This approach to sustainable food sourcing and commitment to local produce extends to shore excursions and guest experiences , where passengers visit the growers and farmers .
“ Guests can actually see the produce being picked that might be in the meal that they have that night ,” says Jordan . “ Food always tastes better when it can tell a story . So if you ’ re dining on a ship , and you have some kind of connection to the ingredients on that plate , it makes for a better , more rounded experience . And so that ’ s what we ’ re trying to provide to the guests – helping to create those moments .”
Scenic is always looking for ways to make its operations more sustainable , while ensuring a great guest experience .
Jordan says he thinks the cruise industry is very similar to the aviation industry in that a lot of the emissions almost entirely depend on the fuel sources , but until there is a commercially and financially viable alternative available – like sustainable aviation fuel – it is very hard to change that .
“ We ’ ve got a long way to go , both as a company and as an industry , no doubt about it ,” says Jordan . “ The main , overarching goal is always to be better in this space than we were yesterday . And if we are better tomorrow than we were today , we can keep moving in the right direction .”
Jordan believes that understanding and education , not just across sustainability and ESG , but a range of topics in society , presents both the biggest challenge and the biggest opportunity .
sustainabilitymag . com 83