By
Alex Smith |
Australian-owned expedition cruise line AE Expeditions is to add new dining options onboard its vessels in line with its Sustainability in Action Programme.
Passengers travelling on Greg Mortimer and Sylvia Earle during the Antarctic season can choose dishes from AE Expeditions’ Sustainable Food Programme, including locally sourced organic fruit, vegetables and dairy products, free-range chicken and eggs, Argentinian grass-fed beef and a selection of other local products.
All seafood onboard will be certified by internationally recognised certifying bodies, while fish eggs and tuna will be eliminated from menus due to concerns about overfishing and protecting the ocean’s ecological balance. This initiative adds to the Sustainable Sea Day already in practice on Syliva Earle, where seafood in not available on day six of each voyage in honour of the ship’s namesake and her advocacy for ocean protection.
“As our Antarctic voyages predominantly depart from Argentina, it was important for us to work with local producers and farmers to ensure we are providing fresh, high-quality ingredients for our passengers whilst also minimising our food miles,” said Michael Heath, CEO of parent company Aurora Expeditions. “The rollout of these sustainable food initiatives has come out of a comprehensive review of our supply chains, and it is an important part of our continuing progress to becoming the leader in sustainable expedition travel.”