Scenic Group CTP CTP Menu Inclusions

Menu Inclusions

Guiding Principles

This document outlines the guiding principles for Scenic Groups Cherish the Planet Menu Inclusion. These are menu inclusions created with sustainability in mind and aligned to the below guiding principles.

1. There is no single defining factor which must be met. It is a combination of all the factors which determine its inclusion, or omission.

2. It does not have to be a dish which is served on every cruise or every day. It can be one which is served at only one meal - to highlight a hero ingredient available only in select regions.

3. As you will see many guiding principles go hand in hand and have a direct or indirect causal link to each other.

4. This document (and other materials) can be shared with suppliers so they can assist in providing suggestions.

5. Galley crew & other staff are another great resource as they may know ideas or connections which would otherwise not have been considered.

6. Dining is about more than the ingredients on the plate, having a story behind the dish which brings it to life can sometime make all the difference.

Touring Link

• Where touring and procurement can be linked. The most common may be on a tour which involves a visit to a wet/fresh/other market which often serve as great windows into a culture or region.

• It may be a visit to a certain village, family home or farm which is famous for a particular ingredient or produce.

• If the procurement of an ingredient can be directly linked to the guest touring experience it will make the option even more appealing on the menu and likely align with many of the other below points given how it was sourced.

Farm to table Paddock to plate

• The absence of multiple “middlemen” usually means a much shorter time from the source to the plate.

• As a general rule the shorter the duration of time from the ingredient being in its ‘natural state’ to the plate – the better. Think fruit and fish!

Supplier Policies

• Suppliers who have their ESG policies aligned to ours and directly available to the public.

• Remember we also have a supplier selfevaluation form which they can use as to help identify other companies which benefit a community beyond the purchase itself. Ie A supplier who has eliminated plastic packaging from its supply chain or purchasing from a bakery which runs a training school to train underprivileged youth to become certified pastry chefs.

Emissions minimisation

• The distance it travels, the vehicle which is transporting it, the packaging it comes in.

• The ingredient itself; Is it organic? How was it grown? Were pesticides and fertilisers minimised/eliminated?

• Utilising existing transport lines or more sustainable methods of transport (see touring link).

• There is a range of Internationally recognised accreditations for both land and sea but something can also be sustainably sourced in the absence of accreditation. Our supplier self evaluation form can help with this

• Some ingredients carry higher carbon and emission footprints than others. Obviously, meats generally have higher footprints than fruits and vegetable but there is huge variation within each category. Think of a cow which is raised on cleared forest land in another country vs a wild caught fish. How fruit and vegetables are grown is also very important.

• This is far from an exact science and there are numerous factors which go into a foods footprint. There are numerous websites providing further information.

Culture / Story

• Quite simply a dish can really bring to life a regions customs and cultures. This is always one of the goals we are trying to deliver, be it through food or any other means. Food should tell a story.

Support local suppliers

• Buy local, support local. Same for our touring. It means we are helping the local inhabitants and keeping the money in the places we are visiting. By supporting local we will also align with many other principles here – emissions, transport etc.

Innovation & circularity

• Are there parts of the supply chain which engage in aspects of circularity – ie repurposed waste products. Return/reuse of packaging etc. Are they using Science and Innovation to try and lower their emissions –ie vertical farming, aquaculture etc.