May 22, 2024

The science of Chrononutrition

Dietitian and frequent flyer Melissa Adamski, the founder of Nutted Out Nutrition, looks at using food to reduce jet lag…

The race for retail

Julie Baxter asks if airports and airlines investing in retail technology, and the opportunities it brings, are missing a trick by failing to collaborate…

Talking with a Rocky Mountaineer train manager

Chris Woods is a Train Manager at Rocky Mountaineer, the luxury rail service that operates on routes in Canada and the USA. He’s been...

Fresh vs Frozen food

Stuart Forster asks whether there’s a preference for fresh or frozen produce in onboard catering…

Napkins: Under the Fold

The seemingly humble napkin offers a vehicle to convey brand values and communicate with passengers…

Ian Rutter discusses fresh and frozen food trends

Ian Rutter, Chef Proprietor of Brown Sugar Development, a company which has been working with the travel sector for 14 years. Ian has a...

Pours for Thought: Curating the winecellars in our skies

Kelly Stevenson, Director at JetVine, specialises in supporting wine producers and airlines to offer the world’s best wines, and looks how to make choices…

A timely fix: Predictive Maintenance

Collins Aerospace is bringing Predictive Maintenance to aircraft interiors. New products – enabled by Artificial Intelligence (AI), edge computing, advanced sensor technology and real-time data...

Culinary delights at 30,000ft: Onboard travel catering

Polly Magraw, Event Director, WTCE, explores how are airlines continuing to deliver the 'wow factor' to a customer base that is increasingly conscious of spending

Cooking kosher in Arabia

Kosher Arabia was one of the companies that participated in the 2023 Onboard Hospitality Forum-Asia in Singapore on November 8-9. In this interview with Stuart...

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