From development kitchen to community tables: Carnival UK develops partnership with Olio to reduce food waste
An overview of Carnival UK’s Olio partnership
In Carnival UK’s test kitchen in Southampton, the development chefs trial menus for the P&O Cruises and Cunard fleets. Through their partnership with Olio, any left over or surplus ingredients are being redirected to the local community in Southampton.
Carnival UK’s Less Left Over Strategy
Reducing food waste is central to Carnival UK’s Less Left Over strategy, a corporate-wide initiative designed to minimise surplus food and improve responsible stewardship. As part of this ongoing commitment, Carnival UK has set an ambitious goal: to cut onboard food waste by 50% by 2030 compared to 2019 levels, aligning with the United Nations Sustainable Development Goals (UN SDGs). This approach shapes everything from menu development to surplus redistribution, creating a direct impact both onboard and in local communities.
How the Olio partnership began
Carnival UK’s collaboration with Olio began when the development kitchen, essential for testing menus and preparing for supplier tenders, received surplus supplies and the team were determined to ensure it could be redistributed and used in the best way possible.
Overcoming operational challenges
Carnival UK’s operations presented unique challenges, which required careful consideration of food safety, liability and processes before launching redistribution. The project team brought together stakeholders from procurement, development chefs, legal and public health, all united by a determination to find a workable solution.
How the redistribution model works
Practical experience from food redistribution initiatives helped clarify the redistribution model, reassure stakeholders, and shape a process suited to the corporate environment, aligned with guidance from Olio.
Flexible collection arrangements have been key to the partnership’s success. The ability to quickly book a slot when surplus arises makes sure donations are maximised and food isn’t wasted due to logistical delays.
Impact and community benefit
Internal reporting shows the tangible impact, highlighting how much food has been saved and shared. This not only benefits the community but also boosts morale within the organisation.
As a major presence in Southampton, Carnival UK is a major local employer with headquarters at Carnival House. Sharing surplus food locally has become a meaningful aspect of the partnership, allowing the company to give back to the community in a significant way.
Partnership results
The partnership’s achievements are evident in the impressive numbers with thousands of meals saved from going to waste in the past year giving fresh food donations to families throughout Southampton.
Looking to the future
The collaboration between Carnival UK and Olio demonstrates that meaningful change often starts with determination and grows through teamwork, persistence, and shared values. By converting surplus from the development kitchen into community support, and aligning with the Less Left Over strategy, Carnival UK is proving that even in complex industries, simple solutions and a determination to achieve global goals can create substantial impact.
As Carnival UK continues to pursue its food waste target, every effort contributes to the wider sustainability vision of the UN SDGs, ensuring that responsible action and community support go hand-in-hand for a brighter future.