Classic Spanish paella with shellfish but no shrimp

Sustainability may guide the ship’s dining choices—but yum!

Lindblad Expeditions takes its dedication to conservation seriously, extending it even to the National Geographic Endeavour’s dining room. Although seafood is a staple on the ship’s menus, you’ll never find a shrimp cocktail, fried shrimp or shrimp of any sort. Lindblad banned shrimp from its kitchens more than a decade ago, in the summer of 2001 as part of its sustainable dining program to help preserve fish stocks worldwide.

Lindblad says it could not find any shrimp suppliers who could prove that their shrimp harvesting methods did not damage the marine environment. One of the serious problem shrimp trawlers create is the “bycatch” of unwanted fish species that end up being killed and thrown away. And in some areas the trawlers may sweep the same section of sea bottom several times a year, which leaves no time for re-growth or recovery of the marine habitat.

No shrimp allowed

Shrimp farming also has serious negative impact because shrimp growers have made their pond water poisonous due to the large amounts of artificial feed, pesticides, chemical additives and antibiotics used for the highest possible production rate. Typically, the ponds are located in coastal areas to provide easy access to new fresh water sources to refill them. Unfortunately, instead of reducing pressure on overharvesting, shrimp aquaculture’s toxic effluent is blamed for reducing local shrimp and fish populations in some regions

When it comes to the fish served on board the Endeavour and other Lindblad ships, they are species considered not to be over-fished or caught by environmentally destructive practices. Lindblad Expeditions is not extremist in its sustainability approach. According to Ocean Wise, a Canadian non-profit education and conservation association, an estimated 90 percent of all large, predatory fish have disappeared from the world’s oceans. It states that one recent scientific study predicts a world-wide fisheries collapse by the year 2048. Obviously, this is a topic that impacts all of us and one we all should be concerned about.

Placing the serious aspects of the Lindblad Endeavour’s menu aside, as you’ll see from the accompanying photos and the week’s menus on accompanying pages, no one starves. There is a serious emphasis on flavorful food, although the preparations are not always ones we have every day or perhaps ever have had before. But trying new foods always has been an essential part of travel. The menu emphasizes Ecuadorian cuisine, as you would expect.

Here are some sample signs that are posted to explain unfamiliar dishes:

Lindblad Expeditions does try to cater to the diverse tastes of its passengers. The photo at the top of this post shows paella served once a week at lunch that definitely would not suit vegetarians. So, a vegetarian paella is served at the same meal.

This kind of catering is routine on large cruise ships. But the Endeavour carries fewer than100 passengers. Below is a photo of the vegetarian paella. .

Vegetarian paella, a rice dish from Valencia, Spain

See for yourself what the dining on the Lindblad National Geographic Endeavor is like. You won’t be disappointed, I promise you. If I didn’t like it, I say so. But I do wish that just one time during the week there was an option for a hamburger with all the trimmings. But maybe that was just me.

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Dining on the National Geographic Endeavour

Sustainability may guide the ship’s dining choices—but yum!

No shrimp allowed

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Sustainability may guide the ship’s dining choices—but yum!

No shrimp allowed

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