Covid-19 continues to impact the maritime sector as countries entering or returning to full lockdown introduce quarantine regulations, leading to supply chain issues for food suppliers.

MCTC, the leading international catering management and training provider, is asking governments to make food suppliers exempt from quarantine rules, to prevent food supply shortages.

“The pandemic has impacted nearly every aspect of our lives in the past 18 months,” said Christina Ioannou, MCTC’s Purchasing Officer. “For MCTC, we’re facing a new challenge when dealing with geographically remote ports in countries such as Japan and Vietnam. We have had cases of suppliers informing us that Covid-19 has completely blocked their local market.

“Governments need to recognise the important role suppliers play and make them exempt from quarantine. Seafarers are keeping international trade flowing and we need to ensure they’re well stocked in their travels. Food is vital for crews’ wellbeing and mental health.”

To avoid shortages, MCTC works with approved suppliers: “We always try to get offers from several audited food supply companies in each port to avoid the risk of struggling to source provisions,” said Nichole Stylianou, MCTC’s Nutritionist. “Additionally, we request a port schedule from all vessels, to see if we can arrange for supplies at the ship’s next port of call.”

Ms Stylianou added that dry items, meat and fish products have been in short supply, especially in remote ports. However, MCTC’s purchasing team assists and consults its suppliers to provide substitutes with similar tastes and characteristics to any unavailable items.

“While we can substitute food, it’s important that seafarers still get the same nutrients to maintain a healthy, wholesome lifestyle. Governments do not see the impact of their actions for crew who need nutritious food while onboard vessels to stay fit and healthy.”

MCTC’s full Catering Management service provides clients with the complimentary Catering Competency Development programme, which is designed to increase standards in the galley by training and supporting catering staff.