All articles by Staff Writer
Staff Writer
Voyages of discovery
Richard Branson is an indelible part of modern transportation – and now he’s trying his hand at cruises. And after a Covid-delayed beginning, Virgin Voyages is picking up steam, with two vessels already at sea and two more due to get the Champagne-bottle treatment later this year. Andrea Valentino talks to Tom McAlpin, president and CEO at the operator, to learn about his long career in the industry, how his employer’s ships mingle public-spiritedness with fun – and how Virgin Voyages could merely be at the start of its journey.
High tech on the high seas
The average cruise passenger expects the very latest technology, so cruise lines need to keep up. Technology not only offers more precise navigation and safety but can also make the cabin experience more comfortable. Katie Russell speaks to Peter Whittle, CEO and co-founder of CruiseAppy; Jay Schneider, chief product innovation officer at Royal Caribbean; and Luca Pronzati, chief business innovation officer at MSC Cruises to fi nd out how they are adapting cruises for a smarter experience.
Break the ice on sustainability
In efforts to shake off its not-so-positive reputation for environmentalism, the global cruise industry is taking meaningful action to combat climate change. Ponant’s head of corporate social responsibility and sustainability, Wassim Daoud, explains to Andrew Tunnicliffe what the company and wider industry are doing to leave a more positive mark on the world and its wildlife.
Stability brings success
Recently approved by Lloyds Register, NAPA’s new stability management software for passenger vessels, NAPA Stability, will enable ships to share and view stability data with onshore teams in real time, and help vessels balance ongoing concerns for safety and sustainability. Jim Banks speaks to Esa Henttinen, executive vice-president of NAPA Safety Solutions, to understand the solution’s impact.
Sail to the top of the world
From the Baltic to the Bosporus, there are few parts of Europe that have yet to catch the cruise ship bug. Now it’s Iceland’s turn. But how are operators and officials working to ensure that all this new activity protects the remarkable local environment? And are there ways to promote sustainable economic growth even as the tourists pour in? Andrea Valentino talks to Sigurður Jökull Ólafsson at Associated Icelandic Ports and Chris Austin of Explora Journeys to learn more.
Opulence on the ocean
The ultra-luxury market is on the rise as the cruise industry sees a triumphant return to the seas for eager travellers. While established cruising companies are constantly looking for ways to up their game, luxury-hotel groups are also taking increasing interest in the cruise business. Brooke Theis speaks to Christopher Prelog, president of Windstar Cruises, and Luigi Matarazzo, general manager of the Merchant Ships Division at Fincantieri, to hear more.
Going it alone
As more single adventurers are seeking out and trying new experiences on their own, cruise ships are increasingly looking for ways to entice the solo traveller on board. Mae Losasso speaks to Gary Anslow, head of UK and Ireland business at Norwegian Cruise Lines, and Peter Deer, managing director at Fred Olsen, to find out what they offer the solo cruiser.
Dive into the metaverse
Cruise operators have long found ingenious ways to keep guests occupied, but over recent years few have proved as intoxicating as video games. With the growing power of new technologies like virtual reality, some operators are taking passengers on even more exciting digital adventures. Andrea Valentino talks to Peter Grant at Norwegian, and Melissa Mahaffey of Carnival, to learn more.
All you can eat
As some sections of the industry look to move away from traditional buffet-styled dining, Martin Morris speaks to Paul Ludlow, P&O Cruises president, Linken D’Souza, vicepresident of food and beverage at Royal Caribbean International, and Richard Morse, senior vice-president of food and beverage for Carnival Cruise Line, to discover how operators are wowing passengers with fi ne dining and reinvigorated drinks menus.