APEX/ IFSA San Diego cancelled
July 1, 2020
Plans for APEX/IFSA Expo have been put on hold following news that the San Diego Convention Center will not be able to host the event due to restrictions imposed on events during the COVID-19 pandemic.
APEX and IFSA are working to respond to this notification and will finalise a reaction and next steps for members in the coming week including official written notifications, hotel and vendor releases, and legal review. They are seeking member feedback and APEX/IFSA Board of Directors’ approval for next steps and will update members in the week of July 13.
Joe Leader, APEX/IFSA CEO, said: “Our primary responsibility as one of the largest international airline associations in the world is to serve our members. In preparation for this possibility, we have been reviewing solutions that would allow for a virtual EXPO with APEX/IFSA members participating remotely, and we are looking at virtual conference activities that would best suit our members based on survey feedback. If implemented, the new technologies may allow for thousands of additional attendees to join EXPO remotely.”
To fully align APEX and IFSA resources during a challenging time, Lauren Costello has been promoted to APEX/IFSA Executive Director. This means that APEX and IFSA now have a common Chief Executive Officer, Chief Operating Officer, and Executive Director with combined cost efficiencies for both associations.
The associations have been monitoring the return to air travel in the United States and report the highest forecast model predictions have been reached earlier than expected. Nearly 500,000 travellers are now going through airport checkpoints every day of the week in the US, surging to over 600,000 on peak days.
Leader adds: “That means that we are now seeing over 20% of US travellers are already back in the air. All of this continues despite COVID-19 infections in the US remaining at a high rate. Airlines have made one key difference: successfully expressing that flying is one of the safest ways to travel aside from one’s own vehicle. That focus on travel safety should be a guiding point for every APEX/IFSA airline and supplier. It will be the beacon for the return of our industry worldwide.”
UK marketplace goes virtual
July 1, 2020
Food & Beverage marketplace, Innoveat, is on mission to support alternative routes to market with the launch of its first virtual event this September.
“We’ve always aimed to make a real difference and add value to the world of food exhibitions”, says Founder Heerum Fleary, adding: “And in what is an extremely challenging time for the industry, this year we are offering a virtual solution for both buyers and suppliers.”
The virtual version of the annual exhibition will facilitate networking, 1-2-1 meetings and a longer exhibition window for suppliers.
“Our goal is always to provide new ways for buyers to connect with the best suppliers in the UK. This year is no different, and a virtual marketplace which allows buyers unlimited access to suppliers over a 26-day period is our solution. We are incredibly excited about this opportunity to meet the needs of such a brilliant industry during these unpredictable times”, she adds
The Innoveat 2020 virtual marketplace will be open from September 21–October 16, 2020. Buyers from various sectors including retail, foodservice, wholesale, trains, airlines, ferries/cruises, hotels, petrol forecourts will be attending, with opportunities to browse the suppliers, and request 1-2-1 meetings.
A dedicated online networking lounge will allow small groups of people to meet and connect using video chat. Buyers can also request more information from individual suppliers via their ‘virtual booths’.
With no access time limitations, buyers can browse for as long as they like and as many times as necessary. Booths feature a short video, product range details and offers and are live and accessible for a 26 day period.
Brands signed up are those who have just launched a product in the last few weeks/months or are about to launch.
For more information visit: innoveat.co.uk/visiting or innoveat.co.uk/exhibiting/
Finnair takes off with ANA Catering Service
July 1, 2020
ANA Catering Service has been awarded a catering service contract by Finnair, the flag carrier of Finland.
Finnair specialises in flights between Europe and Asia along the shorter northern route and is the sixth oldest airline in continuous operation.
The agreement was signed in March but due to the effects of COVID-19 flights have been cancelled. Catering Services will now begin (July 03) when Finnair recommences its flights from Narita to Helsinki and from its new slots from Haneda International Airport in Q4 of 2020. It is anticipated to be the beginning of a long term positive partnership.
Takada Hideaki, senior vice president at ANA Catering Service, stated that it is a perfect match between a respected world class airline offering high levels of service and customer satisfaction and a caterer committed to high quality inflight meals and services, hygiene and safety standards, and with a proud and motivated workforce.
ANA Catering Service was established in 1990 as the in-house caterer for All Nippon Airways（ANA) providing high-quality inflight meals at Haneda and Narita airports.
ANA is working on plans to restart flights between Japan and Vietnam to be followed by Thailand, Australia and New Zealand. Domestic flights are also gradually increasing.
Eurowings moves to reassure travellers
June 10, 2020
Lufthansa Group airline, Eurowings, has launched a specially-produced film showcasing the protective health and safety measures put in place for its customers.
The video entitled: “We’ll Take Care of You” has been designed to dispel travellers’ anxiety and instil confidence in the measures Eurowings has put in place across the travel journey.
The key highlights of the video and the safety processes in place include contactless online check-in, social distancing measures at baggage, contactless boarding, implementation of compulsory facemasks, cash-free payments and practising safe distancing when leaving the aircraft.
Newrest ups its hygiene focus
June 10, 2020
Newrest has launched a new range of Self Protective Kits (SPK) hygiene kits for inflight use and stepped up its internal health and hygiene measures in readiness for a resumption of its inflight catering activities.
The new measures include the use of thermographic cameras and reinforced sanitary standards, and are designed to protect employees, airline customers and consumers throughout the network. They include strengthening the existing rules on food safety, personal hygiene and medical control of staff, in order to reduce the risk of spreading the virus responsible for COVID-19 or any other virus. In addition to pre-COVID food safety measures and barrier gestures, the company is now running:
• Hygiene and health screening of employees, subcontractors and suppliers
• Covid-19 training for all staff
• Reorganisation of workstations for physical distance
• Protective face masks required for all
• Additional personal protective equipment required for exposed people
• Increased frequency of staff medical visits per year
• Adapted cleaning and sanitisation measures, including for the vehicles fleet
Monty’s Bakehouse launches ‘low-touch’ food solutions
June 10, 2020
Monty’s Bakehouse has launched a new range of product and packaging concepts to support the airline industry in creating a safe and secure passenger experience post COVID-19.
The concepts have been developed in response to insights and research by the team and input from airline clients throughout the crisis. They build on and enhance the team’s established range of innovative products and sustainable packaging and focuses heavily on minimising interaction between the crew and passengers, as well as customer hygiene.
Passengers could potentially collect their own food and beverage offering either at the departure gate, on their seat or they can be offered by the cabin crew in a single movement.
One concept includes a ‘Snack in Pack’ solution which has a handle for practicality, a window panel and a secured tear strip which gaurantees safety, reassurance and hygiene for passengers. Another includes the half-sized tray box served by crew, sealed in a tamper-proof box with the option to slide a Monty’s Bakehouse hot component through the side of the tray before handing to passengers.
The caterer has also extended its product range with a new selection entree meals that can be dropped into many of the C-19 packaging concepts minimising crew-passenger handling.
Matt Crane, ceo, Monty’s Bakehouse, said “Throughout the C-19 crisis our offices have remained open and we have been working hard to look after our clients and our colleagues. The quiet period has allowed us to focus, innovate and design concepts for the post C-19 on board food and beverage services. Hygiene and safety are understandably high on everyone’s agenda and these new products which are available now provide a variety of solutions to meet every airlines need.”
Jochen Müller resigns from LSG executive board
June 10, 2020
Jochen Müller, chief operating officer (coo) of the LSG Group, announced during today’s LSG Supervisory Board meeting that he will resign from his position on the Executive Board, effective June 30, 2020. He will go into early retirement. The decision was made in mutual agreement with his two colleagues, chief executive officer (ceo) Erdmann Rauer and chief financial officer (cfo) Dr Kristin Neumann, and parent company Lufthansa.
“It was a difficult decision for me because the LSG family has grown very close to my heart,” said Jochen Müller explaining his decision. “The dramatic effects of the corona crisis will significantly change our company in the coming years. This will require management with long-term prospects. Therefore, it is in the best interest of the company that I resign from my office at this time and go into early retirement. I am confident that Erdmann Rauer and Kristin Neumann will prepare the LSG Group for the future in the best possible way.”
Müller joined LSG Holding in June 2003 as coo for the then Europe/Middle East/Africa region, and has been a member of the Executive Board of LSG Holding AG since March 2005. In his function as chief operating officer, he had responsibility for more than 200 operations in five regions worldwide. Under his leadership, the performance of our catering operations has significantly improved, setting LSG Sky Chefs apart from the competition and making it the quality leader in the industry. Jochen Müller is also responsible for the global IT, OVC, Infrastructure and Security processes.
In the wake of Müller’s departure, the LSG Executive Board has decided to adapt and streamline the organisational structure of the LSG Group to the current market changes. As a result, the LSG executive board will be reduced from three to two members as of July, with ceo Erdmann Rauer and cfo Dr Kristin Neumann taking on more responsibilities. “Given the current market situation, we have to rethink our entire organizational setup and adapt to it,” explained Erdmann Rauer.
Time to be SUP-free
June 10, 2020
NowNewNext has launched a new service to assist brands in making their business ‘SUP-proof’ – and ready for the new Single Use Plastics (SUP) regulations.
Called SUP Solutions, the new service brings together expertise across the entire supply chain to advise on SUP policy and strategy as well as providing concrete solutions (both in 2D and 3D), and guidance on suppliers to use.
The one-stop-shop service has already worked with a Dutch aviation company, an international restaurant chain and a number of international disposables suppliers, and sees NowNewNext partner with Green Serendipity, a like-minded independent specialist in packaging and sustainability.
The two companies are focused on identifying sustainable disposables and packaging and Ariane van Mancius of NowNewNext, says: “Convenience is a major driver in the food and packaging industry, however your convenience is highly inconvenient for our planet. The European Commission has expressed extreme concerns about SUP usage and has accelerated the adoption of guidelines to reduce them. From 3 July 2021 there will be a trade ban on SUP products such as stirrers, straws, single use plates, cutlery and cups made from specific materials. SUP-proof alternatives will need to be found for all of these products. Most bioplastics also fall foul of the proposed ban unless they consist entirely of natural fibres.
“Brand owners who use SUP products to package and supply food and drinks need to seriously consider how to innovate SUP-proof solutions. They need to explore and act on ideas such as return systems, waste collection and disposal and to choose between reusable alternatives or creating disposables made from SUP-proof materials. All of this will need to be executed properly and rapidly. Everything has to be in place inside 12 months; there’s no time to lose.”
Visa specialist pivots to COVID-19 testing
June 10, 2020
Swiss start-up Viselio, specialists in digital travel visas, has extended its services to include COVID-19 testing and results validation for health certificates.
As borders re-open and countries demand negative COVID-19 PCR test upon entry, the company has geared up to offer a range of testing options with quick and easy results and documentation to facilitate smooth travel without quarantine.
CEO Niklas Zeller says: “We are proud to offer the first European network of COVID-19 testing specifically tailored for travellers and are thrilled to make travel accessible again in these difficult times.”
As different nations require apply different restrictions, the company include home testing, lab appointments and airport tests. All tests are FDA-cleared, classic PCR-Tests (no fast tests), which are being processed in established laboratories in the different countries. A PCR-Test takes about 3-4 hours to be processed in a lab, prices range from £169.00, depending on location and service packages.
Test options are fully embedded in the Viselio standard visa offering and can be ordered through the website, API and existing GDS integrations.
United upcycles uniforms to masks
June 3, 2020
United Airlines is working with upcycling partner, Looptworks to produce additional employee facemasks created from old uniforms.
Made from 12,284 pounds of uniforms, 7,500 face coverings have been delivered to front line employees at San Francisco International Airport and the airline’s San Francisco maintenance base.
The move follows the roll out of new Carhartt Company Gear for its 28,000 Technical Operations, Ramp Service and Catering Operations employees. United had planned to turn the surplus older garments into carpet padding and insulation fibre. The company changed course last month to align with the latest guidance from the Center for Disease Control’s (CDC) to wear face masks in public when social distancing is not possible.
Janet Lamkin, United Airlines SVP and President, California, said: “Recycling these unused uniforms into masks is a natural extension of our broader effort to overhaul our cleaning, social distancing and mitigation measures to ensure we’re doing everything possible to keep our employees and our customers safe.”
In April, United became the first major U.S.-based airline to require flight attendants to wear a face mask while on duty, and beginning in May, expanded that mandate to include all employees and customers onboard.
Etihad adds Wellness Ambassadors
June 3, 2020
In an industry first, Etihad is introducing specially trained Wellness Ambassadors, who will provide essential travel health information and care to passengers in the airport terminal and inflight as part of a new Etihad Wellness programme
Created in response to COVID-10 the Etihad Wellness programme includes an online guide, highlighting the cleanliness, health and hygiene measures being applied at every stage of the customer journey, including culinary hygiene at the airline’s catering facilities and food testing laboratory, aircraft cabin deep-cleaning, check-in, health screening, boarding, inflight experience and product, crew interaction, arrival, and ground transportation.
The Wellness Ambassadors can be contacted directly 24/7 to offer reassurance to customers by sharing advice on travel wellbeing and details of the health and sanitisation measures being implemented throughout their journey. The dedicated multi-lingual team will be available on email and web chat. All Ambassadors will undergo special training at the airline’s training facilities in Abu Dhabi, and online.
Tony Douglas, ceo Etihad Aviation Group, said: “Providing for our guests, and their wellbeing, is one of Etihad’s core values, and we have a responsibility to protect them, to keep them fully informed, and to provide even greater levels of genuine warmth and personal care. We must guarantee they can travel assured in the knowledge that we have every aspect of their journey with us covered, while still providing a top-quality travel experience. The Wellness Ambassadors will play an important role in delivering this. For us it is not simply about dealing with a new normal – this level of genuine and innovative customer care has always been part of Etihad’s DNA since our inception.”
Over the coming weeks, Etihad will also introduce Wellness Ambassadors at Abu Dhabi International Airport in partnership with Abu Dhabi Airports (ADAC) to ensure the same levels of care and support are provided at every point of the customer journey.
Once travel restrictions to and from the UAE are lifted, and the airline resumes its expanded network of international flights, Etihad will introduce the ambassadors will be onboard too, complementing the roles performed by other cabin crew, and providing an enhanced level of customer care focused on health and wellness inflight.
Flying Food Group launches new kitchen at San Francisco
June 3, 2020
Flying Food Group has launched a new inflight catering kitchen at San Francisco (SFO) Airport, completing its final phase of a $100 million-plus retrofit and upgrade to its national network.
The new facility joins the network of 17 Flying Food Group kitchens, stretching from Hawaii to New York, and adds extensive production capacity designed to ensure catering best practice and workflow strategies says Nicolas Rondeau, Flying Food Group executive vice president airline sales & marketing. The 71,000-square-foot (6600 sum) kitchen includes fully-refrigerated dock and production areas, providing enhanced food safety. The building’s single-story structure adds production and work flow efficiencies.
Flying Food Group customers at San Francisco include Hawaiian Airlines, Japan Airlines, ANA, Air France-KLM and Asiana among others. The facilities upgrade project also includes new kitchens at Los Angeles and Honolulu and an expanded, renovated kitchen at Miami.
Emirates builds hygiene confidence
May 27, 2020
Emirates has redefined it safety and hygiene standards with new hygiene kits, new boarding procedures and additional hygiene-focused crew onboard.
The new safety measures aim to inspire maximum passenger confidence. Adel Al Redha, Emirates’ chief operating officer, said: “The risk of catching an infection on an aircraft is already very low, but we have spared no effort in reviewing and redesigning every step, from check-in to disembarkation. Every measure implemented is an additional reduction in risk, and taken altogether, our aim is really to make flying as safe as possible.
“We are working with all the stakeholders in Dubai – including the airport, immigration, health and aviation authorities to implement such measures, and we will continue to review and consult expert advice for any development and changes. We are all aware that we have to adapt to different practices during this pandemic in our day to day activities.’
The measures include complimentary hygiene kits to be given to every passenger at check in, including masks, gloves, antibacterial wipes and hand sanitiser. Mandatory use of gloves and masks at the airport and mandatory masks onboard. Thermal scanners, social distancing measure and protective barriers have also been added at the airport and transit lounges.
Boarding is now sequenced last row to the first, and staggered in small numbers, boarding agents are dressed in PPE and boarding gates are deep cleaned and disinfected after the boarding of every flight.
Onboard, all cabin crew are fully kitted out in PPE and a new cabin service assistant (CSA) has been added to the crew complement on flights over one and a half hours. The CSAs ensure lavatories are cleaned every 45 minutes. Each lavatory has been equipped with sanitising soap and hand washing instructions.
Magazines and print material have been removed and menu and wine lists are now single use. Comfort items such as mattresses, pillows, blankets, headphones and toys are hygienically sealed.
Emirates will resume its service with hot meals, using high quality, cutlery and crockery, sterilised before each use.
United launches CleanPlus
May 27, 2020
United Airlines has launched United CleanPlus, stressing its commitment to health and hygiene, and revised its economy meal offering.
The new programme has brought together together a trusted brand in surface disinfection – Clorox – and top medical experts from the Cleveland Clinic to inform and guide the airline’s new cleaning, safety and social distancing protocols.
The programme includes touchless kiosks in select locations for baggage check-in, sneeze guards and mandatory face coverings. The Cleveland Clinic is advising on new technologies, training development and quality assurance programming.
“Safety has always been our top priority, and right now in the midst of an unprecedented crisis, it’s our singular customer focus,” said United CEO, Scott Kirby. “We recognise that COVID-19 has brought cleanliness and hygiene standards to the front of customers’ minds when making travel decisions, and we’re not leaving a single stone unturned in our pursuit to better protect our customers and employees.”
Beyond disinfection, the Cleveland Clinic’s guidance covers all elements of the airline’s policies and procedures with the goal of exceeding industry standards. Medical experts are translating scientific progress around COVID-19 into practical steps for implementation when flying.
Check-in and boarding procedures have been adapted and employees have been equipped with disinfecting products and PPE. Pre-packaged food and beverage only is available at the lounge, and onboard a new “all in one” economy snack bag replaces the economy beverage and complimentary snack choice service on domestic flights scheduled two hours and 20 minutes or more. This bag includes a wrapped sanitiser wipe, an 8.5oz bottled water, a Stroopwafel and pack of pretzels.
Enhanced cabin sanitisation including electrostatic spraying will happen before every flight from June. Both crew and passengers are required to wear a mask or face covering, and guests are given individually-wrapped hand sanitiser wipes as they board.
Employee temperature checks before each workday have also been introduced.
Qantas adds Fly Well programme
May 27, 2020
Qantas and Jetstar are rolling out wellbeing initiatives designed to boost passenger confidence in preparation for domestic travel restrictions easing.
The ‘Fly Well’ programme builds on temporary measures already introduced and reflects best-practice medical advice and feedback from customers.
Qantas Group CEO, Alan Joyce, said: “Safety is absolutely core to how we operate and that applies to new challenges like managing the risk of coronavirus so people can fly with confidence. We’ll continue to work with government and monitor the rollout of these measures closely, which are designed with safety in mind and help people feel comfortable given the new norms that have emerged in response to the Coronavirus crisis.”
Rolling out from June 12, the key measures include masks provided to all passengers on each flight, enhanced cleaning of aircraft plus sanitising wipes given to all passengers to wipe down seat belts, trays and armrests themselves, if preferred, simplified service and catering to minimise touchpoints for crew and passengers, passengers asked to limit movement around cabin, once seated, sequenced boarding and disembarkation.
Pre-flight more information is being sent to all customers, so they know what to expect, contactless check-in and hand sanitising stations at departure gates have been added and adjustments made in the Qantas Lounges, including increased physical distancing, hand sanitising stations, enhanced disinfection of surfaces and adjustments to food and drink service.
Monty’s Bakehouse launches retail brand
May 20, 2020
Monty’s Bakehouse has turned its kitchen skills and charitable community initiatives into a new retail food brand – the Community Kitchen Project.
Created from inception to launch in three weeks, the goal of the brand is to ‘share goodness’ by selling meals created by the team’s chefs to the local community and gifting meals and snacks to communities in need, for every meal sold.
A spokesperson for project team explains: “For years we’ve been supplying millions of meals and snacks for airline travellers – but times have changed and we are now bringing our award winning products to the home and to the tables of the communities that need us. Through the Community Kitchen Project, we want to share goodness. We are working with local organisations to reach local communities who need support. To date we have given over 50,000 snacks to NHS workers, school children and local charities across London and the south east.”
John Horsfall entertains the kids
May 20, 2020
Family business, John Horsfall, is sharing a free Family Activity Pack online designed to be fun for the kids – and the young-at-heart – during the challenges of lockdown.
Business development manager Ellie Parkes explains: “We simply wanted to share something positive and creative, that wasn’t a sales pitch. The industry is going through such a tough time; our customers and our own staff are doing their best to juggle work, home-school, and a host of other challenges; we just wanted to do something nice for them.
“We have a great creative team here, and decided to put our skills to good use, and hopefully bring a smile to a few faces. We’ve invited people to share their children’s drawings and paper aeroplanes online, and we’ve had some lovely responses, from kids, and also some young-at-heart adults too!”
Alexandra Allen, the company’s designer made personalised packs for all the children of staff in the John Horsfall team. “They loved them” adds Parkes.
SIA opens up its library
May 20, 2020
Singapore Airlines has made the contents of its extensive e-library available to all customers, via the SingaporeAir mobile app, in response to the Covid-19 pandemic.
This initiative allows customers to download over 150 international newspapers, magazines and other reading materials for free to their mobile devices, wherever and whenever they choose. These titles were previously only available to customers 48 hours before and up to 30 days after their flight departure.
The e-library is designed to cater for a wide range of interests, with well-known publications covering a range of topics, including sport, leisure, technology and politics. Many of the publications are available in more than 10 international languages, including Chinese, French, German, Italian, Japanese, Russian and Spanish.
Sheldon Hee, general manager UK and Ireland, Singapore Airlines, said: “The Covid-19 outbreak has caused unprecedented disruption across the globe and touched pretty much every aspect of people’s daily lives. We recognise that people are not currently able to travel with Singapore Airlines, so we wanted to gift a little bit of the Singapore Airlines onboard experience to people at home. We hope that the extra reading materials can help fill any spare hours in the time before we can welcome customers back to the skies once more”.
Customers can download unlimited publications in the e-Library for free until 30 June 2020, with the content regularly refreshed to ensure that the latest editions continue to be available. After 30 June 2020, users of the SingaporeAir mobile app can continue to enjoy any publications already downloaded.
The app is available free via the Apple App Store or Google Play. A video of how to access the e-library content can be found at facebook.com/SingaporeAir
LSG Sky Chefs pivots in New Zealand
May 13, 2020
LSG Sky Chefs has joined forces with New Zealand retailers New World and PAK’nSAVE to offer a new suite of in-store ready-to-heat meals for customers.
There are six meals on offer, made fresh daily at LSG Sky Chefs facilities in South Auckland including five meat options and one vegetarian one.
“With international travel limited for the foreseeable future, vendors who supply and work with the aviation industry are experiencing a marked decrease in demand. We saw a natural opportunity to combine New World and PAK’nSAVE’s needs to deliver ad hoc convenient meals for customers, and LSG Sky Chefs expertise in curating ready-to-heat restaurant quality meals, to provide a unique meal solution that’s affordable, quick and delicious,” said Rebecca Tuhakaraina, head of delicatessen for Foodstuffs North Island.
Bilal Ozturk, sales and services director, New Zealand & Pacific, LSG Group added: “Our partnership with New World and PAK’nSAVE means we can continue to employ a small team of employees during this transitionary period for the aviation industry. The ready-to-heat meals are fresh, tasty, convenient and most importantly, affordable. Customers will love the variety of flavours the meals have, which are prepared fresh daily by our team of trained chefs who have experience preparing meals for families and individuals around the world.”
FORMIA launches new Clean Kit range
May 6, 2020
FORMIA has launched a new range of Clean Kits to support the health, safety and wellbeing of airline passengers.
The new Clean Kit range has been developed with quality Personal Protective Equipment (PPE) and sanitiser products which comply with international safety standards and regulations, to help ensure passengers are protected throughout their journey.
All products are available as own-branded or in collaboration with a choice of trusted brands to provide a comprehensive selection with the flexibility to be adapted to suit airlines’ requirements.
The range has been designed with individually-sealed products for added safety, and is presented in a smart, durable pouch with customisable options for airline branding.
Philipp Wendschuh, FORMIA’s chief commercial officer, said: “We understand that airline passengers’ needs are changing, and with this our focus is to deliver relevant and timely solutions to support and protect their needs. Our new Clean Kit range has been created to ensure the health and wellbeing of travellers remains the priority. We are pleased to be able to offer airline customers added value with quality, tailor-made solutions for their needs”.
deSter adds Hygiene range
May 6, 2020
Gategroup designers at deSter have added a new range of hygiene products to the company’s offer in anticipation of new standards likely to be introduced for service post COVID-19 lockdowns worldwide.
The team expects hygiene measures and social distancing to become part of the new normal and the new line is focused on personal protective solutions.
The range includes face masks, plastic gloves, hygienic wipes and antibacterial wipes and sanitising gels. There is also a hygiene pack containing a combination of the items in a single pocket-sized packs.
Travel cutlery goes to hospital
May 6, 2020
WK Thomas’s cutlery packing facility has responded to the increased requirement for pre-packed cutlery kits from the National Health Service.
Production at WKT’s UK based operation is usually reserved from making kits for the travel sector but has now pivoted its focus to answer the call from the NHS sites across the UK.
“At this time of year we would usually be producing kits for people travelling across the world for holidays. With our local supply chain and UK based production facility we have been able to quickly pull together all the necessary components and get these new packs delivered to where they are needed most.” said WK Thomas head of travel David Simpson.
Sealed packs containing a disposable knife, fork, spoon, condiments and a napkin provide a hygienic, quick service solution to the allow hospital staff, volunteers and patients to safely consume and dispose of utensils and packaging whilst reducing the amount of physical contact required during distribution and collection.
Media Carrier goes direct
May 6, 2020
Media Carrier and Lufthansa are delivering their frequent flyers eJournal directly to the passengers’ homes during the COVID-19 challenge.
To maintain connections and benefits during these difficult times, the airline’s service for digital papers and magazines, offered through Media Carrier, is providing access to Lufthansa’s eJournal.
Media Carrier provides digital content to the airline and supports this initiative by providing its technical platform and content so frequent flyers can get an access to 781 newspapers and magazines from around the world. The portfolio includes business papers, lifestyle publications, regional newspapers and international magazines, and offers daily inspiration and entertainment. All publications can easily be downloaded in pdf format to any digital device and are then available to read for an unlimited period of time.
“We are delighted to support this great initiative of bringing eJournals to peoples’ homes,” says Media Carrier md Philipp J. Jacke. “Lufthansa has been a close cooperation partner of ours for many years and we are happy to further underline our partnership in these difficult times with such an initiative – because #WeAreInThisTogether. We’d also like to extent our thanks to all the participating publishers without whom this project wouldn’t have been possible.”
Travellers willing to be screened
May 6, 2020
The vast majority of business travellers are willing to be screened and tested in order to get flying again once the pandemic restrictions are lifted, according to a survey among UK business travellers.
Most frequent travellers would also be prepared to disclose their medical history, according to the survey by Global Rescue, a specialist in travel risk and crisis response.
Global Rescue surveyed 1,300 of the Global Business Travel Association (GBTA) including travellers working for large companies, government agencies, and universities.
It found 91% are willing to subject themselves to screening and testing and 73% are willing to disclose medical conditions related to a compromised immune system.
Most (93%) are willing to share their past 14-day travel history and 58% are willing to have their physical location tracked and traced with data temporarily retained.
The survey also asked travellers when they expect to be travelling again and found 41% expect to make their next trip by July or earlier, while 36% are planning their initial trip sometime between August and October.
A small number (9%) believe their earliest post-pandemic trip will be in November and December and only 7% expect to make their first trip sometime between January and March 2021.
Many (75%) said they expect their first trips post lockdown will be holidays with their families or to see friends, 10% said they would be for business only, while 15% believe their initial travel plans will be for both business and pleasure.
Delta boosts PPE supplies through its manufacturer
April 28, 2020
Delta Flight Products, the airline’s wholly owned subsidiary, is collaborating with Global Center for Medical Innovation (GCMI), a non-profit affiliate of the Georgia Institute of Technology, to manufacture face shields to protect hospital workers during the COVID-19 pandemic.
Using materials and designs provided by GCMI, Delta Flight Products is leveraging its best-in-class manufacturing facilities, boosting production to 1,500 per day on the way to a target of 5,000. Orders have been delivered to New York and Atlanta area hospitals, with teams expecting to fill an order of 20,000 face shields for VA Medical Facilities in Georgia, Alabama and South Carolina.
Delta Flight Products is serving as an initial manufacturing site to test GCMI’s design and prescribed fabrication process and is exploring expanding its face shield production beyond the initial order in the coming weeks.
Face shields are essential in extending the use life of the dwindling N95 mask inventory, while protecting healthcare professionals from contamination. Each consists of a clear barrier meant to cover the user’s face, reducing the potential for any virus contacting the user’s eyes and respiratory mask.
Albéa pivots to support crisis
April 28, 2020
Albéa’s 15,000 employees around the world have come together as one team to find solutions during the COVID-19 crisis, adapting the company’s offering and manufacturing hand sanitisers and hydroalcoholic gel for healthcare workers.
Maxime Ridoux, business development & partnerships manager – Albéa Travel Designer, says: “Hand sanitisers are a new must-have everywhere in the world. Consumers expect these products to be easy-to-use outside and at-home, with reliable closure. A global leader in beauty packaging, Albéa can offer hand sanitiser packaging options from tube, foam pump and bottle, to protect gel and lotions. Our top management is fighting against the virus through its our own factory as well, producing tubes and pumps as needed.
“The global crisis has largely paralysed the travel industry, and sweeps away our certainties but invites us to reinvent ourselves by adapting to new passenger needs. We are using our knowledge of travel and passenger expectations, our purchasing power, import and design expertise to create tailor-made kit solutions. We see a light at the end of the tunnel, deconfinement is around the corner, and we must increase our efforts on personal safety and prepare for the world of tomorrow with a new customer experience.“
The company is offering kits which can include masks, gloves, hand sanitiser, wipes and hand cream among other items.
Ridoux adds: “We must fight this virus together. It has brought solidarity and collaboration; sharing values will help all of us build a sustainable future. Everyone can help and contribute, and doing so shows we are working in a great industry where people are agile, flexible and able to react quickly despite the crisis that took all airlines by storm.
“We are only at the beginning of the change, we will all have to adapt together, with the airlines. Nothing should go back to normal. Normal wasn’t working. Airlines will have to secure the confidence of their passengers again, and this is where we have a role to play.”
WK Thomas adds Essential range
April 28, 2020
WK Thomas has launched an Essentials range bringing together all the basics for back of house PPE, food preparation and hygiene needs offered in a convenient basket designed to support best practice in kitchen hygiene.
For spills and daily cleaning tasks, the range includes blue and white centrefeed rolls, a wide variety of cloths, sponges, wipes and scourers as well as mops and handles, and refuse sacks. The chemicals range provides solutions for all cleaning applications from washing up to cleaning floors and surfaces.
For personal protection, the range includes gloves, aprons and hairnets.Serviettes, film, foil and parchment rolls are also available.
Kaelis launches PPE platform
April 28, 2020
Kaelis has launched a dedicated PPE platform to help facilitate supply-chain processes.
Established in response to the worldwide shortage and limited supply of Personal Protective Equipment (PPE), Kaelis has dedicated all its resources and expertise to the fighting COVID-19 over the past four months, aiding purchase and delivery of products through its established supply chain.
Frederico Heitz, Kaelis CEO, says: “As a lean company focused on our commitment to innovate and continuously improve, Kaelis wanted to speed up the supply-chain process as every day counts when saving lives. For this reason, Kaelis joined forces with best-in-class partners Neurored, S4GConsulting, several Logistics Partners and Global Payment Network Veem to offer a Salesforce.com based secure and encrypted online platform to our customers.
Corporations, NGOs, healthcare and government institutions can now place, pay and track their orders online directly in the Kaelis PPE Platform. Established airline customers are also able to access the platform by requesting a login account to email@example.com
Newrest’s Dutch endeavour
April 28, 2020
Newrest Netherlands has opened a new production unit in Amsterdam.
Despite the global COVID-19 crisis, the Newrest group is continuing to invest in on-going improvement of its services and this new catering production unit is part of that – opening at Amsterdam Schiphol Airport.
Newrest now has 10,000sqm of production and storage space at the airport, and plans will use the new base for inflight catering, buy-on-board and duty free services. The new unit is located 800m from the airport runway to facilitate efficient logistics.
Halal and ISO 9001-2015 certified, the Amsterdam unit has two separate production flows for the preparation of halal and non-halal food.
The unit will supply more than 10,000 meals per day to 13 main customers and has the latest technologies in automated management, security and production, including Cobots (Collaborative Robots).
Passenger pre-flight COVID testing begins
April 22, 2020
Emirates is claiming an industry first as it begins conducting on-site rapid COVID-19 tests for passengers pre-departure.
The first passengers to be tested boarded a flight from Dubai to Tunisia last week and were tested in the check-in area of Terminal 3 at Dubai International Airport.
Blood tests were carried out by the Dubai Health Authority (DHA) and results were available within 10 minutes.
Adel Al Redha, Emirates chief operating officer, said: “We are working on plans to scale-up testing capabilities in the future and extend it to other flights. This will enable us to conduct on-site tests and provide immediate confirmation for Emirates passengers travelling to countries that require COVID-19 test certificates. The health and safety of staff and passengers at the airport remain of paramount importance.”
Emirates has also adapted its check-in and boarding to meet social distancing requirements. Protective barriers have been installed at each check-in desk while gloves, masks and hand sanitisers have been made mandatory for all airport employees.
Passengers are also required to wear their own masks when at the airport and on board the aircraft, and follow social distancing guidelines. Carry-on items are now limited to laptop, handbag, briefcase or baby items. All other items have to be checked in and will be added to customers’ check-in baggage allowance.
Inflight social distancing plans take shape
April 22, 2020
EasyJet has confirmed plans to keep middle seats free once it resumes flying, to allow for social distancing inflight.
The airline’s chief executive Johan Lundgren said it could re-start flying with as little as two weeks’ notice and believes leaving middle seats empty would encourage more people to fly.
He said the move would be possible because flights were unlikely to be full immediately after coronavirus lock-downs are lifted. He said easyJet would liaise with authorities and listen to its customers’ views on other measures, particularly in the re-start period.
Other airlines have already taken the initiative to block middle seats on existing flights in light of guidance from authorities. Delta is keeping middle seats free for all flights until May 31 in all cabins and is boarding customers 10 at a time. It is not clear if these measures will remain in place once restrictions are lifted and full flying resumes.
Lufthansa and Eurowings are blocking neighbour seats in economy and premium economy on all flights from and within Germany. They are also avoiding the use of transit buses, or providing twice as many buses if this is not possible.
On board, the airlines have taken steps to reduce touch points between crew and passengers, including the removal of pillows and blankets, in-flight sales, and drinks, including the distribution of water bottles.
British Airways said: “We have taken several steps to greatly reduce contact on board, and this is kept under constant review.”
IATA has issued strict guidelines for flights during the pandemic, dividing flights into low, medium or high risk. Even on low risk flights, it is advising airlines to cancel serving cold dishes, cold meat or fish and edible ice cubes.
It says the last three rows of seats on international flights should be reserved as a quarantine area for handling possible inflight emergencies, and the rear lavatory on the right side should be designated for the exclusive use by those under quarantine.
Aviation-style lounges laid on for medics
April 15, 2020
Airline crew from across the industry have come together to form Project Wingman to support the wellbeing of frontline NHS staff during the COVID-19 outbreak.
Project Wingman began at one North London hospital and within a week rolled out to North Middlesex, Basildon, Southend and Mid-Essex, and is potentially coming to Edinburgh, Glasgow, Tunbridge Wells and Maidstone, Worthing, Frimley Park and York in the coming days. The project is also in the process of expanding and offering similar services to hospital staff in the US, New Zealand, Japan and Australia.
The project creates the atmosphere of a small airline lounge for doctors, nurses and allied health professionals providing them with refreshments, a chance to unwind, decompress and unload or simply have a conversation with a fellow professional who is used to the pressures of working in a stressful environment.
There are currently over 1200 volunteer crew from different UK airlines including Norwegian, easyJet, British Airways, Virgin Atlantic, TUI, Flybe, Jet2 and Loganair on hand to help NHS staff during and after their shifts throughout the day.
“We want to look after the wellbeing of all of all frontline NHS staff” says Professor Rob Bor, consultant clinical psychologist: “We immediately thought of airline staff and reached out to them to support us. Many airline crews have been grounded by the global effects of Covid-19 and we recognised that this represents a rich resource of a uniformed and disciplined workforce, used to problem-solving and providing care.”
Volunteer airline crew do not work directly with patients, they support staff in practical ways so they can do their job effectively by using their unique skills in problem solving and calming techniques learned from their training for managing stressful and pressurised situations. Above all they will be offering a listening ear, comfort and kindness when staff need it most.
For more information or for aircrew to volunteer please visit projectwingman.co.uk
Easter treats boost morale
April 15, 2020
SWISS Air Lines and Lufthansa have been distributing Easter chocolates that would have otherwise been given to passengers.
SWISS distributed more than a ton of Easter chocolate originally intended for onboard guests to a variety of health care providers as a thank-you for their great efforts during the current COVID-19 crisis.
While Lufthansa teamed up with its LSG Sky Chefs partners in Frankfurt and Munich, to donate some 300,000 chocolate easter bunnies to hospitals and welfare institutions in Germany.
These treats were also initially intended to delight passengers during the Easter holidays season, but given the demand downturn, the teams diverted the supplies to clinics in both cities, to the Munich food pantry and the Karl Hack Foundation in Rhineland-Palatinate.
Kristin Neumann, CFO LSG Group says: “In the extraordinary situation in which the LSG Group finds itself, there are two things that are our absolute priority: maintaining our liquidity and the health of our employees. We have already introduced many measures on both fronts, thus creating important prerequisites for going forward. It is simply part of the DNA of our company to stand together and support each other during difficult times. I am experiencing this right now. And from this experience I draw courage, strength and confidence.”
American airlines donates to food banks
April 15, 2020
U.S carriers have been sharing inflight catering provisions they didn’t need with food banks and hospitals around the U.S.
Delta is providing more than 200,000 pounds of both perishable and non-perishable goods after it adjusted service offerings onboard and in Delta Sky Clubs to reduce touchpoints between customers and employees. The food would have expired before it could be served to customers so employee teams are engaging organisations that can immediately use the food. Delta has long-standing relationships with organisations such as Feeding America, a non-profit network that helps us support numerous food banks and where employees help repack more than 2 million pounds of food annually. During the pandemic, local Feeding America organisations are distributing the donations to those in need.
In addition, Delta is working to help long-term food service partners including Linton Hopkins, Newrest and Sodexo with resources they need to serve their communities. Delta has also been providing free flights to medical professionals on the front lines of the COVID-19 crisis and its aircraft interiors subsidiary, Delta Flight Products, is now being used to manufacture face shields to protect hospital workers.
American Airlines has also shared over 81,000lbs of inflight catering it didn’t need with those in need, through food banks across the U.S.
Allison Ausband, Delta svp inflight service at Delta explains the programme. Watch the video here.
SIA care ambassadors begin healthworker support
April 15, 2020
This week 20 flight stewardesses and 10 stewards from Singapore Airlines (SIA) have started caring for patients at Khoo Teck Puat Hospital instead of serving passengers inflight.
The team is being redeployed as “care ambassadors” at the public hospital in Yishun, being assigned to low-risk wards and supporting hospital basic care-giving procedures, nutritional care and patient service management.
They were given a five-day training course and taught basic medical terminology and procedures and will also be trained in safety and infection control measures. They will be equipped with masks, although they will have no direct contact with Covid-19 patients.
SIA Group has committed to providing at least 300 care ambassadors to various hospitals, depending on each hospital’s needs. Shirley Heng, chief nurse at KTPH, said: “This is also a good opportunity for our nurses to exchange knowledge and skills on service with the crew of SIA, who are top service professionals. We hope this will be a meaningful experience for them.”
She added that the collaboration with SIA will help boost manpower needs, as more healthcare staff have been reassigned to care for COVID-19-related patients.
SIA leading steward Fabien Sieh, 32, who is in the first group, said: “I hope to learn from the healthcare workers and obtain skills that can make a difference to the lives and futures of myself and those around me.”
Westjet defines its role in a crisis
April 15, 2020
Westjet last month won our 2020 Onboard Hospitality Cabin Concept of the Year Award for its transformational cabin and service offering. Here, as Canada works to flatten the COVID-19 curve, CEO Ed Sims define’s the airline’s role in a time of national crisis and insists maintaining a “stable network is the strongest platform from which to recover and rebuild.”
Easyjet and Virgin join the NHS teams
April 7, 2020
UK carriers Virgin Atlantic and easyJet are among those encouraging grounded staff to become NHS volunteers during the coronavirus pandemic.
The airlines have asked them to consider joining the teams at the new Nightingale hospitals being rapidly built to support Covid-19 patients and in need of additional staff.
Project Nightingale is opening new temporary COVID-19 hospitals being in London’s Excel centre, plus Birmingham and Manchester and is already training volunteers to work alongside NHS staff as support workers.
Airline staff are particularly well-suited to the programme as many of them are first aiders and have already been given security clearance as part of the job.
“We have all needed the NHS at some point in our lives and so we are so proud that our crew can now help to support the NHS at this crucial time,” said Tina Milton, director of cabin services for easyJet.
Corneel Koster, chief customer officer at Virgin Atlantic, adds: “The authorities recognise the value and experience our medically trained cabin crew and trainers will bring to the incredible Nightingale Hospital initiative.”
TUI cabin crew relieve the pandemic pressure
April 7, 2020
The expertise and first aid training of TUI Airways cabin crew will be utilised across hospitals across the UK as TUI UK supports a new St John Ambulance scheme to help tackle the Coronavirus by relieving pressure on the NHS.
The St John Ambulance Covid-19 volunteering programme will place trained volunteers into essential NHS wards and departments around the UK to free up staff to fight the Covid-19 crisis on the frontline. They will support with a range of agreed tasks, from caring for the elderly to basic monitoring of patients, transporting medication and maintaining cleanliness and hygiene, helping keep the NHS running as smoothly as possible during the pandemic.
Volunteers will receive two days training provided by St John Ambulance, designed to complement the cabin crew training they have already undertaken.
Jon Knight, director at St John Ambulance, said: “We’re delighted to work in partnership with TUI to create opportunities for first aid trained staff to volunteer for St John Ambulance to support their local communities and reduce pressure on the NHS.”
“We really need more businesses to let their trained staff volunteer in this crisis. St John Ambulance needs the support of the public, businesses and clarity from the government to let volunteers volunteer more than ever as we enter our biggest operation in our 143-year history.”
Managing director of TUI Airways, Dawn Wilson commented, “Our cabin crew are uniquely placed to support this scheme. Of course, their first aid training will be an advantage, but the most important skills are the ability to keep calm under pressure, have a real empathy for people who need support and be ready to put a patient’s welfare first. This could be a job advert for TUI cabin crew who have all these abilities in abundance”
TUI Airways flew home its final passengers last weekend and operations are now paused until travel restrictions can be relaxed. More than 2,400 cabin crew are waiting to take to the skies again and are keen to use their skills to support the NHS.
Jet2 donates snack boxes
April 7, 2020
Jet2.com has donated thousands of snack boxes to help charities in their work supporting the elderly and the homeless in Greater Manchester and Yorkshire.
The leisure airline is working with Otley Action for Older People, Age UK’s Manchester Resource Centre and SPIN (Supporting People in Need) Manchester, charitable organisations that feed, shelter and support both the homeless and people in need.
The snack boxes, which would normally be purchased by customers flying with Jet2.com, contain chocolate flapjack, Pretzels, Italian cheese, crackers and Pizette cheese – enabling the charities to provide more food and snacks to people who are in need during the Covid-19 pandemic.
Zoe Mitchell, assistant care centre manager at Age UK Manchester said: “The delivery from Jet2.com will help lots of people within the community during this difficult time, when we need to stick together to overcome the COVID-19 outbreak. This donation was gladly received and very much appreciated by everyone here at AGE UK.”
Steve Heapy, CEO of Jet2.com said: “We want to support the community in any way that we can during this difficult time, and we hope these snack boxes will help those who are in need. We are very proud to be doing our bit to help people in Yorkshire and in Greater Manchester.”
Thousands of our colleagues will be bringing their skills and expertise to communities around the nation with the launch of a company-wide taskforce to help the fight against COVID-19. Assisting organisations such as the NHS and British Red Cross, organising food donations and supporting emergency response units are just some of the ways we will be supporting the country. The advanced first aid qualifications and natural passion for looking after people, means that our flight and cabin crews are also in a unique position to bring technical training and innate kindness to a range of organisations. We’re proud to play our part in helping as many people across the UK as we can.
April 7, 2020
One Westjet flight attendant has got creative while self-isolating with her partner and is making the internet smile as she practices her customer service and inflight briefings on her family.
Check out her working from home video spotted on Fox News.
CalMac donates onboard offerings to food banks
April 7, 2020
UK ferry operator CalMac has donated food that was due to be served and sold onboard to local food banks following its operational shut down due to Covid-19.
Staff from the west coast ferry operator are sifting stock and anything with a sell by date within three months will be donated. The type of goods being handed over will include soft drinks, confectionary, crisps, cakes and biscuits. CalMac has retail outlets on 14 of its larger vessels.
‘Given that we are not in position to determine when our onboard retail outlets will be open again, it makes sense to find a use for products that will be out of date soon, other wise they would just end up being thrown out,’ said CalMac’s head of sales, Kurt Hart.
‘It is better someone gets the benefit of theses products before they are past their sell by date.’
CalMac is currently identifying food banks up and down the west coast to start making donations. So far donations have been made to Ardrossan, Greenock, Oban, Barra and Stornaway.
Picture shows: Ian MacLennan, Donna Maxwell and Keith MacMillan from the MV Isle of Mull prepare the shipment for distribution.
Hamburg expos cancelled for 2020
April 2, 2020
Due to the escalation of COVID-19 globally, Reed Exhibitions has today announced that the next edition of Aircraft Interiors Expo (AIX), World Travel Catering & Onboard Services Expo (WTCE) and the Passenger Experience Conference (PEC) will now take place from 12-15 April 2021.
Speaking about the announcement, Katie Murphy, Portfolio Director at Reed Exhibitions, said: “Our thoughts are with all those affected by this crisis. After closely monitoring the evolving situation and having listened to our customers and carefully considered the options available to us, we are postponing AIX, WTCE and PEC to April 2021.
“We are in unprecedented times and we’re witnessing first-hand the challenging impact of COVID-19 on airlines and the wider industry, from both a professional and personal perspective. Initially, we were optimistic that our events would run later this year, however, in light of the ongoing uncertainty in the industry and the immense pressure our customers are experiencing, we have concluded that the best option is to postpone AIX, WTCE and PEC until 2021.
We understand how important it is for the industry to stay connected during this time. While we are disappointed we can’t meet face-to-face this year, we are working with our partners to keep the AIX, WTCE and PEC community connected over the coming months. Details will be announced shortly.
“We once again thank all of our exhibitors, visitors and partners for their patience and support, and we look forward to returning to Hamburg next year.”
For updates and further information, please visit the event websites:
Creative catering from MileOne Group
April 1, 2020
MileOne Group has launched a 100% home-compostable snack box.
The box is certified to EN13432 and AS5810 standards, meaning the box will disintegrate after 12 weeks and completely biodegrade within six months.
“There are a lot of sustainable claims out there regarding recycling, compostability and biodegradeability,” says Ed Pakenham, managing director.
“But we worked hard to ensure we were able to put the trademark seedling logo on the pack, meaning that by EU standards the box is genuinely compostable.”
Incorporating this, MileOne Group has developed a new tapas snack box, with a secure listing in 2020 on a leading Spanish carrier.
The focus was on a strong provenance profile, with the box featuring a map highlighting where the products inside originated. It contains 45g fuet bites (dry-cured pork), 20g hummus, 20g picos breadsticks and 30g la fragatta pipped olives.
The six-month ambient solution will be flying from April 2020 and available globally.
Finally, the company has carried its sustainable packaging through to its crew meal options. “As a business we have always focussed on crew meals and currently deliver over 2,000 meals a day to a leading airline in Australia,” Pakenham adds.
MileOneGroup hopes to expand its crew meal offering throughout Europe with its Daley Thompson Dineamic Crew meals. Partnering with athlete Daley Thompson, the company aims to deliver a range of crew meals designed for those on-the-go.
Suppliers dig in to support disruption
March 31, 2020
Leading inflight suppliers are focused on preparing for disruption and diversifying supply chains as they look to protect staff and supplies.
Johannes Kloess, md Galileo Watermark, says: “The key is to plan and forecast to ensure, where possible, stock is available. We have also diversified our supply chain. The frequency of disasters means global sourcing will be key in future. Throughout this difficult time we’re also trying to support all governments, healthcare organisations, NGOs, and anyone who is in need of any PPE equipment, anywhere in the world with our logistics capabilities.”
Petros Sakkis, cmo WESSCO, adds: “We are seeing a major impact on demand and some delays in production, although this is stabilising. We are working with our partners making every effort to resume business as usual, and shifting processes to rely more on digital collaboration”.
Tim Morris, head global, Mills Textiles says: “The coronavirus situation is a global phenomenon in its reach so to fully safeguard against it (as a supplier or airline) is nigh on impossible. You would hope that after this we as an industry may evolve and learn to make any future crisis more manageable. Our customers have seemed well prepared and forward thinking during this outbreak which has helped us as a supplier. Above all is the need to always protect staff and passengers to the fullest of our abilities.”
Orvec, a manufacturer at heart, has been working closely with both its raw material suppliers and customers in a fluid situation. William Meddings FCA, md says: “Staff welfare has been a primary concern, so we implemented a number of protocols at our manufacturing plant to ensure that a healthy working environment was maintained. Following a government inspection, Orvec was one of the first companies in the Xiamen region to be given the all clear to go back to work, which reflected well on the quality of Orvec’s facilities and working environment.”
Monty’s lends a hand to NHS staff, could you?
March 30, 2020
Monty’s Bakehouse has turned the airline catering challenges of COVID-19 into a positive with a new commitment to help support hardworking NHS staff at its local hospital.
CEO Matt Crane says: “Like all catering suppliers to airlines, these are incredibly hard times for all of us at Monty’s Bakehouse – we have kitchens that are quiet and stock to sell but with many international airlines grounded or operating intermittent services, business is far from brisk. But it’s no time to think inwardly with so much to do to help our local communities and everyone working within NHS England and Social Care as the peak of the crisis heads towards us in the UK.
“Sincere thanks therefore goes out to all my colleagues who have taken it upon themselves to offer a helping hand to East Surrey NHS Hospital where they have set up a Monty’s Bakehouse kitchen serving over 700 free hot-snacks a day to the doctors and nurses and administrative teams who are working round the clock to save lives and keep us all safe and well.”
Others in aviation catering and supply are also starting to do what they can and Crane hopes to see a #ahelpinghand movement to start mobilising further. Alpha has opened its catering unit at Manchester airport to local community meal support and Crane says: “A Helping Hand, let’s make it the global aviation catering network putting our collective skills and catering infrastructure to good work around the world to combat COVID-19.”
What’s your story? Share it with #ahelpinghand #newsneverstops and send to firstname.lastname@example.org
Gategroup prioritises safety
March 24, 2020
Gategroup Holding AG has published its 2019 full-year results showing positive growth, and is working to address the impact of COVID-19 across the inflight industry.
A spokesman said: “We will continue to work in close cooperation with authorities, customers and airports to assess and address the impact of COVID-19 on our industry. Safety is our number one priority. In addition to the stringent health and safety practices currently in place, we have implemented additional measures to protect the health and safety of our employees, customers, passengers and general public. These measures often are above and beyond applicable regulatory requirements.”
The year end results show revenues remained stable at CHF 5.0 billion in 2019 (vs. CHF 4.9 billion in 2018, an increase of +0.5 %). Positive organic growth of +4.1% was partially offset by a decrease from divestments in non-core businesses (-1.1%) and negative currency impacts (-2.6%).
EBITDA (earnings before interest taxes, depreciation, and amortization) reached CHF 440.3 million in 2019 (vs. CHF 343.9 million in 2018, an increase of +28%); EBITDA margin improved by 191 basis points (bps) to 8.9%. Excluding accounting impacts from the adaption of financial reporting standards as per 1 January 2019, EBITDA margin would have increased by 27 bps. Improved cash generation from operations at CHF 295.7 million (vs. CHF 255.7 million in 2018, an increase of +15.6%).
Chairman of the Board, Richard Ong, said: “With the introduction of the successful Gateway 2020 strategy in 2015, gategroup has proven its successful vision of pushing the boundaries of focused growth and commercial innovation. They have done so by driving an exceptional culinary excellence, leveraging data analytics to better understand passenger behaviors and introducing sustainable equipment solutions and best practices in their operations and for their customers.
“Under the guidance of its strong management team, gategroup has steadily become the most diversified and innovative company in the industry. Their planned acquisition of LSG Europe this year is yet another exciting milestone for the company. Having been selected by Lufthansa as their long-term partner provides gategroup the opportunity to further accelerate the transformation of the industry.
“The start to 2020 was extraordinary given COVID-19 (Coronavirus) which impacts the global economy and aviation industry specically. Companies around the world, including gategroup, must and will remain agile in order to support their employees, customers and passengers. We will continue to oer our full support. As shareholders we remain committed to the airline industry and gategroup’s long-term prospects for innovation and ongoing value creation.”
LSG Group braced and ready for the COVID-19 challenge
March 24, 2020
The LSG Group has reported a positive year of growth for 2019 with new contracts, new business locations and new partnerships established, and now providing a solid foundation for coping with the current coronavirus crisis.
“Our annual result, with record sales and earnings growth, is definitely something to be proud of,” says Dr. Kristin Neumann, chief financial officer and labour director of the LSG Group. “The year was not an easy one for our organisation, which had to manage the ongoing sales activities related to our European business, including some expert brands, and compensate for the loss of two major clients the prior year. This has given us the strength for what is coming ahead with the coronavirus, which will surely keep us on our toes and present us with an even greater challenge. We are in a severe crisis, but we are well prepared for it.”
The business closed the 2019 financial year with consolidated revenues of EUR 3.4 billion. Adjusted for currency effects, the result was up 2.3% over the previous year. The Group achieved an adjusted EBIT (earnings before interest and taxes) of EUR 128 million, an increase of 11% over 2018.
In 2020, the LSG Group expects to clearly feel the impact of the global spread of coronavirus. The statement accepts: “Massive entry restrictions and travel warnings, the halting of business travel by many companies and event cancellations have brought air traffic to a partial standstill that is also affecting the catering business. It is not yet possible to predict how strongly these events will be reflected in the company’s future business results.”
Erdmann Rauer, chief executive officer of the LSG Group, adds: “We are aware that we have to be innovative and flexible in a rapidly changing industry. We have to respond precisely to market trends, position ourselves in the premium environment and use innovative technology.”
In 2019 LSG Sky Chefs signed contract extensions with Delta Air Lines, United Airlines and AirBaltic last year and the group successfully took on the management of Japan Airlines’ lounges at its Frankfurt station. Newly-opened Customer Service Centers (CSCs) in Nairobi (Kenya), Phoenix (USA) and Novosibirsk (Russia) helped to further strengthen its network capabilities worldwide.
“When it comes to partnerships and digitalisation, we are one step ahead,” says Erdmann Rauer, in reference to its cooperation with Barilla, the world’s largest pasta producer, and the additional business successes of Retail inMotion.
The onboard retail brand took over the onboard sales of the Cathay Pacific Group in 2019 and was named In-Flight Retailer of the Year at the Frontier Awards. “Of course, we have not come to the end of our development process by any means, adds Rauer. “We want to offer customers and consumers ever new products and applications. They are demanding tailor-made concepts, which we already offer today and will expand in the future.”
SASCO moves into inflight catering market in Vietnam
March 18, 2020
Vietnam has a new inflight catering business now operational in Ho Chi Minh City.
Southern Airports Services Company (SASCO) has moved into the inflight catering market with a new-build kitchen facility at Vietnam’s busiest airport, Tan Son Nhat International Airport, Ho Chi Minh City.
The SASCO Inflight Services (IFS) centre opened at the start of this year specifically to meet demand for aviation-related services and support the growing number of airlines operating to Vietnam. The business is focused on offering diverse and authentic culinary services, and is backed by its well-established parent company.
The newly-opened facility can serve over 10,000 meals a day and already has HACCP and halal certification. It aims to offer comprehensive Vietnamese inflight services for both catering and ground handling.
The new set up includes catering trucks for all types of aircraft currently operational in Vietnam, and its launch customer was Vietnamese-owned airline, Bamboo Airways (BAV). BAV operates the newest Boeing B787-9 Dreamliners and the meal programme created by IFS has been designed to focus on true Vietnamese cuisine using fresh, flavourful ingredients presented well.
Coeliac catering training course updated
March 18, 2020
Charity Coeliac UK has updated its online training course to enable caterers to meet the needs of the growing gluten-free market.
Since the charity launched its interactive course in 2014, almost 7,000 people from chefs and catering staff to hospital ward staff and school teaching assistants have completed the course.
The updates to the course include improved usability, as well as allowing participants to track progress against each module and enabling companies to be more in control of their staff training, said Coeliac UK.
Hilary Croft, the charity’s chief executive, said: “We are expecting the demand for safe gluten-free catering to increase as more people are diagnosed with coeliac disease. Research shows that people with coeliac disease – and the family and friends they eat out with – are currently worth a potential £100 million a year to venues that can cater for them, so this figure is likely to rise.
“However, it is important for all caterers to ensure they are confident and knowledgeable on how to safely cater for the gluten-free diet within the law and, for just £70, our newly revised online training course provides essential information to train staff for this expanding gluten-free market.”
On successful completion of the training, a personalised certificate from Coeliac UK can be downloaded to be displayed or added to training records.
Newrest Spain launches Air Transat service
March 18, 2020
Newrest Spain has begun supplying Air Transat flights from Madrid.
The catering service will include a salad, a dessert and a snack in Business, Premium and Economy.
Air Transat plans to operate flights this summer from Vancouver and Calgary to Barcelona, Madrid and Malaga.
Finnair aims for carbon neutrality
March 10, 2020
Finnair is upping the ante with plans to cut its carbon emissions by 50% in the next five years and achieve carbon neutrality by 2045 at the latest.
To achieve this, Finnair will make amends to its onboard service. From April 29 2020 the airline will remove travel retail sales from its short-haul European fleet and focus on pre-orders, reducing on average 50-100 kg from each flight, resulting in a total decrease of 70,000 kg in fuel consumption per year and 220,000 kg of CO2 emissions.
The strategy will also impact the onboard foodservice. To counter CO2 generated by meat production and cater to changing tastes, Finnair will be introducing more vegetarian meal options for customers during 2020. The airline will also take action to reduce food waste in catering operations by 50% by the end of 2022.
Additional points in its action plan include a €3.5-€4billion investment in its fleet in the next five years, reducing emissions from its European traffic by 10%-15%, as well as a new partnership with Neste to increase the use of sustainable aviation fuels (SAF).
The airline will also invest €60million in sustainability measures, improve the operational efficiency and fuel efficiency of every flight, and offset the carbon emissions of corporate customers’ flights from September 1 this year.
Anne Larilahti, Finnair vice president of sustainability, said: “These ambitious targets are achievable through the tangible steps which we know will make a real contribution to CO2 reduction.”
“By working together with our customers, partners and our employees we can embrace this challenge with confidence. We want to encourage innovation and engagement, from our customers to our staff to our supply chain, to show Finnair can lead the way to make a real difference.”
Emirates ups the ante on aircraft hygiene
March 10, 2020
Emirates has implemented enhanced cleaning and complete disinfection of all aircraft cabins departing from its Dubai hub as a precaution against COVID-19.
In line with the latest expert medical finding that COVID-19 is primarily transmitted by touch, Emirates has placed its focus on surface cleaning.
The airline uses an approved chemical that is proven to kill viruses and germs, leaves a long-lasting protective coating against new contamination of viruses, bacteria and fungi on surfaces, and is eco-friendly.
The cleaning process includes a comprehensive wipe down of all surfaces – from windows, tray tables, seatback screens, armrests, seats, in-seat controls, panels, air vents and overhead lockers in the cabin, to lavatories, galleys and crew rest areas. All of this is done in addition to other normal procedures such as changing headrest covers on all seats, replacement of reading materials, vacuuming, and more.
To complete this cleaning process within an hour while the aircraft is preparing for its next flight requires a team of 18 trained cleaners on a Boeing 777, and a team of 36 for an A380. In a 24-hour period on an average day, some 248 aircraft go through this process.
Any aircraft that carries a suspected or confirmed COVID-19 case, Emirates will go further and implement deep cleaning and disinfection in a process that takes between six to eight hours to complete. This includes the defogging of cabin interiors and misting with disinfectant across all soft furnishings, and replacement of seat covers and cushions in the affected area. The aircraft’s HEPA cabin air filters will also be replaced.
All of Emirates’ aircraft are fitted with HEPA cabin air filters which it claims filters out 99.97% of viruses. They also remove dust, allergens and microbes from the air recirculated into the cabin and cockpit, which helps to provide a safer, healthier and more comfortable environment for the passengers and crew.
LSG Group publishes 2020 Culinary Trend Report
March 10, 2020
LSG Group has published the 2020 edition of its Trend Report.
Based on the latest market research, consumer data and evaluations of social media content, LSG has identified what it feels are the most important development trends.
The results show five general market trends to which 16 more specific sub-trends are assigned. The five market trends have been named Shareworthy, No Plan(et) B, Mindfulness, The new NostalgiX, Food Technology, and Things to Watch.
Shareworthy describes the phenomenon of sharing culinary experiences and their aesthetics via social networks and personally.
No Plan(et) B is about the growing awareness of sustainability, which goes far beyond the origin of food and the environmental friendliness of materials.
Mindfulness revolves around the growing importance of conscious nutrition and health.
The rediscovery of old recipes and the tastes of childhood are now known as The new NostalgiX.
Behind Food Technology are developments that revolve around the use of IT solutions such as augmented reality and high-tech cooking methods.
Finally is Things to Watch, with trends that are in their infancy but could revolutionise the market.
The LSG Group’s chefs use the Trend Report to create dishes based on market and consumer research expertise. Jan Christoph Meyer, head of global product & service development, says: “In this way, we can help them interpret the spirit of the times perfectly with their incredible culinary skills.”
To read the full report, email email@example.com.
Flying Food Group honoured by Hawaiian Airlines
March 10, 2020
For the third consecutive year, Hawaiian Airlines (HA) has named Flying Food Group’s Seattle kitchen (SEA) as Domestic Kitchen of the Year (2019) and has also awarded it the 2019 Certificate of Excellence.
In announcing the award, HA senior manager (catering) Paula Jansen noted the SEA team’s “outstanding performance and excellent customer service in all areas of operation.” Flying Food Group’s Seattle kitchen caters two HA flights daily. Flying Food Group also caters HA at Honolulu, Kona, Kauai, Los Angeles, New York City, and San Francisco, with remote catering from SFO to Oakland, Sacramento and San Jose.
The airline has been a Flying Food Group customer since 2010.
SWISS brings culinary specialities from Canton Zug onboard
March 10, 2020
For the latest chapter in its “SWISS Taste of Switzerland” inflight culinary programme, Swiss International Air Lines (SWISS) is bringing Canton Zug onboard.
It will offer meal creations from the 16-GaultMillau-point WART restaurant in Hünenberg, Canton Zug to its First and Business guests on long-haul services from Switzerland. The dishes by the restaurant’s chef de cuisine Sebastian Rabe will be served for a three-month period.
SWISS First customers are offered a range of seasonal specialities. For a starter, Sebastian Rabe has created a smoked trout mousse with roasted char jelly, red apple and cider vinegar pearls. His main course is a choice of braised beef brisket with herb demi-glace or poached pikeperch with cold cucumber emulsion. For dessert there is a cherry-kirsch ice-lolly with almond meringue crumble and cherry coulis.
For Business, Rabe created a salmon trout terrine with yoghurt mousse and pumpernickel. His main course is a choice of sautéed beef fillet with wild garlic demi-glace or poached chicken breast with tomato and mushroom ragout sauce. Dessert is a chocolate and spelt panna cotta with millet and apple crumble.
The new menus are accompanied by a selection of regional cheeses that include highlights from the Chäs-Hütte Rust in Walchwil, the Chäsladä Unterägeri and the Chäshuus in Steinhausen.
SATS acquires Monty’s Bakehouse
March 4, 2020
UK-based aviation food solutions business, Monty’s Bakehouse UK Limited has become a wholly-owned subsidiary of SATS Investments Pte Ltd (SIPL) in a deal worth around S$48.4 million.
By combining the culinary expertise of SATS with Monty’s Bakehouse product and packaging innovation, the Group aims to enhance its food solutions options for aviation customers and support growth into new customer segments. Customers across Asia will benefit from the sustainably-packaged handheld snacks that Monty’s Bakehouse already supplies to a range of premium airlines and other customer segments across the world.
As part of the deal, SATS and Monty’s Bakehouse will establish an innovation centre in Singapore as a test bed for innovative food products for aviation catering, buy-on-board retail, and adjacent markets. SATS will also work with Monty’s Bakehouse to develop sustainable food packaging solutions that reduce cost, waste, and logistical complexities using minimal plastics, to fulfil its 2030 goal of adopting sustainable food packaging.
Monty’s Bakehouse is pioneering sustainable cabin packaging and recycling as a member of the Airline Sustainability Forum and representative on the Advisory Committee for the Global Tourism Plastics Initiative led by the UN Environment Programme & UNWTO in collaboration with the Ellen MacArthur Foundation.
Matt Crane, chief executive officer of Monty’s Bakehouse, commented: “Joining a multibillion-dollar market leader like SATS presents an exciting opportunity to accelerate the growth of Monty’s Bakehouse as well as support the growth of SATS in Asia.”
Alex Hungate, president and chief executive officer of SATS, said: “Monty’s Bakehouse is a progressive innovator in aviation catering. With this transaction, SATS will now bring Monty’s product and packaging capabilities to airlines across Asia.”
Delta adds new beverage category for domestic flights
March 4, 2020
BON & VIV Spiked Seltzer will soon be onboard Delta’s domestic flights.
Starting this month customers in Delta One, Delta Premium Select, First and Delta Comfort+ will be offered complimentary 12oz cans of premium BON & VIV, and Main Cabin customers will be able to purchase theirs for $8. The zero-sugar, 90-calorie, gluten-free seltzer will be available in two flavours – grapefruit and lemon-lime.
“We have a keen focus on listening to customer feedback and innovating our food and beverage programmes to provide more choice,” said Mike Crowley, vice president – onboard service operations. “Spiked seltzer has been a fast-growing trend in the beverage industry, so we knew it was something our customers wanted.”
Key to Delta’s innovative approach to the food and beverage space is continuity between Delta Sky Club and onboard offerings. After a testing period earlier this year, domestic Delta Sky Clubs introduced BON & VIV to overwhelming positive feedback. Now, customers can enjoy the delicious, premium hard seltzers on the ground and in the air.
“These new beverage options are just one way we are honing our focus on the onboard beverage experience,” said Crowley. “Customers can expect to see other new products and innovations including more proprietary mixers and elevated craft cocktail presentations throughout the year.”
Turkish Airlines brings art onboard
March 4, 2020
Turkish Airlines will be celebrating one of Turkey’s most popular artists with the introduction of its refreshed Business short haul kits.
In a new collaboration with Galileo Watermark, the airline has developed a series of eight collectable kits showcasing the artwork of Devrim Erbil. Erbil is considered one of the most important living representatives of Turkish Contemporary art and is deeply influenced by the cultural heritage of his country and Istanbul, the city he has inhabited for 60 years.
The eight collectable kits, each featuring a unique landmark of Istanbul, are designed to serve as a lasting memory of the passenger’s experience with the airline.
Devrim Erbil commented on the partnership: “I am hugely honoured to work with Turkish Airlines to create these beautiful amenity kits and to share my work with both national and international passengers. I hope that in doing so passengers will experience the beauty of Turkey and cherish the memento of their journey.”
Johannes Kloess, md at Galileo Watermark said “We are proud to be working with Turkish Airlines and Devrim Erbil on this special project. As a new customer to us, it is hugely rewarding to work on a project of this nature: providing passengers not only with a beautiful and functional amenity kit onboard but also a cultural experience. Erbil’s works are truly inspiring, and we hope that passenger’s flying will enjoy this collaboration as much as we have enjoyed bringing it to life’
The kits will be available on all Business short haul flights from April.
Air New Zealand unveils Skynest prototype
March 4, 2020
Air New Zealand has unveiled a new lie-flat prototype sleep product for Economy travellers.
The Economy Skynest is the result of three years of Air New Zealand research and development, with the input of more than 200 customers at its Hangar 22 innovation centre in Auckland. The airline has filed patent and trademark applications for the Economy Skynest which provides six full-length lie-flat sleep pods.
Air New Zealand chief marketing and customer officer Mike Tod said: “We have a tremendous amount of development work underway looking at product innovations we can bring across all cabins of the aircraft. A clear pain point for Economy travellers on long-haul flights is the inability to stretch out. The development of the Economy Skynest is a direct response to that challenge.”
Air New Zealand will make a final decision on whether to operate the Economy Skynest next year after it has assessed the performance of its inaugural year of Auckland-New York operations.
General manager of customer experience, Nikki Goodman said customer and cabin crew feedback on the Economy Skynest during its final phase of development has been outstanding with significant partners also keenly involved.
“We see a future flying experience where an economy-class customer on long-haul flights would be able to book the Economy Skynest in addition to their Economy seat, get some quality rest and arrive at their destination ready to go. This is a game changer on so many levels. We expect other airlines will want to explore licensing the Economy Skynest from us just as they have with the Economy Skycouch, ” said Goodman.
Caudalie amenities on Crystal Cruises
March 4, 2020
Crystal Cruises has selected the French skincare company, Caudalie, to furnish the line’s bath amenities across its entire fleet.
Originating in Bordeaux, the Caudalie products use grape seed extracts and are free of parabens, phenoxyethanol, mineral oils, sodium laureth sulfate and synthetic colouring agents.
“Caudalie’s philosophy of constant innovation and development of better techniques and products to benefit customers and the environment is one with which Crystal closely aligns,” said Toni Neumeister, Crystal’s senior vice president of operations.
From spring 2020 Crystal River Cruises will feature refillable bottles of Caudalie shampoo, conditioner, shower gel and body lotion in every guest suite, rolling out through summer aboard Crystal Esprit, in the autumn on Crystal Symphony. Crystal Serenity and Crystal Endeavour lead the launch.
Crystal’s guests will also recieve ETRO bathrobes and slippers.
New Edelweiss business tableware by Clip
March 4, 2020
New Business class tableware has launched onboard Edelweiss in a collaboration with Clip.
In line with Edelweiss’ constant effort to reduce its carbon footprint, the tableware is made from SiloxiHT light-weight ceramic. The ligh-tweight material helps reduce weight onboard as well as easing crew handling.
The modular and versatile designs allow for multiple combinations with limited number of elements. The refined shapes and glazing aim to enhance the food experience onboard.
Eva Air updates onboard fashion
February 25, 2020
EVA Air is updating its collaboration with fashion designer Jason Wu to create a second-generation of inflight sleepwear.
Designed exclusively for EVA Air, the partnership refreshes Jason Wu-branded sleeper suits and slippers for passengers.
EVA Air launched sleepwear for Royal Laurel and Premium Laurel passengers on long-haul flights in 2019. The sleepwear proved to be so popular with travellers that EVA is now releasing a new range.
The sleepwear is made from a soft fabric and features a drawstring collar. The trousers feature an elastic drawstring waist with pockets.
Taking inspiration from Jason Wu’s latest ready to wear collection shown at New York Fashion Week, the designs incorporate a feature stripe detail on the collar, cuff and pocket.
Buzz has created this exclusive brand partnership, bringing together Jason Wu’s modern design aesthetic with the contemporary ethos of EVA Air.
American Airlines expands preordered meal service
February 25, 2020
From March 11 American Airlines will expand its preordered meal service to premium cabins on American Eagle flights, adding another 300 daily flights where customers can order meals in advance. This brings the total number of daily flights eligible for preorder in premium cabins to nearly 1,900 – more than any other U.S. airline.
American is also the only U.S. carrier to offer preordered meal service in premium cabins on both mainline and regional flights, available on flights of 900 miles or more.
“Ordering meals in advance is important to our customers, and we’re excited to bring this option to more flights,” said Raphael Girardoni, managing director of food and beverage services. “The culinary experience is an important part of travel that we will continue to invest in.”
This March, customers in premium cabins on American Eagle flights can preorder menu items such as a charcuterie plate; Tex-Mex salad with adobo chicken; Mediterranean turkey club sandwich; hot smoked salmon with everything bagel-seasoned potato salad, and a curried chicken salad on croissant.
Also beginning March 11, Flagship First and Flagship Business passengers can preorder a chicken cobb entrée salad on flights from the United States to Europe and South America, and a charcuterie plate on flights back to the United States.
Customers can preorder menu items from 30 days before a flight and up to 24 hours before departure by visiting aa.com. Eligible customers will also receive a reminder email 48 hours before departure.
Flying Food Group to cater six Aer Lingus Routes
February 25, 2020
Flying Food Group is now catering Aer Lingus at six locations.
Aer Lingus has been a customer at Flying Food Group’s Hartford facility (BDL) since 2016. In early February 2020, Aer Lingus switched to Flying Food Group catering at five additional locations: Chicago, Miami, Orlando, Seattle and Washington D.C, with all routes flying to Dublin.
Nicolas Rondeau, Flying Food Group executive vice president, airline sales & marketing, noted that it affirms top quality service and products when an existing catering customer adds locations.
Airline Sustainability Forum partners for change
February 19, 2020
The Airline Sustainability Forum (ASF) has taken a new step towards worldwide progress in the area of airline cabin waste by joining the Advisory Committee for the Global Tourism Plastics Initiative – a programme led by the UN Environment Programme (UNEP) and World Tourism Organisation in collaboration with the Ellen Macarthur Foundation.
The ASF, launched in October last year, will now act as the engine for change in cabin waste as part of this Global Tourism Plastic Initiative (GTPI).
The GTPI aims to tackle plastic pollution and ensure those materials which are used are safely reused, recycled or composted, keeping materials circulating in the economy and out of the environment. Signatory/participating organisations will, in time, agree commitments that support the elimination of problematic and unnecessary plastic packaging, moving from single-use to reusable models and towards 100% of plastic packaging being resuable recyclable and composatable by 2025.
The ASF brings together airlines, F&B and amenity suppliers, airline caterers and airport waste management providers and is now tasked with putting forward a global standard for cabin waste packaging. The standard will seek to unite all airlines, governments, caterers and suppliers in the use of the same cabin packaging substrates, segregate off loaded waste to the same standards, and facilitate optimal recycling and regeneration systems at all major airports.
Matt Crane, CEO Monty’s Bakehouse, and a member of the ASF, says: “Everyone knows there is a problem but no one has looked to exactly quantify it end to end and see which solutions are really the correct ones to make. As an industry we are struggling to know what is the right long-term solution to a growing problem and some of the short-term moves we are seeing in onboard packaging changes are not necessarily sensible and could end up causing greater harm than good. We need concrete facts and proper guidance for both airlines and suppliers. Working with the GTPI brings our sector into a well-established framework of environmental expertise from the World Tourism Organisation, the UN Environmental Programme and the respected Ellen Macarthur Foundation.”
The ASF has appointed Naomi Cohen, Imperial College Environmental Technology MSc, lawyer and sustainability and resource management specialist, to lead a full supply chain mapping programme, identifying the packaging substrates being used on-board commercial aircraft, where they come from, how they are used, where they go and how sustainable each option truly is.
“If we truly understand what we are using as an industry and look carefully at how we can recapture and segregate it to regenerate it, we can all be empowered to pick the right substrates, lobby governments and airports for proper recycling systems for those substrates or find composting or regeneration options,” Crane added.
The research is due to be completed in the next nine months and will report back to the ASF which is committed to sharing its findings openly with the industry as a whole.
Hear more about this initiative from Matt Crane at the Taste of Travel, during WTCE: Thursday April 2, 11.30 – 13.30.
WTCE/ AIX to ‘run as scheduled’ amid COVID-19 concerns
February 19, 2020
Reed, the organiser of WTCE/ AIX, has said that the shows will run as scheduled amid COVID-19 concerns:
“The Passenger Experience Conference, Aircraft Interiors Expo and World Travel Catering and Onboard Services Expo will run as scheduled.
“We are monitoring the Coronavirus situation very closely. We will take appropriate actions in accordance with the notices issued by the World Health Organisation (WHO) – and local German authorities.
“We are in regular contact with the Hamburg Messe and airport to align on all actions regarding the virus. The health and safety of our exhibitors, visitors and staff is our number one priority.”
Read the full statement here.
Delta commits $1 billion to carbon neutrality
February 18, 2020
Delta Air Lines is committing $1 billion over the next decade to mitigate all emissions from its global business.
The airline will invest in driving innovation, advancing clean air travel technologies, accelerating the reduction of carbon emissions and waste, and establishing new projects to mitigate the balance of emissions.
“There is no substitute for the power that travel has to connect people, which our world needs today more than ever before. As we connect customers around the globe, it is our responsibility to deliver on our promise to bring people together and ensure the utmost care for our environment,” said Ed Bastian, Delta’s CEO. “The time is now to accelerate our investments and establish an ambitious commitment that the entire Delta team will deliver.”
The aviation industry accounts for roughly 2% of global carbon dioxide emissions. Delta’s carbon footprint is its largest environmental impact, with 98% of emissions coming from its aircraft.
“When customers choose to fly Delta, they should feel they’re making a statement about taking care of our planet,” Bastian said. “Our commitment to carbon neutrality means flying with Delta represents far more than a great travel experience – it’s about joining arms to create a better world.”
Delta’s carbon strategy will account for emissions across its business – both in the air and on the ground. Delta’s investment will create new projects and methods to reduce its carbon footprint, benefit global communities and make it easier for other organisations to explore similar options to address their own carbon footprints – all while minimising reliance on today’s limited carbon offset markets. To support this strategy, Delta will allocate some of its financial commitment into investment vehicles, including a dedicated fund focused on achieving its carbon neutral ambition.
Icelandair introduces Kaelis duvet
February 18, 2020
Icelandair has introduced a new duvet by Kaelis for its Private Jet programme operated for Loftleidir.
The product, named ‘Stone’, is a microfibre duvet that claims to be durable, quick-drying, wrinkle-resistant, super soft and a good size.
With Stone, Icelandair and Kaelis aim to elevate the onboard experience to the next level.
New meals on UIA
February 18, 2020
Ukraine International (UIA) is providing passengers on domestic flights with the opportunity to purchase meals, beverages and snacks onboard.
Previously, travellers within Ukraine could only pre-order meals service. UIA will offer passengers travelling between Kyiv and Odesa, Kharkiv, Lviv, Dnipro, Zaporizhzhia, Kherson, Ivano-Frankivsk and Chernivtsi a selection of sweet and salty snacks, sandwiches, alcoholic and soft drinks, as well as assorted tea and coffee.
“We fully understand each of our passengers may have individual requests, so we do our utmost to extend our service menu,” says Khrystyna Gankevych, UIA director service and innovations. “During the flight, some prefer to enjoy a cup of strong coffee, the others to have a bite, while some feel the need for a classic hot lunch. Since we are a customer-focused carrier, we aim to offer the widest possible variety of options.”
Addis International Catering appoints new COO
February 18, 2020
Fredrik Heinrici has been appointed to the position of COO for Addis International Catering (AIC).
Heinrici joins the company following extensive catering and retail operations experience including 14 years with LSG Sky Chefs. Heinrici heads up the management team and over 300 staff at the facility in Bole International Airport, Addis Ababa.
Skysupply brings emoji style onboard
February 11, 2020
Amenities specialist Skysupply has forged a new aviation partnership with emoji – the iconic brand, to bring the universal language of its characters onboard.
Already used daily through 10 billion clicks, the emoji brand portfolio has become a deeply embedded part of communication culture worldwide since the advent of the smart phone, and is now appearing increasingly across a wide range of lifestyle products and in alliance with diverse consumer brands.
Skysupply managing director, Wolfgang Buecherl, says: “This is a unique cobranding opportunity for the travel sector with the opportunity to create new aviation themed emoji brand icons for use both as infotainment and entertainment, right across the passenger journey.”
Buecherl envisages airline passenger experience campaigns developed around purpose-designed airline-branded emoji brand icons which could be featured on physical items such as kids kits and amenity kits; menu materials and meal packaging, and lounge products. In addition, any brand-specific emoji brand icons can be downloaded by the airline’s passengers for use in their own digital conversations. Any contact receiving a message with the airline’s emoji brand icon would then be able to share it too. The emoji brand icons could be used within a carrier’s own app or messaging services, support loyalty programme communications and form part of augmented reality games and services.
Buecherl says: “The customisation opportunity is key. The style of an emoji brand icon can reflect the style, colours and looks of the airline’s brand. Emojis have become a universal language, they work across all ages, genders, nationalities and religions and the potential across the travel sector is hugely flexible. The tailored characters can evolve and develop year by year to create a customised portfolio.”
emoji® – The Iconic Brand is a registered trademark.
February 11, 2020
Laura Friedrichs and Sebastian Schlaadt have been promoted to become joint managing directors at German inflight catering specialists Frankenberg.
Both have been active in their roles assisting the company’s founders Rudiger and Helga Friedrichs for some time.
The change consolidates the young couples’ position at the helm of the family business and follows the recent marriage of Laura, Rudi and Helga’s daughter, and Sebastian.
ANA launches new sake selection
February 11, 2020
All Nippon Airways (ANA) has partnered with renowned sake sommelier Yasuyuki Kitahara to update its sake selection. The new offerings will be available on international and domestic routes starting in March 2020.
“ANA strives to raise the standard in all aspects of the dining experience for our passengers, and we have spared no effort in curating one of the finest airline sake selections in the world,” said Hideki Kunugi, executive vice president of ANA.
The new sake selections were chosen through an in-depth tasting process and will be available on ANA’s domestic and international. ANA selected a range of premium sake, such as Jikon, Kamoshibito Kuheiji and Kokuryu, that reflects consumer preferences and expert opinion. The airline evaluated the products of 319 sake breweries selecting 46 of its favourites for the updated menu.
ANA and Kitahara evaluated sake based on taste as well as how well they paired with inflight cuisine and their seasonal appeal. This led to the creation of a balanced sake menu that offers something tailored to the palates of every passenger.
Tim Zanderbergen joins ANA
February 11, 2020
Tim Zandbergen has joined ANA Holding Group’s ANA Catering Service as manager in the global sales department. He will be based at the head office located at Haneda International Airport.
In his new role, Zandbergen will lead in business development and strategy, support customer services, and bring more internationalisation to a traditional Japanese company.
Zandbergen speaks fluent Japanese and has lived and worked in Japan for close to 30 years after first coming to Asia in 1982. He earned an MBA from McGill University Japan and brings a wide range of business experience to ANA Catering in addition to long years in the Japanese workplace.
Zandbergen says: “I’m very excited to be a part of Japan’s largest and only five-star airline group with dynamic, innovative, and forward looking people. It is particularly an interesting time to be part of the group as innovative ANA aims to achieve substantial growth by expanding its international network from Haneda International Airport effective March ahead of the Tokyo Olympics.”
UK aviation commits to net zero carbon emissions by 2050
February 4, 2020
The UK Sustainable Aviation Coalition claims it has established a clear road-map to decarbonisation for UK aviation and its members pledged to achieve net zero carbon emissions by 2050.
The commitment follows a review of the opportunities to cut aviation emissions and forms a central pillar of a new “Decarbonisation Road-Map: A Path to Net Zero” published by the coalition. The road-map sets out exactly where reductions can come from, including through smarter flight operations, new aircraft and engine technology, modernising UK airspace, the use of sustainable aviation fuels, and high-quality market-based policy measures.
With these actions, the group claims, the UK will be able to grow passenger numbers by 70% – in line with current projections – whilst also reducing net emissions from 30 million tonnes of CO2 per year today down to zero.
In addition a “Sustainable Aviation Fuels Road-Map” has also been released identifying the specific role that sustainable aviation fuels could play. It forecasts that the UK could become a world leader in developing sustainable aviation fuels, which could meet 32% of the nation’s demand for aviation fuel by 2050.
Neil Robinson, chair of sustainable aviation, said: “Climate change is a clear and pressing issue for people, businesses and governments across the world. We know aviation emissions will increase if decisive action is not taken, and that’s why UK aviation today commits to achieving net zero carbon emissions by 2050, through an international approach, working with governments around the world and through the UN.”
Membership of this coalition is said to represent over 90 per cent of UK airlines, airports and air navigation service providers, as well as major UK aerospace manufacturers and business partners. It includes easyJet, Tui Group, British Airways, Flyby, dnata and Airbus.
dnata commences catering operations in Canada
February 4, 2020
dnata has commenced operations in Canada by opening its new 48,000ft2 (4,460m²) facility at Vancouver International Airport (YVR). This latest expansion represents a multi-million dollar investment and is expected to create 80 new jobs within the company over the next 18 months.
The new facility has a capacity of up to 8,000 meals a day. dnata began serving its first commercial airline customer, British Airways, in Vancouver on February 1, and will also serve VIP and charter aircraft operators from this facility.
Robin Padgett, divisional senior vice president, dnata, said: “We are delighted to announce this further expansion of our operations in North America, a strategic market with high growth potential for dnata. Our investment in a new facility in Vancouver underscores our long-term commitment to Canada, and we are confident that with our global expertise, innovative approach and dedicated team of local culinary professionals we can make a difference and add significant value to our customers’ onboard offering in the country. We look forward to delivering best-in-class services and products from our newest facility.”
dnata’s North America portfolio also includes new facilities at the airports of Houston (IAH), Boston (BOS), Los Angeles (LAX) and San Francisco (SFO) in the United States in 2019. In 2020 dnata will further expand its footprint in the continent by establishing catering operations at Dallas Fort Worth International Airport (DFW).
Saudia trials new uniforms by Yates+
February 4, 2020
Saudia is trialling new uniforms designed by Yates+ on its Jeddah-Paris route for the next four weeks.
Senior design partner, June Kulwadee Pruksananonda, said the new look “is one important element among many in Saudia’s metamorphosis into a world-leading hospitality provider”. The uniforms aim to combine elements of Saudi culture, elegance and design, with 21st century practicality.
The male uniform incorporates elements of Islamic geometric designs in the necktie’s micro-pattern, combined with a tie clip featuring Saudia’s Arabic curves. Men will also wear modern cufflinks and a belt buckle, with the look completed by Oxford dress shoes.
Women will wear a hat which draws its style inspiration from a fascinator. Saudi Arabia’s architecture is the main influence on the design, which also features a side swirl dimple inspired by desert sand dunes.
The overall goal of the uniform design was to find a balance between form and function, something also reflected in the female crew’s footwear – a modern re-imaging of traditional Arabic shoes.
Both the male and female uniforms feature a colour palette taken from the natural environment of Saudi Arabia: red sea coral, the tan of the dunes, and the dark navy of the midnight desert.
British Airways launches new World Traveller items
February 4, 2020
British Airways has launched new soft blankets and cushions and a new headrest for customers in its World Traveller (long haul economy) cabin.
The additions include fresh white headrest covers, a new look bright blue cushion with a herringbone design and a blanket in a soft fleece material.
The items are available on all long-haul flights to and from Heathrow and will launch on all long-haul flights to and from Gatwick on March 1 2020. Blankets that are being replaced will be donated to charities and projects in the UK and overseas.
Carolina Martinoli, British Airways’ director of customer experience, said: “We want our customers to be able to sit back and really relax on board, making the most of the comfortable new soft furnishings, the inflight films and programmes and the four-course World Traveller menu. Our aim is to deliver them to their destination feeling refreshed and feeling their trip is off to a great start.”
Iberia unveils new uniforms by Teresa Helbig
February 4, 2020
New Iberia uniforms designed by Spanish designer Teresa Helbig debuted on the cat walk at the 71st annual MB Madrid FashionWeek.
The range includes dresses, suits, skirts, trousers, shirts, blouses, overcoats, handbags, cardigans, blazers, waistcoats, scarves, knitted jumpers, polo shirts, neckties, and special uniforms for pregnant employees.
“The jackets are a touch retro, while there’s an attractive unisex flair to the coats, and the women’s trousers are anything but rigid –they facilitate women’s movements. All are garments that we would be happy to wear for everyday. There’s a reinterpretation of the iconic straight skirt, and we have given special importance to the accessories,” says Helbig.
Predominant colours in the collection are blue, red, yellow, and beige hues. Navy blue symbolises balance, while red and yellow are Iberia’s corporate colours: “Red embodies passion, drive, and vitality, and yellow is stimulating, youthful, and energetic”, says Helbig, while beige is “genuine, natural, calm, and very elegant.”
The El Corte Inglés retail chain is making the new Iberia uniforms, which will be delivered individually to each employee’s home. Alterations will be made at El Corte Inglés outlets near the Madrid and Barcelona airports.
Exercise en route with Air New Zealand and Les Mills
January 30, 2020
Air New Zealand has partnered with Les Mills to create a series of inflight wellness exercises designed to enhance the wellbeing of its customers.
Customers travelling on international Air New Zealand services now have access to a series of stretches, exercises and meditation techniques hosted on the airline’s inflight entertainment system to help ease the tensions of travelling.
Air New Zealand senior manager customer experience, Niki Chave, says the partnership aims to leverage the expertise of Les Mills trainers to enhance the inflight experience, with a focus on customers travelling in Economy cabins.
“We understand the challenges of flying – some customers want to relax and unwind, while others need to stretch and move their bodies while at altitude,” says Niki. “The team at Les Mills has crafted these movements specifically for Air New Zealand customers so they feel refreshed and ready to enjoy their destination.”
Les Mills creative director, Diana Mills, says her team jumped at the challenge of designing movements specifically for aircraft travel.
“It’s not about doing burpees and tuck jumps in the aisle. This all about demonstrating low-impact, carefully designed stretching and relaxation techniques that anyone can do discreetly in their seat to effectively alleviate any symptoms associated with travelling.
“Our trainers travel frequently and understand the importance of staying active in the air, so you feel as fresh and relaxed as you can to take on whatever adventure awaits you.”
Presented by a team of renowned Les Mills instructors, the wellness segments will be free to all customers as part of Air New Zealand’s inflight entertainment platform, with adaptations for Economy, and Business Premier seats. After the flight travellers will be able to access a 10-day free trial of Les Mills On Demand.