–71% food waste +100% smarter operations

Victor Mancilla Gonzalez, Corporate Executive Chef at Columbia Signature

In less than a year, MV Aroya has reduced its food waste by an impressive 71%. Through data-driven routines, clear follow-up and an engaged team, Columbia Signature has transformed waste into control, savings and a more sustainable operation without compromising the guest experience.

How Columbia Signature transformed food waste management onboard Aroya

When Columbia Signature began its collaboration with Generation Waste, the goal was clear: gain control, reduce food waste and build a sustainable working culture onboard. One year later, the results are both measurable and substantial largely driven by Corporate Executive Chef Victor Mancilla Gonzalez and his team.

From manual follow-up to a data-driven workflow

Victor had been manually tracking food waste by hand every day for a long time. When DL Services recommended Generation Waste, the work took a new direction.

With 23 systems installed onboard and hands-on training from Stina and Lina from Generation Waste, the crew gained a shared knowledge base and a structured routine that reached every part of the operation.

A new culture onboard

It didn’t take long before the tool made an impact.

When the team saw the numbers every day, working methods began to change. Small adjustments turned into new routines. Food waste became something the crew talked about with pride not as a background problem.

Results: less food waste, more insight

In less than a year, food waste onboard decreased from 189 g to 55 g per guest a 71% reduction in one of the world’s most complex and demanding operational environments.

But the improvement is not only about the numbers

It has changed how the team works, created a shared language, and given chefs and crew a clear direction for every day and every meal.

Suddenly, food waste wasn’t something you felt it was something you knew.

Every curve, every spike, every unnecessary variation became visible in the data.

This made it possible to:

• identify hidden waste points, such as in butchery

• stabilize the crew restaurant despite changing headcounts

• adjust buffets and production in real time

• build new behaviours where everyone takes responsibility

More than a project this shift represents a movement:

• from intuition to measurement,

• from surplus to precision,

• from routine to pride.

Better use of raw materials

Bones are turned into stock.

Buffets are planned more precisely.

Portion control is now a natural part of kitchen operations.

Sustainability as part of the guest experience

For Victor and Columbia Signature, food waste is not only an economic issue it is part of hospitality.

Lower food waste means less garbage at sea, reduced environmental impact and greater respect for ingredients.

Next steps

The team is continuing toward its target of 50 grams per guest and is now working on connecting food-waste data with cost and purchasing systems to reveal the full financial effect.

An incentive programme for staff is also being developed.

Victor’s advice to other organisations

“–Choose a system and start.

You save time, get accurate data and make better decisions.

But, you must be committed that’s the key.”