Sustainable CuisineAt Lindblad Expeditions, shipboard chefs use fresh, local ingredients whenever possible, including locally grown produce, sustainable catch fish, and other local and indigenous products. By adding regional ingredients and flavors to a menu that also includes traditional favorites; they aim to provide guests with a greater sense of the cuisine and culture in the regions being explored. Recent initiatives promoting sustainable cuisine include: Chefs at Sea: In 2008, Lindblad Expeditions launched the latest component in its food program – Chefs at Sea. This program engages the passion and energy of A-list chefs on board the ships and includes cooking demos, lectures and other opportunities for guests to learn about food history and culture such as exploring food markets, gardens or other places of culinary interest around the globe. Seafood for Thought: Seafood for Thought is an initiative designed to provide both information and inspiration when it comes to helping preserve fish stocks world-wide and making informed choices about seafood purchasing. On the vessels Lindblad works to ensure that seafood offerings are carefully selected not only for flavor, but also for the best fishing practices possible. Shrimp Policy: One of the earliest commitments to marine conservation was the removal of shrimp from our fleet menus in August of 2001. Unfortunately after spending a considerable amount of time searching for confirmable sources of sustainably harvested shrimp to reliably service our fleet we have come to the conclusion that almost all shrimp available on the world market today is either too environmentally destructive to continue to serve in good conscience, or that emerging suppliers’ claims of sustainability have not been credibly verified. |
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THE FLEET
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