Students of the Department of Food Arts and Catering were in for a major distinction with an innovative approach to the management of food waste on cruise ships. The students, Anastasia Charalambous, Nikoletta Stylianou and Christos Skitsas, excelled in a research competition organized by the Cyprus Chamber of Commerce and Industry (CCCI) in the framework of the European research project "Sea of ​​Experience". This was an open competition with the participation of several local higher education institutions. The students' proposal, which was selected as the best, concerned the treatment of food waste management on cruise ships. The students approached the problem from a new perspective, which differentiates the method and priorities of companies in dealing with food waste on cruise ships. The proposal supported the shift of the business approach from the productive process of the dishes in the kitchen, to the more constructive and efficient utilization of the food waste that arises during the day.

The students viewed the problem as a mathematical equation. They accepted the result (food waste) as a given and did not try to change the existing equation (quality standards and mode of operation of cruise ships). According to the proposal, cruise companies operating on cruises are certified to international and strict environmental standards. Consequently, these organizations approach the issue of the production process in the kitchen with particular care. In their proposal, the students also acknowledge the highly competitive nature of the industry which makes it necessary for cruise tourism businesses to promote strong food and beverage-related commercials to attract the interest of more customers.

Thus, the students' suggestion aims to maximize the benefit that results from the utilization of food waste, a kind of multifaceted benefit that can be of economic, social, environmental, or other nature. The basis of this idea comes from the Blue Ocean Strategy (Blue Ocean Strategy; W. Chan Kim, Renée Mauborgne, 2004) and is based on the exploitation of four pillars: a) the interaction of travellers, b) green corporate social responsibility, c) the strategy of rebuilding forests or agricultural lands and d) the contribution of digital technology. Finally, the proposal provides for the development of a cyclical holistic system activated by the green policies and culture of the business partners.