea often offer extra perks for their most loyal customers. If you're going to play a lot in a shipboard casino, make sure you introduce yourself to the casino manager at the start of the trip and check to see if the line has a casino players card. Depending on the line, your play could be rewarded with such perks as free drinks, free dinners in extra-charge restaurants, free internet time, an onboard spending credit or even a free future cruise.

Norwegian Cruise Line, for instance, has a formal Casino at Sea rewards program with five tiers that, at its highest tier, can bring a waiver of your onboard service fees, a complimentary shore excursion, private transfers from your home or hotel to the ship and back, cabin discounts, free drinks while playing and more.

• The 5 most desirable cabin locations on any cruise ship
• The 8 worst cabin locations on any cruise ship
• A quick guide to the most popular cruise lines
• 21 tips and tricks that will make your cruise go smoothly
• 12 best cruises for people who never want to grow up
• What to pack for your first cruise

Cruise Deals Expert

The major source of perishable food waste is from leftovers at meal times, and appropriate disposal is a cause for concern among environmentally conscious passengers and crew on today’s mega-ships. Cruising is a pastime enjoyed by all types of people, from the uber-rich to the budget conscious, but they all have one goal in common – value for money. This is never more apparent than at a cruise ship all-you-can-eat buffet, with eager and adventurous cruisers attempting to sample almost everything on the menu. The amount of waste is unfortunate but not unsurprising.

It’s estimated that food waste on cruise ships can sometimes be as high as 30%, so large ships have had to adapt and become creative in food waste management practices. Fortunately, global laws governing cruise ship waste disposal impose heavy fines for negligence, and governments enforce best practices for safe disposal of food waste. While at sea, food waste is stored and sorted separately from non-perishable materials. Most of this waste is then pulverised or pureed into fish food. The disposal can only take place while at sea and well away from coastlines or sensitive marine environments.

Cruise ship companies are taking environmental awareness a step further, with many lines addressing food waste issues in tandem with onshore industries. For example, by utilising an onboard “food cycler” organic food waste can be reduced, cleaned and sterilised to become a high grade soil amendment or fertiliser. Food recycling into fertiliser is favoured by progressive hospitals, military bases and hotel resorts, making it a perfect fit with the equally populous cruise ship industry.

A separate initiative introduced on Viking Line cruise ferries is conversion of cruise ship food waste into biogas. Environmental management company, Envor Group, collects ship biowaste at port in Helsinki and transports it for processing. As a result, biowaste on Viking ships has been reduced by approximately one third. Envor then transforms the waste by a biogas purification process, with resultant biogas created that is suitable for use in vehicles. The biogas could even theoretically be liquefied and transformed once again into fuel suited for use in Viking Line cruise ships.

At present, most of the leftovers from cruise ship meals are safely converted into fish food. However, advances in technology and determination to maintain and develop pristine oceans will result in cruise ships doing even more to honour their commitment toward sustainability and the environment.

Photo credit: Jasperdo , Ricky Brigante , no1nose

Robert Grant

Loves cruise tips and cruise ships. Shares his personal opinion about cruise deals and cruise tips that might help other travellers. Do let me know if you'd like to read more about certain cruise related topics.

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Carnival addresses main dining room policy Royal Caribbean changed

O ver the past 12 months, both Royal Caribbean and Carnival have made changes in their main dining rooms, and some changes are bigger than others.

Carnival, for example, now charges $5 for every entree after the first two. That's designed to cut down on wasted food. Passengers can still order all the appetizers, sides and desserts they want, so nobody will go hungry after that change.

Related: Carnival Cruise Line shares key buffet dining answer

Royal Caribbean does not charge for added entrees except on sailings that have a lobster night. Lobster, like any other entree on the cruise line, used to be unlimited, but rising costs (and perhaps passenger excess) forced the cruise line to charge $16.99 plus an 18% gratuity for any additional lobsters.

The biggest changes, however, came in how both cruise lines overhauled their main dining room menus. 

Royal Caribbean greatly thinned its offerings and moved to a dining theme each night. The cruise line also got rid of its Classics section, which offered basic steak, chicken, salmon and pasta dishes each night along with a selection of popular appetizers.

Now, each night uses a theme like Mexican, Bon Voyage, Italian and French. Not every item served on those nights fits the theme, but many do and there are fewer choices. That's an effort to reduce wasted food and speed up service — Royal Caribbean aims for dinner to take around 75 minutes.

Carnival Cruise Line ( CCL ) overhauled its main-dining-room menu as well, working with Chief Culinary Officer Emeril Lagasse. Its efforts, however, are based on improving the menu, and with each night now including some Lagasse-created favorites, its menus actually grew rather than shrunk. 

Carnival gets pushback on main-dining-room dinners

Royal Caribbean trimmed its main-dining-room menus partly to be able to serve passengers in 75 minutes rather than the traditional 90 to 120 minutes that cruise line dinners have traditionally taken.

Carnival's menu changes have not affected how long service takes. That's something one of the cruise line's passengers took issue with in an email that Brand Ambassador John Heald discussed.

"We need to discuss the time it takes once you are sitting at your table at dinner to eat," the unidentified passenger said. 

"We ate in the [main dining room] on the Jubilee 6 of the 7 nights on the cruise. We had a fixed table for 2. Each night we were there for an hour and 15 mins or worse an hour and 30 mins. It should NEVER take more than 1 hour at dinner. 50 mins is the optimum time for most passengers. Do better Carnival. We made a complaint about our waiter but heard nothing," 

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Heald responded with a solution and some of his trademark wit.

"Whatever happened to conversation? Whatever happened to relaxing and enjoying the fun and...I know, I am showing my true dinosaur self again," he said. "I am going to let you all into a secret. If you want to be in and out in an hour or less then please tell your waiter. They will do their very best."

Carnival's Heald reveals a cruise-line secret

Part of Heald's appeal is that he not only helps passengers solve problems, he also gives a peek inside how Carnival operates.

"Now then, what I am about to tell you is top secret, so, this just stays between me and you, right?" he posted.

Heald provided the insider lingo Carnival main-dining-room staff use to describe the service offered when people want to be served in under an hour.

"The crew call this fast and furious service 'Rambo Style,'" he said. "Now this doesn’t mean the waiter will grunt at you and shoot you with a crossbow but it means the waiters will be serving as quickly as possible. 

"The waiters hate this, there is no time for communication, just remove one dish and replace with another. It is not what our waiters are all about. However, ask and they will do their best, and if nothing else they will laugh when you ask for 'Rambo Style' service."

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Heald's followers posted more than 1,700 comments, and most agreed that the original poster did not speak for them.

"No. We enjoy a relaxed dinner, and love chatting with our waitstaff when they have a moment. Getting to know them & hearing about their families is part of the fun," posted Karon Clark Warren.

"Good Lord, relax and enjoy having great conversation and enjoy your dinner. If you're so rushed, head on up to Lido, you'll be done in plenty of time. A nice leisurely dinner is something we look forward to every night and it's the beginning of the wind down for the day," Matt Savage added.

Some passengers did agree but were flexible in their dining approach.

"One hour is fine, but anything longer is too much for us. We try to fit in lots of activities in the evening so a lot of times we skip the MDR and eat on Lido," wrote Angie Harris Borbeau.

Other passengers want quicker service but for a very specific reason.

"About an hour is perfect for us. We do early dining, and like to finish and get to the early Playlist show. If we enjoy the show which we almost always do, we'll then go back to watch the late show as well," Stacy Waldrep wrote.

Related: Get the best cruise tips, deals, and news on the ships from our expert cruiser

Luxury Cruise Holidays

The ocean is a vast and awe-inspiring place that harbours countless leagues of known and unknown wonders alike. Travelling in the lap of luxury across this vast, glittering expanse is an experience you will never forget. But who said you have to sail on top of the waves? Take a submarine tour down to the seabed, or travel inland through the tranquil rivers of France and experience the many treasures that await you at the water’s edge. All made possible with Never A Wasted Journey.

NEVER A WASTED JOURNEY:

Your Cruise Liner to A Spiritual Haven Awaits You Bucket List: Seabourn Submarine Cruises

Consider it the ultimate luxury perk on the ultimate luxury expedition ships: a once-in-a-lifetime opportunity to witness the wonders of the ocean floor in the comfort of Seabourn’s custom submarines.

The deeper you explore beneath the ocean’s surface, the more unique the scenery becomes, and the more secrets the sea reveals, from incredible sunken shipwrecks to stunning coral reefs to unique marine wildlife normally hidden from human view.

The only way to experience this otherworldly realm is by submarine, and working with Seabourn mean these undersea explorations can take place in their custom-built submarines crafted to be the best at the sea.

Mid-Range: Belmond River Cruises, Les Bateaux Belmond

Each member of the Belmond fleet offers unique accommodation. However, all share a heightened sense of elegance and luxury. Spacious cabins come with every creature comfort.

Some barges enjoy heated pools, some are adorned with antiques and murals—and one even has a grand piano.

So give in to the allure of France , from its iconic cuisine and wines to stunning landscapes and architecture, onboard a Belmond River Cruise.

Best Value Star Clipper Cruises

Perfect for cruising in casual elegance. Star Clipper itineraries range from the sun-kissed Mediterranean to the Caribbean.

Onboard, you will enjoy a relaxed atmosphere, friendly crew, and international cuisine, all in pampered comfort.

If you're a boating enthusiast, you can choose to lend a hand hoisting the sails, you can climb the mast, or you can just lay back in luxury and let the crew do all the work.

So why not board the largest fully rigged sailing ship in the world for a blissful oceanic experience to treasure for all time?

Your Cruise Awaits

Book a luxury cruise holiday with Never A Wasted Journey, and experience a tailor-made journey that is truly one-of-a-kind.

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Are electric cars better for the environment than fuel-powered cars? Here's the verdict

Whether you drive an electric car or are considering making the switch, you've probably been drawn into a discussion about whether they are really better for the climate.

Electric cars are key to the world reducing emissions, with transport accounting for almost 20 per cent and rising, so you probably haven't had that debate for the last time.

To save you from your next barbecue encounter, we have turned to the EV Council, which has crunched the numbers for you.

We're comparing an electric car and a traditional petrol one and looking at the life-cycle emissions — that is, all the emissions produced from cradle to grave.

For both types of car, these are the key stages where emissions are produced:

• manufacturing of the car,
• production of the battery, especially for electric cars
• running the cars over their life-cycle, either on petrol or electricity
• disposal and recycling of the vehicle at the end of its life, including batteries

We'll also compare electric cars in different states because each state uses different amounts of fossil fuels for electricity, which affects how "clean" the car is.

To compare cars, we've chosen an average medium SUV, the sort of car you commonly see on Australian roads.

Some examples of a medium SUV are the electric Tesla Model Y, Toyota's RAV4 and the Mazda CX-5 on the petrol side.

So, buckle up and let's go.

Let's start at when the car is made

Manufacturing covers the production of the raw materials in the car's metal body, interiors, tyres, seating, the whole bundle. At this first stage, all these cars come out with similar emissions profiles.

… adding batteries for EVs

Battery production is the stage where we start to see a split between petrol and electric cars.

Electric vehicles (EV) are powered by batteries, so their batteries are significantly larger and heavier, and use more critical minerals. Our electric SUV also needs a bigger battery than a small hatchback.

It's important to note that this is about life-cycle emissions, so we aren't evaluating other environmental or human rights impacts from battery production for EVs, and we're also not critiquing the oil industry in those areas for petrol cars. That barbecue debate is for another day.

Batteries produced in China have higher emissions than those produced in Europe, and as most Australian electric cars currently have Chinese-made batteries, that's what's used here.

Climate experts and even the latest Intergovernmental Panel on Climate Change expect these figures to drop as more renewable energy is used in the coming years to make the batteries.

"So the energy needed to produce batteries is decarbonised, and therefore has lower emissions," according to University of Technology Sydney transport researcher, Robin Smit.

So at this point, before the cars hit the road, electric cars have more embedded emissions.

But that all changes when you start driving …

Taking our cars on the road

It won't shock you to find out that most of a car's lifetime emissions come from powering it to drive.

"The fuel energy cycle is normally the most important part of the life-cycle assessment [and] that includes on-road driving, the maintenance, and of course, the production of the energy," Professor Smit said.

The Australian Bureau of Statistics (ABS) estimates the average Australian car drives about 12,600 kilometres a year, or 189,000 over its lifetime, so that is what's used in this modelling.

Petrol cars are dirty. That's a fact. Combustion cars are powered by burning petrol, which releases emissions into the atmosphere and is — pardon the pun — a major climate change driver. These are referred to as "tailpipe emissions".

The petrol SUV here is up against an electric SUV charged on the national grid, which has a mix of fossil fuels and renewables.

Our petrol SUV produces almost 46 tonnes of carbon over its lifetime on the road.

These figures also factor in the emissions coming from refining and transporting the fuel.

"When you look at fossil fuels, they need to be extracted, processed, and then transported to service stations, for example, to make them available. So there's a greenhouse gas emission costs associated with that," Professor Smit said.

The estimated petrol used here is 8.3 litres for 100km and comes from the Worldwide Harmonised Light Vehicle Test Procedure (WLTP). These figures are almost always lower than real-world petrol use.

So, a lot of energy is burnt to move petrol cars, but most of it is wasted.

"They are not efficient, about 70 to 80 per cent of the energy is wasted in heat. So you only use 20 to 30 per cent of the energy into fuels for actually driving around," Professor Smit said.

What's more, Australians typically drive heavier cars than other countries, especially in Europe. Heavier cars require more fuel to move them, resulting in higher emissions.

This all means that petrol cars start producing significantly more emissions during their use, leaving electric cars in the dust.

Let's look at a different view of our two cars as we drive them for 15 years or 189,000km. Petrol cars are displayed in the blue line, and electric cars in red .

Electric cars are powered by electricity (obviously!) but how that electricity is created makes a huge difference to the overall emissions profile of EVs.

You can see emissions for the petrol car   rise while the electric car's life-cycle emissions curve is flattening. That's because the composition of our electricity grid is rapidly changing and more renewables are coming online.

To account for that, this modelling from the EV Council uses the scenario mapped out by the Australian Energy Market Operator (AEMO) which predicts the rate of new renewables coming into the grid and fossil fuel plants being decommissioned. That is, by 2030, the same electric car will be producing lower emissions because it will be charged with more renewable power.

So this is for Australia as a whole, but where you live can also have a big impact on how much cleaner an EV is.

Some Australian states already have mostly renewable energy powering their grids, while others still have lots of fossil fuels.

A car that's charged off a grid with lots of fossil fuels produces much higher emissions than a car charged somewhere with mostly renewable energy.

Let's look at our electric SUV in Western Australia, where in 2022 more than 83 per cent of electricity came from fossil fuels, mostly gas.

Now this is what our SUV's emissions look like in Tasmania (shown in the green line) , which powers almost its entire electricity network on hydro.

It's the same in South Australia, which has lots of wind and solar energy in the grid. You can see here that no matter where the EV is, it saves tonnes of emissions overall compared to a petrol SUV.

This highlights the huge opportunity to reduce transport emissions with electric cars.

The cleaner the grid, the cleaner the electric car.

What about cars charged on rooftop solar?

More than 3 million Australian homes have rooftop solar and, according to a 2021 survey, most EV owners plug into their own set-up.

A car that's charged with rooftop solar produces even lower emissions over its lifetime.

"When you use solar panels, they basically have very small-to-negligible emissions," Professor Smit noted.

Less than a tonne of carbon over all those kilometres!

Now, it's time to say goodbye to our cars and send them to the car afterlife …

Getting rid of our cars

According to Professor Smit, the greenhouse gas emissions from taking cars off the road are small compared to the overall driving life of a car.

What's more, most of the materials in a car can be recycled, so this offsets some of the emissions from the production of the car at the start of the cycle.

To complete our emission profile, let's add the emissions for the disposal of our cars.

There's a lot of potential for improvements here too.

It takes a lot of grunt to power a car, and when a battery can no longer do that and comes out of an electric car, it still holds a lot of value and charging potential.

It can be used as a backup household battery, for example. Some car companies like Tesla are already using old car batteries to power their factories.

It's estimated this second life for EV batteries could cut the carbon footprint of battery production by half.

At the finish line

Overall, every electric car will produce fewer emissions than its petrol equivalent, no matter where they are charged.

Even with an electricity grid that still uses some fossil fuels, electric cars have much lower overall carbon emissions, and that will continue to drop as the electricity gets greener.

And remember, this example uses SUVs, so lighter electric cars like hatchbacks have even lower emissions.

Hang on, what about hybrids?

Put simply, hybrids are complicated.

Plug-in hybrids can be run off either petrol or from a battery that's plugged in and charged. Therefore, the life-cycle emissions from a plug-in hybrid depend on the region where it gets charged but also on how diligent the driver is with charging. Remember, it can also run on petrol.

The European Union's Environment Agency recently found that emissions from plug-in hybrids were 3.5 times higher than reported.

It concluded that hybrids "are charged and driven in electric mode much less than how they were expected to be used".

Where we get our figures from

These figures come from the Electric Vehicle Council, which based its life-cycle emissions calculator on modelling from the European organisation Transport & Environment .

We got Professor Smit to look over the EV Council's modelling and he said while it was generous to petrol cars, it provided a good way to compare life-cycle emissions.

The inputs for petrol use are based on the WLTP . As mentioned in the story, this is likely to underestimate real-world petrol usage.

The modelling uses data for a Nickel-Mangenese-Cobalt NMC li-ion battery produced in China, as that's the most common type of battery in the Australian EV market.

It calculates 105kg CO2/KWh  for the carbon produced from battery production .

This same study found that "producing batteries with photovoltaic electricity instead of Chinese coal-based electricity decreases climate impacts of battery production by 69 per cent". Considering this estimate would reduce the emissions calculation in the point we make about battery production.

For a medium electric SUV, the energy used is 17.3 KWh/100km and a battery size of 70.2 KWh average for cars available in that category.

The emissions factors for energy sources are based on data from the Intergovernmental Panel for Climate Change  here. 

To model the rate of renewables coming into the grid, the EV Council used the step-change scenario from the AEMO .

Statements about the composition of the electricity grids in different states come from 2022 numbers from the Department of Climate Change, Energy, the Environment and Water.

The estimate of recycling emissions comes from a study by Transport & Environment .

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Orioles cruise by Red Sox

Baltimore Orioles’ Kyle Stowers follows through on an RBI single during the seventh inning of a baseball game against the Boston Red Sox, Monday, May 27, 2024, in Baltimore. (AP Photo/Nick Wass)

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Kyle Stowers had three hits, including two doubles and a career-high four RBIs, Ryan Mountcastle also had three hits and the Baltimore Orioles cruised to a 11-3 victory over the Boston Red Sox on Monday.

Cedric Mullins added a two-run triple as Baltimore scored five runs in the fourth off Boston’s Cooper Criswell (2-2) to help open the series with its fifth consecutive win.

Cole Irvin (5-2) pitched five shutout innings in a return to the rotation spurred by the Orioles placing John Means and Dean Kremer on the 15-day injured list last week.

Criswell allowed seven runs — six earned — over four innings as Boston lost its third out of four overall and fourth straight against Baltimore. Five of the Orioles’ six hits off the right-hander went for extra bases.

Romy Gonzalez hit a three-run triple in the eighth off Baltimore’s Thyago Vieira, who let all five batters reach in his club debut.

TWINS 6, ROYALS 5

MINNEAPOLIS (AP) — Joe Ryan pitched seven smooth innings for Minnesota, who got a two-run homer by Jose Miranda and a three-run shot from Trevor Larnach and hung on to beat Kansas City in the opener of a four-game series.

Ryan allowed one run and four singles while lowering his team-leading ERA to 2.96. The right-hander struck out nine and walked none.

Ryan (4-3) has pitched at least into the sixth in each of his 11 starts this season.

Alex Kirilloff’s two-out RBI single in the eighth inning gave the Twins (29-24) enough insurance to improve to 5-1 since a seven-game losing streak.

Hunter Renfroe’s two-out RBI double in the ninth off Cole Sands put men on second and third and the tying run on deck for the Royals (34-21), before Jhoan Duran was summoned for the final out.

BLUE JAYS 5, WHITE SOX 1

CHICAGO (AP) — George Springer, Bo Bichette and Davis Schneider homered, and Toronto beat the Chicago White Sox.

Chris Bassitt struck out seven in five scoreless innings as Toronto stopped a three-game slide. Bassitt (5-6) allowed five hits and walked none against his first major league team.

Springer connected in the second inning after Daulton Varsho reached on a two-out walk against Nick Nastrini. It was Springer’s fourth homer of the season.

Bichette led off the fourth with his fourth homer, a 419-foot drive to center.

Nastrini (0-4) allowed three hits in five innings. He struck out five and walked four.

Last-place Chicago lost its sixth consecutive game. It dropped to 15-40 for the worst 55-game start in franchise history.

REDS 3, CARDINALS 1

CINCINNATI (AP) — Nick Lodolo came off the injured list to pitch 5 1/3 innings of one-run ball, Jeimer Candelario homered and Cincinnati won a season-high fourth straight game, over St. Louis.

Lodolo, who missed his last two starts while nursing a groin injury, allowed a first-inning home run to Paul Goldschmidt but otherwise stayed out of trouble against the hot-hitting Cardinals. The 26-year-old lefty allowed five hits, struck out three and did not issue a walk.

Reliever Fernando Cruz struck out all five batters he faced in the sixth and seventh innings. Sam Moll fanned two more Cardinals in the eighth, and Lucas Sims retired the side in order in the ninth to get his first save.

St. Louis had a five-game win streak snapped after coming off a 7-1 homestand.

The Cards got solid pitching from starter Lance Lynn, who allowed three runs (one earned) and five hits in six innings. He struck out five and walked three.

BREWERS 5, CUBS 1

MILWAUKEE (AP) — Willy Adames hit a three-run homer during Milwaukee’s five-run eighth inning, and the Brewers beat the Chicago Cubs in Craig Counsell’s return to American Family Field.

Counsell, the winningest manager in Brewers history, left Milwaukee after last season when the Cubs signed him to a five-year contract worth over $40 million. He already had managed against his former team when the Cubs took two of three from the Brewers at Wrigley Field from May 3-5.

The Brewers welcomed Counsell back with a brief thank-you video message on the scoreboard that was accompanied by a chorus of boos from Brewers fans in the sellout crowd of 41,882. Counsell was booed every time he left the dugout.

The Cubs lost their fifth straight and wasted a brilliant performance from Justin Steele, who spent most of the day in a pitchers’ duel with Robert Gasser. The Cubs didn’t arrive in Milwaukee until early Monday morning following a 4-3 loss at St. Louis in a rain-delayed game Sunday night.

The NL Central-leading Brewers lead the Cubs by 4½ games.

NATIONALS 8, BRAVES 4

ATLANTA (AP) — Mitchell Parker pitched five-hit ball into the seventh inning and CJ Abrams homered, helping Washington beat Atlanta Braves.

Parker (4-2) allowed three runs, struck out six and walked none in 6 1/3 innings. The rookie left-hander has permitted three runs or fewer in each of his first eight major league starts.

The Braves adjusted their lineup in their first game since losing 2023 NL MVP Ronald Acuña Jr. to a season-ending torn anterior cruciate ligament in his left knee on Sunday.

Second baseman Ozzie Albies was the team’s new leadoff hitter. Jared Kelenic and Adam Duvall, who have been sharing time in left field, each started. Duvall replaced Acuña in right and Kelenic started in left.

Jacob Young had three of the Nationals’ 15 hits. Nick Senzel had two hits, including a two-run single in a four-run first inning against Charlie Morton.

Parker retired 14 consecutive batters in one stretch. He was working with an 8-0 lead before fading in the seventh.

ROCKIES 8, GUARDIANS 6

DENVER (AP) — Charlie Blackmon homered to cap a six-run fourth inning and Colorado ended Cleveland’s nine-game winning streak.

Blackmon drove in four runs and made a sliding catch in foul territory for Colorado, which is 11-6 since an 8-28 start.

The fourth-inning rally ended Cleveland’s longest winning streak since it won an AL record 22 straight from Aug. 24 to Sept. 14, 2017.

José Ramírez continued his strong start to the season with two doubles and drove and increased his major league RBI lead to 54 with two driven in. He had a chance for more but struck out with a runner on in the ninth.

The Rockies own the second worst record in the NL but are 6-1 against Texas, Philadelphia and Cleveland over the last two weeks. They used a big fourth against starter Xzavion Curry (0-1) to turn a three-run deficit into a 7-4 lead and end the Guardians’ streak.

GIANTS 8, PHILLIES 4

SAN FRANCISCO (AP) — Brett Wisely doubled in a key insurance run in the sixth inning after an earlier RBI single, Patrick Bailey hit a go-ahead sacrifice fly in the fifth, and San Francisco beat Philadelphia.

Reigning NL Cy Young Award winner Blake Snell remains winless with San Francisco since signing a $62 million, two-year contract in March. Randy Rodríguez (1-0) relieved and pitched two innings for his first major league win.

Thairo Estrada’s hard grounder scored the tying run in the fifth when the ball glanced off third baseman Alec Bohm’s glove for an error.

Heliot Ramos added a two-run single in the seventh as the Giants won for the ninth time in 11 games, much to the delight of the holiday sellout crowd of 40,598. San Francisco was swept in a four-game series at Philadelphia from May 3-6, getting outscored 29-11.

The Phillies fought back after trailing 3-0 to go ahead 4-3. Kyle Schwarber connected for his 10th homer with a two-run drive in the third. Edmundo Sosa hit a one-out triple in the fourth, then scored the tying run moments later on Snell’s wild pitch.

PADRES 2, MARLINS 1

SAN DIEGO (AP) — Jake Cronenworth drew a bases-loaded walk with two outs in the seventh, one batter after shortstop Tim Anderson committed his second error of the inning, and San Diego beat Miami.

It was the Padres’ second consecutive home win after losing five straight games at Petco Park.

After failing to score with the bases loaded and one out in the sixth, the Padres came through in the seventh for the go-ahead run.

Ha-Seong Kim hit a leadoff single and Fernando Tatis Jr. reached on Anderson’s fielding error with one out. Jurickson Profar flied out and Anthony Bender replaced A.J. Puk (0-6) on the mound. Manny Machado grounded to Anderson, who went for an inning-ending force out at second base but bobbled the ball for another error. Cronenworth then worked a seven-pitch walk to bring in Kim.

Adrian Morejon (1-0) got the win and Robert Suarez pitched a perfect ninth for his 16th save.

MARINERS 3, ASTROS 2

SEATTLE (AP) — Bryce Miller allowed two runs over six innings to pick up his first win since April 17, and Seattle used a big first inning against Houston starter Framber Valdez to hold on for win over Houston.

Seattle scored three times in the first off Valdez and then leaned on its pitching to make the early lead stand up. Miller did his part then turned it over to relievers Trent Thornton, Gabe Speier and Andrés Muñoz to close out the victory.

Muñoz got the final three outs for his 11th save.

High School Sports | Murrieta Mesa softball team cruises past Del…

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• High School

High School Sports

High school sports | murrieta mesa softball team cruises past del norte, claims cif state division i regional title, lilly hauser tossed a four-hitter with 14 strikeouts, while paige bambarger and madison beohm combined to drive in five runs for the rams..

And one of the biggest was finding enough players who could play in each of the three CIF State regional playoff games.

Saturday afternoon, the Rams once again put the pieces together and completed the final puzzle of the season.

Lilly Hauser worked through a few issues with her command to toss a four-hitter and record 14 strikeouts. Paige Bambarger and Madison Beohm led the offense, knocking in a combined five runs over the first two innings as Murrieta Mesa cruised to an 8-2 win over San Diego Del Norte in the Division I regional championship game.

Murrieta Mesa is just the second Riverside County softball team to capture a regional championship since the format was introduced in 2021. Santiago defeated Lakeside El Capitan in last season’s Division II title game.

“I did not even know if we were going to be able to field a team today. But we did, and we came to play and win,” Rams coach Antonio Romero said. “We originally weren’t going to play in the regionals, so a lot of the girls had already made plans with graduation parties and things like that. We did it with a few bandages and some super glue, but they got the job done this week.”

The biggest piece of the puzzle this week was Hauser, who improved her record to 23-1 with three wins inside the circle. Hauser pitched 21 innings over five days, allowing four earned runs and 10 hits while registering 37 strikeouts.

“When you have a horse in the circle, you have a chance to beat anybody,” Romero said of his sophomore ace.

Murrieta Mesa (28-4) wasted little time grabbing the lead. Kenzie Farrier led off the bottom of the first inning with a single and moved to second on an error on the play. Victoria Prado walked, and Bambarger put the Rams on the board with a single down the left-field line that scored Farrier. Two batters later, Beohm smacked a double over the head of the right fielder to bring home Prado and Bambarger.

Dani Rodriguez led off Murrieta Mesa’s half of the second inning with a single and later scored on an error. Del Norte made a change in the circle after the Rams loaded the bases with no outs, and Bambarger lined the first offering from Brooklyn Giame into the gap in right-center field for a double that plated two more runs.

Del Norte broke through in the third inning when Jessica Phelps singled up the middle to score Alexis Kyles. The Nighthawks (25-7) had the bases loaded with two outs, but Hauser snared a line drive off the bat of Julia Montemayor to end the threat.

Hauser issued three of her four walks in that inning but limited the damage to one run. Hauser plunked three consecutive hitters with one out in the fifth inning, but she escaped unscathed after getting a pop-up and a ground out.

“I just really trust my mom (Wendy). She’s our pitching coach and calls pitches for me,” Hauser said. “And I know my defense is going to have my back. I just had to get refocused. … And I do well with bases loaded for some reason.”

Hauser allowed a solo homer to Lainey Llamas in the seventh, but then got her 14th strikeout to end the game.

“It’s been a bit of emotional rollercoaster for everyone these past couple of weeks,” Hauser said. “We’re not playing, then we are playing. I’m really happy we got this opportunity. It was a lot of fun to be part of.”

Farrier had a strong day at the plate, reaching base in all four plate appearances while scoring two runs.

“We had to use everything we had to get the job done this week,” Farrier said. “We didn’t play scared this week. We just played the way we know we can and trusted one another. I think was a good experience for everyone.”

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Tesla Powerwall

• Electrical grid
• Smart Energy Home
• Tesla Powerwall 3

Tesla Energy x SPAN pair up to offer a home battery storage bundle

Tesla Energy and smart electrical panel maker SPAN have launched the SPAN + Tesla Powerwall 3 bundle, a smart home battery backup system.

SPAN announced the partnership on LinkedIn and described the bundle as unlocking “special bundled pricing and next-level functionality for the most advanced home energy management technology on the market, including real-time energy insights and backup load control from anywhere in the SPAN App.”

The bundle costs $11,500, excluding installation and taxes. A Tesla Powerwall 3 costs at least $8,400 before taxes and installation, and a SPAN panel retails for $3,500 before taxes and installation, so the bundle saves you around $400, and that doesn’t take into account federal tax credit and rebate savings.

The SPAN + Tesla Powerwall 3 bundle has 13.5 kWh of stored energy capacity and whole home energy data. What’s neat about the bundle is that it extends Tesla Powerwall 3’s backup duration by a whopping 40% in a power outage. That’s because you have control over exactly what in your house receives power using SPAN’s app, so none is wasted.

It’s available now in California and Texas, and it will be rolled out to more states throughout the year. SPAN matches you with an installer who is both SPAN & Tesla certified.

SPAN, whose CEO, Arch Rao, is the former head of products at Tesla, began selling its smart electrical panel in 2020. As consumers electrify their homes, the panel is able to give consumers more control over and insight into how their homes are using energy.

Read more: Tesla releases more details on Powerwall 3, confirms cheaper stack coming

To limit power outages and make your home more resilient, consider going solar with a battery storage system. In order to find a trusted, reliable solar installer near you that offers competitive pricing, check out EnergySage , a free service that makes it easy for you to go solar. They have hundreds of pre-vetted solar installers competing for your business, ensuring you get high quality solutions and save 20-30% compared to going it alone. Plus, it’s free to use and you won’t get sales calls until you select an installer and you share your phone number with them.

Your personalized solar quotes are easy to compare online and you’ll get access to unbiased Energy Advisers to help you every step of the way. Get started here . – ad*

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Michelle Lewis is a writer and editor on Electrek and an editor on DroneDJ, 9to5Mac, and 9to5Google. She lives in White River Junction, Vermont. She has previously worked for Fast Company, the Guardian, News Deeply, Time, and others. Message Michelle on Twitter or at [email protected]. Check out her personal blog.

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