In 2025, wellness is the main ingredient at sea. From elaborate tea houses to shopping excursions with the chef—these are the fresh ways that cruise lines are shedding their overindulgent reputations. On this episode of Unpacked Minis, Cruise Edition, host Aislyn Greene sits down at F&B@Sea—the culinary showcase at Miami's Seatrade Cruise Global conference—with David Yeskel, a travel and food journalist who has covered cruising for 20 years. Together they uncover the most surprising—and delicious—trends shaping what we eat at sea.On this episode you’ll learn:  Why cruise lines are embracing plant-based menus—and what that means for travelers.  How sourcing local ingredients works (and why small ships are able to lead the way).  The ways that shoreline dining trends are making their way aboard cruise lines. Don’t miss these moments: [[[Featured in this episode: Virgin VoyagesMSC CruisesCarnival Cruise LineHolland America LineCelebrityPrincessOceaniaViking CruisesAzamara CruisesExplora JourneysSeabourn CruisesCelestyal CruisesCunard Resources: Read the transcript of this episode. Explore more of David’s work on his website or follow him on LinkedIn.Listen to other Unpacked Minis, Cruise Edition, like this one about innovations or this one about finding a cruise travel advisor. Looking for more content from Seatrade Global? Check out our sister podcast View From Afar, by the travel industry for the travel industry.