At Lindblad Expeditions, our shipboard chefs use fresh, local ingredients whenever possible, including locally grown produce, sustainable catch fish, and other local and indigenous products. By adding regional ingredients and flavors to a menu that also includes traditional favorites, we aim to provide our guests with a greater sense of the cuisine and culture in the regions being explored. 

Recent initiatives promoting sustainable cuisine include:

CHEFS AT SEA: In 2008, Lindblad Expeditions launched the latest component in its food program – Chefs at Sea. This program engages the passion and energy of A-list chefs on board our ships and includes cooking demos, lectures and other opportunities for guests to learn about food history and culture such as exploring food markets, gardens or other places of culinary interest around the globe.

SEAFOOD FOR THOUGHT: Seafood for Thought is an initiative designed to provide both information and inspiration when it comes to helping preserve fish stocks world-wide and making informed choices about seafood purchasing. On our vessels we are working to ensure that seafood offerings are carefully selected not only for flavor, but also for the best fishing practices possible. Read more

SHRIMP POLICY: One of our earliest commitments to marine conservation was the removal of shrimp from our fleet menus in August of 2001. Unfortunately after spending a considerable amount of time searching for confirmable sources of sustainably harvested shrimp to reliably service our fleet we have come to the conclusion that almost all shrimp available on the world market today is either too environmentally destructive to continue to serve in good conscience, or that emerging suppliers’ claims of sustainability have not been credibly verified. Read more

Our partners in this effort include:

BLUE OCEAN INSTITUTE: Working with Blue Ocean Institute (BOI) helps us ensure that seafood offerings are carefully selected for flavor and best fishing practices. We choose not to purchase or serve species that are considered overfished or caught by practices that have serious environmental impact.

CHEFS COLLABORATIVE: With over 1,000 members in the food community, this national network works to promote sustainable cuisine. Our support of Chefs Collaborative reinforces our use of local and seasonal ingredients on board as well as engaging with local farmers, fishermen and other suppliers who use sustainable practices to protect the environment.

MARINE STEWARDSHIP COUNCIL (MSC): The MSC has developed a certification standard for sustainable marine fisheries. LEX was the first U.S. signatory to support the MSC. LEX purchases from MSC certified suppliers whenever possible.

 For more information on any of these programs, contact us.