The line’s ‘Sustainable Food Program’ includes locally-sourced organic fruit, vegetables and dairy products, free-range chicken and eggs and Argentinian grass-fed beef.
Certification of seafood
All seafood will be certified by internationally recognised certifying bodies, while fish eggs and tuna will be eliminated due to concerns about overfishing and the need to protect the ocean’s ecological balance.
The initiative is in addition to the ‘Sustainable Sea Day’ already practiced on board Sylvia Earle where seafood is not available on day six of each voyage in honour of the ship’s namesake and her advocacy for the protection and regeneration of the oceans.
‘As our Antarctic voyages predominantly depart from Argentina, it was important for us to work with local producers and farmers to ensure we are providing fresh, high-quality ingredients for our passengers,’ CEO Michael Heath said.
Sustainable expedition cruising
‘The rollout of these sustainable food initiatives has come out of a comprehensive review of our supply chains and it is an important part of our continuing progress to becoming the leader in sustainable expedition cruising,’ added Heath.
