Cold Chain Logistics: Keeping Provisions Fresh From Port to Deck

Perishable provisioning is only as good as the coldest link in its journey. A single break in temperature control — a delayed handover, an uninsulated vehicle, an overlong dockside wait — can compromise an entire order before it ever reaches the galley. Here is how we keep that from happening.

1. Controlled Collection at Source

Perishables are collected directly from verified suppliers into pre-chilled containers, minimising the time produce spends outside a controlled environment before cold storage begins.

2. Monitored Cold Storage

Once at our facility, stock is separated by category — chilled, frozen, and ambient — and held under continuous, logged temperature monitoring until an order is staged for dispatch.

3. Refrigerated Transport

Every perishable order moves in temperature-controlled vehicles suited to the specific product category, timed precisely to your vessel's delivery window at dockside or anchorage.

4. Final Handover

Delivery teams confirm product condition and temperature at the point of handover, with documentation available for your vessel's own food safety records.

This is the same discipline applied to every order, regardless of size — because in vessel provisioning, there is no such thing as a minor break in the chain.