Ocean Five operates yacht charters and dockside events in Cannes. Every charter involves fuel, logistics and supplies. We cannot pretend otherwise. What we can do is make deliberate choices at each step to reduce waste, source locally and keep our footprint as small as the job allows.
This is not a manifesto. It is a list of decisions we apply on every charter and event we organize.
No plastic cups, no plastic straws, no plastic packaging for catering. Guests are served with reusable glassware and porcelain. Water is provided in glass bottles or filtered onboard.
Food, wine and produce come from Côte d’Azur suppliers. No imported ingredients when a local alternative exists. This cuts transport emissions and supports the regional economy.
All floral arrangements for events and charters use flowers purchased at the Marché aux Fleurs de Nice (Marché du Cours Saleya) and the MIN de Nice. No imported flowers flown in from abroad.
Every service on board uses real plates, real glasses and metal cutlery. No disposable tableware, even for large-capacity events.
All printed materials (menus, event programs, signage, brochures) use recycled or recyclable paper and ink whenever available. We work with local print shops in Cannes.
The Ocean Five team travels to ports, suppliers and client meetings in electric vehicles. No diesel company cars.
Event programs, menus and deck plans are shared via QR codes rather than printed booklets. Contracts are signed electronically. Paper use is limited to what clients specifically request.
For events in Cannes and along the Côte d’Azur, we select yachts already based in the region. This avoids costly and fuel-intensive repositioning deliveries from other ports.
Surplus food and usable equipment after events are donated to local associations in Cannes rather than discarded.
A yacht burns diesel. A 20-meter motor yacht uses 200 to 400 liters per day of navigation depending on speed and sea conditions. We do not call our service “green” or “carbon neutral.” We do not sell carbon offsets. We reduce what we control: sourcing, waste, transport on land, materials and logistics. The rest, we report honestly.
Beyond what happens around the charter, the yachts themselves are evolving. There is a growing effort across the yachting industry to reduce consumption in general. The work focuses mainly on five areas.
Eco-design. hulls, systems and layouts designed from the start to use less energy.
Energy. more efficient engines, hybrid propulsion, solar panels and shore power at berth.
Materials. recycled and lower-impact materials for interiors, decks and equipment.
Biodiversity. protecting seabeds and marine life, through careful anchoring and wastewater treatment.
Impact measurement. tracking fuel consumption and emissions in order to understand and reduce them.
Fleet renewal is gradual, and most charter yachts today still run on conventional marine diesel. This is why we focus first on everything around the charter.
We select yachts based on the Côte d’Azur to avoid fuel-intensive repositioning. The yachts themselves run on conventional marine diesel. We focus our environmental efforts on everything around the charter: sourcing, catering, materials, land transport and waste reduction.
Yes. We have eliminated single-use plastic from all catering and service on board. Guests are served with reusable glassware, porcelain and metal cutlery.
All food, wine and produce come from Côte d’Azur suppliers. Floral arrangements use exclusively French-grown flowers from the Nice flower markets.
Not currently. We prefer to focus on measurable reductions (local sourcing, electric vehicles, waste elimination) rather than offsets whose real impact is debated.
By default, we share event materials digitally via QR codes. Printed versions on recycled paper are available on request.
Last updated: October 2026
