The Three-Dimensional Value of Food at Sea

Date: 12 May 2026

As the maritime industry navigates decarbonization, rising costs, and crew retention challenges, most solutions focus on fuel, operations, or HR. But one overlooked lever cuts across all three: food provisioning.

This paper explores how a smarter, data-driven approach to onboard food can reduce emissions, improve cost efficiency, and strengthen crew retention. Food-related emissions can reach 25-36 kg per crew member per day, with waste accounting for up to 15% of provisions. At the same time, meal quality is a key driver of crew satisfaction – directly impacting retention and operational performance.

By rethinking provisioning – from menu planning to sourcing and waste reduction – maritime operators can unlock measurable value across environmental, financial, and human dimensions. 

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