In the lead up to its Antarctica 2023/24 season this month, Aurora Expeditions has unveiled new developments to the dining options aboard its vessels in line with the operator’s Sustainability in Action Program.

Passengers travelling on the Greg Mortimer and Sylvia Earle this Antarctic season will enjoy new options from Aurora’s Sustainable Food Program including locally-sourced organic fruit, vegetables and dairy products, free-range chicken and eggs, Argentinian grass-fed beef and a selection of other local products.

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Furthermore, all seafood will be certified by internationally recognised certifying bodies, whilst fish eggs and tuna will be eliminated from onboard menus across both ships, due to concerns related to overfishing and the need to protect the ocean’s ecological balance. This initiative is in addition to the Sustainable Sea Day already practiced on Sylvia Earle, where seafood is not available on Day 6 of each voyage in honour of the ship’s namesake and her advocacy for the protection and regeneration of our oceans.

“As our Antarctic voyages predominantly depart from Argentina, it was important for us to work with local producers and farmers to ensure we are providing fresh, high-quality ingredients for our passengers whilst also minimising our food miles,” said Michael Heath, CEO, Aurora Expeditions.

“The rollout of these sustainable food initiatives has come out of a comprehensive review of our supply chains, and it is an important part of our continuing progress to becoming the leader in sustainable expedition travel.”