Taste of Travel programme
February 11, 2020
Onboard Hospitality is pleased to confirm it will again partner with the organisers of WTCE to present an inspirational Taste of Travel programme in Hamburg for 2020. In response to industry demand, the programme will be largely themed around the topic of sustainability.
Located in Hall A3, surrounded by many first-time exhibitors, networking areas and VIP Buyers Lounge, the programme will be moderated and designed by former Onboard Hospitality editor, Jo Austin.
The 2020 programme will address current and future issues around packaging, supply chain transparency and next-gen eco demands. There will be live demonstrations from top chefs and exclusive presentations from passenger experience professionals and experts in sustainability. More details will be released in the coming months.
March 31 – April 2
Day one: Tuesday March 31
10.30 – 11.15 BEST VEGETARIAN BREAKFAST PITCH
Five exhibitors tell us (in a 2 minute quick fire pitch) why they think their vegetarian breakfast product should go onboard. Samples for Judges required. Can be heated prior to demonstration if needed. A fun and lively interactive session judged by industry experts.
JUDGES: Roger Williams, International Rail Catering Group; Marc Warde, gluten-free restaurateur, Steve Walpole, chef specialising in vegan and vegetarian cuisine.
11.30 – 12.15 SUSTAINABLE CATERING PRACTICES
Guest experience consultancy YATES + and its subsidiary company Infinitelives will lead a session showcasing how catering waste is impacted by key elements of service and guest design. Design of F&B concepts, the guest journey, menu offerings and loading and packing disciplines all play a critical role in how catering waste is managed. Craig Devoy, as Operations Director of Infinitelives is tackling sustainability and the repurposing of onboard equipment. He will share cutting edge innovations for managing single use plastics onboard. Werner Kimmeringer, YATES + Managing Partner, Head Culinary Practice will highlight catering processes to reduce food waste. The session will be supported by displays of economy F&B bistro settings, to demonstrate sustainable equipment options.
13.15 – 14.00 RESOLVING CABIN WASTE – A practical discussion
This vitally important session for our industry looks at the challenges and potential solutions for dealing with an estimated 6.7m tonnes of cabin waste, of which between 20% and 30% was untouched food and drink.
Chair: Jon Godson Assistant Director Aviation Environment – Best Practices, IATA
Panel: Hiranjan Aloysius, CEO, dnata catering Australia; Fabio Gamba, MD, Airline Catering Association (ACA)
14.30 FREE FROM AND AS GOOD
Evertaste explores the benefits of allergen controlled product development in hot meals, and when partnered with allergen controlled tray set ups, this can lead to faster meal services, lower costs and happier passengers. A fun tasting session. Come and vote which one works for you.
Presenters: Maik Jentsch, Silke Schmuck and Chet Hansra
15.30 SOURCING LOCALLY ON THE RAILS
David Small, of train catering specialist RG (previously railgourmet), together with a chef from RG’s Irish on-board team, prepare some locally sourced ingredients being served on Irish Rail.
Presenters: Roger Williams, MD Explore Catering and Beat Ehlers, ceo RG.
Day two: Wednesday April 1
10.30 Best Sustainable Product
We invite five exhibitors to give a quick fire pitch on how their onboard product is sustainable (can be a new design or already on board). A fun and lively interactive session judged by industry experts
JUDGES: Philip Chadwick, Editor, Packaging News, Ariane van Mancius, NOW,NEW,NEXT
11.30 CATERING FOR FOOD TRIBES
Lifestyle meals should get the attention they deserve. Marfo’s Gijs van Zon, Vice President Sales and Marketing, introduces a new range of high quality, lifestyle meals – that can be pre-ordered by caterers and passengers via a new App.
Chef Steve Walpole presents the very best of this exciting new range.
Speaker Gijs van Zon, Vice President Sales and Marketing, Marfo.
13.20 – 14.00 THE FUTURE OF SUSTAINABLE FOOD AND PACKAGING
In this lively presentation, Ariane van Mancius addresses the role that food and packaging companies have in addressing climate change, food waste and the plastic soup in our oceans. RETHINK is at the heart of her message. Rethink the product, the packaging, waste and sustainability if there is to be a long term solution. Continuity is also an important part of Ariane’s message, not just for the future of our planet but also for the future of your enterprise. If you agree that prevention is better than cure, then do not miss this inspirational session which includes reviews of the very latest trends and innovations highlighting how you can become part of the green revolution.
Ariane van Mancius, NOW,NEW,NEXT.
14.15 – 15.00 CREATING A GREENER FUTURE
Key topics for discussion in this session include:
How suppliers and airlines can move beyond just greener products to work together on how to manage the product at end of life and inconsistent rules on plastics around the world.
Moderated by Phil Chadwick, Editor, Packaging News.
PANEL: Andrew Smith, Senior Manager – Product Supply Chain in the Inflight Services division of Virgin Atlantic; David Young, Senior Advisor Qantas Future Planet and Sustainability; Philippe de Naeyer Director Sustainability and Product Development at deSter, gategroup; Kenny Harmel, Sustainability Director, Galileo Watermark on how they can collaborate to help save the planet.
15.15 – 16.00 DESIGNING A SUSTAINABLE FLIGHT
Chef Leyla Wheelhouse, Executive Chef Direct Food Service demonstrates how food and beverage can be sustainable. This is a story of Farm to Flight – from the farm to the plane, and the process to achieve this through land management, small loop supply, solar resources, and a deep relationship with the farmers with ethics and values rooted in creating solutions for the new world sustainable needs. Introduced by Dr Stathis Kefallonitis who will talk about how sustainability has evolved in order to address new opportunities. Ways of using sustainable thinking to create value will be demonstrated.
Chef: Leyla Wheelhouse, Executive Chef Direct Food Service
Presenter: Dr Stathis Kefallonitis
16.00 REINVENTING CABIN SERVICE
Delta Airlines’ General Manager, F&B Christian Hallowell together with his colleague from DFS demonstrate the new bistro-style dining and sustainability features that make up Delta’s elegant and elevated new cabin concept.
PLUS a Bellini for everyone – to add to the celebration!
Day three: Thursday April 2
10.30 FREE FROM IN ACTION
Chef Marc Warde demonstrates a range of free-from meals from his LIBERO SPECIAL MEALS range being served onboard Icelandair. Icelandair talks about the increased demand and popularity of free-from meals onboard all their flights.
Chef Mark Warde
11.30 – 13.30 ADDRESSING THE ROOT CAUSES OF PLASTIC POLLUTION
Your opportunity to hear news and views and get involved in discussion with members of Airline Sustainability Forum (ASF) – a member of the Global Tourism Plastics Initiative led by the UN Environmental Programme and World Tourism Organisation in collaboration with the Ellen Macarthur Foundation.
A mini summit headed up by Matt Crane of Monty’s Bakehouse addressing a move towards 100% of plastic and non-plastic packaging being reusable, recyclable or compostable by 2025.
All attendees are invited to a complimentary lunch provided by Monty’s Bakehouse
14.00 MEET THE MENTORS
A free advisory session for new exhibitors and newcomers to the industry. Our dedicated and knowledgeable industry experts who make up the Onboard Hospitality Mentoring Network give their FREE advice to newcomers and new exhibitors. A unique chance to pick the brains of this expert team!
MENTORS: Including Lance Hayward, Roger Williams, Marc Warde and Sandra Pineau-Boddison.
15.00 GUILT FREE GIFTING ON THE GO Chocolate sampling
PLAYin CHOC manufactures organic vegan chocolates and plastic free toys. Each PLAYin CHOC ToyChoc Box contains 2 x 10g chocolates wrapped in home compostable film, a 3D puzzle toy to assemble, stencils to use afterwards, and a fun facts card. Dairy, nut, gluten and plastic free. Please feel free to sample and enjoy some creative play!
Presented by Dominic Simler, MD.