Agwa Team

Fresh food at sea is often treated as a welfare issue. It should also be part of our risk conversations. As voyages grow longer and fresh produce disappears after the first week, nutrition becomes a factor in crew resilience, alertness, and wellbeing. This article explores why nutrition deserves a place alongside the other human factors that shape safety and performance at sea.

What OTC 2026 revealed is that the offshore industry is becoming far more focused on automation, operational resilience, workforce retention, and the human experience offshore. In this conversation with Eli Feiglin, we explore how crew wellbeing, autonomous systems, and sustainable offshore living are rapidly becoming strategic operational priorities across the industry.

Fresh food at sea is shifting from a welfare perk to an operational priority. At Asia Pacific Maritime 2026, Alon Wallach highlights how shipping companies are linking crew wellbeing, sustainability, and onboard food systems.