QUESTIONS FOR GALLEY STAFF

Dear Participant,

This survey aims to gather insights and perspectives from various stakeholders, including seafarers, ship owners, and galley staff, within the maritime industry. Specifically, the survey focuses on enhancing marine culinary arts and creating new job opportunities for ship galley staff development under the EU Blue Skills strategy through a comprehensive training course tailored to the specific needs of galley personnel in the context of the EU Project Cul-Mar-Skills. (Maritime Soft Skills for Onboard Healthy Nutrition and Culinary Arts in Seagoing Services) By collecting data and insights through this survey, we aim to design a training course that meets the specific needs and preferences of ship galley staff, equipping them with the necessary skills and knowledge to excel in their roles, improving onboard food services, and creating new job opportunities for ship galley staff, and contribute to the overall success of maritime operations. Your participation in this survey is instrumental in developing a training program that supports the continuous professional development and advancement of ship galley personnel. Thank you for your valuable input and contribution to this important initiative.

Thank you for taking the time to participate in this survey. 

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Which country are you from? *
What is your role in the galley? *
What is your age? *
What is your gender? *
What type of vessel do you work on? *
From a scale of 1 (strongly disagree) to 5 (strongly agree) please specify how much you agree with the following statements:
I know what to cook to maintain good health while on board.
 *
I can prepare a balanced menu.
 *
When planning the menu, I believe the goal is to achieve a balanced diet while ensuring satiety. 
 *
Having a nice meal at the end of the day increases the crew’s work motivation.
 *

From a scale of 1 (strongly disagree) to 5 (strongly agree) please specify how much you agree with the following statements regarding “Tasty food”.
Tasty food contributes to a positive atmosphere on board by creating a feeling of comfort, enjoyment, and camaraderie.
 *
Tasty food contributes to the physical well-being of individuals on board.
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Tasty food can positively affect mental health by improving mood, cognitive function, and general well-being.

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Well-fed individuals are more alert, focused, and productive, which is essential for the efficient and safe performance of tasks on board.
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Proper nutrition plays a vital role in optimizing performance and productivity.
 *
Thinking about your cooking practices, how often do you…    

Avoid behaviors that may cause waste in the galley.

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Make new dishes by using the leftovers of meals that have not been not served.

 *
Pay attention to the expiration date of food items.

 *

Ensure the use of glass cups or thermos for water service?

 *
Buy local and fresh food from ports?

 *
Throw away any expired food product?

 *
Wash your hands before eating? 

 *

Ensure that tableware (i.e., plates, glasses, and cutlery) is properly clean?

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Prepare meals in clean and healthy conditions?

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Wear a bonnet and gloves during meal prep in the galley?

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Wear an apron during meal prep in the galley?

 *
Thinking about your cooking skills, how often do you…    
Cook dishes from different cultures?

 *
Adjust the menu as required by the weather and the sea conditions?

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Get help from the crew when you face difficulties completing a task?

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Know how many calories each menu should have?

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From a scale of 1 (Strongly unrecommended) to 5 (Strongly recommended) please specify which of the following food groups should be readily available onboard ships?
Whole grains *
Fresh fruit and vegetables *

Plant-based foods (e.g. tofu, legumes)

 *

Nuts and seeds

 *
Lean proteins (e.g. fish, poultry)
 *
Low-fat dairy or dairy alternatives
 *
Other (Specify):
 *
From a scale of 1 (strongly disagree) to 5 (strongly agree) which of the following do you consider as main challenges for providing healthy and nutritious food options onboard ships?
Limited storage space *
Limited fresh products available *
Limited cooking facilities *
Budget constraints *
Crew's dietary restrictions *

From a scale of 1 (strongly disagree) to 5 (strongly agree),  which of the following environmental practices could be implemented in the galley operations onboard ships?

Locally sourced products *
Reduced use of single-use plastics *
Use of reusable or biodegradable utensils and containers *
Recycling of food waste *
Energy-efficient cooking equipment *
How would you rate the adequacy of existing training programs for ship galley staff in culinary skills and food safety practices?
 *

How often do you think training and upskilling  opportunities should be provided for ship galley staff?

 *

From a scale of 1 (highly unrecommended) to 5 (highly recommended) which of the following specific areas of culinary skills training should be prioritized for ship galley staff?
Nutrition and dietary requirements *

Menu planning and recipe development

 *
Food safety and hygiene practices
 *
Knife skills and food preparation techniques *
Culinary presentation and plating techniques *
From a scale of 1 (Highly unrecommended) to 5 (Highly recommended) which of the following formats of training delivery would be most effective for ship galley staff?

Formal classroom training sessions

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Practical hands-on training in a culinary facility
 *

Online courses and webinars

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Onboard workshops and demonstrations
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Mentorship programs with experienced chefs
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As a member of the galley staff, how would you rate the current adequacy of resources and support provided for meal preparation onboard ships? *
How often do you prioritize the inclusion of healthy and nutritious options in meal planning and preparation?
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What are the main challenges you face in ensuring the provision of healthy and nutritious meals onboard ships? (Select all that apply)

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Required
What challenges do you encounter in ensuring the availability of healthy and nutritious food options onboard your ships? (Select all that apply.) *
Required

What strategies do you employ or plan to implement to promote environmentally friendly practices in galley operations across your fleet? (Select all that apply)

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Required

In your experience, what are some effective strategies for managing food waste in the galley? (Select all that apply)

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Required

What measures do you take to ensure food safety and hygiene standards are upheld in the galley? (Select all that apply)

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Required
Thanks a lot for taking part in the survey!
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