Alaska winter sports and Northern Lights cruise
Description of Alaska winter sports and Northern Lights cruise
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As the pioneers of responsible tourism, we've screened this (and every) vacation so that you can travel knowing it will help support the places and people that you visit, and the planet. Read how below.
PlanetTraveling by small vessels enables us to get up close to nature and wildlife in some of the most scenic areas of the world. While delivering exceptional access to these areas, we realize our presence has an impact and foster responsible practices to lessen our environmental footprint—from replacing engines for more efficient models to making arrangements in each port for recycling and proper disposal of waste. Our teams on board and ashore work together to operate responsibly.
Eco-friendly bath amenities on board in refillable containers
Reusable water bottles in each cabin for guest use; no bottled water on board
Serve only sustainable seafood and partner with Monterey Bay Aquarium's Seafood Watch program
The operators of this vessel are members of the 'Passenger Vessel Association Green WATERS Program'
The Passenger Vessel Association (PVA) recognizes the vessels owners as a member of its Green WATERS Program for their dedication and commitment toward a cleaner, greener marine environment. Members of WATERS (We Are Taking Environmental Responsibility/Stewardship) around the U.S. have taken it upon themselves to reduce their environmental impact in a variety of ways, including reducing fuel consumption, conserving potable water, using less harmful chemicals near waterways, conserving energy, and working with their employees to create a greener workplace.
PeopleA key part of operating a responsible business is ensuring we leave a positive impact in the communities we visit. This core value is part of our initial itinerary planning on through to operations management and office practices. Whether it’s a cruise donation to an organization for a fundraising effort or partnering with locals for tours, we look for ways to share the wealth and enrich the lives of those we meet.
By traveling in February and March, we are providing employment and income at the time of year when there is very little work available in the tourism industry,
Purchase local food and supplies
Partner with local people for cultural tours / presentations
Purchase supplies with less packaging to reduce waste
Recycle wherever facilities exist
Donate to local organizations in areas where we operate
We are stewards of the lands where we travel—our teams on board and ashore work together to operate responsibly.
They are also managers of 'Chefs Collaborative'
Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. The Collaborative inspires action by translating information about our food into tools for making knowledgeable purchasing decisions. Through these actions, members embrace seasonality, preserve diversity and traditional practices, and support local economies.
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