A Practical Programme Enacted to Enhance Seafarers' Well-being

In May 2026, the Japan P&I Club co-hosted its first-ever “Training on Onboard Meals and Health Improvement” for galley crew members in Cavite (near Manila), the Philippines.

This training is a new service for our Members to enhance seafarers' well-being. Partnering with Fuji Trading Co., Ltd. ("Fuji Trading")—a catering professional equipped with its own training facility for seafarers—we implemented a practical programme combining classroom lectures and cooking sessions.

Conducted twice (from 13–14 May and 20–21 May), this initiative was far more than a simple recipe-learning workshop. This programme served as a platform for mindset reform, aiming to protect the future of seafarers and their families right from the galley. It allowed participants to confront onboard health risks through real data, all within an atmosphere of enthusiastic solidarity.

The Reality Presented by Vast Claims Data: 70% of Sign-offs Due to "Illness"

At the beginning of the training, Ms. Naoko Nemoto from the Claims Department II of the Japan P&I Club delivered a presentation.

Based on the vast amount of claims data accumulated by the Club over the past decade, she quantified and presented the stark reality that "70% of sign-off reasons are due to illness". She also highlighted the severity of diabetes and its accompanying disability risks, which are particularly prevalent among Filipino seafarers (expanding at a rate that ranks fourth-highest globally). Seeing these figures firsthand instilled a strong sense of personal ownership among the galley crew members in attendance, shifting their mindset to realise that "the meals we prepare every day directly impact the well-being of our crewmates and the livelihoods of their families." This realisation served as a vital foundation for the rest of the training.

A Curriculum Focused on Real-world Onboard Challenges

Following the introductory presentation, lectures and practical cooking sessions were led by Fuji Trading's experienced trainers and nutritionists.

Going beyond basic knowledge such as general nutrition and BMI calculation methods, the curriculum featured specific lectures and active discussions tailored to the unique challenges of shipboard life, including the difficulties of provisioning ingredients during long voyages and the irregular daily routines specific to seafarers.

Cooking Sessions: Updating Traditional Dishes with a Healthy Twist

During the cooking sessions, participants challenged themselves to prepare healthy snacks and healthier alternatives to traditional Filipino dishes, achieving an approximate 65% reduction in sodium content. Rather than relying heavily on commercial, off-the-shelf seasonings, the recipes brought out rich flavours by leveraging the natural taste of fresh ingredients, completely overturning the conventional assumption that "low sodium means flavourless".

Example of a Nutritionist-Supervised Menu: Shrimp Sinigang

To support blood pressure management, the use of high-sodium commercial seasonings was minimised. Instead, the natural tartness of fresh tomatoes and tamarind was utilised to create a rich, deep flavour profile despite the significant reduction in salt.

Feedback: Going Beyond Mere "Re-learning"

What made this training a truly special experience for the galley crew was the overwhelming passion and engagement of the Fuji Trading trainers, who thoroughly enjoyed interacting with the participants.

After the cooking sessions, the nutritionist provided specific, individualised feedback to each galley crew member regarding what was done well and how they could improve further. Even for seasoned galley crew members with extensive maritime careers, it was an invaluable opportunity to review their own work, gain fresh insights, and rediscover not just the pursuit of deliciousness, but the true pride that comes with safeguarding the health of the crew.

Feedback from Participating Galley Crew Members

Enthusiastic comments were received from the participating galley crew members, including a chief cook who travelled all the way from Iloilo Province to attend:

•  "The training provided me with a clear understanding of nutritional balance ,the health impacts of excessive salt intake, and how to prevent lifestyle-related diseases."
• "I want to learn more healthy recipes and encourage my fellow crew members to eat healthily by sharing what I learned in the training."
• "Through the cooking practicums and meal preparation, I learned how important health awareness is for the well-being of every officer and crew member on board."
• "For those who do not care much about their health, this training is truly important. It will be an eye-opening experience for them."
• "The instructors are highly knowledgeable, and the training facility features high-end equipment. I would highly recommend this training to my colleagues."
• "As a galley crew member onboard, nothing makes me happier than a simple 'Thank you for the meal today!' from my crewmates. From now on, I want to earn those words by serving food that is both delicious and allows them to live a long, healthy life."

Comments from Fuji Trading (Philippines) Instructors

Classroom Lecturer: Ms. Marielle Buquid, Manager

"At Fuji Trading, we have conducted numerous catering training sessions, but designing a customised concept and materials for this specific focus was a highly challenging endeavour. However, this demanding task has given us great confidence and enjoyment, and it has served as a highly meaningful opportunity to listen directly to real feedback from the field."

Cooking Instructor: Mr. Paul Alteo A. Bagabaldo, Rnd, MSc, Nutritionist Consultant

"Teaching technical skills to cooks who have more than 20 years of experience at sea presents no difficulty at all, because they are already highly professional galley crew members capable of immediately executing what they are taught. However, by approaching cooking with a clear lens of 'health'—for both the participants and us trainers—I feel we helped everyone to become deeply aware of the grave responsibility that daily meals are directly linked to the health and lives of our crewmates."

Expert Perspective: Improving the On-board Environment Supports Long-term Career Development

Dr. Edgardo Antonio A. Del Rosario, Medical Director of Del Rosario Pandiphil Inc. (our local correspondent in Manila), shared the following commentary regarding the training:

"The development and progression of many illnesses are often multifactorial. Lifestyle-related diseases such as hypertension, cerebrovascular diseases, cardiovascular diseases, and diabetes can be substantially influenced by factors including diet, irregular working hours, sleep disruption, fatigue and stress. This is particularly relevant among seafarers, considering the prolonged duration spent on-board vessels or out at sea, which in some cases may extend beyond eight months.

In this regard, providing seafarers with primarily nutritionguided dietary options and informed food choices while onboard through measures such as “nutrition per serving” may contribute meaningfully to long-term health maintenance both onboard and in between contracts.

I believe that initiatives such as the training provided by the Club will improve the onboard environment, leading to a reduced risk of serious illness and supporting the long-term career development of seafarers.

" Future Outlook: As a Partner Sustaining an Onboard "Health Culture"

For seafarers, meals represent the greatest form of entertainment during prolonged periods at sea. For this very reason, altering dietary habits—which are deeply connected to individual preferences and culture—is no easy task. However, the sense of unity built during this session, where trainers and galley crew members enjoyed themselves while pushing each other to higher standards, can become an irreplaceable driving force for mindset reform.

Our goal is for galley crew members to take ownership of their roles as "doctors of the galley supporting health," creating a shipboard culture where everyone naturally stays healthy. As a partner supporting that future, the Japan P&I Club will continue its joint initiatives, working hand-in-hand with Fuji Trading and leveraging their exceptional expertise and passionate dedication.