ALMACO Completes Major Catering Project Onboard MSC’s World America

ALMACO is proud to announce the successful delivery of a major catering project onboard the MSC World America, the second ship of the series built by Chantiers de l’Atlantique in Saint-Nazaire. This remarkable vessel, measuring 333 meters in length and powered by liquefied natural gas (LNG), is designed to carry up to 6,764 passengers in 2,760 cabins, along with 2,126 crew members.

Comprehensive catering solutions across the vessel

ALMACO’s scope of work for MSC World America included the installation of state-of-the-art galley equipment, provision stores, and laundry facilities. This vessel is also the biggest project ever delivered by ALMACO’s catering division.

The project covered more than 4,900 square meters of galleys and pantries, 963 meters of bar and buffet counters, and 2,160 square meters of cold rooms. Additionally, the ship features a massive laundry area equipped with two tunnel washers, ensuring efficient and high-quality service for both passengers and crew.

Dedicated Team and Collaboration 

A project this big was not without its challenges but thanks to ALMACO’s dedicated project team and the teamwork between both the yard and the owners it was a success. Frederic Vasseur, President of ALMACO’s Catering Division commented: “We are incredibly proud of the work our team has accomplished on the MSC World America. This project presented some challenges, but thanks to the involvement and dedication of our project team, we were able to deliver exceptional results. We extend our heartfelt thanks to everyone who contributed to this achievement, including the MSC and CDA site teams."

Innovations and Sustainability

The MSC World America is a testament to innovation and sustainability in the maritime industry. Powered by LNG, the ship significantly reduces emissions, contributing to a cleaner environment. The efficient design and high-quality interiors and equipment provided by ALMACO prioritize longevity and sustainability, minimizing the environmental impact over the vessel's operational life.

We wish the ship, its owner, and all its guests bon voyage. We look forward to continuing our work on the next ship in the series.

For more information, contact

Frederic Vasseur

President, Catering Division

[email protected]