YSA Design outlines changes to interiors following Covid-19

YSA Design outlines changes to interiors following Covid-19
YSA Design
“We are committed to giving the industry the kick-start it needs,” said Georg Piantino

Architecture and design firm YSA Design has suggested that passenger ship interiors will require significant adaptations to enable higher standards of hygiene and adequate social distancing.

“When passenger ships set sail again, they will be carrying far fewer guests than they did prior to the outbreak, and stricter hygiene measures will be in place,” said Anne Mari Gullikstad, chief executive of YSA. “The cruise holiday experience will look quite different for some time.”

Among the changes outlined by YSA is the conversion of unused cabins into additional facilities such as medical rooms. Crew quarters could be expanded to allow staff to maintain distance and dining areas redesigned for improved hygiene.

“Now that buffet dining rooms no longer seem viable due to their potential for disease transmission, restaurants will have to be redesigned to allow alternative forms of catering,” said Gullikstad. “For example, à la carte may completely replace self-service, with buffet counters removed to leave extra room for socially distanced dining.”

Areas which are typically busy, such as check-in and disembarkation stations, will have to be optimised to prevent congestion, according to the design firm. Surface materials will also need to be able to be exposed to cleaning products more frequently as cruise lines look to limit the spread of disease. To help ensure that air is clean onboard, YSA Design is working with sensor technology specialist Scenso to allow shipowners to analyse air quality onboard their vessels.

“Our increased implementation of modern technologies highlights our involvement from design conception to delivery and is part of our efforts to restore public faith in cruise holidays,” said Georg Piantino, senior architect at YSA Design. “We are committed to giving the industry the kick-start it needs.”

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Alex Smith
By Alex Smith
11 June 2020

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