Turning waste into wins – Columbia Signature’s recipe for change

Victor Mancilla Gonzalez, corporate chef of Columbia signature, is leading the food waste reduction efforts onboard Aroya an initiative that combines technology, teamwork, and a passion for sustainability.

How do you reduce food waste at sea and bring the whole team on board?

On the cruise ship Aroya, Victor Mancilla Gonzalez is working with clear purpose to measure, analyze, and reduce food waste in collaboration with Generation Waste. The result? More control, less waste and a noticeable shift in both attitude and work culture. We spoke with Victor about data-driven change, sustainable leadership, and why every plate counts.

How did you come into contact with Generation Waste, and what made you decide to implement their tool? “I’ve worked manually with food waste tracking for over 15 years, counting everything daily by hand. So when someone introduced a digital tool, I was at first a little skeptical. But during the start of a new project, a colleague from DL Services, Tim Lake, recommended Generation Waste. I immediately connected with how simple and functional their system was. It was easy to understand and easy to use.” Can you describe the process of implementation in your operations? “We installed 23 systems onboard. The first training round wasn’t enough. Therefore Stina and Lina held a training on sight, they did an amazing job. They trained our crew team by team, kitchen by kitchen, in a very structured and hands-on way.” How was the Generation Waste system received by the staff? Has it affected their daily work? “It’s created awareness. The chefs know I check the numbers every morning, and that influences how they work. We’ve even set a new food waste target of 50 grams per person, turning it into a kind of internal game to motivate the team.” Can you share a specific result or change you’ve seen since implementing the tool? “The reduction from 187 grams to 37grams in 5 months. But, what I’m most proud of is the improvement in the crew mess, where we have consistent operations even when guest numbers fluctuate. We also discovered elevated waste in the butcher shop and were able to identify the issue – staffing – and solve it.” Has Generation Waste contributed to more sustainable operations? “Absolutely. We now have better control, reduced waste, and for example, we use bones for stock. Even in a culture that values abundance, we’ve introduced portion control, which has made a big difference.” Have you seen any economic impact? “We’re still in the implementation phase. Right now our focus is on education and stability. In the next step, we’ll connect the data with cost and purchasing systems, and that’s when the financial savings will become clear.” Why is food waste important to COLUMBIA signature? “Because sustainability is a natural part of hospitality. We’re not just managing hotels and restaurants, we’re also representing a value system that supports the environment. This isn’t only about saving money it’s about our responsibility to the planet.” Have you seen a reduction in your environmental footprint? “Yes. By reducing food waste, we reduce the amount of waste onboard, and therefore what we send out to sea. The vessel produces less unnecessary waste, which is better both operationally and environmentally.” How do you view your role as a hotel and restaurant operator in food waste reduction? “As a chef, it’s my responsibility to lead by example and educate. I want guests to understand the value of each ingredient. We work consciously on how we present buffets and always look for ways to reuse raw materials in a smart way.” What is your next milestone in reducing food waste? “To reach 50 grams of food waste per guest and to implement an incentive program for the team. We want to create pride and motivation around this effort.” How do you measure success in your sustainability and food waste initiatives? “The system provides reliable data across all venues, that’s how I measure success. I follow the reports closely and can immediately spot areas that need improvement. We’ve gone from having data in 1 venue to 25, that’s clear progress.” How do you communicate these results to staff and guests? “Internally, I discuss this with our crew every week. Reports are shared with our head office and with Cruise Saudi every few months. At this stage, our main goal is getting everyone onboard familiar with the system and understanding the ‘why’ behind it.” What advice would you give to other hotels or restaurants considering food waste reduction? “Choose a system, any system, and start. You’ll save time, get accurate data, and make better decisions. But the tool alone doesn’t do the job. You have to be engaged and drive it forward. That’s the key.” What are you personally most proud of when it comes to your food waste reduction efforts? “How much I’ve learned. To be able to take something that was once considered garbage and turn it into a beautiful meal that’s an amazing feeling.” Thank you Victor so much for sharing your insights, experiences, and practical advice. Your dedication to transforming food waste into meaningful change from the butcher shop to the buffet is truly inspiring. At Generation Waste, we’re proud to support forward-thinking professionals like you who prove that sustainability is not just a goal, but a daily practice.

We look forward to following your continued journey and to seeing what you create next!