A Zero Waste Menu-focused training was held at Ekol Maritime Training Center Kitchen, led by Chef Baturalp Aytulun, with the participation of Bright Shipping chefs. Following the success of the previous Asian cuisine training, this special event focused on sharing experiences around sustainability and zero-waste kitchen practices.
In a statement from Ekol, it was emphasized that this training was not just about cooking, but about maximizing resources in ship kitchens, minimizing waste, and redefining sustainability at sea.
Throughout the Zero Waste Menu program at Ekol Maritime Training Center, participants demonstrated how every ingredient can be used to its full potential and how an eco-friendly approach can be successfully applied onboard.
At the end of the training, led by Chef Baturalp Aytulun, Bright Shipping and Ship Management Inc. chefs received their certificates, having acquired new techniques to enhance sustainability in their ship kitchens.
Special thanks were extended to the talented chefs of Bright Shipping, the AVS culinary team, and everyone who contributed to making the event a success.
It was once again underlined that sustainable catering in the maritime industry is no longer just a concept—it is a commitment.
