Yannis Petrakis interview on Elaborate

Working with multinational crews requires a respectful and thoughtful approach to food preparation and menu planning. We always start by familiarising ourselves with the cultural and religious backgrounds of the crew members — understanding key dietary restrictions such as halal, vegetarian, or non-pork preferences is essential. Where possible, we request this information in advance or during onboarding so we can prepare accordingly.

We also make an effort to rotate dishes from different cuisines throughout the week, so everyone feels represented. For example, incorporating Asian dishes, European meals, and traditional Filipino or Indian recipes based on the crew’s composition not only caters to their preferences but also boosts morale and a sense of inclusion.

Another important measure is maintaining clear communication with the crew. We regularly ask for feedback on meals, and we are always open to suggestions. This helps us make small adjustments that go a long way — whether it’s offering spicier options, reducing salt, or preparing rice in a preferred way.

Additionally, we try to balance cultural preferences with nutritional needs, ensuring that regardless of the dish’s origin, the meals are wholesome and varied — with sufficient proteins, vegetables, and fiber.

Ultimately, it’s about creating an inclusive and respectful food environment where crew members feel considered and cared for. This promotes not only physical health but also a positive atmosphere onboard.

Absolutely — we strongly believe that quality catering is not just a cost but a strategic investment in crew well-being, retention, and operational efficiency.

One example comes from a long-term contract we had with a large shipping company that had been experiencing high crew turnover and low morale — especially among multinational crews with diverse dietary needs. After we implemented our targeted nutrition program, which included culturally inclusive menus, regular rotation of dishes, and fresh produce provisioning at key ports, the shipowner reported a noticeable drop in turnover within two rotations. Crew feedback improved dramatically, with many citing food quality and variety as key reasons for staying onboard longer.

In another case, we introduced nutritionally balanced meal planning and onboard training for galley staff focused on portion control, hydration, and energy-balanced meals — especially important on vessels with physically demanding work environments. Over the course of several months, captains and superintendents began reporting fewer fatigue-related complaints, better focus during critical operations, and even a reduction in minor onboard incidents, which they partially attributed to improved diet and alertness.

We’ve also seen the value of investing in digital meal planning tools and crew feedback platforms, which allow us to adjust menus in real-time based on preferences, dietary restrictions, and operational schedules. This not only cuts food waste and optimises costs but also shows crews that their input is valued — reinforcing trust and long-term engagement.

Ultimately, these examples confirm what we’ve always known: a well-fed crew is a more productive, loyal, and safer crew. When shipowners understand that catering impacts everything from health to retention and even compliance, it shifts the conversation from cost to value.

Good nutrition at sea is not just about food — it’s about safety, focus, morale, and performance. A well-fed crew is not only healthier but more alert, more resilient, and more motivated. We’ve seen time and again how thoughtful, balanced catering can directly impact retention rates, teamwork, and even operational efficiency onboard.

If there’s one message I would like to leave with the maritime industry and the wider global community, it’s this: investing in seafarers’ nutrition and wellbeing is not a luxury — it’s a necessity. These men and women are the backbone of global trade. They endure long periods at sea, often under physically and mentally demanding conditions, and the least we can do is ensure they are properly nourished, cared for, and respected.

In an industry that rightly places growing emphasis on ESG principles, crew wellbeing must be a central pillar of the ‘social’ component. The global community often overlooks seafarers, yet they ensure that supply chains — including the very food we eat — continue moving. They deserve better than minimum standards.

At our company, we take pride in delivering not just provisions, but purpose-driven catering solutions that reflect cultural diversity, nutritional science, and deep respect for the people we serve. By doing this we help shipping companies foster healthier, happier crews—and that translates into safer operations, stronger retention, and a more sustainable industry.

My message is simple: if we expect professionalism, endurance, and excellence from our crews, we must meet them with the same standards of care, starting with what’s on their plate. The maritime world must recognise that behind every shipment delivered, there’s a human story. Let’s honour that story by ensuring our seafarers are nourished, supported, and valued—not just as workers, but as people.