Fred. Olsen Cruise Lines has begun testing artificial intelligence-driven food waste monitoring technology aboard its flagship Bolette through a partnership with Swiss technology firm KITRO. The 6-month pilot project is intended to provide the cruise line with more detailed insight into food waste generated in the ship’s galleys while supporting wider operational efficiency and sustainability goals.
Under the trial, 5 monitoring units have been installed in key galley locations. Each device combines image recognition with weighing technology to record discarded food automatically. As items are thrown away, the system captures images and data in real time, identifying the food type and logging details such as weight, category and the time of disposal. The information is then processed through an analytics platform that enables both onboard teams and technology specialists to analyse patterns in waste generation and identify opportunities for operational improvements.
The sustainability manager at Fred. Olsen Cruise Lines indicated that the trial would allow the company to gain a clearer understanding of how food waste occurs on board and where operational adjustments could have the greatest impact. He explained that the initiative formed part of a broader programme aimed at improving efficiency across the fleet while supporting long-term environmental objectives.
Representatives from KITRO described the collaboration as an opportunity to address one of the hospitality sector’s most significant sustainability challenges in a complex operational environment. The company’s sales leadership noted that the cruise setting presents unique conditions for testing waste-reduction technologies and expressed confidence that cooperation with the cruise line’s sustainability and onboard teams would produce measurable improvements and demonstrate best practices for the wider maritime hospitality sector.
Founded in 2017, KITRO develops automated systems designed for commercial kitchens, combining cameras, scales and machine-learning software to track and categorise discarded food. The technology enables operators to measure waste levels, identify inefficiencies in preparation or service and implement targeted measures to reduce losses and associated costs.
Food waste represents a significant environmental issue, accounting for an estimated eight to ten per cent of global greenhouse gas emissions. By introducing automated monitoring, operators can gain the data needed to refine kitchen practices and minimise unnecessary waste.
Fred. Olsen Cruise Lines will evaluate the results of the Bolette trial once the pilot period concludes, with the findings expected to inform decisions on whether the system could be deployed more widely across the company’s fleet as part of its ongoing sustainability strategy.