This World Earth Day, we took time to reflect on the responsibility we have, not just as a cruise line, but as individuals, to protect the world we all share.
We were proud to mark the occasion with a meaningful step forward: becoming the first UK cruise line to deliver a Carbon Literacy Programme to our shoreside teams. For every employee who completes the course, we’ll be donating £10 to the Carbon Literacy Fund, working with the Suffolk Community Fund to push this initiative further.
A journey towards sustainability
Our passion for protecting the planet continues to shape the way we operate. Here are just some of the initiatives we’re investing in to reduce our environmental impact:
- Use of shore power whenever available for our sister ships Bolette and Borealis, meaning we can turn our engines off while in port
- Regular dry docks and maintenance of our fleet, to prolong their lifecycles. Our most recent dry dock on Balmoral included the application of silicone paint and upgrades to propellers to improve efficiency and reduce fuel consumption
- Use of sustainable biofuels on a share of Borealis’ sailings, following a successful trial in 2024, with plans for further trials across the fleet
- Investment in specialist technology that allows us to plan our itineraries with less environmental impact
- Conservation work with marine wildlife charity ORCA
- Evolution of our procurement processes to reduce waste and support suppliers who prioritise ethical practices
We recognise and embrace our responsibility to preserve and protect the oceans we sail in, the destinations we visit and the lives we touch on the way.
Cooking up change
As well as investing in big changes, we believe in the power of the everyday. That’s why we’re inviting our guests and team members to consider taking part in Meatless Mondays, a small change that can make a big difference. Going meat-free just once a week can have a positive impact on the environment by:
- Lowering your carbon footprint: Cutting out meat just one day a week can lower your carbon emissions. Meat production, especially beef and lamb, is a major source of greenhouse gases.
- Conserving water and land: Meat production requires vast resources, like water and land. By skipping meat, you help conserve these precious resources.
- Reducing deforestation: Livestock farming is a leading cause of deforestation. Reducing meat demand helps preserve forests and ecosystems.
To inspire your next meat-free meal, our Executive Chef, Ajesh Scaria, shares two delicious recipes for you to try at home.
Lentil Tacos with Avocado and cabbage claw (VE) serves 4
INGREDIENTS
For the lentil filling:
1 cup dried green or brown lentils (or 2 cups cooked lentils)
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
1 tsp ground cumin
1 tsp chilli powder
½ tsp smoked paprika (optional)
¼ tsp ground turmeric (optional)
½ tsp salt (adjust to taste)
1 ½ cups vegetable broth or water
Juice of 1 lime
Fresh coriander, chopped (for garnish)
For the cabbage slaw:
2 cups shredded purple cabbage (or a mix of purple and green)
1 medium carrot, julienned or grated
¼ cup fresh coriander, chopped
2 tbsp apple cider vinegar (or lime juice)
1 tbsp olive oil
1 tsp maple syrup or honey (optional)
Salt and pepper to taste
For the tacos:
8 small corn or flour tortillas
1-2 ripe avocados, sliced
Lime wedges (for serving)
METHOD
Prepare the lentil filling:
- Rinse the lentils under cold water and drain.
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Add the minced garlic, cumin, chilli powder, smoked paprika, turmeric and salt. Stir to combine and cook for another 1-2 minutes, allowing the spices to bloom.
- Add the lentils and vegetable broth (or water) to the saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
Once the lentils are cooked, stir in the lime juice and adjust seasoning with more salt or spices if needed. Set aside.
Make the cabbage slaw:
- In a large bowl, combine the shredded cabbage, grated carrot and chopped coriander.
- In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup (if using), and salt and pepper.
- Pour the dressing over the cabbage mixture and toss to combine. Let the slaw sit for 10-15 minutes to allow the flavours to meld together.
Warm the tortillas:
- Heat a dry skillet or griddle over medium-high heat. Warm the tortillas for about 30 seconds on each side, or until soft and slightly charred. Alternatively, you can wrap them in foil and heat them in the oven for 10 minutes.
Assemble the tacos:
- To assemble each taco, start by placing a spoonful of the lentil filling in the centre of each tortilla.
- Top with a generous spoonful of cabbage slaw and a couple of slices of ripe avocado.
- Garnish with fresh coriander and a squeeze of lime juice.
CAULIFLOWER STEAKS WITH CHIMICHURRI SAUCE (VE, GF) serves 4
INGREDIENTS
For the cauliflower steaks:
1 large head of cauliflower
2 tbsp olive oil
Salt and pepper to taste
½ tsp smoked paprika (optional, for a bit of smokiness)
½ tsp garlic powder (optional)
For the chimichurri sauce:
1 cup fresh parsley
3-4 garlic cloves, minced
2 tbsp red wine vinegar (or white vinegar)
¼ cup extra virgin olive oil
½ tsp red pepper flakes (adjust based on spice preference)
½ tsp dried oregano
Salt and pepper to taste
Juice of ½ lemon (optional)
METHOD
To prepare the cauliflower:
- Preheat your oven to 350°F (180°C).
- Remove the leaves and the stem from the cauliflower and place it flat side down on a cutting board.
- Slice the cauliflower vertically into 1-1.5-inch-thick steaks. You should be able to get 2-3 steaks from the centre of the cauliflower. The remaining florets can be saved for another dish, like a cauliflower mash or roasted cauliflower.
- Brush both sides of the cauliflower steaks with olive oil and season with salt, pepper, smoked paprika and garlic powder.
Roast the cauliflower steaks:
- Place the cauliflower steaks on a baking sheet lined with parchment paper or a silicone mat.
- Roast in the preheated oven for 20-25 minute, flipping halfway through, until they’re golden brown and slightly crispy on the edges.
Make the chimichurri sauce:
- In a food processor or blender, combine the fresh parsley, garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt and pepper. Blend until it forms a smooth but chunky sauce. Taste and adjust seasoning as needed. If you want more acidity, add a squeeze of lemon juice.
To serve:
- Once the cauliflower steaks are roasted and tender, remove them from the oven.
- Place the steaks on plates and drizzle the chimichurri sauce generously over the top.
- Garnish with a few extra sprigs of fresh parsley or a squeeze of lemon if desired.
