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Writer's pictureSarah Powell

Eco Sailing’s First Mediterranean Season: Wins, Challenges, and the Future for Vegan Charters.


At the start of the Mediterranean season, I had the pleasure of interviewing the inspiring crew of two from Eco Sailing onboard their beautiful sailing vessel, SY Luna. In our chat, we explored what goes into running a fully vegan galley on the high seas, and I was thrilled to share their story with you. Little did I know, it would become one of the most-read articles on my blog! it was clear this story resonated with so many of you who are passionate about sustainability


So many of you were captivated by Eva and Pietro’s unique approach to sustainable sailing and mindful living on the water. The vegan community rejoiced in being able to book a cruelty-free holiday where dietary needs were the focus, not an afterthought. Their dedication to conscious, plant-based sailing proved that compassionate charters can be both luxurious and deeply mindful of the planet.





If you haven’t had a chance to dive into their journey, you can check the original article out here.


Now, as the season has drawn to a close, I’m excited to catch up with the Eco Sailing Crew again to see how their first season unfolded. Did they manage to keep up with the eco-friendly values they set out with? What challenges did they face? And what insights or changes have emerged along the way? Join me as we dive into a recap of Eco Sailing’s journey, the lessons learned, and a look at what lies ahead for their mission to make chartering a more sustainable experience.





What were the biggest successes of your first season as a Eco Sailing Vegan Sailing Charter? Are there any standout moments you're particularly proud of?

 

Our biggest success was not only launching the vegan sailing charter but staying true to our values and gut instincts. There was a tough period in March when things were very quiet on our platforms, and our inbox was empty for over a month. We started doubting the project, even considering a ‘plan B’ in case the summer didn’t work out as hoped. Friends of ours who also run charters offered us some potential bookings, but they would have required serving non-vegan meals. At that point, we felt pretty desperate and nearly accepted. But something inside us held firm; we didn’t want to compromise by cooking non-vegan food just because we were feeling the pressure.


Our yacht Luna is more than just a charter boat—it’s our home and our temple in a way. So, we decided to hold steady, reminding ourselves that this was only our first season. We put our energy into marketing, kept faith in the project, and waited to see what would happen.


In the end, we’re really happy with how things turned out. Not every week was fully booked, but we had enough guests to get us through to the next season, and that felt like a big success.


What did you learn during this first season? Were there any challenges you didn’t anticipate, and how did you overcome them?

 

Thanks to our background in chartering, we could anticipate most challenges, but running our own boat comes with a new level of responsibility. When something breaks, it’s entirely up to us to handle it. We are the ones responsible for troubleshooting the problem, finding the right technician to repair if needed, ensuring the job is done right, and tracking down spare parts. It’s a different kind of stress than working on a charter boat that isn’t your own. The weight of responsibility is entirely on our shoulders.


One positive of not being fully booked this season was that if we weren’t doing charters, we could dedicate that time to maintenance and repair leaving us ready to sort things out when when issues arose. But with weekly back-to-back charters, it really only leaves you with the Saturday if you need to bring in a professional to get the work done which is not always easy to do in the height of the season.


There was one time, at the beginning of August, our inverter (and charger) broke. We’d bought it secondhand a year ago from a reliable source.  To replace it, lead times were long, we had to wait almost a month to get one shipped to us. Fortunately, we had solar power to keep our batteries charged, and we bought portable chargers so guests could keep their phones charged during the week. We also did some extra food prep on Saturdays to work around the issue. It took a moment of ‘pulling our hair out’ to accept the situation, but in the end, we realised how lucky we were to have solar energy to rely on, and even luckier to have understanding guests who didn’t mind using portable chargers.


Reflecting on this season, is there anything you plan to do differently next year? Any changes in approach, menu planning, or guest experience?

 

We’re definitely looking forward to making some updates to our menu—not because it’s lacking, but because it's exciting to keep things fresh! Eva plans to take another course since there's always more to learn. For our guests, food is a huge part of their holiday experience, so we’re committed to continuous improvement and always giving our very best.


In the future, we’re also hoping to change our location, allowing us to adapt the menu to new surroundings. That way, returning guests will get to enjoy both a new sailing ground and a fresh menu, creating a unique experience every time.



What were the most popular meals on board? Were there any surprise favourites among your guests that really stood out? How was the provisioning? Did you source any new ingredients that you

hadn´t yet tried before?

 

One of our biggest successes has definitely been the parmigiana. It’s a classic Sicilian cold oven dish featuring layers of fried eggplant, tomato sauce, and a cashew-based version of Parmigiano cheese. With regards to provisioning, it was on our Saturday to-do list, right between each charter. Fortunately, we have a fantastic fruit and vegetable shop in Lipari, along with a supermarket that usually stocks the basics like tofu and seitan.


We try to avoid relying on other shops around the islands since they don't quite match the quality of what we find in Lipari—except for the bread, of course! There’s one particular ingredient that one of our guests introduced us to, which I've started incorporating into my tofu cheese. It’s a wild herb that grows like a weed on the islands, but I promised our guest I wouldn’t reveal the name to keep it a little secret!





How did guests respond to the vegan cuisine overall? Did any of their feedback influence your menu choices as the season progressed?

 

We were genuinely surprised by the success we experienced; the appreciation from our guests was truly overwhelming and provided us with a significant confidence boost throughout the summer. The only notable change we made to our menu was the removal of the plant-based sushi. Unfortunately, we ran out of avocados since the season in Sicily came to an end, and making sushi well requires a lot of effort. So, we decided it was best to take it off the menu.



What was the biggest surprise this season brought—whether good or bad?


The success we had surprised us. It was quite a jump in the dark, there are not so many vegan options on the sea so we didn’t have much of a reference to refer to. So when bookings started to come in and filled most of the season we realised our dream could work out. We didn’t expect such a busy first season.             


The biggest surprise of the season was undoubtedly our success. Launching this venture felt like taking a leap into the unknown, especially since there aren't many other vegan sailing holidays around to compare to or us as a reference. However, as bookings started rolling in and filled most of our summer, we realised that our dream could actually become a reality. We certainly didn’t expect to be this busy during our first season!


Apart from the vegan menu, did you implement any other sustainability practices on board (e.g., zero waste, eco-friendly supplies)? How did these go?

 

We generate solar energy onboard, providing enough power for all our needs. While we have ample water tanks, we do ask our guests to be mindful of their water consumption. We acknowledge that we can't claim to have zero footprint, but we are actively working toward reducing it. In the near future, we hope to install a water maker and a drinking water system onboard. Additionally, we're exploring the use of refillable products, such as shampoo and shower gel, to minimize waste and offer our guests more sustainable options.


Now that you’ve completed your first season, how has the experience changed your perspective on plant-based sailing charters? Has it influenced your personal relationship with veganism and sustainability?

 

We weren't sure if our project would be successful, but after our first season, it feels like there’s a place for us in the market to fulfil our dreams and offer the vegan community a fantastic experience on the water.


Before this summer, we had no experience catering in the vegan world, but it has been an absolute pleasure meeting so many incredible people who were grateful for this holiday choice.






What advice would you offer to other sailors or chefs looking to implement vegan or more sustainable practices on their boats?

 

Just do it. It’s easier than you might think at first. There are a lot of great vegan recipe books and courses out there. As a chef, it’s just a whole new world that opens with so many possibilities. Vegan recipes are far from being restrictive. As for implementing more sustainable practices onboard it really depends on what budget you have. In the end, it’s a significant investment—one that pays off in the long run once you have systems like solar energy and a water maker in place. However, it requires time to see those benefits materialise.


If you would like to know more about Eva and Pietro and follow their adventures you can find them here :

Follow them on Facebook here  and Instagram here


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