A NEW LEAF
we’ve all heard the crazy stories – Caribbean charter guest sends private jet to Japan for prized cantaloupe – and for a long time it was common for superyacht chefs to fly food in from every corner of the globe. Fortunately, times are changing, and the future of provisioning is looking more sustainable, as planet-conscious chefs seek out methods of sourcing produce that are inherently greener.
The approach is multifaceted, from relying on local produce to futuristic on-board cultivating, but it’s not all plain sailing – the conditions for growing food at sea are challenging, as plant cells behave differently when subjected to seawater, ultimately preventing osmosis. Nevertheless, there are some chefs and companies finding innovative ways to make it happen.
“As much as we want it, it is quite hard to move away from [imported provisions] entirely when we are trying to source the best products, ” says the head chef of 130-metre of “But, we will always strive to do so. We will go onshore to the fresh market on a daily or weekly basis and add
