State of the Cruise F&B Industry Keynote
12:30 - 13:30
The inaugural F&[email protected] Keynote will focus on industry initiatives, solutions, and unity in this time of flux. This session brings together industry leaders to discuss some of the pain points of the industry revolving around labour, regulations & changes in the supply chain due to the current climate. We hear from those at the helm of industry-leading F&B programs on overcoming these challenges and continuing to excel in the years to come; whilst continually striving towards more sustainable sourcing, operations & experience.
Lunch
13:30 - 14:15
The Conscious Consumer: The Future of Food is Sustainable
14:15 - 14:45
In coming years, culinary trends will be driven by consumers' call for more socially, environmentally, and nutritionally sound offerings. Consumers are increasingly looking for menu options that do not harm the planet or their bodies – which can be exemplified by the rise of Climatarian and Regenetarian diets. These trends in consumer behaviour, as well as ongoing challenges with the global supply chain due to the current environment, have created an increased need and opportunity for the use of climate hero ingredients.
This session offers the opportunity for the audience to dive deeper into this consumer trend, which is calling for healthier, greener food – complimented by a live cooking demo which will offer food for thought on how to incorporate climate hero ingredients into your menus to continually meet the demands of the regenetarian consumer.
Live Cooking Demo
14:45 - 15:20
Break
15:20 - 15:40
Creating Authentic, Local Experiences on Shore
15:40 - 16:00
Cruisers are increasingly looking for authentic cuisine experiences that compliment their travel, especially in the expedition market where travellers are continually looking to travel (and eat) off the beaten track, and experience food like a local. On top of this, consumers are continually looking to shift towards locally sourced food that results in shorter, more transparent supply chains.
The expedition cruise industry is in a unique position to offer shore experiences for foodies that immerse them in local, authentic culinary experiences around the globe, with the potential to source this food locally, but what does this look like in practice?
The Intricacies of Responsible Food Sourcing
16:00 - 16:40
In coming years, you can expect to see more of your guests’ asking questions about where the food you are serving comes from and if it is sustainably sourced/ produced. This session facilitates an open discussion between cruise line executives and representatives from NGO’s where they discuss the future of food sourcing and how cruise lines can continue to work with NGOs to ensure sustainable sourcing in the future. What are some of the main roadblocks that the industry is facing on the way to a more sustainable future? What are NGOs looking for from Cruise lines moving forward?
Happy Hour
16:30 - 17:30