A guest dinner sign-up program has reduced food preparation waste by up to 75 percent on Lindblad Expeditions vessels, CEO Natalya Leahy said, speaking on the company’s first-quarter earnings call.

She described it as one of several initiatives that is simultaneously cutting costs and reducing the company’s environmental footprint.

“We have made significant strides through a combination of disciplined execution and innovative practices,” she said.

The dinner sign-up program presents options for guests each morning of what is available for dinner. Guests then entire their choices on a sign-up sheet, meaning the ship knows how much and what to prepare.

Lindblad has also used local provisioning has also reduced excess inventory and associated waste by sourcing closer to point of use.

Culinary teams have been trained in zero waste techniques and food preservation methods, with particular emphasis on remote environment operations where supply chains are constrained.

The company has also begun installing food dehydrators aboard its ships, which convert food waste into reusable by-products rather than requiring disposal at sea or in port.