November 6, 2026

Features

Setting Standards

How many elements of the inflight experience do passengers touch with their tongues?A strange question, but a valid one. Apart from food and beverage,...
Features

It’s a dog’s life

As plans are unveiled for a premium jet service devoted to dogs, we ask how much should airlines be pampering to their passengers' pets?
Features

Feeling hoptimistic

Mine’s a beer! That simple phrase carries a variety of promise: bitter, pale ale, red ale, old ale, craft ale, helles lager, pilsner, porter,...
Features

Pride of the Lion City

Stuart Forster visits SATS Inflight Catering Centre 2, near Changi Airport in Singapore, and is impressed by the passion of its chefs and commitment to sustainability.
Features

Staying hydrated

Stuart Forster examines why oral hydration tablets may be more effective than drinking water for air passengers who want to stay optimally hydrated…
Features

The science of Chrononutrition

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

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…
Rail

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...
Features

Fresh vs Frozen food

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

Napkins: Under the Fold

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