Innovative Galley Management for Sustainability in Luxury Yachting

Thean Labuschagne ()
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Thean Labuschagne: Luxury Yacht Practitioner

Chapter Chapter 7 in Luxury Yachting, 2022, pp 121-133 from Springer

Abstract: Abstract This chapter discusses the differences between the work of land-based and luxury yacht-based chefs and the challenges they face respectively in order to work sustainably. It emphasizes the peculiarities of day-to-day yacht chefs’ operations. Presented from the author’s personal experience on luxury yacht-based kitchens, this chapter considers the challenges of supporting sustainable produce, ethical work and integrity in every modern kitchen. It examines how carbon footprint can be reduced through implementation of the above-mentioned practices. It presents the reader with an opportunity to glance behind the scenes and learn about galley procedures and the hard work, effort and time essential to prepare that perfect meal for guests. This illustrates what lies behind beautifully and elegantly presented dishes and demonstrates the culinary side of luxury yachting in order to better understand the yachting industry as a whole.

Keywords: Sustainability; Waste; Reuse; Reduce; Carbon footprint (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-3-030-86406-4_7

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DOI: 10.1007/978-3-030-86406-4_7

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