The procurement of food on board liner ships: the role of the international labor organization

Yui-yip Lau,Tsz Leung Yip

doi:10.1186/s41072-017-0024-8

Abstract

Food is important for liner shipping companies (LSCs) in their efforts to support daily lives and fulfil seafarer demand. Food issues are addressed in the International Labour Organization’s (ILO’s) Food and Catering (Ships’ Crews) Convention 1946 (No. 68), amended 2006. Moreover, the enforcement of the Maritime Labour Convention (MLC) Regulations and Code appears to have ensured that seafarers have hygienic conditions and that good quality food and drinking water are provided. The MLC aims to meet all current standards of international maritime labour conventions and recommendations, and comply with the fundamental principles found in other international labour conventions. Yet despite these efforts, food issues require greater attention, as maintaining the food supply chain is a dynamic and difficult task. To identify strategies for improving the procurement of food for ships, this paper illustrates how to facilitate the food supply for shipping lines and further evaluate the associated supply chain. Advanced technology, comprehensive procurement procedures, qualified personnel, extensive outbound logistics (i.e., distribution) networks and sound training programmes on food quality and safety are critical elements in the food supply chain, and will enhance the quality of food for seafarers.

Highlights

The Maritime Labour Convention (MLC) aims to meet all current standards of international maritime labour conventions and recommendations, and comply with the fundamental principles found in other international labour conventions
Liner shipping companies’ (LSCs) demand for a wider range of high quality food for seafarers has increased in the last decade given the importance of safe, fresh and nutritious food to support the daily lives of seafarers (McWilliams, 2008)
Most of the respondents reported that technology, outbound logistics, procurement procedures, qualified personnel and staff training are the critical elements of food supply chain operations

Summary

Introduction

Liner shipping companies’ (LSCs) demand for a wider range of high quality food for seafarers has increased in the last decade given the importance of safe, fresh and nutritious food to support the daily lives of seafarers (McWilliams, 2008). 19) presents three main guidelines for the training of ships’ cooks: (An & Noh, 2009) food and drinking water of suitable quantity, nutritional value, quality and variety must be supplied with regard to the number of seafarers on board, their religious requirements and cultural practices, and the duration and nature of the voyage; (Byran & Brian, 1999) the organisation and equipment of the catering department must permit the provision to the seafarers of adequate, varied and nutritious meals prepared and served in hygienic conditions; and (Campbell et al, 2002) catering staff must be properly trained or instructed for their positions.

Literature review

Findings

Conclusions