Food provisioning on commercial vessels is often treated as an operational necessity rather than a strategic lever. Yet, the quality and management of on-board provisions have a direct impact on two of the industry’s most pressing concerns: climate responsibility and operational cost efficiency.
On-board provisions and food waste are under-acknowledged contributors to fleet emissions. They are cost influencers, but also an opportunity to demonstrate credible action to climate change. Why? Because:
- GHG emissions per crew per day sits in a range of 25-35kg, calculated using the total supply lifecycle method including land-use data
- Red meat drives well over 60% of the total GHG emissions on a typical vessel
- Food waste on commercial vessels can reach up to 10-15% of total provisions purchased
Learn more about how strategic food provisioning delivers a dual win to climate responsibility and operational cost reduction goals in our article Integrating Emissions Reduction and Cost Efficiency on Seatrade Maritime News.
