Be the Change 

I coach, assist and guide chefs in integrating plant-based options into their crew meals. Even modest changes, such as introducing these options two or three times a week, can yield substantial benefits. These ethical food sources allow us to also reduce the reliance on single-use plastic packaging. The result is that we can positively contribute to environmental conservation and whilst doing so provide crew and guests with nutritionally balanced, responsibly sourced meals that complement their active water-based lifestyle. In my experience, I have found resistance to change is a major stumbling block for Chefs to adopt a plant-based menu onboard. I am also aware of the predominant food culture and traditions associated with the nationality of the crew and overcoming these habits can also be a challenge for the Chef. By taking the focus away from a “meat” diet versus a “plant-based” diet we can reframe it as a pathway to enrich the experience onboard, enhance the health and well-being of the crew, balance essential nutrients to help support the demands of an active water-based lifestyle and of course, reduce the carbon and water footprint of the vessel. I use coaching tools and techniques to help Chefs overcome these challenges. Calling upon my extensive knowledge of plant-based nutrition, I offer the support they need to do their very best. My experience as a Certified Coach offers me the insight and appreciation that all significant changes start with one small step — one action rolling into another with momentum and a force that creates a meaningful transformation.