Retrofit special: design below decks
Set against a backdrop of economic gloom and legislative deadlines, engine-room efficiency has become a priority. This will forever alter the way ships consume fuel. Ross Davies reports on the growing trend of retrofitting as the industry looks to meet these demands as smoothly as possible.
Salad days: onboard menus
Growth in specific dietary requirements and popular demand for healthy eating options has forced cruise operators to position nutrition and well-being at the forefront of food and beverage operations. Holland America Line’s director of culinary operations Steve Kirsch discusses how best to maintain a balance.
Cruise weddings: all aboard the love boat
Weddings are becoming big business for the cruise industry, as operators enter an increasingly saturated market. But with legal constraints in place, some ships are having to take difficult measures before they can get brides and grooms onboard. Abi Millar examines the challenges of providing ceremonies at sea.
Ship emissions: all things considered
Legislation requires ships at sea to reduce their emissions of sulphur dioxide. Research into making current fuels more environmentally friendly is progressing, but lines also need to consider technological capabilities and economic realities, says Jamie Sweeting, Royal Caribbean International.
Plug the gap with cold ironing
The cruise industry is looking to embrace a greener future, particularly when it comes to lowering emission levels. MSC Cruises’ environmental coordinator Francesco Balbi discusses the latest developments in cold ironing.