In 2025, wellness is the main ingredient at sea. From elaborate tea houses to shopping excursions with the chef—these are the fresh ways that cruise lines are shedding their overindulgent reputations. 

On this episode of Unpacked Minis, Cruise Edition, host Aislyn Greene sits down at F&B@Sea—the culinary showcase at Miami's Seatrade Cruise Global conference—with David Yeskel, a travel and food journalist who has covered cruising for 20 years. Together they uncover the most surprising—and delicious—trends shaping what we eat at sea.

On this episode you’ll learn: 

Why cruise lines are embracing plant-based menus—and what that means for travelers. 

How sourcing local ingredients works (and why small ships are able to lead the way). 

The ways that shoreline dining trends are making their way aboard cruise lines. 

Don’t miss these moments: 

[02:48] Why swapping bars for tea houses is on trend in  2025. 

[05:25] Unique and inclusive food options at every level of the industry.  

[08:11] Sourcing local food? Sometimes it means taking travelers shopping with the chef. 

Featured in this episode: 

Virgin Voyages

MSC Cruises

Carnival Cruise Line

Holland America Line

Celebrity

Princess

Oceania

Viking Cruises

Azamara Cruises

Explora Journeys

Seabourn Cruises

Celestyal Cruises

Cunard 

Resources: 

Read the transcript of this episode. 

Explore more of David’s work on his website or follow him on LinkedIn.

Listen to other Unpacked Minis, Cruise Edition, like this one about innovations or this one about finding a cruise travel advisor. 

Looking for more content from Seatrade Global? Check out our sister podcast View From Afar, by the travel industry for the travel industry. 

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