One of the biggest challenges as we head into 2025 will be attracting young people to the industry and meeting their needs as alternative lifestyles rise in popularity, says leading maritime catering company MCTC.

The company plays a leading role in the health and wellness of seafarers and believes the industry must ensure it is looking at seafarers’ needs as society continues to evolve with the Gen-Zeds having a completely different outlook on life.

CEO of MCTC Christian Ioannou said: “The new generation we hope to attract as seafarers is increasingly looking for alternative lifestyles and hybrid working environments. Having said that, our industry must adapt to the new seafarers’ generations rather than expecting the younger generation to adapt to old school practices.”

“We must showcase what our industry has to offer with both onshore and seafaring prospects, exciting challenges, a very varied job role, along with a wealth of lifestyle, fitness and wellness support services to ensure they feel cared for and protected. People are starting to move away from the 9-5 working life, and that is something we can use to our advantage,” he explained.

MCTC offers the full spectrum of catering management services catering management services to vessels, from ordering provisions, recipe planning, and budgeting, along with a range of catering and nutrition training courses for galley staff. It also promotes a healthy lifestyle with fitness and mental health initiatives.

This month new amendments to the Maritime Labour Convention are due to come into effect stating that all seafarers must be provided with free nutritious meals and potable water, while respecting cultural and religious dietary practices, as well as regular inspections to be held to ensure hygiene and quality. This is a move welcomed by MCTC, which already provides clients with a nutritional value breakdown report to ensure transparency on the level of all nutritional values that seafarers have been consuming onboard.

Over the course of 2024, MCTC has seen a rise in specific dietary requirement, such as veganism and vegetarianism among seafarers, which provides Galley crews with the challenge of ensuring they are catering for all diets as well as different cultures and cuisines.

Mr Ioannou added: “The rise in these specific diets can be tricky to navigate for our Galley crew but it is something that should be addressed seriously. Providing the necessary support, ensuring their needs are met and, most importantly, making them feel heard, are essential steps in tackling the growing issue of crew recruitment and retention.

“We are happy at MCTC to have managed to reach so many through our community platforms and various initiatives. Today, people turn to online platforms for feedback and advice, which has become the norm for communication. This shift underscores the need to implement similar information-sharing methods onboard vessels.”

As most families are busy planning their big family get-togethers and overindulgence at Christmas, the festive season can spark feelings of loneliness and isolation among seafarers,

“Food is the biggest motivating factor and connective tissue between the crew onboard and their homes. We are very happy that we serve clients who budget extra for festive periods, allowing crews to enjoy additional special treats during these times. We also try to keep crews engaged with fun activities, such as cooking competitions among fleets, where winners receive prizes from us, and other initiatives,” Mr Ioannou said.

“It’s crucial for them to feel our support, especially knowing that while we enjoy time with our families during Christmas, they continue to work tirelessly, contributing 365 days a year to the global economy.”