Industry news

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.”

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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 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, 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 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 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.

Just smile

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.

Watch the video

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.”

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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

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

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 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.
Full programme

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.

Next-gen Frankenberg

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.

Hamon to head up food development at En Route

January 29, 2020

En Route International has named Gwendal Hamon as its new head of food.

Leading the global new product development team, Hamon will be responsible for all food innovation within the business, focusing on the company’s main product categories – cheese, bakery, snack boxes, and handheld snacks.

Having trained as a chef at the French catering college Lycée Hôtelier de Dinard, Hamon went on to work at a number of top London hotels before making the move into the airline industry.

He initially joined British Airways as cabin crew, gaining extensive passenger-facing experience in air travel hospitality, before combining this knowledge with his culinary expertise in a number of food development and marketing roles at the airline. Most recently Hamon was business development manager at Monty’s Bakehouse.

Reporting to Hamish Cook, executive director at En Route, he will draw upon this extensive experience of food and travel hospitality to ensure the company maintains a strong global pipeline of culinary innovation and remains at the forefront of airline food trends.

Hamon said: “I look forward to bringing both my food and hospitality background to En Route. The company is known for its relentless pursuit of innovation and I am delighted to be able to drive this forward as we continue on our journey.”

Cook added: “As we continue to fast track our global growth, having an industry expert like Gwendal on our team allows us to further focus on creative and agile food solutions for our global clients. We’re delighted to have him onboard.”

Malton Inflight opens in Canada

January 29, 2020

Malton Inflight has opened a new office in Calgary, Canada. The move comes as part of a global strategy to strengthen partnerships in North America. The expansion will give Malton Inflight a wider global presence, with established offices now operating in Shanghai and the UK too.

“The decision to expand into North America with a third regional office was a logical step in our business growth strategy,” says Alex Oakley, projects and marketing manager. “As the industry is adapting to new environmental legislation, it is critical we strengthen our presence in the markets where we are seeing exponential demand for our services.”

Gordon Oakley, CEO, says: “We are excited to announce the opening of our new regional office in 2020. It’s a big step but we are confident about the new opportunities Canada and America will offer.”

The new office in Calgary is set to officially commence business in January 2020 and will be headed by Alex Oakley.

Delta launches innovative solution for pet travel

January 29, 2020

Delta has launched CarePod, a pet travel carrier with innovative features including the ability to provide real-time updates throughout the journey.

After five years of research, development and testing, CarePod will be offered at eight U.S. locations: Atlanta, Boston, Los Angeles, Minneapolis, New York (JFK and LaGuardia), San Francisco and West Palm Beach. There will then be a phased approach to roll out the CarePod pet travel carrier across Delta’s U.S. network.

“The launch of the CarePod pet travel carrier, an industry first, is an example of us seeking out innovative partnerships and looking at ways to improve the customer experience throughout all parts of their journey,” said Shawn Cole, vice president – Delta Cargo.

The CarePod pet travel carrier has several safety features, including: industrial strength walls that are insulated to protect pets against potential temperature fluctuations; multi-layered windows and doors with angled blinds to help create a calming environment for pets, and a built-in hydration system holding up to a litre of water with an auto-replenishing spill-proof bowl.

The pod also features a GPS tracking and monitoring system that connects the pet’s journey directly to the Delta Cargo Control Center. The center is managed 24/7/365 by trained experts who supervise and digitally monitor every CarePod pet journey from beginning to end, with the expertise and authority to send out the right staff on the ground to check on the pet if needed.

Passengers can also use their mobile phone to view updates on their pet’s travel throughout their entire journey via

Coat check on KLM simplified by Kaelis

January 29, 2020

Kaelis’ two-wheel coat hanger has been launched on all KLM Royal Dutch Airlines long-haul Business cabins, allowing for a more efficient coat check-in service with a reduced chance of misplacing passengers’ belongings.

Cabin crew can turn the hanger’s built-in wheels to set the passengers’ seat number before hanging up their jacket, removing the to collect the passengers’ boarding pass.

The hanger is made of ABS plastic and has been personalised to match KLM’s white and blue colour scheme.;

Clip creates new Kipling kits for EVA Air

January 21, 2020

Clip has created new Premium Economy kits for EVA Air, designed in collaboration with Belgian bag brand Kipling.

The kits feature the brand’s iconic crinkle fabric and monkey mascot, and will be introduced in multiple collectible colours and styles each representing Taiwan’s most famous architectural landmarks, such as Taipei 101.

The kits include New York farm-to-body brand, Hudson Made with lip balm and face cream from its Morning Shift collection. It also includes an eye mask, socks, a dental set, comb and earplugs.

“EVA is consistently dedicated to delivering the most comfortable and luxurious passenger services possible,” says EVA president Clay Sun. “We choose top global brands that complement our high standards and work in cooperation with them to create world-class amenities and service items as part of our never-ending mission to innovate and deliver increasingly better flying experiences for our passengers.”

Cindy Lam, director at Clip, comments: “Putting this unique and fun kit together with Kipling and EVA Air has been an inspiring process. We truly created something special for the passengers; by marrying Taiwan’s Taipei 101 on the back of the Kipling bag and adding the iconic monkey keyring to the bag; both airline and brand are providing an exceptional experience that is meant to last long after the flight.”

Finnair unveils special amenity kit for Chinese New Year

January 21, 2020

Finnair has unveiled a special edition of its eco-friendly amenity kits for Business customers to mark Chinese New Year.

In a departure from the airline’s usual blue colour scheme, the kits feature a red and gold jacquard weave design and continue the airline’s long-standing partnership with Finnish design experts Marimekko.

The limited-edition kits include products from L:A Bruket, a Swedish natural and organic skincare brand. All Finnair’s Business amenity kits contain almond or coconut lip care, chamomile or lavender facial cream, a light bioplastic toothbrush containing cornstarch and ear plugs.

The launch of the new amenity kits also represents a step towards Finnair’s goal of reducing plastic waste by 4,500 kg per year.

David Kondo, Finnair head of cabin interior development, said: “We wanted to introduce a special edition version to celebrate this time of year, so there is something new and fresh for our frequent flyers.

“As Finnair and L:A Bruket are both Nordic brands that value sustainability we view this as a great initiative to increase the appeal of our amenity kit. We’re also linking the lounge and in-flight experience for our customers as well as offering organic and natural L:A Bruket products both on the ground and in the air.”

China Southern Airlines introduces new Salvatore Ferragamo amenity kit

January 21, 2020

China Southern Airlines will offer its First and Business passengers a new Salvatore Ferragamo-branded amenity kit in collaboration with Aeolus (Asia).

The exclusive kit for First passengers will include Salvatore Ferragamo Bianco di Carrara skincare and perfume. The pouch is designed to be reused post flight.

The airline has also extended its Salvatore Ferragamo offering to its Business long-haul passengers departing from its hub in Guangzhou, China. This collaboration aims to establish a strong and coherent onboard experience for all its international flights.

Aeolus vp Asia, Alex Chu, said: “This line of Salvatore Ferragamo Bianco di Carrara skincare and perfume has been exclusively selected for China Southern Airlines. The design of the bags was customised for the airline, offering luxury and elegance to match the identity of Salvatore Ferragamo.

LATAM launches new cabin class

January 21, 2020

LATAM Airlines will roll out its Premium Economy cabin to all flights within Latin America operated by Airbus A320 family aircraft, starting March 16 2020.

The group claims it will be the only carrier to offer a premium service across its entire network of 145 destinations in 26 countries and five continents, with Premium Economy available on short- and medium-haul aircraft alongside Economy, and Premium Business available on long-haul aircraft.

Passengers in Economy will also continue to have the option to select LATAM+ Seats – offering increased space and reserved overhead bins – on most flights.

“Launching Premium Economy is one of the most radical changes in terms of travel experience in LATAM’s history,” says Paulo Miranda, chief customer officer, LATAM Airlines Group.

“As part of our commitment to offering more options, flexibility and personalisation to serve all journey types, the introduction of Premium Economy will provide the possibility to choose a superior service on all our flights.”

Premium Economy will be available on over 240 aircraft that operate approximately 1,280 domestic and regional flights each day, offering various benefits to customers. At the airport, passengers can expect priority check-in, priority boarding, increased baggage allowance, and VIP lounge access.

In flight, passengers will be seated in the first three rows of the aircraft with the middle seat blocked for greater space and privacy. They will access an exclusive overhead bin for hand luggage and receive a differentiated onboard service, including complimentary snacks and drinks.

Aer Lingus unveils new uniform

January 21, 2020

Aer Lingus has revealed its new look uniform which will be worn by over 4,000 cabin and ground crew from February 10, 2020.

Created by Irish fashion designer Louise Kennedy, the new look aims to portray Aer Lingus as a modern international airline with a proud Irish heritage, and is the final stage in the airline’s brand refresh.

The colour palate builds on the iconic green, and now adds a new ‘Kenmare Green’, as well as more navy touches throughout. In all, 25 garments have been designed giving crew and ground staff a greater variety of styles.

Notable changes to the uniform include the addition of trouser and dress options, new jacket and coat designs for male crew, and easy-care shirts and blouses for the convenience of all crew. Garment materials have a level of stretch and are designed to fit and flatter all body shapes and sizes.

The new-look uniform is the culmination of a two-year project between Aer Lingus and Louise Kennedy involving extensive staff engagement as well as external research in Dublin, London, New York and Paris.

Speaking at the announcement, Aer Lingus ceo, Sean Doyle said: “Our guests’ main engagement with our brand is with our 4,000-strong workforce of ground staff and cabin crew, therefore our uniform is an embodiment of who we are as an airline.

“As with our logo and livery, our new uniform needs to reflect the modern, international airline that Aer Lingus is today; while also ensuring that our unique identity is retained and our values as an airline are reflected.”

Hi Fly flights now free from single-use plastic

January 14, 2020

Portugese charter carrier Hi Fly is now operating without any single-use plastic items onboard.

The carrier has replaced plastic items with bamboo cutlery, cups, spoons, and salt and pepper shakers, while packaging for bedding, dishes, individual butter pots, soft drink bottles and toothbrushes has been switched to compostable alternatives crafted from recycled material.

The company operated the world’s first ever ‘plastic-free’ trial flight when it took passengers on a Boxing Day trip from its base in Lisbon to Natal, Brazil, on an Airbus A340 in December 2018. This was followed by three further ‘plastic-free’ test flights in addition to a series of 12 reduced-plastic journeys.

The flight tests concluded that every long haul commercial passenger flight that takes to the air with no single-use plastic items onboard prevents around 350kg of single-use plastic from entering the environment.

Commenting on the milestone, Hi Fly president Paulo Mirpuri said: “We pledged at the time of our test flights that we would make Hi Fly the world’s first ‘plastic-free’ airline within 12 months.

“We knew that if we worked hard to overcome the problems that it was 100% possible. More importantly, in our hearts, we knew it was much more than that. We knew that this was a 100% necessary move for the future of our planet.”

Humphry Slocombe ice cream gets onboard

January 14, 2020

Oceania Cruises will introduce Humphry Slocombe Ice Cream to guests sailing aboard the line’s six ships from February 2020.

All dishes onboard are prepared to order and everything onboard, including the Humphry Slocombe Ice Cream, is made from scratch daily with a new signature flavour – “Regatta Royale” created for the cruise line. The flavour is comprised of bittersweet dark fruity chocolate by California-based, TCHO Chocolate, combined with orange zest and smoked sea salt.

Jake Godby, co-founder and chef Humphry Slocombe, said: “We share the goal with Oceania of creating unique and delicious moments through food and couldn’t be more excited by this partnership.”

Humphry Slocombe Ice Cream will premiere aboard the line’s Marina and Riviera ships in February and fleet-wide by mid-May. The ice cream producer will also feature Oceania Cruises’ signature flavour in all four of its Californian-based scoop shops throughout January.

Beckleberry’s now available on LNER

January 14, 2020

Beckleberry’s, a creator of all-natural desserts, is now being served onboard London North Eastern Railways (LNER).

Already onboard airlines including British Airways, SAS and Norwegian Airlines, the LNER contract marks the first time Beckleberry’s has been served on rail. The company is providing an array of ‘rest of the day’ meal options (including a beetroot, goat’s cheese and caramelised onion savoury tart) and plated desserts (including a treacle tart, a chocolate caramel tart, and a passion fruit and mango slice). It is also providing ‘potted puds’ for LNER’s high speed Azuma service.

Beckleberry’s spokesperson, Peter Craig, says: “Even for a business like ours that’s been producing top-notch puds since 1996, 2019 has been a meteoric year. We had a shared vision to build upon the North’s proud manufacturing prowess and become one of the nation’s foremost top tier pud providers, with puddings that today criss-cross our island’s skies (airlines) and counties (LNER) and even some export success in Spain and North America.” launches new children’s meal box

January 7, 2020 has launched a new children’s meal box onboard featuring a variety of hot meals, snacks and activity packs.

Young passengers can choose hot meal options including an all-day breakfast, crispy chicken strips, macaroni cheese and kids’ sausage and mash, all presented in a 100% recyclable box.

Children can also enjoy new branded snacks including Cadbury’s Chocolate Buttons, Goodies Mini Cheese Crackers, Fruit Bowl Strawberry Peeler and Pip Organic Blackcurrant, Raspberry and Apple Fruity Water.

The new meal boxes also contain an activity pack and colouring pencils with maze game, selfie drawing, concentration challenges and an alphabet game. There are different versions of the activity packs for outbound and inbound flights, plus special themed versions throughout the year.

The new meal boxes are available to order now and will be onboard from February 15, 2020. They cost from £7.50 and can be ordered while booking or post-booking through ‘Manage My Booking.’

Steve Heapy, ceo of and Jet2holidays, says: “The launch of these new meal boxes for children is yet more fantastic news for customers, giving youngsters plenty of choice when it comes to enjoying a delicious meal in the sky. While the hot meal and range of tasty snacks will keep children full up, the activity pack will help entertain them and encourage learning.”

Michelin-star dish for Saga

January 7, 2020

Saga has announced that Michelin-star chef Nick Nairn will create a signature dish for its new river ship Spirit of the Rhine. The dish will be available in the ship’s a la carte restaurant in 2021.

With a love of fine dining combined with a love of being on the water, Nairn says he ‘was more than happy’ to sign up with Saga to create a signature dish for the new ship. He will also host show-cookery demonstrations during two sailings.

Nairn said: “I am kicking around ideas with the Saga team regarding the menu. At home in Stirling, my grandfather and father used to smoke their own salmon so that was a thought – it has the best taste and travels well which is so important as I must be able to guarantee the quality of the food.

“But I am known for my game dishes, I served Roe venison for the BBC’s Great British Menu Royal Banquet, which celebrated the Queen’s 80th birthday, so that is something I might recreate; a modern twist on a traditional dish could work well on Spirit of the Rhine.”

In 1986, Nairn opened his restaurant, Braeval Old Mill, and within five years became the youngest Scotsman to gain a Michelin Star. Nick’s signature dish and demonstrations will be onboard in 2021.

Flying Food Group to cater Eurowings

January 7, 2020

Flying Food Group’s Newark facility (EWR) is now catering daily Eurowings flights between Newark and Dusseldorf International Airport (DUS).

Service on this existing route began January 6 2020. According to Nicolas Rondeau, executive vice president airline sales and marketing, the crew was very impressed by the seamless launch of service.

Eurowings is a new customer for Flying Food Group, Rondeau added.

BA implements offsetting on UK network

January 7, 2020

British Airways has begun offsetting carbon emissions on all its flights within the UK as part of its commitment to achieving net zero emissions by 2050.

The new scheme began on January 1 2020 and sees the airline investing in a range of verified carbon reduction projects including renewable energy, rainforest protection and reforestation programmes.

The airline and its parent company IAG will also invest $400million on alternative sustainable fuel development over the next 20 years.

BA currently operates up to 75 flights a day between London and ten UK cities including Manchester, Edinburgh, Glasgow, Aberdeen and Newcastle.

“We know that air travel continues to grow, but we also know that our future has to be sustainable,” says Alex Cruz, British Airways’ chairman and chief executive.

“Solving the complex issue of climate change requires a multifaceted response, and offsetting emissions on all flights within the UK is just one step that we are adopting to reduce our environmental impact while more solutions to decarbonise are found.”

BA passengers flying beyond the UK can use a carbon offsetting tool to calculate their emissions and invest in carbon reduction projects in Peru, Sudan and Cambodia via not-for-profit charity Pure Leapfrog.

A return flight from London to Madrid costs around £1 to offset.

Air Transat goes gourmet

December 16, 2019

Air Transat has unveiled a range of new dishes for its winter 2019-2020 Gourmet Menu created by chef Daniel Vézina.

The new dishes include a main dish of Québec grain-fed hunter-style chicken, as well as breakfast options of buttermilk pancakes with blueberry purée, maple butter and bacon, and a grilled ham and cheese croissant. The new options are available to all passengers in Club, and for pre-ordering by passengers flying in Economy.

Other new additions include turkey medallions in a truffle-flavoured cranberry sauce; pulled beef shepherd’s pie; spinach and artichoke lasagne; ricotta
gnocchi with bolognese sauce, and cheese and tomato orzo risotto.

In Club, main dishes are accompanied by the chef’s own strawberry shortcake or chocolate fondant. In Economy, the meals must be pre-ordered at least 72 before departure.

New food concept on Edelweiss

December 16, 2019

Swiss airline Edelweiss has launched a new destination-themed food concept, with purpose-designed tableware created in collaboration with Clip.

The airline will offer passengers meals inspired by the different destinations it serves, with catering companies providing local dishes alongside a choice of iconic Swiss specialities.

This new food service will be enabled through new Economy tableware specifically designed to support the concept. Developed closely with Clip, the tableware introduces a new compact and practical non-slip tray which, along with durable cups, bowls and metal cutlery, creates an enjoyable dining experience with fewer disposable items.

For second service, the new Edelweiss Box is both reusable and innovative, with its lid becoming a bread plate during the meal. Being completely reusable, the Edelweiss box supports the airline’s commitment to limiting the carbon footprint of its activities.

Markus Gander, chief product officer, commented: “Thanks to the innovative Edelweiss Box, our crew has even more time now to take care of the well-being of our guests.”

British Airways invests in new catering on Gatwick flight

December 16, 2019

British Airways has made a multi-million pound investment in its catering on flights from London Gatwick, with reimagined and improved food across its short- and long-haul cabins.

The catering brings in menus featuring new dishes and recipes with a focus on provenance, with Newrest working closely with suppliers in the south of England to source quality ingredients.

Carolina Martinoli, British Airways’ director of brand and customer experience, said: “This is the latest development in continuously improving our catering. We’re incredibly proud of this new offering, and we hope our customers enjoy it as much as we have enjoyed developing it.”

New additions to the Club Europe offerings include Hampshire Chalk Stream trout gremolata with roasted new potatoes, fennel and dill sauce; poached free-range egg, grilled halloumi, potato and red onion hash; spinach and ricotta ravioli with cherry tomato sauce and bocconcini, and Severn and Wye smoked salmon blinis with crème fraîche, keta caviar.

In Club World, main courses include seared fillet of cod with butter beans with saffron and crispy chorizo; ale-braised feather blade of British beef with chive mashed potatoes, horseradish dumplings and Chantenay carrots, and pan-fried Parmesan polenta with wild mushroom ragoût, wilted greens and savoury walnut granola.

In First, main courses feature Onley Oak ribeye steak with vine cherry tomatoes, baby watercress and beef jus, and roasted monkfish with tadka dal, pickled carrots, curry leaf and mustard coconut sauce.

Norwegian tackles climate change

December 16, 2019

Norwegian has partnered with climate company CHOOOSE to help customers offset their carbon footprint when buying a ticket, integrated as part of the booking process.

The process advises customers how the flights’ emissions compare to industry average calculated using the official methodology of the United Nations’ International Civil Aviation Organization (ICAO), the International Council of Clean Transportation (ICCT) and Norwegian’s own flight emissions data.

Customers are then offered the option to offset their calculated carbon footprint directly in the checkout process. For customers that opt in, offsetting is then performed through carefully selected CO2-reducing clean energy projects in regions Norwegian flies to.

Geir Karlsen, acting ceo of Norwegian, said: “We are continuously working to reduce our emissions through new initiatives. We’re now putting a price on actual carbon emissions from flying, making it easy for all our customers to take climate action.”

Norwegian is the first airline to sign the United Nations Framework Convention on Climate Change (UNFCCC) pledge, committing to become climate neutral by 2050.

“Putting a price on carbon in this way also helps drive more action and more ambition at all levels of society, including in business. We welcome this initiative by Norwegian to help their customers compensate their emissions when they travel,” says Niclas Svenningsen, manager, Global Climate Action, UN Climate Change.

Michel Roux Jr to take Le Gavroche to sea

December 16, 2019

Cunard will bring together leading figures in the food and wine industry, including chef Michel Roux Jr., for its ‘Festival of Food & Wine’ onboard the Queen Mary 2.

The seven-night transatlantic crossing in June 2020 will see Michelin-starred Michel Roux Jr host a series of dinners onboard alongside Le Gavroche executive chef Rachel Humphrey who also hold a cooking demonstration and a Q&A during the crossing.

Roux Jr said: “I am thrilled to be joining Cunard on the first ever ‘Festival of Food & Wine’ voyage on their flagship Queen Mary 2, alongside a host of experts in their fields. For the first time ever, I will be taking Le Gavroche to sea – offering spectacular menus for guests to enjoy across the week. This will be a very special voyage, and I can’t wait to get onboard.”

The initiative follows the success of Voyage du Vin last year and will also include be the opportunity to join the Cunard Wine Academy and gain a WSET Level 1 award during the crossing, a recognised qualification by the Wine and Spirit Education Trust.

Premium Economy sees surge in popularity

December 16, 2019

Skyscanner’s annual Global Travel Trends report shows a surge in bookings for long-haul Premium Economy during 2019.

Based on flight bookings made via the Skyscanner website, Premium Economy sales for long-haul travel were up 8% year on year.

On shorter flights, the cabin class seeing the biggest growth in interest was First, with searches and bookings for First cabin tickets up 5% year on year.

Hugh Aitken, vp commercial for Skyscanner, commented: “The data indicates there’s a growing number of travellers who believe it’s worth paying more for a luxury experience – whether it’s stretching to Premium Economy for a long-haul flight or even First for shorter distance, it’s a positive sign for airlines wanting to upsell customers to higher fare families.”

Passengers are also looking for greener options. Earlier this year, Skyscanner launched a ‘Greener choice’ label for flights across 30 top markets. Greener Choice flights are identified by looking at factors like aircraft model, age, fuel efficiency, flying distance, capacity and cruise time and highlight the flights which emit less CO2 than the average for the route travellers are searching.

‘Greener choice’ labels helped 19% of travellers in the EMEA region – almost one in five people – to find more efficient flights. In APAC, the number is 16% and 12% in the Americas.

LSG Europe sold to gategroup

December 9, 2019

Subject to regulatory approval, gategroup will acquire the European operations of LSG Group from Lufthansa Group by early 2020, for an undisclosed sum.

The transaction includes the inflight catering operations in Germany, Switzerland, Netherlands, Belgium, Italy and Spain; equipment brand Spiriant; convenience food brand Evertaste; train catering; lounges and the Ringeltaube operations.

As part of the transaction, SWISS International Air Lines has extended its partnership with gategroup out of Zurich and Geneva; and gategroup has been awarded the long term catering contract for Lufthansa’s German operations. Lufthansa and gategroup will also establish a joint venture to service the core hubs in Frankfurt and Munich.

As part of the new set up, gategroup will introduce a new Lufthansa-dedicated Studio 50/8, a culinary think-tank and exclusive ‘house of inspiration and co-creation’, which will aim to set new airline catering standards.

The integration will create one group with members of LSG Europe’s management, employees and their representatives promised a key role following the sale.

Xavier Rossinyol, gategroup ceo, says: “At gategroup, we believe there is no better expression of the brand message our customers want to deliver to passengers than the food we create. Our groundbreaking culinary revolution complemented by our focus on data analytics and sustainability will create a holistic and elevated onboard dining experience. We look forward to working closely with LSG’s customers, management, employees and their representatives to deliver a swift and successful integration and we are pleased to welcome the new team to the gategroup family.”

Commenting on the sale, Ulrik Svensson, cfo Lufthansa Group, adds: “This will allow us to concentrate on our core business and further invest in our airlines. We will continue along this path and initiate the sales process for the remaining parts of LSG in early 2020.”

Christmas kit for kids on Eurostar

December 9, 2019

Milk Jnr’s & Kidworks has created a new Christmas-themed onboard kids kit for children travelling with Eurostar over the festive period.

The kit features a character called Astra the Star. It includes a hanging Astra ornament young travellers can make for themselves using origami pieces, a board game, a ‘Guess Who’ style headband game, plus other activities and puzzles ¬– all of which can be played in a group around the onboard tables.

Some of the activities have been inspired by the countries and cultures Eurostar serves. The kit is fully sustainable with all contents and packaging printed on FSC credited paper. English, Dutch and French is used throughout.

Messages around the advantages of train travel are featured – including information on its low carbon footprint, city-to-city-centre travel and to social pleasures of rail travel.

Steve Longbottom, account director at Milk Jnr’s & Kidworks, said: “This is the first piece of work that we have created for Eurostar and we are delighted with the result. We really feel that it captures the true essence of the brand and will engage young travellers at the most exciting time of the year.”

Rebecca O’Leary, head of products and services – customer experience at Eurostar, added: “Milk Jnr’s has done a fantastic job of encapsulating what Eurostar stands for. We’re sure this new Christmas kit will help families travelling with us to enjoy quality time onboard together over the festive season.”

Thumbs up for animal welfare

December 9, 2019

Ryanair, Virgin Trains and British Airways have won recognition for their initiatives to support animal rights in the first PETA Travel Awards.

PETA – People for the Ethical Treatment of Animals – has launched its awards to celebrate businesses meeting the skyrocketing demand for vegan and animal-friendly travel products.

Ryanair was recognised for its vegan lasagne, winning Best In-Flight Meal; while Virgin Trains, nabbed the award for Best Trainline for Vegan Food.

British Airways won the award for Progress for Animals for its recent decision not to promote wild captive animal activities. Eurostar collected the award for Best Travel Experience.

“The number of vegans in the UK is set to skyrocket by 327% by next year, so any company that’s not meeting the demand for animal-friendly travel is missing out,” says PETA director Yvonne Taylor. “All the winners of PETA’s first-ever Travel Awards prove that the future of tourism is packed with animal-friendly options – and free of exploitative exhibits.”

Flying Food Group services sixth Swiss location

December 9, 2019

Flying Food Group is now catering daily SWISS International flights between San Francisco and Zurich.

Service began December 4. Nicolas Rondeau, Flying Food Group executive vice president, airline sales and marketing, noted that this is the sixth Swiss location catered by the company.

Flying Food Group also caters Swiss at Chicago, Los Angeles, Miami, New York and Newark. SWISS has been a Flying Food Group customer since 2011.

Air Europa tackles amenities’ plastics

December 4, 2019

Air Europa has removed all plastic packaging from its new Business class kit and replaced it with recyclable and eco-friendly materials. The move is calculated to cut 1,000kg of plastic waste a year from the airline’s onboard footprint.

Created in partnership with Kaelis, the bag contains a set of environmentally-certified cosmetics from The Rerum Natura – a cosmetic collection based on pure botanical essential oils, and using eco-friendly packages. International body Ecovert has accredited the products as at its highest level for organic products, and also assesses production and packaging processes to ensure all raw materials meet stringent quality standard.

The Doypack bags have a recycled plastic closing system and include facial cream; hand cream formulated to counter dryness and a moisturising and revitalising cream for tired legs. All are packaged in sustainable stand-up pouches. There is also a lip balm from sister brand Pryja, travel socks, shoe bag, earplugs, eye mask, toothbrush and toothpaste.

Other measures the airline has taken to reduce plastic waste onboard include using glassware and cutlery made from glass and metal, as well as having reusable tablecloths and cloth napkins.

En Route’s new plastic-free solution

December 4, 2019

En Route International has created an alternative to plastic-lined cardboard packaging for inflight food products to be offered in all temperature states.

Originally developed by En Route’s in-house design and development teams for a range of hot handheld snacks, the ovenable packaging can be used for products that require a grease or moisture barrier, without the need for plastic.

The solution uses natural materials and is now available globally for those keen to find positive environmental options while maintaining the stringent hygiene and quality control standards expected of food packaging.

Its performance is comparable to the predecessor which required the plastic lining to be removed before it could be recycled. It is fully recyclable in the paper chain and also fully biodegradable and compostable.

Ed Gatland, design manager at En Route, said: “There is a bigger demand from passengers than ever before for sustainable packaging. This is now one of the most critical issues in our sector and we are very proud of the progress we are making to tackle some of the challenges that our industry is facing.“

Dnata to buy out Alpha LSG

December 4, 2019

Dubai-base dnata is to purchase the remaining 50% of its UK inflight catering joint-venture, Alpha LSG, from the LSG Group.

The acquisition expands dnata’s international portfolio, and will make it the sole shareholder of the biggest inflight catering, onboard retail and logistics company in the UK.

The transaction is now subject to regulatory approval.

Alpha LSG was formed in 2012 by the dnata-owned Alpha Flight Group and LSG Sky Chefs; each holding a 50% share of the business. The agreed share purchase has the full support of the LSG Group and Alpha LSG operations will continue as usual.

Alpha LSG now has revenue of over £290 million and employs 3,500 people across 15 airport catering facilities and two central production facilities in the UK. Each year it produces over 30 million meals, serving more than 160 thousand aircraft belonging to its 80 customers.

Robin Padgett, divisional senior vice president, dnata, said: “Alongside the LSG Group, we have built a high-performing business in the UK and have helped our airline customers deliver innovative, world-class solutions for their customers.
“We appreciate the strong partner we have had in LSG over the past seven years and are excited to build on our success and bring Alpha LSG’s employees into the dnata family.”

Jochen Müller, chief operations officer, LSG Group said: “This move will help to secure the continued growth of Alpha LSG and we look forward to a smooth transition while we continue our world-leading day-to-day operations.”

Finnair’s new Chinese flavours

December 4, 2019

Finnair is collaborating with Chef DeAille Tam to bring modern, fresh Chinese flavours to its Business customers as part of its Signature Chefs programme.

Award-winning Chef DeAille Tam was born in Hong Kong and was the first female chef to receive a Michelin star in China, in 2018. The new dishes will form a Chinese-inspired menu where ‘East meets West’ on routes from Greater China to Helsinki.

Chef DeAille Tam, said: “One of my passions is to bring Chinese cuisine to a broader audience. My mission is to give people an experience when they eat, a memory to keep. I think the aircraft is a perfect place for this.”

Maarit Keränen, head of Inflight Food & Beverage Concepts at Finnair, said: “We are excited to collaborate with Chef Tam as she treats every flavour and every dish like a culinary adventure.”

The first menu includes: Drunken Prawns; Tomato Gelée, Peas, Taro Crisp, Garlic Crema followed by Ribeye Steak Black Pepper Jam, Caramelized Honey, Pickled Chinese Pepper, Sweet Potato, Watercress Nage.

Air France refreshes it amenity offer

December 4, 2019

Albéa Travel Designer has evolved its on-going relationship with Air France to create new amenity kits in all cabins for long haul travellers.

The La Première comfort kit is designed as a genuine gift box in leather-look material, with La Première’s signature seahorse emblem. It comes in two colours – navy blue and camel and includes a range of facial and body care treatments from Carita, plus a pen and comb.

The Business kit uses suede fabric with a leather securing flap and two pockets closed by a zip. Nicknamed ‘You & Me’, the kit comes in four new colours – ocean blue, peacock blue, camel and mineral grey. It includes a Clarins cooling gel-cream, a Clarins revitalising hand cream, a large and enveloping, adjustable and light-blocking sleep mask, Signal toothpaste, toothbrush, Uvex ear plugs, pen, microfibre wipe, refreshing mints, headphone protectors, and shoehorn.

The new Premium Economy kit is made from neoprene foam fabric is shaped like a sachet and comes in a choice of two bright colours – blue and green.

Emirates reinvents its inflight retail offering with EmiratesRED

November 26, 2019

Emirates has reinvented its inflight retail offering with the launch of EmiratesRED.

The new collection offers customers onboard a wide selection of duty free and tax-free products, but also the ability to purchase unique experiences in Dubai and beyond, as well as products from Emirates Official Store. The revamped offering has been welcomed by customers as the airline has seen a 23% increase in sales since its launch a month ago.

Emirates has also introduced a dedicated shopping channel on its award-winning inflight entertainment system, ice, called EmiratesRED TV. The shopping channel introduces some of the experts behind the products available to purchase onboard. This includes interviews with Roja Dove, founder and creator of Roja Parfums; Julien Levy, co-founder of Dr. Levy Switzerland; and David Crisp, ceo of Boadicea the Victorious.

The EmiratesRED catalogue was launched on October 1 2019, and saw revenue in the first month increase 23%, while average sales per customer rose by 10%. One of the most popular products sold onboard are the Apple Airpods and EmiratesRED now also offers Apple’s newly launched- Powerbeats Pro.

One of the biggest shifts in Emirates’ inflight retail strategy is to offer experiences to passengers, helping them plan their visit to Dubai and beyond more effectively. Customers can get exclusive deals to Dubai Parks & Resorts; IMG Worlds of Adventure in Dubai; Dubai Rugby 7s and the Emirates Aviation Experience in London.

Emirates merchandise including aircraft models and playing cards from the Emirates official store can also be found on board. In the lead up to Christmas, customers travelling from the 19-23 December can enjoy a 20% discount when spending over USD $200 on EmiratesRED purchases.

SAS launches sustainable packaging onboard

November 26, 2019

SAS has launched a new sustainable packaging for its New Nordic by SAS food concept.

It claims the new design of the cube will save up to 51 tons of plastics per year. This is one of many important steps toward reaching SAS goal of having 100 percent sustainable materials in the customer offering no later than 2030.

New Nordic by SAS has had a sustainability focus since it was launched in 2017. The packaging has now beenre-launched with a new design and more sustainable materials.

“Every day we develop our service offering and constantly evaluate everything we load onboard. We remove what is not needed and work to find innovative solutions for our materials and packaging,” says Karl Sandlund, evp & chief commercial officer.

Some form of plastic is often necessary due to food safety requirements. Therefore, the suppliers of SAS have come up with a solution that replaces the inside plastic container of the cube with an FSC-approved paper with a plastic coating, made from organic plant-based plastic instead of oil-based plastic.

The cutlery kit in the cube has also been changed. The new kits are adapted to each meal in order to minimise use of resources, meaning that each piece of cutlery is offered only if needed. It will be launched gradually starting in December 2019 and by May 2020 the new cutlery will be found in every cube. Furthermore, the plant-based plastic used in the cutlery is made from vegetable oil, which is processed by natural fermentation and micro-organisms into a raw material that is compostable.

Enhanced sleep on Cathay Pacific

November 26, 2019

Cathay Pacific has partnered with Matrix and sustainable luxury skincare and lifestyle brand, Bamford, to launch a new range of bedding, amenities, and washroom and lounge products for its First and Business cabins.

The bedding range has been designed with quality and sustainability in mind all made with 100% BCI cotton or cotton blends.

First passengers can expect bedding made with 600-thread-count 100% cotton including a full-size pillow with the option to choose ‘soft’, ‘medium’ or ‘firm’ from the new pillow menu.

In addition, First passengers will be given a two-piece duvet, a ‘super-soft’ day blanket and a padded mattress topper.

The First amenity kits are presented in a vegan-leather travel bag. From the Bamford Skincare Range, the women’s kit features a four-step Skin for Sleep ritual which includes a lotion, eye cream, lip balm and balancing tonic. From the Bamford Grooming Department, the men’s kit features a moisturiser, lip balm and face mist.

Business passengers can also expect new bedding including a full-size pillow, a two-piece duvet, a day blanket and padded mattress topper. The vegan-leather travel bag includes Bamford Botanic hand and body lotion, face mist and lip balm.

Peter Wong, account director at Matrix said: “It’s been a great experience to work with Cathay Pacific and Bamford to design and deliver a new suite of branded bedding and amenities that improve customer satisfaction. Both are amazing companies with premium positioning and a reputation for exquisitely designed products and services.”

AIX North America cancelled

November 26, 2019

It has been announced that the Aircraft Interiors Expo (AIX) North America will not run in 2020.

After a co-location partnership with APEX EXPO and the International Flight Services Association (IFSA) Expo, Reed Exhibitions has announced that AIX North America will not run in 2020. The decision follows feedback from customers that there is insufficient demand for a second annual event focusing on aircraft interiors.

Reed Exhibitions will continue to focus on its flagship event, AIX in Hamburg, which returns from March 31 –April 2 2020.

Katie Murphy, portfolio director at Reed Exhibitions, commented: “Our exhibitors and visitors continue to regard our Hamburg-based event as the perfect platform to achieve their business objectives. We have listened to their feedback and we will, therefore, not be running our US show in 2020. We will continue to focus on delivering the world’s leading cabin interior, inflight entertainment and passenger experience event in Hamburg.”

Dr. Joe Leader, ceo of APEX/IFSA, added: “APEX forged an incredible partnership with Reed Exhibitions via Aircraft Interiors Expo. APEX/IFSA will continue that partnership with our full and unwavering support of Aircraft Interiors Expo and World Travel Catering & Onboard Services Expo in Hamburg. APEX/IFSA EXPO will continue strongly forward as the largest global airline trade show and thought-leadership event of its kind hosted in the Americas.”

Hawaiian Airlines collaborates with Kealopiko and WESSCO

November 26, 2019

Hawaiian Airlines has teamed up with Moloka‘i-based brand Kealopiko to launch a new line of sustainability-themed inflight amenities.

Starting November 26 2019, guests traveling between Hawai‘i and the carrier’s international and select US mainland destinations will recieve amenities and soft goods adorned with coral and fern patterns that pay homage to the State’s natural resources.

The exclusive collection aims to reflect the two companies’ shared commitment to perpetuate Hawaiian culture, care for the environment and steward island visitors. Named ‘Ēkaha after a black coral representing a thriving coral reef, the line alludes to a relationship between the land and sea.

“This collaboration gave us and Hawaiian Airlines an opportunity to design a beautiful collection that also shares a significant moʻolelo (story),” said Jamie Makasobe, co-owner of Kealopiko.

Kealopiko was founded by three women passionate about sharing the culture of Hawai‘i, protecting the environment and operating as an eco-conscious brand.

“Embarking on this redesign, we knew we wanted a partner who could help us tell the stories of our island home,” said Avi Mannis, senior vice president of marketing at Hawaiian Airlines. “Kealopiko is a natural fit. Their sustainable production and bold, contemporary design align with our values and complement the flight experience we want to offer our guests.”

International Business and JFK/BOS First guests will be given a Hawaiian Airlines-branded canvas clutch with a coral print and a coconut shell button. International guests seated in Extra Comfort will receive a natural felt pouch with a wood tag engraved with the ‘Ēkaha story.

Both kits include a bamboo comb, socks, dental kit, earplugs, skincare, sleep mask, and a sample packet of Raw Elements USA reef-safe sunscreen, which Hawaiian introduced onboard in April 2018.

All amenity kits feature eco-friendly paper packaging, furthering Hawaiian’s effort to reduce single-use plastics in its fleet and throughout its operations.

Rossiya Airlines brings AR to young passengers

November 18, 2019

Young passengers onboard Rossiya Airlines are to receive amenity kits with interactive augmented reality (AR) capabilities in an onboard partnership with AK-Service.

Children over seven years will receive a waist bag, and those under six years a round bag that can be carried as a backpack. Both contain boardgames and an activity book designed to help them learn about different professions at the airport. Items include a backdrop and 3D puzzle with which to create a whole airfield with airport building, aircraft, helicopter, bus and air stairs.

After downloading an mobile app and pointing a smartphone camera at the 3D puzzle, children access an augmented reality element of the kit which not only appears to bring objects to life, but also makes it possible to control them, and simulate scenes at the airport such as boarding and disembarking passengers, take-offs and more.

Nadezhda Trofimchuk, business development director at AK-Service, says: “We are proud to introduce a children’s amenity kit that combines not only a quality products but also advanced modern mobile technologies.”

Gate Gourmet opens new catering facility in Madrid

November 18, 2019

Gategroup has moved its Gate Gourmet Madrid catering operation to a newly-fitted, 9,600 sq. metre facility at Coslada, just south of Adolfo Suarez Madrid Barajas Airport.

The new production kitchen has been furnished with the latest culinary equipment including digitalised devices which link the kitchen to a centralised recipe library via hand-held devices. The kitchen is linked to a meal assembly area featuring digitalised equipment and will serve more than 12 international airlines and produce 18,000 passenger meals per day.

Gategroup’s president Americas, Europe and Middle East, Herman Anbeek, says: “This is a truly exciting development and our long-term investment in the facility at Coslada demonstrates our commitment to the Spanish market and our employees. The building has been designed following sustainable, innovative working processes to provide our customers with the highest degree of operational excellence, efficiency and culinary expertise.”

The facility features solar panels to generate hot water for showers and sinks, and its dishwashers have heat recovery as standard. The dishwashers also feature intelligent sensors to automatically control the use of water to deliver savings in water, chemicals, and energy.

It includes a new culinary experience centre where chefs will develop new techniques, dishes and menus, and customers can experience hospitality through the eyes of the passenger at dedicated menu presentations. 
It is an eight-minute drive from the airport and close to the motorway network for easy deliveries from all suppliers.

easyJet pledges net-zero carbon flights

November 18, 2019

easyJet has announced it will become the world’s first major airline to operate net-zero carbon flights across its whole network. The airline will achieve this goal by offsetting the carbon emissions from the fuel used for all of its flights, starting from November 19 2019.

Carbon offsetting is seen as an interim measure while new low-carbon technologies are developed, so the airline will continue to support innovative technology, including the development of hybrid and electric planes, working with others across the industry to reinvent and de-carbonise aviation over the long-term.

easyJet has also signed a Memorandum of Understanding (MoU) with Airbus related to a joint research project on hybrid and electric aircraft. The MoU is a step towards furthering the industry’s understanding of the operational and infrastructure opportunities and challenges of plug-in hybrid and full electric aircraft.

Johan Lundgren, easyJet’s ceo, said: “Climate change is an issue for all of us. At easyJet we are tackling this challenge head on by choosing to offset the carbon emissions from the fuel used for all of our flights. In doing so we are committing to operating net-zero carbon flights across our network – a world first by any major airline.

“We acknowledge that offsetting is only an interim measure until other technologies become available to radically reduce the carbon emissions of flying, but we want to take action on carbon now.”

ANA updates wine offerings

November 18, 2019

All Nippon Airways (ANA) is updating its selection of wines to incorporate 62 new wines from 15 different countries.

The new wine choices were selected through a comprehensive process that lasted more than half a year, with input from Olivier Poussier (Best Sommelier in the World 2000) and Conrad Tokyo executive sommelier, Satoru Mori. The team of tasting professionals started with approximately 2000 potential wines before narrowing the selection down to 62 chosen to pair with in-flight menus.

“ANA has prioritised the culinary elements of the passenger experience, and the dedicated sommeliers who worked to craft our selection of vintages are complementing the similar effort shown by ANA’s partner chefs,” said Hideki Kunugi, executive vice president of ANA. “With favorites from Europe, Australia, North America and Japan, we are confident that all passengers will be able to find the ideal wine that perfectly appeals to their preferences.”

Passengers in First will be offered a selection of premium wines and champagnes including the Bordeaux Medoc 2nd Grand Cru Classé, Chateau Cos d’Estournel and Champagne Krug GrandeCuvée.

International Business offerings have also been expanded, with Port wine being added to the menu as well as Skuttlebutt Sauvignon Blanc Semillon, a white wine from the suburbs of Perth – ANA’s latest Australian destination.

ANA will serve the second pressing of highly popular wine under “THE CONNOISSEURS” to Premium Economy and Economy international passengers. Created in collaboration with master sommelier Olivier Poussier, this wine is said to have consistently impressed passengers since its debut.

EVA AIR introduces new inflight amenities

November 18, 2019

EVA Air is introducing new Salvatore Ferragamo amenity kits for Royal Laurel and Premium Laurel business passengers.

Available in both hard case and soft bag designs, the new kits will be available from December 1 2019. EVA has also repeated its collaboration with fashion designer Jason Wu to create new inflight sleepwear. And, in the first quarter of 2020, it will begin offering new Premium Economy amenity kits created by Belgian bag and accessory brand, Kipling.

EVA president, Clay Sun, explains: “We choose top global brands that complement our high standards and work in cooperation with them to create world-class amenities and service items as part of our never-ending mission to innovate and deliver increasingly better flying experiences for our passengers.”

The Kipling kits combine the brand’s iconic design features in a stylishly shaped bag with a monkey key hanger and the landmark Taipei 101 Building. EVA expects the combined design elements to support Taiwan tourism and become souvenirs for passengers who visit Taiwan.

Qantas trials non-stop London-Sydney

November 18, 2019

Qantas has operated a non-stop service between London Heathrow and Sydney this week, the second in a series of Project Sunrise research flights.

Having launched regular passenger services from London to Perth last year, the airline now has its sights on ultra-long-haul flights to its Sydney hub.

The airline re-purposed the delivery flight of a new B787 Dreamliner in order to carry 50 passengers and crew on the trial flight, which took 19 hours and 19 minutes. Passengers included researchers from the University of Sydney and the Cooperative Research Centre for Alertness, Safety and Productivity. The airline had already operated a non-stop research flight from New York to Sydney and will repeat the test next month as the third and final part of Project Sunrise.

Findings from all three flights will be used to inform future service and product design in order to enhance wellbeing and comfort during ultra-long-haul flights, potentially including scheduled flights on the two test routes.

Qantas ceo Alan Joyce says: “We know that travellers want room to move on these direct services, and the exercises we encouraged on the first research flight seemed to work really well so we’re definitely looking to incorporate onboard stretching zones and even some simple modifications like overhead handles to encourage low impact exercises.”

He adds: “Our Perth to London flight was a huge leap forward and it’s been incredibly popular. The final frontier is New York and London to the east coast of Australia non-stop and we are hopeful of conquering that by 2023 if we can make all elements of the business case stack up.”

Infant amenities on Air France

November 18, 2019

Albéa Travel Designer has announced the launch of its feeding bottle bag for babies on Air France.

Infants aged up to 23 months travelling in the La Première, Business and Premium Economy will receive the “feeding bottle bag” kit onboard long-haul flights until September 2020.

The kit contains all the essentials when travelling with baby, including a bib, an adapted spoon, a comforter, two Mustela baby beauty products and a baby’s nappy.

To collaboration between Air France and Albéa Travel Designer was created through a series of prototypes and the final design features a cartoon rabbit pattern on the outer casing, as well as on the soft-touch comforter.

Emirates Flight Catering aims to reduce packaging waste

November 1, 2019

Emirates Flight Catering (EKFC) has introduced a new packaging solution to further reduce waste across its food manufacturing operations.

The company has replaced cardboard packaging with reusable crates to store and transport an average of 100,000 inflight meals daily. As a result, EKFC expects to save 750 tonnes of cardboard waste, the equivalent of 260,000 m² (65 acres) of mature woodland, annually.

Saeed Mohammed, chief executive office of Emirates Flight Catering, says: “We are committed to operating with a mindset of efficiency and environmental sustainability. In addition to our vertical farming and solar power projects, our new packaging solution is already the third key initiative we have launched in a year to reduce our environmental footprint and deliver more value for our stakeholders. We continue to challenge our processes and work practices to ensure the highest possible level of environmental efficiency across our operations.”

In September 2019, EKFC announced that it has commissioned a solar power system across its premises, which will decrease its carbon dioxide emissions by 3 million kilograms annually – the equivalent of the annual electricity use of 518 family homes.

It will also shortly start constructing a 130,000 square foot vertical farming facility in a joint venture with US-based Crop One. Its location will enable quick delivery of fresh products, reducing carbon emissions associated with transportation.

EKFC runs a comprehensive recycling programme, ensuring recyclable items, including plastic bottles, aluminium cans and foil, are separated from galley waste after they are removed from the aircraft. The company also has all cardboard packaging and office paper waste recycled into new paper products.

SnackBoxToGo opens new innovation centre

November 1, 2019

Snackboxtogo has opened a brand-new innovation centre in Roosendaal, The Netherlands.

The new centre is fully equiped with a development kitchen and equipment, including a working airline oven. A big presentation room filled with modern equipment gives the chance to arrange tastings and meetings with large groups of people.

The innovation centre is located near to the train station and the highway with easy access to the airports of Amsterdam and Brussels.

The new centre will be used to present innovative product lines and to develop new products together with customers from all over the world.