I just returned from 10 breathtaking days cruising to and from Alaska with extended family.
Traveling up the Pacific Ocean to Alaska this time of year sure is something special — parts of Alaska are only accessible via water or air during this time of year. Throughout our voyage, we were treated to dozens of whale sightings including Humpback cow/calf pairs breaching multiple times, loads of pectoral fin slapping, whales rolling in the waves, and more. One afternoon, my sister said there were so many whales within immediate view displaying exciting surfacing behavior that it was hard to choose where to look next.
On land, we were blessed with black bear and bald eagle sightings, often just walking down the streets of the towns where we ported. One of my favorite afternoons, however, was watching the salmon run upstream in Ketchikan to spawn. Known as the “salmon capital of the world,” Ketchikan has one of the largest salmon runs in the world where all five species of Pacific salmon will run upstream to spawn. We hiked up the river well past the salmon ladder, and were greeted with freshly spawned salmon roe throughout the riverbed.
Did you know that Pacific salmon almost always die after spawning? They stop eating once they hit freshwater and expend so much energy running upstream to the spawning zone that they simply don’t have enough energy stored to return back to sea. What feels like Shakespearan level tragedy, though, is critical to the Great Bear Rainforest ecosystem — the largest coastal temperate rainforest on Earth — as decomposing salmon nourish the soil, fauna and smaller animals.
We weren’t the only ones enjoying the spectacle. This is a favorite and important time of year for the region’s black and grizzly bear population — they love convening to low rapids along the rivers where salmon run and catch the fish jumping midair. The brains and roe are incredibly fatty and nutrient rich — so much so that sometimes bears will simply leave the rest of the fish to other animals foraging for food in the forest. Another curious, yet critical, step in this ecosystem’s circle of life.
Humans could have easily interfered with this important natural process, but thankfully we haven’t. We certainly have a habit of trying to alter something that seems unnatural or wrong to us until it becomes a story palatable enough to tell over cocktails.
But even when we aren’t trying to interfere, we are interfering. Our mere presence on our 80,000-ton vessel (small relative to the newer mega cruise ships like Royal Caribbean’s Icon of the Seas at over 250,000 tons) sailing the Pacific Ocean is a big environmental no-no to some. To others, for many reasons, it’s the only way they can cross oceans.
And then to others, sailing is an extra special treat that gives you an entirely different perspective on one’s own existence. Especially when you aren’t able to see land for days at a time, the questions my kids ask me about the world are simply different. The stars shine brighter without all of the urban and suburban light pollution, and your eyes are forced to look further than they probably ever do with phones and computers in our faces as much as they are nowadays.
The cruising industry as a whole is growing. With an estimated 60 new ships being added to existing fleets between 2023 and 2028 accounting for over 39 million annual passengers, it’s clear that a subset of the population is seeking more than just transit and instead is looking for some combination of easy and perspective bending experiences.
When reading annual reports, it’s obvious that cruise companies have had the light shined on how unsustainable this form of vacationing has been for many years. From carbon emissions to food waste, to waste waste, cruises have long been known to be one of the least environmentally friendly forms of transportation.
In recent years, cruise companies have set aggressive targets related to significant reductions in single-use plastics, carbon emissions and waste and increases in use of alternative fuels, freshwater produced on-board, responsible food sourcing, and onshore energy utilization when at port (shore power).
I noticed it in the experience on board. There were no trash cans anywhere because the crew hand sorted everything correctly. Buffets, more often than not, had crew serving smaller portions and cups were smaller to reduce food waste. There were zero signs of single-use plastics anywhere.
But just like with everything, nothing happens overnight and the pursuit of perfection involves a series of small and big wins. All of those wins make a difference in more sustainable tourism.
Annie Tsai is chief operating officer at Interact (tryinteract.com), early stage investor and advisor with The House Fund (thehouse.fund), and a member of the San Mateo County Housing and Community Development Committee. Find Annie on Twitter @meannie.
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