This article was featured in the official IMPA publication - Supply Chain and Sustainability Magazine, Issue 5 2024
In the second part of our series on crew nutrition, we examine the practical steps shipping companies can take to improve the quality of their catering at sea.
Ensuring proper nutrition at sea is essential for the health and well-being of seafarers. In this second part of our series on crew nutrition, we explore practical steps shipping companies can take to enhance the quality of food on board.
From securing a consistent supply of fresh ingredients to training onboard cooks and fostering supplier partnerships, improving crew diets can significantly impact their physical health, morale, and overall performance.
By taking a holistic approach that incorporates nutrition, mental health, and wellness programs, companies can create healthier, more resilient crews, benefiting both individuals and operations.
The challenges
Seafarers face several nutritional challenges on long voyages. Quite often, that’s limited access to fresh fruit and vegetables, which leads to deficiencies in essential vitamins and minerals. The repetitive nature of meals on board can also result in a lack of dietary variety, which is crucial for balancing nutrition.
Additionally, the demanding work environment and high stress that comes with it can affect eating habits, often leading to unhealthy choices. In that scenario, crew members that lack knowledge about health eating or have limited access to resources may struggle to eat a healthy diet.
So how can ship companies help?
“While ISWAN’s main focus isn’t solely on nutrition, we’ve seen positive outcomes when nutritional issues are addressed as part of a broader approach to seafarer welfare,” says ISWAN’s Alan Croft
“For shipping companies we recommend ensuring a regular supply of fresh fruits and vegetables, even on long voyages to help maintain a balanced diet. Offering varied and nutritious meals can prevent dietary monotony and deficiencies.”
Croft adds that training onboard cooks to prepare healthy and diverse meals is vital, as is the need for them to understand cultural preferences. He also says the regular health check-ups to monitor the crew’s nutritional status can help to address any deficiencies promptly.
At BLU Maritime Consultancy (BMC), that’s part of the process. Crew health and wellbeing is closely monitored through its in-house portal; “BLU TEC”, which analyses trends on how each food category is consumed on a monthly basis, whether or not the budget is fully optimised, menu support along with a variety of other value add services. The portal also hosts E-learning systems where short trainings are conducted to enhance chief cook and messman’s basic knowledge on hygiene, food safety and cooking skills onboard. “BMC has also created an Individual Health Profiling dashboard that generates health cards for each member of the crew that keeps track of dietary requirements, general health profiling, BMI etc” explains Harmita Singh.
Stavrie Kleanthous of Oceanic recommends the approach too, adding that ‘obtaining regular feedback from crew’ is vital to allow for adjustments, and that the supply chain plays a pivotal role in keeping crews healthy.
“You have to work with a vetted supplier network to ensure the quality of products and product specifications. You have to prioritise quality over cost.
“Procurement is so important in that respect. They can ensure that raw materials for good quality meals from credible sources reach the vessels at regular intervals.”
It’s a sentiment echoed by Yannis Petrakis of BSM Catering Services. “Supplier partnerships must be strong. So, you have to establish reliable partnerships with suppliers who can provide fresh, high-quality ingredients at ports of call. It’s a non-negotiable.
“The inventory management has to be on-point too. Implement effective inventory management practices to minimise food waste and ensure the freshness of stored ingredients. Use vacuum-sealing and other preservation techniques to extend the shelf-life of perishables.”
Building healthy habits
Part of the focus of on-board nutrition is to help build healthy eating habits among crew. This in turn plays into the overall wellbeing and performance of seafarers, especially when it’s part of a holistic approach to crew wellness.
To enable that requires a multi-faceted approach. According to Stella Kakouri of OneCare Group, shipping companies should collaborate with nutrition experts, and offer diverse and culturally appropriate meals. In addition, there has to be adequate training for catering staff as well as basic education for crew.
With that enabled, you can expect to see an improvement in crew well being, as Stella explains. “We've witnessed significant improvements in crew members’ health and performance through holistic programs that include better nutrition.
“One great example comes from a cargo vessel we worked with, where crew members were struggling with fatigue, weight management, and general dissatisfaction with onboard meals.”
Stella says that after OneCare conducted an assessment of the vessel’s catering, it was able to implement nutritional changes alongside a holistic wellness programme. That programme include physical activity alongside mental health exercises.
“Within a few months, the crew saw significant benefits,” Stella says. “They reported improved energy levels, sharper focus, and a noticeable boost in morale. Many crew members managed their weight more effectively and experienced enhanced physical fitness.
“Additionally, the mental well-being support helped them cope better with the stresses of life at sea, and simple, structured exercise routines were easy to incorporate into their daily schedules. The ship’s leadership also noted fewer sick days and a decrease in minor health issues, which positively impacted operational efficiency.
“This success story shows how a holistic approach—combining improved nutrition, mental health support, and exercise advice—can create a healthier, more resilient crew, leading to both personal and operational benefits.”
Kleanthous agrees. “Many ship owners and managers are hesitant to invest in key areas, such as victualing rates, despite rising global prices, or mental health program. To achieve meaningful improvements in crew wellbeing, it is essential to prioritise nutrition, mental and emotional support, training for catering crew, and strengthening connections with the seafarers’ families.
“As a wellbeing-focused company, at Oceanic, we provide a range of services and solutions that address the full spectrum of crew welfare. By supporting seafarers’ physical, mental, and emotional health, it helps to improve their happiness, retention, and performance, benefiting both the crew and the companies they serve.”
Improving crew nutrition is not just about providing better meals—it's about fostering a healthier, more productive onboard environment. By prioritising fresh ingredients, training catering staff, and integrating wellness programs, shipping companies can enhance the well-being and performance of their crews. A holistic approach to nutrition and health at sea ultimately leads to happier, healthier seafarers and more efficient operations.
