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The procurement of food on board liner ships: the role of the international labor organization

Author

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  • Yui-yip Lau

    (The Hong Kong Polytechnic University
    University of Manitoba
    School of Education, Faculty of Social Sciences and Law University of Bristol)

  • Tsz Leung Yip

    (The Hong Kong Polytechnic University)

Abstract

Food is important for liner shipping companies (LSCs) in their efforts to support daily lives and fulfil seafarer demand. Food issues are addressed in the International Labour Organization’s (ILO’s) Food and Catering (Ships’ Crews) Convention 1946 (No. 68), amended 2006. Moreover, the enforcement of the Maritime Labour Convention (MLC) Regulations and Code appears to have ensured that seafarers have hygienic conditions and that good quality food and drinking water are provided. The MLC aims to meet all current standards of international maritime labour conventions and recommendations, and comply with the fundamental principles found in other international labour conventions. Yet despite these efforts, food issues require greater attention, as maintaining the food supply chain is a dynamic and difficult task. To identify strategies for improving the procurement of food for ships, this paper illustrates how to facilitate the food supply for shipping lines and further evaluate the associated supply chain. Advanced technology, comprehensive procurement procedures, qualified personnel, extensive outbound logistics (i.e., distribution) networks and sound training programmes on food quality and safety are critical elements in the food supply chain, and will enhance the quality of food for seafarers.

Suggested Citation

  • Yui-yip Lau & Tsz Leung Yip, 2017. "The procurement of food on board liner ships: the role of the international labor organization," Journal of Shipping and Trade, Springer, vol. 2(1), pages 1-14, December.
    • Handle: RePEc:spr:josatr:v:2:y:2017:i:1:d:10.1186_s41072-017-0024-8
    DOI: 10.1186/s41072-017-0024-8
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    References listed on IDEAS

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    1. Iijima, M. & Komatsu, S. & Katoh, S., 1996. "Hybrid just-in-time logistics systems and information networks for effective management in perishable food industries," International Journal of Production Economics, Elsevier, vol. 44(1-2), pages 97-103, June.
    2. Petra C. Milde, 2011. "The Maritime Labour Convention 2006: An Instrument to Improve Social Responsibility in the Cruise Industry," Springer Books, in: Philip Gibson & Alexis Papathanassis & Petra Milde (ed.), Cruise Sector Challenges, chapter 13, pages 207-223, Springer.
    3. Myungsook An & Yonghwi Noh, 2009. "Airline customer satisfaction and loyalty: impact of in-flight service quality," Service Business, Springer;Pan-Pacific Business Association, vol. 3(3), pages 293-307, September.
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    Cited by:

    1. Cheng-Wen Lee & Chi-Hsi Wang, 2021. "Value Analysis and Value Engineering on the Sustainability of Global Sourcing Competitiveness," Journal of Applied Finance & Banking, SCIENPRESS Ltd, vol. 11(6), pages 1-1.

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