By Oren Saar, CEO of Agwa The maritime industry is investing heavily in digitalization, decarbonization, and operational efficiency – and rightly so. But there’s a quieter, yet well-known issue playing out across
Oren Saar
By Oren Saar, CEO of Agwa
The maritime industry is investing heavily in digitalization, decarbonization, and operational efficiency – and rightly so. But there’s a quieter, yet well-known issue playing out across thousands of vessels: limited access to fresh, nutritious food, and the toll this takes on the wellbeing, performance, and morale of the seafarers who power global trade.
Most commercial ships spend anywhere from 15 to 30 days at sea between port calls, depending on the route. On deep-sea or long-haul voyages, that number can stretch to 45 days or more, particularly on transoceanic routes with fewer stops.
During that time, access to fresh produce becomes increasingly scarce. While ships are typically stocked with fruits and vegetables before departure, refrigeration limits and spoilage rates mean that fresh food supplies often only last up to two weeks at best. After that window, crews
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