A fresh revolution at sea: rethinking nutrition, welfare and sustainability

By Oren Saar, CEO of Agwa

Estimated reading time: 4 minutes

Fresh Harvest at Sea

As conversations around digitalisation, automation and decarbonisation dominate the maritime agenda, one element of vessel operations is still routinely undervalued: the health and wellbeing of the people who keep global trade moving.

For decades, shipboard nutrition has been a function of logistics, not choice. Frozen, preserved or pre-packaged foods have long been the default. Fresh vegetables, when available at all, usually last only ten to fourteen days before wilting or spoiling. This creates a persistent gap between life at sea and life ashore—affecting nutrition, morale and ultimately crew retention.

At Agwa, we believe access to fresh, high-quality food at sea should be the norm, not a luxury.

Growing fresh food on board

Our fully autonomous growing units make that vision a reality. Using only water, electricity and Wi-Fi, crews can grow leafy greens and herbs year-round. The AI-driven “Virtual Agronomist” adjusts light, hydration, nutrients and climate in real time. Seafarers simply insert seed capsules and harvest when the app prompts them—no expertise required.

Each modular unit supports six to seven crew members, and multiple units can be networked across a fleet. The system also learns from consumption patterns, fine-tuning growth cycles to match preferences and regional diets.

Neutral on cost, positive on welfare

Because the system removes spoilage, packaging and last-mile delivery expenses, vessels can keep their provisioning budgets flat—sometimes even lower them—while supplying fresh produce on every voyage. Crews repeatedly say that harvesting the greens is a highlight of their day, offering moments of mindfulness and shared routine in an otherwise industrial environment.

Better nutrition improves energy, focus and mental wellbeing—critical factors for safe operations. Industry data consistently links poor diet to fatigue and a higher risk of preventable incidents at sea.

Sustainability on board

Onboard farming cuts emissions tied to food logistics, slashes packaging waste and eliminates pesticides. Water use is a fraction of traditional agriculture. Operators also gain a real-time ESG dashboard showing production volume, water savings and CO₂ reductions, supporting tougher environmental targets.

Adoption across global fleets

The technology is already sailing with leaders such as Maersk, Synergy Marine, Eastern Pacific Shipping, Capital Ship Management, CoolCo and Fleet Management Limited. Feedback from crews and operators has been overwhelmingly positive. By moving production on board, these companies increase resilience, boost crew health and take measurable, cost-effective steps toward a more sustainable supply chain.

A strategic priority

Recruitment and retention are among shipping’s most urgent challenges. Today’s seafarers expect higher standards of welfare, nutrition and care. Agwa helps operators meet those expectations and shows a clear investment in the people who power their fleets.

Innovation must now serve both commercial objectives and human needs. Onboard farming delivers for both. We are proud to support a future where seafarer wellbeing is recognised as a strategic driver of safety, performance and long-term competitiveness.