ABOARD THE S.S. LEGACY – Would I prefer mahi mahi with feta and avocado oil, roasted rack of lamb with honey tomato relish or spanakopita? Decisions, decisions!

But the folks on my S.S. Legacy cruise have made those tough choices a bit easier. “Choose half and half,” our server suggests, noting that we can have a split portion of two different entrees.

So that is what I have done for most of my delicious meals aboard the Legacy. And I’ve seen other diners doing that as well. I have also noticed that the portions on this cruise are just right – not too big and not too small.

Along with its portions, the S.S. Legacy has another way to cut back on food waste in keeping with its “green” ship goals. Each morning, the chef comes out during breakfast to tell us what he will be serving for lunch and dinner. Then our server takes down our entrée choices.

“You can always change your mind and order something different,” chef Antonio Orlando tells us. “This is just so we can have an idea of what we will need to fix so that we don’t waste food.”

Sounds strange but I quickly got used to it and enjoyed knowing what I would be having to eat the rest of the day. For the cuisine, the chef supports local economies by buying salmon, fish and other locally-produced foods and products whenever possible. Each meal offers an entrée of fish, meat and vegetarian, along with a beginning salad, two side dishes and an ending dessert.

Story and Photo by Jackie Sheckler Finch