Curated Conversation: Environmentally Conscious Gastronomy
Source: Our analysis of the creator's lived experience, based on what they said in this video.
Creator's Key Takeaways
we have a really amazing dynamic relationship with the world wildlife federation and i've had that for a few years
we made sure that it would go to a useful place so we donated um with our provisioning partner about a hundred thousand dollars worth of food supplies
we have what we call the food board which we have our chef's bios posted the menu for the day posted as well as what we call a sustainable seafood brief
we eliminated the use of single-use plastics from our guest facing experience from day one
Creator's Tips & Advice
Questions This Creator Answers
Topics Covered
Port Highlights
Scale: 0–5 strips in half-step increments. 0 = “meh”, 5 = “bacon bliss”. Aggregated from creator-review sentiment, weighted by channel expertise.
About our Bacon Score methodologyYouTube Video Description↓
Sustainable Gastronomy Day is on the 18th of June, so what better time to release this session which originally aired at Seatrade Cruise Virtual: Guest Experience, on the 13th of April 2020. As 2020 dawned there was one pursuit on the top of everyone’s mind: sustainability. Now, as the world begins to wake up, that trend hasn’t gone anywhere. Dining options must now meet not only various dietary requirements, but also sustainability expectations. - There may be an increase in individually packaged items to prevent touch contamination, how will this extra waste be tackled? - How can food waste itself be limited, and what will be done with that waste? - Using local suppliers not only benefits those populations and gives guests and authentic experience, but how can it impact sustainability? A panel of experts came together to discuss these key points, and more.