Cruise ships trying to cut the gluttony and waste on the high seas

   Out to Sea for March 23/19

   (c) By Jim and Barb Fox

    Food, glorious food.

   When it comes to cruise vacations, gluttony on the high seas was often a measure of a good trip.

   From the moment of going aboard, cruisers race to the seemingly endless buffets, main dining room and 24-hour pizza, ice cream and room service – not to forget the accompanying tasty libations.

   A popular place on Carnival ships is Guy Fieri’s Burger Joint. (Barbara Fox photo)

    Cruisers steadily munch their way through “free food” (included with the price of the cruise).

   These floating feasts go on around the clock and now often include dining on your balcony with waiters serving each course.

   You can’t escape it: food is often a theme in shore excursions, too.

Keira Nagai of Hawaii Food Tours shows Portuguese-style malasadas at Leonard's Bakery. (Jim Fox photo)

    There are “Cheeseburgers in Paradise (Margaritaville), learning to make mofongo in Puerto Rico and Hawaii Food Tours in Honolulu with celebrity chef Matthew Gray and partner Keira Nagai.

   Just when you thought you’d eaten enough for one day, they roll out the “midnight buffet,” often toned down now to be called “late-night snacks.”

   And, maybe you just have room left for afternoon tea or Guy Fieri’s Burger Joint with loaded burgers and fries on Carnival ships.

Fine dining is still a fancy treat at Holland America’s Pinnacle Grill. (Jim Fox photo)

    Dining options now include extra-charge specialty restaurants, “chef’s table” experiences, cooking demonstrations and dining with the captain for those frequent cruisers.

   Many cruisers say they paid for their vacations and intend to try as many different foods as possible – even if it means wasting a lot.

   The joke was that cruisers would waddle off the ship at the end of the trip carrying 10 pounds of cruise weight to go along with that tan.

   This massive food waste and expense has concerned cruise lines that are now reacting.

   Measures include smaller plates in the buffet, replacing large oblong platters and taking away trays so diners can carry only one plate at a time to their table (or get help from a waiter).

   They also serve hot buffet items behind glass to cut waste and stop the spread of germs by mass use of the same utensils.

The dessert extravaganzas are still a sweet treat on cruise ships. (Jim Fox photo)

    The extravagant midnight buffet along with desert extravaganzas were cut back to fewer items.

   Waste not, want not

   Some cruise lines are taking bold steps to crack down on wasted food.

   The latest controversial move is Holland America testing an added charge in the main dining rooms of four ships for those ordering a second entree.

   This is on the Nieuw Amsterdam, Eurodam, Zuiderdam and Oosterdam with a $10 surcharge.

   One test charges the fee only on Gala Nights and another is every night.

“Pasta anyone?” with personalized service at Holland America Line’s Lido buffet. (Barbara Fox photo)

    It had been the custom that waiters would, if requested, deliver a platter of six or so extra lobster tails or steaks to the table.

   Extra appetizers, other items and desserts are still served for no extra fee.

   Holland America said it is making “great efforts to reduce food waste” and doesn’t want extra food to go uneaten.

   They seek “feedback” from guests but there’s a concern this might extend to other cruise lines as Holland America is part of the Carnival family.

Never get hungry as it’s "cookies-and-milk" time afternoons around the pools on the Caribbean Princess. (Jim Fox photo)

   What’s cooking?

   - Royal Caribbean is adding new restaurants and bars such as the Bamboo Room, Lime & Coconut and an “amplified” version of Johnny Rockets that serves alcoholic milkshakes.

   - Princess Cruises has a new French restaurant in partnership with Michelin Chef Emmanuel Renaut called La Mer ($35 US cover charge), a bistro with a design and menu inspired by the French Alps.

   - Carnival Cruise Line kicks it up a notch with Emeril’s Bistro 1396, a Creole restaurant by Chef Emeril Lagasse.

   The Cajun cuisine New Orleans-style eatery will be on the Mardi Gras launching in the summer next year.

   - Luxury line Silversea Cruises will debut a “culinary enrichment program” on its new ship, Silver Moon, in summer 2020 called S.A.L.T. (Sea and Land Taste).

   It will combine immersive food-themed events and experiences onboard and ashore in partnership with food journalist Adam Sachs.

   - Crystal Cruises offers Michelin-inspired cuisine and 24-hour in-suite dining including Umi Uma and Sushi Bar by Chef Nobu Matsuhisa.

   Don’t sweat the extra pounds as the ships have fitness centres or take a few laps around the Promenade Deck.

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Jim and Barb Fox can be reached at outtosea50@hotmail.com