This Chef Feeds the Crew on Greenpeace Ships

Daniel Bravo Garibi is fueling activism

Photos care of Daniel Bravo Garibi
Daniel Bravo Garibi surrounded by activists onboard, left, and in his kitchen, right.

The food served onboard is vegetarian and largely plant-based, with any animal products used coming from sustainable, trackable sources with a low environmental footprint.

“It’s really important that the food is in the purest form. That it has been produced in a way that it can give back to nature — unlike industrialized production. We can really make an impact by consuming food that is coming from small-scale farming and biological production with a low, if not positive, impact on the environment,” Bravo Garibi says.

Australian food and travel journalist. Lover of off-piste destinations, freestyle cooking and Italian wine.

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