Monday, October 27, 2025 - 15:40 by ce-press
During the Cruise Europe Conference in Copenhagen this May, Maria Tauschke of TUI Cruises took part in a panel discussion about community engagement, sharing inspiring examples, such as providing learning opportunities and lectures in local schools and donating surplus food and other items to local communities. She also encouraged ports and destinations to take initiative and propose community engagement projects together with cruiselines.
At some point after the conference, the Estonian Food Bank - a non-profit organisation dedicated to reducing food waste and supporting vulnerable communities across Estonia - reached out to Sirle Arro, head of marketing & communication department at the Port of Tallinn, and asked whether it might be possible to cooperate with cruiselines.
Remembering Tauschke’s words, Arro got in touch and proposed a pilot project for donating surplus food from TUI Cruises’ vessels: food that is still perfectly safe for consumption but would otherwise go to waste. “It seemed like an ideal opportunity to connect the cruise industry with the local community in a way that delivers both environmental and social impact,” says Arro.
With welcome input from Victoria Muller, sustainability manager of TUI Cruises, four successful deliveries were coordinated in Tallinn this season, resulting in 207.1kgs of baked goods being donated to those in need.
Piet Boerefijn, founder and ceo of the Estonian Food Bank, highlights what such donations mean for the community: “The Food Bank gladly accepts every kilogram of food donated to us. We see that socially responsible behaviour is part of the cruise operators’ ethos - in fact, such cooperation with local food banks exists in many ports where cruiseships call. Now, through our partnership with TUI Cruises and Port of Tallinn, this surplus food will be redirected to those who need it most. We believe this cooperation will continue in the coming seasons, allowing us to jointly combat food waste.”
Arro shares some top tips with fellow ports and destinations which may want to do set up something along the same lines: “First of all be patient. There are several practical and regulatory aspects to consider.”
Food safety and regulations: the kind of food that can be donated must be clarified. This must be discussed with both the cruiseline and the local Agriculture and Food Administration. In Tallinn’s case, it was identified that the cruiseline could donate ready-made food that had been prepared but not served yet.
Documentation and customs: certificates and declarations may be required by customs and tax authorities. For example, after contacting the Customs and Tax Board, the port learned that written documentation was needed to obtain tax exemption for food donations, which required a formal agreement between the cruiseline and the food bank, along with relevant certificates.
Logistics: once the paperwork is ready, coordination on the ground is crucial. Packaging, transportation (thermal or regular boxes), and delivery procedures all need to be agreed, as well details about the vehicle and person entering the port area provided. Crew members at the ship’s entrance might not always be informed about such arrangements initially so be prepared.
Arro says: “We are very grateful to TUI Cruises for their patience, openness, and willingness to go through all these steps with us and the Estonian Food Bank. It’s been a valuable learning process, and we’re thrilled that TUI is ready to expand the cooperation next season: both in terms of food types donated and number of ship calls involved.
“We also hope other cruiselines will join this meaningful initiative. In fact, we have already received a positive response from MSC Cruises: a great sign that community engagement is truly gaining momentum across the industry.”
The Estonian Food Bank was established in March 2010 to alleviate poverty and fight food waste in Estonian society. The network today consists of 16 food banks operating in regional centres across the country. In 2024, the Food Bank distributed 4.4 million kilograms of rescued and donated food: a six percent increase compared to the previous year.
