Global-c was founded in 2006 as an Asia sourcing specialist, however an ownership change in 2010 shifted its focus on the supply of onboard meal service and comfort products to airlines.
It focuses on designing and delivering comprehensive, whole-of-cabin meal service equipment and soft goods programmes. “The more ambitious the better!” says Wayne Costigan, Managing Partner. “We have high-level in-house design and development expertise coupled with global manufacturing partnerships. This enables us to offer end-to-end services to airlines looking to make changes onboard.”
Flying high
Key highlights for the company include the launch of its NeverLeak hot meal boxes with Cathay Pacific in 2012. This range has been a Global-c mainstay and has been features on over 20 airlines.
Equally as impressive was Global-c’s work Qatar Airways with the development of its Quisine Economy meal service through the design and supply of its best-in-class tray set, which features first to onboard market materials such as Tritan.
More recently, the design and launch of the Air India Vista Verve First and Business Class tableware were met with critical acclaim. “We see this as the showcase of our pivot to design-driven solutions,” says Costigan.
Up for the challenge
Looking back, the team cites a rapid company expansion and the Covid-19 pandemic as key challenges that it successfuly overcame. Now the challenge of the moment is compliance with the impending corporate sustainability, product safety and financial regulations in the geographies it serves. As a result, it is investing in systems and people to address these in professional yet pragmatics ways.
Looking ahead
And what is the future set to bring? “Standardisation of raw materials and product types that enable true sustainable practices such as reuse and recycling; overall reduction of waste generated through onboard services, and technology that makes travel easier and more comfortable.”
We look forward to seeing what Global-c does next! global-c.nl
Read more supplier profiles in the 100th issue of Onboard Hospitality.
