The carbon emissions of food can account for up to 20% of a person’s carbon footprint. Food production, transportation and waste is a massive contributor to climate change and we will address this within our crew catering operation.
All our crew catering menus will have plant-based and meat-free options as standard.
Organic produce will be sourced from local suppliers or farms that practice regenerative agriculture techniques.
We are supporting the development of synthetic, lab-grown cultured foods.
We will partner with local food banks to donate any surplus food.
Organic waste, such as vegetable peelings and scraps, will be composted wherever possible.