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 email@example.com
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 firstname.lastname@example.org.
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.