Perceived quality and satisfaction with food on Spanish merchant ships: descriptive analysis based on a survey of crew members

Abstract

Objective: To characterise satisfaction and perception of food quality on board merchant ships associated with the Spanish sector and to determine the areas for improvement prioritised by crew members.

Methods: Cross-sectional study using a self-administered questionnaire on board ships of different ranks and types. Eighty-one valid responses, collected via an online form, were analysed. A descriptive analysis of frequencies and thematic categorisation of open-ended responses was performed.

Results: The sample consists mainly of males (72.8%) and seafarers between 25 and 35 years of age (48.1%). 77.8% sail under the Spanish flag and the most common duration of a campaign is 2-4 months (44.4%). The food is considered good (42%) or fair (30.9%), with variety being the weakest point (45.7% consider it repetitive). The quantity of food is sufficient for 67.9% and hygiene is good or fair (75.3% in total). 50.6% report that food influences well-being and performance, but 55.6% say that there are no internal evaluation mechanisms or recommendations.

Conclusion: Food on board is generally good, with room for improvement in variety, quality of ingredients and structured feedback. The results support the need for internal policies of continuous evaluation and scheduled menu rotation to reinforce factors related to well-being and motivation in the maritime environment.