Norwegian Cruise Line (NCL) has been named a finalist in Condé Nast Traveler magazine’s 2008 World Savers Awards. The awards honor 38 travel companies from around the world for their leadership in social responsibility in five key areas: poverty alleviation, cultural and/or environmental preservation, education, wildlife conservation and health.

The 2008 World Savers Awards are featured in the September issue of Condé Nast Traveler, which hit newsstands on Tuesday, August 19. The World Savers Awards finalists will be recognized during an award ceremony on September 23, 2008, at the 2nd Annual Condé Nast Traveler World Savers Congress in New York City.

“Sustaining maritime ecosystems is among NCL’s highest priorities,” said Colin Veitch, NCL’s CEO. “The protection of the oceans on which NCL makes its living is of paramount importance to the company and so it is with great pride that we accept this recognition from Condé Nast Traveler for our efforts.”

Last year, the company recycled 96 tons of cardboard, 206 tons of wood pallets, 275 cubic meters of cooking oil, 364 tons of plastics, 909 tons of scrap metal, and 1,813 tons of glass. This recycling effort avoided manufacturing from virgin materials, which further conserved precious natural resources. NCL also managed 253 tons of trash and food waste at a Waste-to-Energy (WTE) facility which generated enough electricity to fulfill the monthly needs of more than 575 homes.

In 2007 alone, the recycling program saved 2,200 mature trees, 2,300 gallons of gas and 672,000 gallons of water. This translates to enough saved timber resources to produce more than 27.28 million sheets of newspaper; enough gasoline to drive more than 64,500 miles; and enough fresh water to meet the daily fresh water needs of more than 8,960 people.

NCL began recycling used cooking oil from its ships at the Port of Miami in early 2007. More than 15,000 gallons of used cooking oil have been offloaded and donated to an organic farmer in Vero Beach, Fla., who converted the oil to 870 gallons of usable bio-diesel for his farming equipment.

NCL pioneered the recycling of used lube oil, and routinely recycles plastics, aluminum, steel, batteries, oil sludge, and a wide variety of consumer products. NCL ships recycle whenever and wherever it is feasible.

The company has invested heavily, not just on new environmental protection technology, but also on a shore-side environmental department and has placed trained environmental officers on board every NCL ship. The company has also undertaken environmental training for all of its crew members, who make it a priority to separate recyclable materials from regular waste on board.

Each of NCL’s ships has state-of-the-art solid and liquid waste processing equipment on-board. The Advanced Wastewater Treatment System has been described as better than most land-based systems and the effluent from the system meets even the most stringent discharge standards of the U.S. Coast Guard and the State of Alaska.

NCL tries to instill positive environmental habits amongst its young cruisers. Children who participate in Kid’s Crew can learn about the importance of clean water, and the effects and prevention of marine pollution through Officer Snook’s Water Pollution Program. Elements of the program are incorporated into the NCL Kid’s Crew and include activities for kids of all ages. For kids ages 2-5, there are story-telling, coloring books and games. For pre-teens, there are crafts, a simulated “Beach Clean Up” activity, a “Catch or Release” game identifying endangered species, and an environmental poster contest. The program’s teen component allows high school students to earn between one and five community service hours depending on their level of involvement in the program. These hours may be used at the teen’s school as part of their community service allotment.

In 2008, Norwegian Pearl received the Port of San Francisco’s Cruise Ship Environmental Award and in 2007, Norwegian Sun was honored with the same award. The Port’s program recognizes annually those cruise ships whose on-board environmental systems help decrease air and water pollution.

World Savers Awards Methodology: To determine the award finalists and winners, Condé Nast Traveler editors reviewed 142 applications and narrowed them to 38 finalists. An independent panel of 17 judges, comprised of leaders from the travel industry and non-governmental organizations, rated how applicants exercised social responsibility in five key areas: poverty alleviation, cultural and/or environmental preservation, education, wildlife conservation and health. There were seven categories of travel companies: airlines, cruise lines, hotel chains, individual city hotels, large resorts, small resorts, and tour operators.

NCL Corporation Ltd. is the holding company for various subsidiary companies involved in owning and operating the ships of Norwegian Cruise Line. NCL is building two new Third Generation Freestyle Cruising (”F3″) ships for delivery in 2010. NCL today has the youngest fleet in the industry, providing guests the opportunity to enjoy the flexibility of Freestyle Cruising on the newest, most contemporary ships in the market, and has recently added its latest new ship, the 2,400 passenger Norwegian Gem.

Exclusive Alliance With Master Chef Georges Blanc Continues Carnival’s Fleetwide Dining Enhancements
1/08/09

MIAMI – The exclusive alliance between world-renowned French Master Chef Georges Blanc and Carnival Cruise Lines is just the latest initiative the line has undertaken to enhance the quality of its culinary offerings.Blanc, who operates six highly acclaimed restaurants in his native France and has maintained the coveted three stars from Michelin for more than 25 years, has created the new “Georges Blanc Signature Selections,” one-of-a-kind menu items for Carnival’s main dining rooms fleetwide, as well as supper clubs on select vessels.Blanc and his staff also provided training to the lines’ master chefs, both at Blanc’s restaurants in Vonnas, France, and throughout the Carnival fleet.

The new “Georges Blanc Signature Selections” are part of Carnival’s Total Choice Dining (SM), cruising’s most comprehensive dining program featuring the widest variety of formal and casual options at sea.

“Dining is a highlight of the Carnival vacation experience and this new alliance with Georges Blanc – one of Europe’s most celebrated and recognized chefs – is indicative of the tremendous emphasis we place on this important aspect of our product,” said Gerry Cahill, Carnival president and CEO.

One of the most successful and popular new dining options are reservations-only supper clubs featured on Carnival’s eight Spirit- and Conquest-class class ships. These upscale restaurants offer a diverse menu of hand-cut, dry-aged U.S.D.A. prime beef and other gourmet cuisine, along with elegant interiors, intimate atmosphere, impeccable, leisurely paced service and one of the finest wine lists afloat.

Carnival’s poolside Lido restaurants have undergone a transformation with dramatic increases in both the quality and variety of cuisine. In addition to full breakfast, lunch and dinner buffets, these poolside eateries feature 35-item salad bars, New York-style delis, Asian and American specialty areas, pasta- and meat-carving stations, dessert bars, and the ever-popular 24-hour pizza and ice cream service. There’s also a “Taste of the Nation” section serving a different international cuisine each day.

Lido eateries on Conquest-class ships house upscale seafood venues serving bouillabaisse, ceviche, conch fritters, fried oysters and other specialties.

Offerings in the main dining rooms have been upgraded, as well, with extensive nightly menus featuring six soups and appetizers, two salads and six entrees, including the ever-popular broiled lobster tail once each voyage.

Dining room menus also feature new gourmet-style Spa Carnival Fare offerings — delicious guilt-free items that are lower in cholesterol, fat, sodium and calories. Vegetarian selections and children’s menus are also available.

“Georges Blanc Signature Selections” are among the featured items in Carnival’s main dining rooms and supper clubs and indicated by a special menu notation.

Carnival’s wine list has been expanded to include a “reserve list” offering some of the finest vintages in the world, including several selections under the Georges Blanc label.

For those who prefer to dine in the comfort of their staterooms, Carnival’s complimentary 24-hour room service menu has been upgraded to include a greater variety of freshly made sandwiches, wraps, salads and desserts delivered to guests’ cabins any time of the day or night.

Even Carnival’s legendary late-night buffets have been expanded to include the new Chocolate Extravaganza offering a variety of all-chocolate desserts.

Rounding out the line’s dining enhancements are sushi bars serving authentic Asian delicacies made right before guests’ eyes, patisseries featuring cakes, confections and decadent desserts, and wine bars offering vintages by the bottle and glass, including a number of Presidential Wine Club selections. 

These dining options are available aboard Carnival’s fleet of 22 “Fun Ships” which operate voyages ranging from three to 16 days in length to the Bahamas, Caribbean, Mexican Riviera, Alaska, Hawaii, Canada, New England, Bermuda, Europe, South America and the Greek Isles.

The company currently has three new “Fun Ships” scheduled for delivery between now and 2011.

For additional information and reservations, contact any travel agent, call 1-800-CARNIVAL or visit carnival.com.