Conclusion

We are at the Copenhagen airport waiting for our flight to San Diego. It is going to be a 24-hour journey door to door; Copenhagen to Amsterdam to Seattle to San Diego.
We had long discussions with the sous chef of the cruise ship during the cruise and we learned some interesting things about how the whole organization of the cruise ships works. Of that there is one thing which I'd like to share with you. The chefs tightly control wastage of food in their dining rooms. "Plate waste" is the food left in a plate after a person finishes eating. Plate Waste is collected in special trash cans. Waste is then pulverized and released in the sea as food for the Marine life. Typically they fill up 3 or 4 cans a day. On this trip, however, they were barely filling up one can a day. How come? The answer lies in the fact that on this particular cruise about half the passengers (1,000) were from Denmark. Danish people are very particular about wastage and recycling. They were only taking what they could eat. They went to the extent of objecting to the full slices of bread at the buffet. They wanted half slices as well, and the chef complied. We can learn a lot from the Danish people.