Some interesting facts about food on a cruise ship

Today has been a restful day at sea. We've sailed out of the Bay of Bengal and are back into the open (Indian) Ocean. Some days at sea are so calm you can actually forget that you're cruising. But occasionally the ocean is rough and one can really feel the movement. Yesterday and today I've seen a few folks with patches behind their ears. I'm not sure if that's precautionary or if they've actually felt a bit of nausea. Thankfully neither of us have been bothered by it. 

I stayed up too late last night so I've been lazy today. I napped this morning, attended a talk onboard at noon and also finished "The Memory Box" by Kathryn Hughes. I'm now starting "The Railway Children." I've seen the movie but not read the book. It seems I can always find something else to do when I'm at home so it's nice that I'm actually making myself do a little reading.

So since today is a lazy day and I don't have anything special to talk about, I thought I'd share something from a recent daily "Current" that you might find interesting. I'm not sure what they consider an "average cruise" since cruise lengths can be anywhere from a few days to 6 (or more) months. And I'm sure the ship size (and passenger count) would have a significant bearing on the numbers below. Whatever....I will share what it says.*

On an average cruise, guests consume more than 36,600 eggs, 6,428 pounds of beef, 2,720 pounds of shrimp, 28 tons of fruits and vegetables and 800 pounds of chocolate. But where did all that food come from?

The procurement Manager, together with the Food and Beverage Director and Executive Chef, began to prepare food orders for this cruise about 2 months prior to passengers boarding. Using the onboard computer system as well as their experience provisioning worldwide onboard Oceania Cruise ships, the team is able to forecast the usage of about 3,000 different food items for future cruises and about 2,500 of other items such as in-suite amenities, linen, glassware, silverware and chinaware.

For such items the Procurement Manager works very closely with the Food & Beverage Director, Housekeeper and Dining Room Manager. Major deliveries of food items take place in predetermined ports that are chosen according to facilities and the quality of service provided by the ship’s chandlers. Food orders are divided into the following categories: ‘dry goods’ include groceries such as pasta, canned products, pastry items, Chinese food, flour, sugar and others; ‘frozen goods’ including meat, fish, ice cream, etc.

There is enough space in the store rooms for up to 2 months supply and therefore these items are restocked every second cruise by ocean containers from the U.S. or Europe; and ‘perishable items’ including fresh vegetables, fresh fruits and dairy products. These items last anywhere from 10-14 days and are usually supplied at the beginning of a cruise.

In many ports, the Procurement Manager, Food & Beverage Director and Executive Chef visit the local markets, to price and purchase local foods. Fresh fish is bought regularly this way.

Many times one can also find local specialties that enhance the menus with regional flavors. Durables are delivered to the vessel approximately every 3 months; consumables, frozen foods, bonded and dry goods every month and the ship receives fresh fish, dairy produce and local beverages every cruise.

In some parts of the world, the availability of items, which we take for granted, such as fresh berries and salad leaves are limited and/or the quantities needed by the ship cannot be found. While five pounds of fresh strawberries may be on the grocery shelf, we require 300 pounds or more. The term ‘storing’ is used when large shipments and sundries are delivered. An especially large storing consists of as many as 6 40-foot containers or up to 250 pallets of products – each pallet weighting up to 2 tons!

The provision team shifts into high gear on such a day. With the help of our own forklift it takes about 7 hours to take everything on board in a controlled fashion. All food items delivered to the ship are carefully inspected by the Procurement Manager and the Executive Chef and returned when not up to the highest quality standards. When essential ingredients are returned or not available, the Executive Chef is occasionally forced to modify the menus.

* The article does say "this cruise" so perhaps it is talking about a world cruise? If so, this ship is considered a small ship, as cruise ships go. We often see pallets of supplies being loaded by fork lift onto the ship while in port. It's an operation that can take an entire day. We've also seen the the head chef out on the dock inspecting fish or produce and either keeping it or sending it back. I would hate to think I had to cook multiple meals for this many people each day!! But from a guests' viewpoint, it seems to all work like a well oiled machine.