Table 2 Questionnaire survey - summary of survey results
From: The procurement of food on board liner ships: the role of the international labor organization
Survey question | Average score (Range of score) | Comment |
|---|---|---|
Policy implications | ||
ILO Food and Catering (Ships’ Crews) Convention and the Certification of Ships’ Cooks Convention maintain all up-to-date standards of existing international maritime labour Conventions and recommendations | 3.36 (2–5) | Agree |
Seafarers have access to good quality food and drinking water provided regulated hygienic conditions | 4.00 (3–5) | Agree |
The key information (i.e., ILO Regulations and the Code) is public access so that the maritime stakeholders are able to obtain it anywhere | 3.91 (3–5) | Agree |
The seafarers’ food and catering is deemed as more a problem to solve instead of an opportunity to innovate. | 3.18 (2–5) | Agree |
There is misalignment when implementing and promulgating the seafarers’ food and catering instruments to different global regions. | 3.27 (2–5) | Agree |
The attitude of ship operators to seafarers’ food is actively participated in improving seafarer working condition. | 3.91 (2–5) | Agree |
The poor health conditions lead to adversely effect on seafarers’ performance and behaviour. | 4.45 (3–5) | Agree |
ILO Regulation and Code could not encourage all countries to follow or adopt. | 2.82 (2–4) | Disagree |
Flag of convenience intensified seafarers working under unacceptable conditions. | 2.36 (1–3) | Disagree |
Seafarers could perceive significant improvement on working conditions under seafarer’s trade union. | 3.73 (3–5) | Agree |
Value chain analysis | ||
Technology adds value to food supply chain operations. | 3.73 (2–5) | Agree |
Outbound logistics (i.e., distribution) is critical to food supply operations. | 3.82 (3–5) | Agree |
Good service of food supplier is critical to the satisfactory of seafarer. | 4.18 (3–5) | Agree |
Procurement procedures are critical to food supply chains. | 4.09 (3–5) | Agree |
Qualified personnel are critical to operate and manage food supply chain. | 4.09 (3–5) | Agree |
Human resources department provides training to staff on food quality and safety | 3.73 (3–5) | Agree |