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T
he introduction of the Maritime Labour Convention
(MLC) 2006 nearly three years ago provided food

for thought for many ship owners and managers as it
set new requirements for onboard catering.

The Convention states that ‘Food and drinking water

supplies, having regard to the number of seafarers on
board, their religious requirements and cultural practices

as they pertain to food, and the duration and nature of the
voyage, shall be suitable in respect of quantity, nutritional

value, quality and variety’.