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Food and Beverage

Along with FIC, the Maritime Labour Convention (MLC) “It might be that there will be more consequences on the
2006 which aims to improve seafarer welfare and came into food side but I am not really noticing that at the moment,” he

force in August 2013, is also starting to have an effect on said. “As I see it, the main issue is more that the cabins are too
how catering is carried out as a whole, according to Kloska’s small or the conditions onboard are not correct.”

Martin Wirz.Are ship owners and managers any more focused on the

The Convention states that ‘Food and drinking water push for healthier eating?
supplies, having regard to the number of seafarers on board, their “I have the feeling that the management companies have

religious requirements and cultural practices as they pertain to more inluence to give the whole food onboard a different
food, and the duration and nature of the voyage, shall be suitable direction but I think individual ship owners are still focused on

in respect of quantity, nutritional value, quality and variety.’the price,” said Mr van Esch.
Kloska, which has a catering department dealing with Tom Chen, President of China-based ship supplier Golden

250 suppliers worldwide and provision supply contracts for Harvest Shipping Services, said he too had not seen much
970 vessels, has introduced the MLC way of thinking into its change in what was being ordered in terms of healthier eating.

system, according to Mr Wirz.“Many ship owners are still spending the minimum
He said that before it was introduced, the captain, along with amount,” he said.

the cook, would decide what to feed the crew.“I remember 10 years ago, the rates were very high and

“Recently, because of the MLC, we are facing the issue of they were making a lot of money, so there would be a higher
talking nutritional facts.”budget for the crew. Now, there is more control.”

He said now it was not just left to the cook to provide a For example, he said, seafood was now more expensive, so
balanced diet – ship managers would request menus for the customers had reduced the amount they order and increased

week “making sure the cook onboard is offering a balanced diet.”the lower cost items such as chicken and beef.
However, B & S Bosman Global’s Cor van Esch said he had Mr Chen said there was still very much a divide between

not seen a big difference in what was being ordered since the what was being ordered by the cruise market and the
introduction of the MLC.cargo sector.

The SHIP Supplier Issue 65 2015 31