Industry news

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.

Diskomat gears up

November 1, 2019

Diskomat is gearing up its presence in the inflight catering sector with the appointment of Tomas Jamtander and initiatives to build business, particularly in China and South East Asia.

Jamtander has joined as marketing director flight catering solutions and will manage the growth in this sector along with Susan Duan, general manager of Diskomats Chinese office and Sven Arne in Thailand.

Diskomat is the worldwide exclusive retailer of Wexiödisk ware-washing machines for the inflight sector and the two Swedish companies are working closely to build the business going forward. The high quality specialist machines suit operations dealing with 5000-50,000 trays a day and are evolving to reduce of energy, water and chemical consumption.

The machines are designed to offer the lowest possible lifecycle cost for maximum productivity and an improved working environment for the users and include trolley washers, tray washing, glass washing, cutlery washing and sorting, granule and pot washers.

Bringing Betsy back

November 1, 2019

Cathay Pacific’s Betsy Beer is back following a new rollout to passengers on all long-haul flights, including flights to and from the UK and Ireland in all cabins.

Betsy Beer found success when it was first rolled out in February 2017 to First and Business passengers on flights between Hong Kong and the UK. The beer takes its name from “Betsy”, Cathay Pacific’s first aircraft, a Douglas DC-3, which flew passengers around the region in the 1940s and 1950s.

Now making its return, this new iteration of Cathay Pacific’s craft beer is available to all long-haul passengers and in Cathay Pacific’s lounges at Hong Kong International Airport.

The new Betsy Beer is a citrus-forward Pale Ale, created in partnership with Hong Kong brewery Gweilo Beer. Building on the original “Betsy” recipe, the beer is brewed from a predominantly unroasted malted barley base together with some slightly roasted barley to give a sweet, malty profile with hints of bread, biscuit and toffee. Locally sourced orange peel is added in the boil to help further form the flavour. The beer is then fermented using Gweilo’s house ale yeast, after which it is dry hopped with a blend of citrus and orange-forward hops to complete the aroma and flavour profile.

Cathay Pacific general manager customer experience and design, Vivian Lo, said: “Betsy Beer was incredibly popular with customers when we originally launched it over two years ago, and we’re thrilled to offer this specially created Hong Kong-made beer once again.

“Whether you’re a newcomer to craft beer or a passionate enthusiast, Betsy Beer has something for everyone. Its character is both distinctly Cathay Pacific and distinctly Hong Kong, and it’s the perfect accompaniment to the diverse options served as part of our inflight culinary experience.”

Newrest set for growth in Asia

October 30, 2019

Newrest is developing its Asian market presence with the expansion of its operations in Cambodia and Myanmar through the acquisition of EM Food Services Co., Ltd, based in Singapore.

EM Food Services Co., Ltd was founded as a family business in 2009 and now makes €20 million in revenue a year and has over 1,000 employees in Cambodia and Myanmar, where it specialises in food & beverage services.

This strategic acquisition is designed to significantly speed up Newrest’s business development in Asia’s Contract Food Services market and build its bar and restaurant activities under concessions in the region’s airports.

“The Dupuis family and its partners are excited at the idea of welcoming the Newrest Group to Cambodia and Myanmar. The expertise in out-of-home food services of a group such as Newrest, which has already built an extensive international operation, combined with its ability to make acquisitions while protecting the DNA of each of its companies, will ensure growth and further success for our company and our employees,” says EM Food Services shareholder Lars Crone.

EM Food Services is a leading food & beverage operator in South East Asian emerging markets. It manages and operates in Cambodia and in Myanmar Airport food concessions with EMCAT, contract catering under Hagar Catering and food production facilities with Mekong Food Services at more than 60 sites, with 1000 employees serving more than 14 million meals or food products per year.

United feels The Force

October 30, 2019

United Airlines has teamed up with Star Wars: The Rise of Skywalker – to offer Star Wars themed experiences on the ground and in the air.

The airline will unveil an all-new Star Wars-themed paint design on one of its Boeing 737-800 aircraft next month, along with a re-designed onboard experience to celebrate the movie.

The offer includes themed amenity kits, facilitated by Buzz, and the launch of a new inflight safety demonstration video featuring characters from the film. Passengers will be welcomed onboard with Star Wars music and receive commemorative pins marking the new film’s premiere. The aircraft interior will feature a themed plaque, and headrests will feature the emblems of the films dulling factions – the Resistance and the First Order.

MileagePlus members will be offered opportunities to attend the US premiere of Star Wars: The Rise of Skywalker – through MileagePlus Exclusives, the platform through which members can bid and buy exclusive items and experiences using their miles.

Mark Krolick, United’s vice president of marketing, says: “United Airlines and the Star Wars franchise share a common goal: connect people and unite the world. We are thrilled to join forces and help promote the concluding chapter of the Skywalker story while at the same time enlisting help from our new friends from the Star Wars universe to demonstrate the importance of safety for our customers and colleagues.”

View the Star Wars themed safety video here

Etihad celebrates in Milan

October 30, 2019

Etihad has celebrated the deployment of its Boeing 787-9 Dreamliner on daily scheduled services to Milan by hosting an exclusive reception at the Palazzo Clerici.

The spectacular Baroque former residence of the influential Clerici family, hosted leading figures from the UAE and local government officials, diplomats, corporate partners, members of the travel industry and social influencers.

Etihad introduced its Abu Dhabi to Milan Malpensa service in September 2007, and added Dreamliner to the route in September this year, and has already carried over 1.4 million passengers to and from the city.

Etihad also used the event to highlight its unique partnership with Italian luxury brand, ACQUA DI PARMA (facilitated by Buzz), showcasing the airline’s refreshed First and Business class amenity kits. The redesigned First bag features a new shape and is offered in black, while Business amenity kits have evolved into a convenient zipper pouch in yellow, the colour synonymous with the Italian brand and a grey valet tray.

The ‘Mirror Ballroom’ of the Palazzo Clerici was used by ACQUA DI PARMA to create a ‘fragrant universe’ featuring workshops on the making the perfumer’s iconic yellow hatboxes and the complex process of hand-making the perfume crystal caps of Note di Colonia.

Qantas researches wellbeing on record-breaking flight

October 21, 2019

Qantas has pioneered new research into the effects of ultra long haul flying with the first non-stop commercial airline flight from New York to Sydney, with a 19 hours 16 minutes flying time.

Just 49 passengers and crew were on the flight, which was used to run a series of experiments assessing health and wellbeing onboard. Data from these experiments will be used help shape the crew rostering and customer service of ultra long haul flights in future.

Tests ranged from monitoring pilot brain waves, melatonin levels and alertness, through to exercise classes for passengers. Cabin lighting and inflight meals were also adjusted to help reduce jet lag. Passengers included six Qantas Frequent Flyer volunteers who received a unique inflight experience designed around recommendations from collaborate researchers. They were fitted with wearable technology devices and followed a specially designed sleep, food and beverage and physical movement schedule.

The research was part of ongoing studies the airline is conducting with the University of Sydney’s Charles Perkins Centre (CPC) to identify scientifically backed methods to reduce fatigue. Some preliminary findings have already identified that passengers are focused on sleep with 54% using ear plugs or noise cancelling headsets to help them sleep, 38% drinking alcohol and 10% taking sleeping tablets. Thirty-nine per cent chose healthy food when they arrived at their destination to help with recovery but less than half made a conscious effort to venture out into the sunshine on arrival – a proven way to overcome jetlag.

Specialist sleep researcher Dr Yu Sun Bin, who is part of the CPC team, said while most people actively try to reduce their jetlag, the Qantas research has shown they are not doing what is most effective. Changes to service delivery and cabin environment could help with this. Qantas is also working with sleep researchers from the Cooperative Research Centre for Alertness, Safety and Productivity (Alertness CRC) who will carried out research on pilots and cabin crew.

Arriving in Sydney, Qantas Group ceo Alan Joyce said: “This is a really significant first for aviation. We know ultra long haul flights pose some extra challenges but that’s been true every time technology has allowed us to fly further. The research we’re doing should give us better strategies for improving comfort and wellbeing along the way.

“Night flights usually start with dinner and then lights off. For this flight, we started with lunch and kept the lights on for the first six hours, to match the time of day at our destination. It means you start reducing the jetlag straight away.”

Qantas captain Sean Golding, who led the four pilots operating the service, said: “Overall, we’re really happy with how the flight went and it’s great have some of the data we need to help assess turning this into a regular service.”

Two more research flights are planned as part of the Project Sunrise evaluations – London to Sydney in November and another New York to Sydney in December. Emissions from all research flights will be fully offset.

Brussels Airlines teams up with Belgian fashion icon NATAN

October 21, 2019

Brussels Airlines has teamed up with NATAN and Galileo Watermark to create a fashion-inspired amenity bag for its Business passengers on intercontinental flights. The bags are made from vegan leather and feature a woven hand strap designed to increase their post-flight use.

NATAN is a well-established brand in the global fashion industry, with six stores in Belgium as well as international stores in Italy, UK, France, Japan, Korea, The Netherlands and the USA. With this partnership, Brussels Airlines aims to showcase the ‘very best’ of Belgium.

Nicolas Iritcity, in-flight product manager of Brussels Airlines, says: “As proud ambassadors of Belgium, it has always been important for us to bring the best of Belgium to the world and partner with experts in their respective fields. We are thrilled to do so once again with our latest amenity bags. This is a bag that our guests will definitely continue to use after their flight.”

Pieterjan Van Biesen, retail and marketing director of NATAN, adds: “We designed the timeless bags using elements from our ready-to-wear collections in order to give customers an authentic NATAN experience. Our collaboration is a celebration of luxury, creativity and Belgium.”

Johannes Kloess, md at Galileo Watermark, says: “We were keen to continue Brussels Airlines’ tradition of partnering with national icons and brands to elevate their onboard offering. This focused partner approach has resulted in a luxurious and elegant amenity bag that is truly unique and relevant.”

The bag is available in Business on all North American and African Brussels Airlines flights and is the first launch in a collectible series of three unique designs. The complete collection will roll out over 18 months. The kits include inflight essentials like an eye mask, pen, dental kit, socks, ear plugs, moisturiser and lip balm to ensure a comfortable flight, with cosmetics are provided by Belgian brand RainPharma.

Singapore Airlines launches new ‘Inflight Skills’ initiative

October 21, 2019

Singapore Airlines is launching ‘Inflight Skills’ to keep passengers entertained during a long-haul flight. Customers will be able to learn, for example, the ancient Asian art of paper folding and decoration, with specially-designed and sustainably-produced origami how-to kits.

Featuring the Singapore Airlines batik print, the ‘Inflight Skills’ origami kit contains a step-by-step guide to five creations, from a simple paper plane to a more challenging batik print box.

The ‘Inflight Skills’ initiative will be provided alongside existing amenities including Singapore Airlines’ range of toys and games, the ‘Child Meal’ programme and ‘Young Ones’ entertainment on the KrisWorld Inflight Entertainment System.

Passengers will be able to collect their kits ahead of boarding, either at the departure gate at London Heathrow or at check-in at Manchester Airport. Singapore Airlines has also created a tutorial video alongside the how-to kits with origami influencer, Red Ted Art.

Singapore Airlines’ general manager for the UK and Ireland, Sheldon Hee, said: “We are very excited to launch the Singapore Airlines Inflight Skills initiative. It is the perfect opportunity for families to engage in a new activity during their flight with us. Our aim is to make every journey personal for our passengers, be it fun or educational, and we hope our passengers will enjoy learning a new skill and have fun at the same time.”

Scenic Eclipse dishes up discovery menu

October 21, 2019

Scenic Cruises is putting its focus on maximum choice as it aims to reinvent cruise dining.

Executive chef Tom Getter says: “We now have a total of 2500 recipes across our eight restaurants. You would need to be onboard for one and a half months to eat every dish.”

The onboard cuisine features the food of 14 different nations and 10 unique dining experiences ranging from causal to fine dining. “We want to create a dining experience where guests feel like they cannot decide where to go at night time”, says Goetter. “What I don’t want is that one of our restaurants is called the main restaurant, or our best restaurant. It’s a discovery yacht, and we have created a discovery menu”.

On joining Scenic Eclipse, Goetter was asked to create a new all-inclusive dining experience. “We have a lot of toys in the kitchen which I believe other cruise ship companies are not using yet”, he says. “We have dehydrators for dehydrating our own dry foods for breakfast and making our own spice mixes on board. We are using oven circulators for unique smoking methods and have an on board Urban Cultivator herb garden to ensure we have constant access to fresh herbs and greens.”

Amongst the choice of all-inclusive dining experiences is Koko’s, an Asian-fusion restaurant and sake bar, and Lumière, a contemporary French fine dining and champagne bar. There’s also a dedicated cooking school, Epicure, and options for relaxed and poolside dining.

Competitors to collaborate on sustainability solutions

October 15, 2019

Five inflight supplier competitors are joining forces to spearhead progress towards greater sustainability across the onboard supply chain.

Representatives from Monty’s Bakehouse, Global-C, Spiriant, En Route and NowNewNext along with environmental experts and representatives from Qatar Airways, British Airways, Iberia, TUI and Gatwick Airport have now committed to, and formed, a proactive working group, The Airline Sustainability Forum.

The initiative follows the first Onboard Hospitality Sustainability Summit, hosted in partnership with Monty’s Bakehouse, last week. The Summit brought together nearly 30 representatives from the world’s leading airlines and suppliers of onboard hospitality. All had a shared interest in establishing a better understanding of the sustainability issues facing the sector, wanted to identify common goals and establish a binding commitment to anti-competitive collaboration.

The group heard hard-hitting facts about aviation’s impact on the planet from a range of independent environmental experts including climate scientist Alyssa Gilbert of The Grantham Institute for Climate Change and the Environment, sustainable aviation specialist Andy Jefferson, Kevin Vyse, of RAPID Action Packaging, and Ariane Van Mancius of NowNewNext.

Each stressed the growing urgency of tackling aviation CO2 and cabin waste and urged Summit delegates and decision-makers to give the issue their determined attention.

The Summit unanimously recognised the challenges of finding reliable information and trustworthy, truly sustainable long-term solutions. Delegates agreed the urgent need for the industry to collaborate across competitive boundaries to develop deep end-to-end understanding of the environmental impact of the onboard cabin-waste supply chain, from which to develop global strategies to reduce waste, improve cyclability and minimise environmental impacts.

Delegates agreed the greatest need was for a third party independent advisory body for the sector, and The Airline Sustainability Forum will now develop a short paper summarising the objectives for that advisory body.

The Forum will also identify the research and data analysis required to fully understand the environmental impact end-to-end of the cabin and F&B supply chain worldwide; and find methods for assessing the packaging substrates and products used. This work will be made open source to the entire aviation sector to encourage further collaboration with similar bodies, with the aim of these coming together to agree consensus on a way forward.

The event was hosted by Monty’s Bakehouse, at its Innovation Centre, near Gatwick Airport, UK, and included a locally sourced lunch in the forest, cooked over a campfire. The second Sustainability Summit will reconvene in early February to agree the next steps in the collaboration.

For further details of the Sustainability Summit catch the Sustainability Session at the Onboard Hospitality Forum Asia, in Singapore (During FTE EXPO Asia/Nov 12-13) and our next print issue out next month. Or contact

BA leads the way in UK carbon offsetting

October 15, 2019

British Airways has pledged to offset carbon emissions for all UK domestic flights from January 2020 by investing in verified carbon reduction projects around the world including renewable energy, protection of rainforests and reforestation programmes.

It will be the first UK airline to offset carbon emissions on all its flights within the UK, which totals around 400,000 tonnes of C02 a year. The carrier operates up to 75 flights a day between London and 10 UK cities.

Carbon emissions on international flights will be capped through the United Nations’ carbon offsetting scheme, and those travelling further afield can also reduce their impact on the environment by using BA’s carbon offsetting tool.

The airline’s parent company International Airlines Group (IAG) has also committed to achieving zero carbon emissions by 2050, making it the first airline group in the world to make such a promise.

IAG says it will achieve its emissions’ goal through numerous environmental initiatives, including investing more than US$400m in the development of sustainable aviation fuels over the next 20 years.

BA’s chair Alex Cruz, says: “British Airways is determined to play its part in reducing aviation’s CO2 emissions. To solve such a multi-faceted issue requires a multi-faceted response and this initiative further demonstrates our commitment to a sustainable future.

“It also follows our announcement to partner with renewable fuels company, Velocys, to build a facility which converts household and commercial waste into renewable sustainable jet fuel to power our fleet.”

Carlsberg progress on its Green Fibre Bottle

October 15, 2019

Carlsberg Group is working to create a Green Fibre Bottle, the world’s first “paper bottle” for beer.

Made from sustainably-sourced wood fibres, it is both 100% bio-based and fully recyclable. Two new research prototypes are made from sustainably sourced wood fibres, fully recyclable and have an inner barrier to allow the bottles to contain beer.

One prototype uses a thin recycled PET polymer film barrier, and the other a 100% bio-based PEF polymer film barrier. These prototypes will be used to test the barrier technology as Carlsberg seeks a solution to achieving its ultimate ambition of a 100% bio-based bottle without polymers.

Myriam Shingleton, vice president group development at Carlsberg Group, said: “We continue to innovate across all our packaging formats, and we are pleased with the progress we’ve made on the Green Fibre Bottle so far. While we are not completely there yet, the two prototypes are an important step towards realising our ultimate ambition of bringing this breakthrough to market.”

Carlsberg kicked off this project in 2015 alongside innovation experts EcoXpac, packaging company BillerudKorsnäs and post-doctoral researchers from the Technical University of Denmark. The combined efforts have resulted in the emergence of Paboco, the paper bottle company – a joint venture between BillerudKorsnäs and bottle manufacturing specialist ALPLA.

Qatar Airways supports Breast Cancer Awareness Month

October 15, 2019

Qatar Airways passengers travelling on long-haul flights in First and Business are being presented with BRIC’s limited-edition pink amenity kits themed during the month of October to support Breast Cancer Awareness Month.

The amenity kits are made from vegan leather and come in two colours – a white or grey both featuring the breast cancer ribbon symbol. Both have a zipper pull in the shape of the breast cancer ribbon too and carry the message: ‘Support the fight & think pink’

Qatar Airways Group chief executive, His Excellency Akbar Al Baker, says: “Qatar Airways is devoted to raising awareness on the importance of breast cancer, and will continue to highlight the significance of Breast Cancer Awareness Month by offering very special BRIC’s luxury amenity kits to passengers in First and Business. Our annual campaign aims to increase the number of supporters who are dedicated to tackling breast cancer and creating positive change worldwide.”

The Business kits contain socks, eyeshades, earplugs and an organic range of products from Italy’s Castello Monte Vibiano Vecchio.. First kits have an additional night recovery cream and BRIC’s glasses pouch.

Economy passengers travelling on overnight long-haul and all ultra long-haul flights are also offered limited edition breast cancer awareness amenity kits.

Gourmet Primo focuses on the healthy

October 07, 2019

Gourmet Primo is adding a selection of organic meals to its range, with an emphasis on local ingredients and fresh produce.

“We’re meeting head-on the growing concern with nutrition and wellbeing,” says the company’s managing director, Linus Knobel. “It’s not only millennials who are passionate about lifestyle and how food contributes to it. People of every generation have realised that food quality isn’t just a matter of reducing fat or sugar. They care deeply about the way food is grown or reared, as well as its taste.”

Now in its second year of operation, Gourmet Primo serves domestic and global clients, mainly in the airport lounge, food service and event catering sectors from its purpose-built plant in Prawet district of Bangkok.

The company delivers fully- and semi-prepared meals, individual foods and dish components. Its international chefs have designed the healthy product line to be nutrient-dense, packed with vitamins and minerals, gluten-free and dairy on-demand, and supplying fare that is low in fat, salt and carbohydrates.

“Our watchwords are ‘Customised quality foods’, and ‘customised’ means exactly that. As culinary professionals, we deliver premium food products, customized to our customers’ requirements and served to perfection.”

Gourmet Primo part of the BAC group, which includes Bangkok Air Catering, Gourmet House restaurants and a hospital caterer.

Eurostar serves up a masterclass

October 7, 2019

Rail operator, Eurostar, has launched a series of new onboard masterclasses on selected trains in October.

Passengers can join a masterclass on food, arts and culture, cocktails and wine led by a series of experts on selected London to Paris routes.

Offered on a first come, first served basis, passengers joining the masterclass will be able to sample hand-picked Parisian delicacies, join a blind wine-tasting session, experiment with mixing cocktails and learn about the hidden street art scene in Paris.

Each masterclass will be hosted by a different expert, including Tristan Kennedy, arts and culture expert at Culture Trip; JJ Goodman, founder of London Cocktail Club; Marianne Diemer, sommelier at Hôtel Lutetia, and Pierre-Jean Hayes at Secret Food Tours Paris.

Marc Noaro, chief customer officer, at Eurostar, said: “Our new series of experiences onboard offer our customers a preview of the very best of Parisian food, drink and culture available. We want our customers to experience more when travelling with Eurostar, so they arrive directly in the city-centre ready to make the most of their trip the moment they step off the train.”

The initiative is part of Eurostar’s celebrations of its 25th anniversary.

Aircalin launches economy kit

October 7, 2019

Aircalin has launched a new environmentally-friendly travel kit for Premium Economy, in collaboration with Anaik.

The airline has added the Premium Economy class cabin on its new A330 neo fleet, and the kit has been designed to reflect the airline’s sustainability initiatives which include removing single-use plastic bags.

The new foldable amenity kit is made from recycled cotton fabric and includes tube socks, eyeshades, earplugs packed in a paper box, a refreshing towel and a dental kit featuring a toothbrush made of biodegradable material.

Temasek buys into gategroup

October 7, 2019

Temasek has converted its bonds and acquired additional shares to take a 50% stake in gategroup. It is a co-shareholder with RRJ Capital, which also owns 50% of the company.

Based in Singapore, Temasek is seen as a long-term investor with a strong shareholder’s return track record. The change also sees the appointment of Uwe Krueger, senior managing director, Temasek, to its board of directors.

Richard Ong, founder and chairman of RRJ Capital and gategroup’s chairman of the board, said: “We are pleased to welcome Temasek as co-shareholder of gategroup. Over the past three years gategroup has, thanks to its strong management team, made swift progress on the implementation of their successful Gateway 2020 Strategy. Together with Temasek we look forward to supporting their growth aspirations.”

Xavier Rossinyol, ceo of gategroup said: “This is yet another step forward in the transformational journey of gategroup and excellent news for our employees and customers.”

Etihad feels the vibe

October 7, 2019

Etihad Airways has launched a new Lifestyle Shopping Guide, Vibe, to replace its onboard Boutique catalogue.

The new offer includes the latest fashion and lifestyle trends; top brands, cult products and exclusive releases alongside editorial features on travel, heatlth and beauty.

Developed by inflight retailer Retail inMotion in conjunction with publishing house Identity, the aim is to update the inflight retail offering and respond to passenger feedback and research.

Jamal Al Awadhi, vice president product and guest experience, Etihad Airways, said: “The launch of Vibe will set a new global benchmark for the inflight retail experience and future enhancements will include an e-commerce platform, a pre-order option and home delivery.

“Working with Retail inMotion for Etihad Airways provided us with an exceptional opportunity to leverage our inflight retail publishing expertise, to develop a game-changing concept for the airline. The support and response from suppliers has been truly exceptional”, said Michael Dennington, director at Identity.

The launch follows the introduction of the “Sweet or Salty” food & beverage retail programme in April.

TRE³ rebrands as Newrest Travel Retail

October 01, 2019

Onboard retail specialist, TRE³, has been rebranded as Newrest Travel Retail.

The company will focus on the development of innovative products onboard trains and aircraft by capitalising on the multidisciplinary experience TRE³ has acquired within its onboard service, logistics and experience customer management teams.

It will continue to invest heavily in state-of-the-art digital tools to facilitate retail sales through internal Digital Labs – developing digital tools designed to generate continuously improved onboard sales each year.

Present in France, Spain and the Netherlands, the Inflight division of Newrest Travel Retail operates in 28 airports with 14 companies carrying out more than 200,000 annual flights. The digital solutions developed and deployed by Newrest are on more than 3,000 mobile terminals (POS, and have handled 10 million transactions over the last 12 months.

New cabin unveiled by JetBlue

October 1, 2019

JetBlue, alongside its official design partner, Acumen Design Associates, has unveiled its new cabin interior designed for the airline’s new A321neo aircraft.

The new aircraft made its official debut on a flight from New York JFK to Fort Lauderdale, Florida, and will eventually serve two new international routes for JetBlue: New York JFK to Guayaquil, Ecuador, and New York JFK to Georgetown, Guyana.

The interior design has been created with the aim to provide a seamless transition for the airline’s customers, from the ground to the air. The cabin features JetBlue’s signature free onboard wifi, brand new 10-inch IFE screens in every seat back, and a redesigned self-service snack and drinks station.

Now renamed ‘The Pantry’, this onboard self-service destination combines the airline’s distinctive blue colours with natural wood finishes and soft downlights to create an engaging social space. Customers are subtly guided to this zone by creative mood lighting, which creates a blue hoop in the middle of the cabin and flows alongside the denim-style carpet of the main cabin.

Collins Aerospace Meridian seats have been chosen with an improved seat width of 18 inches. Both JetBlue’s Core and Even More Space seats feature a custom-made, E-leather dress cover designed by Acumen and manufactured by upholstery specialists Sabeti Wain Aerospace.

As part of the project, Acumen developed a new ‘backpack’ stowage system now on every seat back featuring more pockets and a woven elastic grid that can be configured to suit individual needs.

Emirates Flight Catering cuts carbon emissions from electrical consumption by 15%

October 1, 2019

Emirates Flight Catering (EKFC) has successfully commissioned a solar power system across its premises, which is expected to deliver an annual reduction of 3 million kg of greenhouse gas emissions. This is part of EKFC’s continued investment in infrastructure to improve resource efficiency.

This latest initiative supports the Dubai Clean Energy Strategy 2050, under which the Emirate aims to produce 75% of its energy requirements from clean sources by 2050.

Saeed Mohammed, chief executive officer of Emirates Flight Catering, says: “Our state-of-the-art solar power plant helps us further optimise resources and enhance environmental efficiency, which will benefit all of our stakeholders, including our customers, employees and the communities around us.”

EKFC’s solar rooftop power plant comprises 8,112 individual solar panels. It is expected to generate 4,195 megawatt-hours of electricity annually, allowing the company to reduce traditional energy consumption by 15% across its laundry, food manufacturing and staff accommodation facilities. Consequently, EKFC’s carbon dioxide emission will decrease by 3 million kilograms annually – the equivalent of the annual electricity use of 518 family homes.

EKFC will also soon start constructing the world’s largest vertical farming facility in a joint venture with US-based Crop One. The 130,000 square foot-controlled environment facility will produce 2,700 kilogram of high quality, herbicide- and pesticide-free leafy greens daily, using 99% less water than outdoor fields. Its location will enable quick delivery of fresh products within hours of harvest, maintaining the food’s nutritional value and reducing carbon emissions associated with transportation. The first products are expected to be delivered to Emirates Flight Catering’s customers in 2020.

Amtrak enhances its menu and adds flexible dining

October 1, 2019

Amtrak has introduced a new, flexible dining service for Sleeping Car customers travelling on the Cardinal, City of New Orleans, Crescent and Silver Meteor and coming to the Silver Star in 2020.

Sleeping Car customers aboard these routes will be offered great catering choice and enhancements include a new dining menu with hot, ready-to-serve breakfast, lunch and dinner options, and a selection of wines, beers and spirits, plus unlimited soft drinks throughout the journey.

Customers also receive complimentary room service provided by the Sleeping Car attendant, an exclusive onboard lounge space and flexible dining times, without the need for reservations. The new flexible dining menu includes Asian noodle bowl, red wine braised beef, chicken fettuccini with broccoli, creole shrimp and andouille.

The enhancements are part of Amtrak’s evolution strategy for long-distance trains. Pre-select menu browsing and online pre-ordering will follow.

The fully-refreshed Amfleet II cars for Coach class along the East Coast will include new seating cushions, carpets, curtains and LED reading lights by the end of this year. The new Viewliner II Sleeping cars will join the East Coast route – the first addition to the Amtrak sleeper fleet in more than 25 years.

Flying Food Group caters Swiss in L.A

October 1, 2019

Flying Food Group’s Los Angeles facility (LAX) is again catering Swiss International Airlines’ existing route of daily direct flights between Los Angeles and Zurich.

The group also caters Swiss at Chicago, Miami, Newark and New York City. The airline has been a Flying Food Group customer since 2011. Flying Food Group, executive vice president of airline sales, Nicolas Rondeau welcomed Swiss back at Los Angeles.

Singapore Airlines collaborates with Ramen Keisuke

September 20, 2019

Singapore Airlines (SIA) today announced the unveiling of a six-month collaboration with Ramen Keisuke to serve its Japanese ramen creations on selected SIA flights from 1 October 2019.

Founded by celebrity chef Keisuke Takeda, Ramen Keisuke is known for its signature ramen creations that have revolutionised the traditional ramen scene in Japan and Singapore.

Customers can expect four Ramen Keisuke speciality dishes on rotation: Keisuke Tonkotsu Ramen, which features a creamy pork broth with sliced pork, cloud ear fungus and spring onion; Keisuke Lobster Ramen, which features a rich lobster broth with sliced chicken, bamboo shoot, cloud ear fungus, leek and yuzu; Keisuke Miso Ramen, which features a creamy miso flavoured pork broth with sliced pork, cloud ear fungus and spring onion, and Keisuke Niboshi Ramen, which features a smoky dried sardine and pork broth with sliced pork, fish cake, bamboo shoot and spring onion.

Multiple rounds of testing and simulation were conducted over a period of six months in both Japan and Singapore to ensure that the original and authentic tastes of the ramen dishes are retained in the high-altitude conditions of an inflight environment.

The ramen dishes will be offered in Business on selected Japan routes and will be available via ‘Book the Cook’ for both First and Business customers on all routes, for selected flights departing Singapore.

TUI Group reduces plastic onboard

September 19, 2019

TUI Group’s airlines reports having removed over 26 million single use plastics this summer compared with 2018.
Some 3.7 million pieces came from reducing plastic cutlery packs onboard. The amount of plastic coating on onboard headphones has been condensed and plastic bag wrapping from blankets was replaced with a paper collar. The airlines also discontinued the use of plastic bags for onboard shopping.

TUI has also redeveloped its children’s activity kits for long-haul routes. The kit will now be housed in a paper envelope rather than a plastic wrap, and include a mix of games with eco-messaging, encouraging children to think about how they can help reduce plastic waste whilst on their holidays.

The airline has also created a new sustainable amenity kit that is encased in a re-usable bag made from recycled plastic PET bottles. It has also removed 1 million additional pieces of single use plastic from the kits. Where packaging is still needed for hygiene reasons, this has been achieved using FSC certified paper.

Jill Nye, director of inflight services for TUI Aviation says: “We have been working extremely hard to reduce plastic use on aircraft and have many other initiatives in place to reduce waste and integrate sustainable practices. We are proud of the progress we’ve made in the last year and continue to look at new and innovative ways for us to do much more in the future.”

Virgin Voyages reveals high-fashion uniform

September 19, 2019

Virgin Voyages has unveiled pieces from its new uniform collection designed by British fashion designer Gareth Pugh during London Fashion Week.

A two-year project in the making, Pugh joins Virgin Voyages’ Creative Collective – a line up of designers, artists, and producers, including the likes of Tom Dixon, Roman and Williams and Mark Ronson, among others, who are collaborating with the company to transform how life at sea can look and feel.

The uniform collection pairs Pugh’s high-fashion modernist approach with Virgin Voyages’ design ethos of the Modern Romance of Sailing, which tries to embody a love of the sea and the glory and sophistication of the heyday of the ocean liner with a contemporary yacht-like style.

The collection features a combination of structure and fluidity and includes a wide range of looks from slick razor-sharp tailoring, leather body-con evening wear, to relaxed pillow-case tunic shirts, referencing the early days of British punk.

“For this project, we were really allowed to push the boundaries, and to redefine the idea of what constitutes a uniform. We ultimately wanted to make everything about it modern, luxurious and desirable – to allow the entire crew to look and feel like a million dollars, in keeping with the rest of the experience,” said Pugh.

The collection allows for most crew to have a range of looks to choose from both day and night, and also breaks with cruise traditions by having no epaulettes stripes for officers, no ties and no waistcoats.

Young star chef gets onboard SWISS

September 17, 2019

SWISS and the IGNIV at the Grand Resort Bad Ragaz in Canton St. Gallen have teamed up to present the menu creations of young top Swiss chef Silvio Germann aboard the airline’s flights.

For the next three months, premium travellers on SWISS’s long-haul services from Switzerland will be able offered menus and regional specialities created by young top Swiss chef Silvio Germann.

Part of its ‘SWISS Taste of Switzerland’ inflight culinary programme, the collaboration puts the spotlight on Canton St. Gallen in Eastern Switzerland to feature culinary creations Germann works on at Grand Resort Bad Ragaz’s ‘IGNIV by Andreas Caminada’ restaurant. He was named 2019’s Chef of the Year this spring, and has already earned 17 Gault&Millau points and a Michelin star.

His new menus have been specially devised for Business and First passengers. Starters include a truffle mousse with egg, leek salad and Belper Knolle cheese; and a main course of ‘Made in St. Gallen’ game sausage, sautéed black cod fillet with seafood nage and beef tenderloin served with shallot jus and leek and sour cream quiche. Dessert includes a sea buckthorn jelly and sour cream.

In Business a starter of Balik salmon sashimi with dill cream and smoked fish mousse is offered alongside and three main courses that include sautéed cod fillet with seafood nage and veal ragout braised in vegetable jus. Dessert is a chocolate slice with plum mousse and brioche cream.

Italian style for Aeroméxico

September 17, 2019

Aeroméxico has collaborated with FORMIA to launch a new amenities programme in Business, launching in November.

Unveiled at IFSA EXPO in L.A., the Clase Premier kit sees the luxury Italian fashion house Etro onboard in the Americas for the first time. Its signature paisley-patterned fabric adorns the interior lining of the bag and eye mask.

The featured items include an extra-large sleeping mask, slippers rather than socks, mouth wash, Etro toiletries and an Aeroméxico-branded travel log book and pen from Chicago-based stationary brand Field Notes. Commenting on the notebook addition FORMIA ceo, Roland Grohmann said: “I believe travelling is an experience and Aeroméxico is the first to give passengers the opportunity to really remember it by taking notes during or after their flight.”

The kits will be available on Aeroméxico’s Boeing 787-8 and 787-9 Dreamliners, which operate the airline’s long-haul routes to destinations such as London, Paris and Madrid. They will be delivered without plastic wrapping as the airline works to support the United Nations on its Sustainable Development Goals. SVP On Board Product, Antonio Fernández Ojeda, said: “The kits will be delivered just with a tag as they would be in a store, as we are moving to eliminate all plastics onboard, and this kit is one of our first steps.”

New look for AirlineMporium

September 17, 2019

Food and beverage broker AirlineMporium has redesigned its website to make it more user-friendly for airline buyers searching new onboard products.

The completely revamped site features a simplified design, improved functionality, and clear and concise product descriptions. It claims to be the first interactive broker website giving access to product information 24/7 with enhanced search tools, live chat option and the ability to request product samples.

Buyers can request product pricing, develop wish lists, review nutritional information and view product images. Menus and sub-menus, highlight a full range of product attributes and new products and portfolio developments can be communicated to buyers instantly.

“Our team was hyper-focused on building a website that put all the product information airline buyers need at their fingertips so they can effortlessly learn about our brands from anywhere at any time,” said Julia Stamberger, ceo of AirlineMporium. “The modernised look and feel and improved navigation will serve as a valuable tool for users to conveniently search for in-flight food items.”

LATAM launches Premium Business

September 2, 2019

Latin America’s largest airline LATAM has launched a new Premium Business cabin concept designed to reflect the destination and be flexible to passenger needs.

The airline’s 200-strong fleet of boeing 777s and narrow-body A320s is being retrofitted with the new cabins and the redesigned service is already available across the fleet.

The custom-designed Premium Business cabin in a 1-2-1 configuration has flexible seating with the option for private solo seats or paired seats with dividers.

Cabin designer, Jaime Cornejo Swett, says: “We tested out a lot of different seats both on the ground and on long-haul flights to test ergonomics and comfort, and decided to go with this custom-designed seat from Thompson. Every seat has direct access to the aisle and the configuration is unique.”

“The design of the seats uses materials that reflect the destination, with marble reminiscent of the Andes, seat backs inspired by Brazil’s sandy beaches and woven fabric similar to that found in Peru’s Cusco,” he adds.

Premium pillows, comforters and duvets along with temperature-regulating and pressure-point technology for every flat-bed seat are designed to maximise passenger comfort.

The new culinary concept, designed by top Chilean and Brazilian chefs Pamela Fidalgo and Aninha, is based on fresh Latin American recipes and accompanied by some of the region’s best wines, chosen by master sommelier Hector Vergara.

Cabin staff have also been trained in new service protocols that include fewer interruptions. Passengers can choose if and when they are woken for meals and refreshments, for example.

The airline has also revamped its Economy cabin, adding more space, USB charging points, dedicated overhead bins and the option for premium services that include Premium Economy seats with extra legroom.

Japan Airlines introduces autumn menus

September 2, 2019

Japan Airlines (JAL) has announced new autumn menus on its international flights. Highlights include a classic fricassee dish in Economy and Premium Economy, the return of AIR Yoshinoya Authentic Beef Bowl and the renewal of JAL’s original rice crackers.

The ‘Anytime You Wish’ menu for First and Business passengers departing from London and Frankfurt will feature a new rice bowl developed by JAL chef Daisuke Hayashi and chef Shinichi Yamamoto, owner of a popular ramen shop in Frankfurt called Muku.

JAL’s inflight snack, the Original Rice Crackers, will also be renewed with a mixture of rice crackers, almonds, and Japanese bean confectionaries. The new colourful packages express the four seasons of Japan and are designed with the image of an origami crane.

The carrier will also be welcoming five young chefs from RED U-35, Japan’s largest culinary competition for chefs under the age of 35, to collaborate on meals for the airline’s Economy and Premium Economy passengers.

LSG Group expands in Russia

September 2, 2019

LSG Sky Chefs has opened a new customer service centre (CSC) at Novosibirsk Tolmatschowo International Airport (OVB) in Russia.

The company has been present at the airport through a joint-venture agreement with airport owner Novaport since 2012, and the new facility reflects ‘enormous’ growth at the airport. It has doubled passenger volumes from three to six million over the past six years.

Growth has been driven by the airport’s geographical location – between Europe and South East Asia – making it the largest air transit hub beyond the Urals. The airport offers passengers more than 2,000 practical combinations of connecting routes.

The joint-venture, Tolmachevo Catering, is managed jointly by majority owner Novaport and LSG Sky Chefs. LSG Sky Chefs oversees the entire operation and the new catering facility employs 350 with a capacity to produce up to 16,000 meals per day for customers like Siberia Airlines, Alrosa Airlines, Rossiya Airlines, the Ural Airlines, Yakutia Airlines and some charter carriers.

“The opening of this new facility is an important milestone in our cooperation with Novaport,” said Alfred Rigler, head of the LSG Group’s emerging markets region, during the opening ceremony. “Our trusting partnership goes beyond our presence in Novosibirsk. It also includes an inflight catering facility in Chelyabinsk. Both locations have experienced a remarkable development over the past several years.”

With a network of 12 locations across Russia, LSG Sky Chefs has a network of bases across 12 locations in Russia.

Singapore Airlines brings focus to wellness

September 2, 2019

Singapore Airlines (SIA), in collaboration with Singapore-based wellness brand COMO Shambhala, has announced the launch of specially curated wellness dishes on selected SIA flights. The wellness dishes are part of SIA and COMO Shambhala’s partnership aimed at enhancing passengers’ wellbeing and experience inflight.

Passengers can expect a menu of healthy dishes containing ingredients such as kiwi, yoghurt, beetroot and strawberries that aim to help customers feel refreshed even after a long flight. Others aim to promote good digestion and circulation for a more comfortable journey.

First and Business passengers will find the wellness inflight menu on selected flights departing Singapore to Hong Kong, Frankfurt, London, Melbourne, Perth and Sydney. The dishes will also be available for pre-ordering via ‘Book the Cook’ for First, Business and Premium Economy passengers on all routes departing Singapore.

“We are excited to unveil the fruits of our partnership with COMO Shambhala, tapping on their award-winning expertise in holistic wellness and nutritious cuisine for our inflight meals,” said Singapore Airlines senior vice president customer experience, Mr Yeoh Phee Teik.

“The introduction of these new wellness offerings underlines our commitment to the constant enhancement of our products and services to bring customers more enjoyable inflight experiences.”

In addition to the wellness dishes, SIA’s partnership with COMO Shambhala includes wellness articles designed to help travellers learn and practice well-being, whether before, during or after the flight. The articles cover a range of topics such as meditation, breathing techniques for relaxation, and body exercises suitable for periods of prolonged inactivity. These will be launched concurrently with the co-developed wellness dishes from September 1 2019, and will be exclusively available for download via the SIA mobile app.

Newrest expands to Turkey

August 28, 2019

Newrest is expanding its Mediterranean operations to Turkey. It has moved into the contract catering market there by taking a 50% stake in the family-run Turkish company, Pariltim Yemen, in partnership with founder Necat Aydin.

Founded in 2009, Pariltim Yemek has an annual turnover of €50 million and 2,400 employees. Newrest will work with the executive team led by Bahadır Aydin, son of Necat Aydin.

With this new stake, Olivier Sadran and Jonathan Stent-Torriani say they are affirming the Newrest Group’s desire to expand its strategic operations around the Mediterranean by diversifying its areas of business and expertise.

Qantas researches into passenger wellbeing

August 28, 2019

Qantas has announced three ultra long-haul research flights to gather new data on inflight passenger and crew health and wellbeing.

The flights form part of planning for Project Sunrise – Qantas’ goal to operate regular, non-stop commercial flights from the east coast of Australia (Brisbane, Sydney and Melbourne) to London and New York.

Each flight will have a maximum of 40 people, including crew, in order to minimise weight and give the necessary fuel range. The onboard research is being designed in partnership with Sydney University’s Charles Perkins Centre and Monash University in conjunction with CRC for Alertness, Safety and Productivity.

Those in the cabin will be fitted with wearable technology devices and take part in specific experiences at varying stages of the approximately 19 hour flights. Scientists and medical experts from the Charles Perkins Centre will monitor sleep patterns, food and beverage consumption, lighting, physical movement and inflight entertainment to assess impact on health, wellbeing and body clock.

Monash University researchers will work with pilots to record crew melatonin levels before, during and after the flights. Pilots will wear an EEG (electroencephalogram) device that tracks brain wave patterns and monitors alertness. The aim is to establish data to assist in building the optimum work and rest pattern for pilots operating long haul services.

Qantas Group ceo, Alan Joyce, says the flights will give medical experts the chance to do real-time research that will translate into health and wellbeing benefits.

“For customers, the key will be minimising jet lag and creating an environment where they are looking forward to a restful, enjoyable flight. For crew, it’s about using scientific research to determine the best opportunities to promote alertness when they are on duty and maximise rest during their down time on these flights.”

Customer feedback on food choices, separate stretching and wellbeing zones and entertainment options will also be tested.

Keeping up appearances with British premium priced catering

August 28, 2019

A recent study by J20 Spritz shows what the Brits think about pricing of food on the go in the travel. It seems that many often feel amazed at the cost of every-day food and drink products, experiencing up to 84 “How much!?” moments a year.

Trendy products such as kombucha drinks, speciality coffees or posh hand-made crisps, offered at a premium price because of their health benefits, branding or must have credentials are among the culprits most identified by consumers.

However, evidently the worst items are the pre-packed sandwiches sold on trains – which over 30% of respondents identified as the purchase that most made them do a double take at the price.

Perhaps it’s a must have these days, but splashing out on a speciality coffee also caused a stir for 21%, whilst ‘trendy’ smoothies came close at 20% and bar snacks such as chilli nuts or olives at 11%.

Interestingly for menu designers, many consumers also avoided products that had certain ‘sophisticated’ food and drink terms that registered on the expensive scale, such as ‘foam’ (43%), ‘deconstructed’ (39%) and ‘foraged’ (32%).

Yet despite the outrage, nearly two thirds (65%) ended up buying a stunningly expensive item because they were too embarrassed to cancel the sale. It just shows the power of premium brand marketing and how it can make many desperate to keep up appearances, whatever the cost.

Malaysia Airlines adds luxury

August 21, 2019

Malaysia Airlines is adding a new level of luxury for passengers in Business with new amenity kits, upgraded soft furnishings, and wifi connectivity.

Facilitated by FORMIA, it has become the first airline to partner with Aspinal of London for its new branded amenity kits. The kit contains high-end toiletries including Payot’s lip balm and its hand and body lotion. The kit comes in a range of luxe collectible colours and can serve post-flight as an everyday travel bags.

The Aspinal amenity kits will be available on selected Airbus A330 and A350 flights, including on the twice-daily A350 flight between London and Kuala Lumpur.

The kits are complemented by an all-new soft furnishings offer onboard, designed to ensure Malaysia Airlines’ passengers can experience world-famed Malaysian hospitality at its best.

Malaysia Airlines will also be extending its wifi offering to the A330 flight, and aims to have wifi onboard all its wide aircraft by mid-2020.

Approved Food mitigate airline waste

August 21, 2019

UK-based online retailer Approved Food has taken on a large supply of airline snack boxes following a cancelled order that left thousands of products heading for the bin.

The order of approximately 7,000 Mediterranean snack boxes was taken on by Approved Food after being cancelled by an undisclosed airline due to seasonal demands and menu changes, leaving the suppliers with a large, unusable order that was set to be wasted.

According to the International Air Transport Association, airline cabin waste alone is responsible for 5.2 million tonnes of waste each year, most of which go to landfill or incineration – a figure set to double over the next 15 years.

Andy Needham, md at Approved Food, said: “Even though the products are nearing or past their ‘best before’ date this does not mean that they aren’t perfectly safe to eat. They are no longer suitable for the airline but there is nothing wrong with the products themselves.

“This isn’t the first time we’ve taken on a large supply of ‘problem products’ from airline suppliers and it won’t be the last. Demand can change due to seasons, flight destinations, and many other factors. It can then be challenging for airline suppliers to find a sustainable solution for any excess stock or cancelled orders.”

Approved Food brand ambassador, Jonathan Straight, added: “It is a tricky situation, airlines are under high pressure to deliver a certain in-flight experience and this can lead to last minute menu changes or amended orders. We do, however, need to consider the impact this has on suppliers. Most of the time these products are branded and prepared with a particular airline in mind, making it difficult for the products to be repurposed by the original supplier.”

Flightweight addresses airline security

August 21, 2019

Flightweight has developed and introduced a patented SmartCart incorporating the AirGuard2, a high-security locking and sealing device that provides an additional level of security to a vulnerable goods and addresses potential aviation security threats.

The SmartCart and AirGuard2 address the risks airlines face from security lapses pertaining to food and duty-free delivery. AirGuard2’s electronic seal and RFID card eliminate the need for airlines, catering companies, and duty-free suppliers to secure their airline trolleys with traditional types of seals, such as plastic zip ties, cable ties, or padlocks which can be removed and replaced. The system also generates an electronic manifest which is available for the airlines to check and control the status and location of all their trolleys at any particular moment.

The SmartCart compliments security measures through its design and multi-point locking mechanism providing greater strength and security along the length of the door. As an added security measure, the patented modular design prevents the trolley from being disassembled externally. SmartCart trolleys and the AirGuard2 are fully tested and certified by the European Aviation Safety Agency (EASA) and the Federal Aviation Administration (FAA) (through reciprocity).

“Working in tandem, the new AirGuard2 and SmartCart designs are pioneering solutions to potential threats of theft and terrorism which are arguably among the most important problems that airlines, airport operators, and aviation agencies face each and every day. These safety mechanisms add a much-needed layer of protection and offer peace of mind for air travellers and flight crews throughout the world,” said John Brogan, managing director of Flightweight.

Porridge for breakfast on German railways

August 21, 2019

Berlin-based gastro start-up Haferkater has celebrated a new opening at Frankfurt central station, through SSP and Deutsche Bahn’s Station & Service subsidiary.

The store is now open and is located in the pavilion close to platform five, featuring Haferkater’s speciality – freshly cooked porridge served with a variety of toppings to take away.

Jan Kamp, director of business development & properties at SSP, said: “The founders of Haferkater have established this traditional Scottish dish as a popular breakfast alternative here in Germany.

The three founders started Haferkater in a former snack bar in downtown Berlin and have since won a number of start-up awards.

Levin Siert, co-founder and md of Haferkater, said: “Porridge stands for the lifestyle of a health-conscious, young urban generation. Our customers value wholesome, natural food. This is what they want for breakfast and for takeaway.” Rich in fibre, porridge is nutritious, healthy and a great menu option for vegans.

In keeping with Scottish tradition, Haferkater porridge is made using fresh-floured oats, water and salt. Customers can choose from a variety of sweet and savoury toppings, including almonds, cashews, cedar seeds, maple syrup, cream cheese, pear, honey, walnuts and thyme.

The menu also includes lunch options ranging from homemade salads and quinoa bowls to wraps and pastries. Coffee is made to the most modern standards from beans roasted exclusively for Haferkater.

Emirates brings spirit of Eid onboard

August 14, 2019

Emirates is bringing the generosity and spirit of Eid Al Adha to all its customers with a special inflight offering from August 11-14.

To celebrate the getting together of family and friends, an Eid menu with a touch of Middle Eastern hospitality will be served onboard the Emirates A380 lounge. This includes Arabic coffee, a date cake and a selection of Emirati pastries. Chocolates in a specially-designed Eid box from UAE-based gourmet chocolatiers, Forrey & Galland, will also be served to customers in Premium on all routes.

Economy passengers will be offered Emirates’ signature dish, a chicken or lamb machbous with date cake for dessert while First and Business customers will have the choice of lamb or chicken ouzi, a rice dish popular in the Gulf where the meat is slow cooked with roasted nuts and raisins. A special Emirati-style King Fish with rice will also be offered select routes. These mains are complemented with an Arabic salad and Premium customers can also choose from various Arabic desserts including chocolate fondant with labneh ice cream, date and almond nammoura made from semolina, or khabees served with Arabic coffee sauce and pistachio cream.

Next month, from September 1-13 the airline with be celebrating the Hindu Holiday of Onam on its flights to and from Kerala with a special menu of vegetable sambar, chicken sukka and mutton pepper fry. Meals will be served on a traditional banana leaf design and appetisers such as banana chips, sharkara varatti and curd chilli, and a dessert of palada pradhaman will be available.

En Route ups its design credentials

August 14, 2019

En Route International has launched a creative design studio to support the growth of its business operations.

The studio, based in Windsor, UK, will enable the company to quickly create designs and mock-ups of final product presentations. It will enable En Route to more swiftly answer client queries and develop products for the onboard market where speed can be crucial.

The services being offered in the studio include: high quality product prototypes; printing on almost any substrate; accurate machine-made packaging mock-ups; multiple material finishing opportunities; comprehensive testing of product performance; high quality food styling and photography and videography and editing.

En Route has made a significant investment in cutting-edge equipment such as a new high quality wide format printer and a new CAD cutting and creasing machine. New photography kit, including dedicated lighting for food and product still photography and videos, has been installed alongside an exclusive computer network that will manage the printing and cutting equipment. The network will also be used to run post-production for the studio’s photography and video projects. The company has also invested in additional training for its creative team.

Richard Wake, creative and marketing director, En Route, said: “Creativity is a cornerstone of En Route’s service and we have always been an innovator in our industry. As such it was paramount for us to be able to test new concepts along with our new product development team to make sure that any new innovations are relevant for our market and perform perfectly. Our creative design studio enables us to do this with the levels of speed and flexibility that are absolutely crucial to our customers.”

Eurostar invites travellers to ‘Press for Champagne’

August 14, 2019

Eurostar, the high-speed passenger rail service linking the UK with mainland Europe, has launched a ‘Press for Champagne’ button to kick off the 100-day countdown to its 25th anniversary. In a first for any transport provider, travellers can request Champagne with one click using the latest version of the Eurostar app.

Eurostar will mark its 25th anniversary on November 14 2019, by giving the first 25 customers on selected trains to press the button a complimentary glass of bubbles served to their seat.

Marc Noaro, chief customer officer Eurostar, says: “For 25 years Eurostar has provided customers with a fast, comfortable and enjoyable way to travel. We’re trialling a new ‘Press for Champagne’ button this summer to offer travellers a chance to join in the celebrations and make their trip even more special.”

The ‘Press for Champagne’ button will be available to customers on the 17:01 London to Paris, the 17:13 Paris to London and the 17:16 London to Brussels, Rotterdam and Amsterdam from August 6, 100 days before Eurostar’s 25th anniversary, and then on Friday evenings for the rest of the month.

Brittany Ferries appoints green leader

August 14, 2019

Brittany Ferries has hired its first eco-responsibility manager, in a move to centralise the company’s efforts to reduce its environmental footprint.

The appointment of Claire Artagnan reinforces a long-standing commitment to sustainable development across all aspects of ferry operations, from building new ships to reducing single-use plastics onboard.

Artagnan joined Brittany Ferries in March 2019. She spent six years working on the development of offshore wind farms and on smart building projects prior to joining.

The company has already taken concrete action to reduce the environmental impact of its operations, particularly in terms of single use plastics. It has replaced plastic cups in cabins with cardboard cups, as well as plastic straws and stirrers. It has also installed battery recycling points on ships and in French terminals.

Brittany Ferries’ buyers are now in the process of sourcing bamboo cutlery to replace the limited remaining plastic cutlery used onboard. Eco-friendly shampoo and soap distributors have been installed in ensuite showers, while studies are taking place to replace soap packaging on the sinks with biodegradable alternatives.

Greg Wallace on a roll at Brioche Pasquier

August 14, 2019

UK television personality, Gregg Wallace, has taken a trip to the Brioche Pasquier bakery in France and his trip will feature in an episode of BBC Two’s ‘Inside the Factory’ documentary series.

The programme goes inside the French family bakery’s facility, where 336,000 croissants are made every day. Wallace finds out how to make the special dough, has a go at rolling the famous crescent shape, and discovers how the bakery achieves product consistency.

He also interviews Olivier Ripoche, the UK managing director and a nephew of the five Pasquier sons who inherited the company from their father Gabriel and turned it into an international business.

“We loved having Gregg and the team visit the bakery which retains the family values of the Pasquier family who still own and run it. Gabriel Pasquier opened his first bakery in 1936 and over 75 years later we still refer to his recipes,” said marketing manager Mel Bentley.

Flying Food Group recognised by Japan Airlines

August 14, 2019

Flying Food Group’s New York City facility (JFK) has received Japan Airlines’ 2018 Meal and Operation Quality Award (Long Haul).

The global award was presented at the kitchen by Frank Fujii, Japan Airlines’ vice president and regional manager, eastern region U.S.A. The award commends management and staff for earning the highest inflight meal satisfaction scores on the long haul routings.

Flying Food Group also caters Japan Airlines at Chicago, Honolulu, Kona, Los Angeles, San Francisco and Seattle. Japan Airlines has been a Flying Food Group customer since 2001.

Air Canada partners with chef Antonio Park

August 7, 2019

Air Canada has announced a partnership with award-winning Canadian chef Antonio Park to design destination inspired meals that will be exclusively featured on select flights to Asia and South America.

Chef Park’s designs will guide Air Canada’s flight caterers in creating a selection of meal options on international flights, starting with Montreal-Tokyo-Narita, a route that links two cities he has called home.

“We’re thrilled to continue showcasing the very best of Canadian talent with Chef Park joining our team of celebrated chefs. Apart from elevating our customers’ dining experience with destination inspired creations on Asian and South American flights, we chose to partner with Chef Park due to his passion for promoting the Canadian culinary scene and his appreciation for fresh ingredients and sustainability,” said Andrew Yiu, vice president, product at Air Canada.

The roll-out of Park’s menu starts with meals onboard flights between Montreal and Tokyo-Narita, followed by flights from Toronto to Tokyo-Haneda, Vancouver to Tokyo-Narita, and flights from Montreal to Sao Paulo this Fall. In 2020, chef Park’s meals will also be available on flights to Hong Kong, Seoul, Beijing, Shanghai, Taipei, Sao Paulo (from Toronto), Santiago and Buenos Aires, and seasonal flights from Calgary to Tokyo-Narita and Vancouver to Osaka.

Global growth for LSG Group

August 7, 2019

LSG Group has seen continued growth during the first half of 2019. Consolidated sales of EUR 1.62 billion are 4.4% higher than during the same period last year, despite the conclusion of two hub-catering contracts in South Korea and Italy in the summer of 2018.

The company’s adjusted earnings before interest and taxes (EBIT) of EUR 33 million is 18 per cent lower than a year ago due to the ongoing transformation in Europe and the loss of the above-mentioned contracts.

“Our business has benefited from increased demand for our products and services across all parts of the world,” said Dr. Kristin Neumann, chief financial officer. “We are very satisfied with the financial and operational performance of our teams around the globe as our business is on track despite continued political and economic uncertainty in some of our most important markets.”

In the spring, the company opened two new customer service centers in Phoenix, USA, and in Nairobi, Kenya. Major business wins include the renewal of sizable catering contracts with airBaltic, Delta Air Lines and United for LSG Sky Chefs. Meanwhile, Retail inMotion strengthened its market position by acquiring the contract to manage the Cathay Pacific Group’s worldwide travel-retail programme. launches vegan and gluten-free pre-ordering

August 7, 2019 has introduced two gluten-free meals and two vegan options to its selection of pre-ordered meals.

The addition of two gluten-free options gives customers a bigger choice of meals and comes in direct response to demand from customers. The gluten free roast chicken dinner features a traditional roast chicken breast with grilled potatoes and vegetables, served with gluten-free gravy. The all-day gluten free breakfast is topped with grilled bacon, scrambled egg, rosti potatoes, and sautéed mushrooms in a tomato sauce.

In response to demand, is adding two new vegan meals, including an all-day vegan breakfast featuring grilled vegan sausage, rosti potatoes, and sautéed mushrooms in a tomato sauce, as well as a Vegan Moroccan vegetable tagine served with couscous.

The new inflight meals are now onboard and can be purchased when booking or after.

UIA introduces Halal meals

August 7, 2019

Ukraine International Airlines is now offering Halal meals to Business passengers on non-stop flights from Amman, Teheran, and Cairo to Kyiv.

The Halal menu was exclusively developed by Sky Food Services, the airline’s catering partner.

“Some passengers cannot consume standard inflight meals due to their religious beliefs or moral principles. Therefore, we aspire to diversify our menu so that each guest has an opportunity to choose courses to his/her national traditions and personal preferences,” says Volodymyr Semenchenko, UIA vice president ground operations.

“We fully support UIA’s approach and gladly handled the request to develop this new menu. We hope that classical Oriental dishes will appeal not only to connoisseurs but also to those trying them for the first time” says Natalia Yampolska, Sky Food Services ceo.

All Halal marked meals for UIA are certified by Halal Certification Center, an independent organisation supervising and ensuring food production in line with canonical norms of Islam.

Fiji Airways tackles flight fatigue

August 7, 2019

Fiji Airways has announced a new dining ‘Dine on the Ground’ experience, offering passengers a pre-flight meal to maximise rest inflight.

Business and Premier passengers taking either a morning or late evening flight out of Nadi will now be invited to dine at the Fiji Airways Premier Lounge shortly before boarding. Breakfast guests are offered barista-made coffee, made-to-order breakfast items, a full bakery and fresh fruit juices.

For dinner, signature dishes designed by Fiji Airways executive in-house and guest chefs are on offer. Meals are complemented by signature cocktails, mocktails, a full service bar and the exclusive ‘Fiji Bean Cart’.

“We started to analyse things like food consumption, sleep patterns, and of course feedback from passengers themselves,” said Fiji Airways’ managing director and ceo, Andre Viljoen.

“By moving the dining experience pre-flight, we’re not only able to offer a premium experience but we’re also able to reduce food waste, while maintaining our excellent inflight catering.”

Health and wellness expert Mark Bunn believes the initiative has the potential to knock hours off jet-lag. He says: “By dining on the ground before take-off, you’re giving your body enough time to digest the food – meaning you’ll be more comfortable and more likely to sleep.”

Delta recognition for TFK Corporation Narita

July 31, 2019

TFK Corporation Narita, which serves approximately 40 weekly Delta Flights, has been selected as Delta Air Lines’ 2018 International Caterer of the Year.

Based on Delta’s selection criteria, which includes food quality, operational performance, and customer satisfaction of the food served onboard, TFK achieved the highest score of 100% on Delta’s Supplier Performance Management Tracking (SPMT) Program. In addition, TFK’s safety record of zero aircraft delays or aircraft accidents during the year aided Delta in its on-time performance. Ted Baier, Delta Air Lines’ director, catering operations, commented that “the performance was remarkable and the very best in our worldwide catering network.”

A ceremony was held at the TFK’s Narita facility to celebrate the event where Chris Fay, Delta Air Lines’ general manager, catering operations, presented TFK’s president, Hirohito Sato, with the award.

Sato said: “We are very honoured to be awarded this distinguished recognition of our commitment to the highest quality of in-flight catering and services. We look forward to continuing to serve Delta Air Lines at both Narita and increasingly at Haneda International Airport.”

Fly greener with Albea

July 31, 2019

Amenity kit provider Albea Travel Designer is turning its focus onto new sustainable developments and opportunities within its offer.

The company handles complex projects from design to manufacturing and logistics, and has been working to develop new options for airlines which want to create a more eco-conscious passenger experience. These include the prioritisation of eco-friendly materials such as bio-sourced plastics, and the up-cycling of previously used products. For example, it uses SALPA bonded leather fibre material made from leather splits to manufacture new pouches.

Albea has also begun using Forest Stewardship Council (FSC) certified paper. This material comes from sustainably managed forests and post-consumer recycled wood fibres.

The company has also recently teamed up with American brand Cotarde to create an exclusive eco-friendly amenity kit. Offered in a soft cotton pouch customised with Cotarde’s visual elements, the kit includes a DayDream Mousse Cream and Face with a View Concentrated Cream, both in 5 to 15ml biodegradable tubes.

Albea will showcase examples of these products from booth 927 at the IFSA Expo, September 9-11, in Los Angeles..

British Airways partners with Tom Kerridge onboard

July 31, 2019

British Airways has teamed up with Michelin-starred British chef, Tom Kerridge, to design gourmet menus for passengers flying throughout August.

The new menus, which feature great British flavours, will be available in every cabin on all long-haul flights. The menu includes a variety of fresh seasonal ingredients, such as wild garlic and asparagus, with a focus on British provenance.

In First, the menus include Loch Fyne smoked salmon tartare with smoked mayonnaise, seeded cracker and quail egg; fillet of halibut with roasted cucumber, girolle mushrooms, salad cream, accompanied by a classic Caesar Salad with sourdough croutons and pickled anchovies, and a milk chocolate and amaretto tart with salted caramel and white chocolate sauce.

In Club World, passengers are offered Severn and Wye smoked salmon with asparagus and gribiche dressing; roasted breast of corn-fed chicken with braised pearl barley risotto and wild garlic, and chocolate and amaretto tart with salted caramel sauce.

World Traveller Plus passengers will be served salad with Dorset Blue Vinny cheese, celery, grapes and sunflower seeds; roasted breast of corn-fed chicken with braised pearl barley risotto and wild garlic, and chocolate and amaretto tart, coffee and mascarpone cream. Finally, World Traveller passengers will enjoy gourmet smoked chicken stew with a variety of summer vegetables.

The collaboration is part of the airline’s centenary celebrations

‘Mini adventurers’ takes flight

July 31, 2019

UK personalised children’s gift brand My 1st Years has won a contract with British Airways to offer young travellers a limited edition backpack.

Children travelling through Heathrow T5 and Gatwick in July and August will be given the ‘Mini Adventurer’ backpack by My 1st Years, featuring a bespoke design created exclusively for the collaboration. The backpack includes a kids’ activity pack to help keep children entertained.

The launch follows a collaboration to re-design of the kids’ areas in seven BA lounges to create ‘My 1st Years Kids Zones’, in March. Young flyers can now ride on mini aeroplanes, have a pre-flight jam on a range of musical instruments or cook up a storm in mini kitchens.

The pack is also available for purchase with complimentary personalisation.

Relais & Châteaux and PONANT develop gourmet cruises

July 24, 2019

PONANT, the French-owned cruise line, and up-scale hotelier Relais & Châteaux have come together to showcase high-end cuisine at sea.

Jean Emmanuel Sauvée, coo and co-founder of PONANT, says: “Through our shared values in the protection of the environment, a drive for excellence in service and gastronomy and the concept of ‘boutique hotel’ that echoes the intimate size of our ships, we have a lot in common with Relais & Chateaux enabling us to provide our guests with a unique and refined experience.”

The gourmet cruises for 2020 include seven nights along the Breton coastline from St. Malo to Nantes, a Canary Islands & Cape Verde itinerary with Relais & Châteaux’s chef, Federico López Arcay (chef at A Quinta da Augg, Santiago de Compostela) and a China and Vietnam cruise from Shanghai to Haiphong.

The Relais & Châteaux chefs onboard the PONANT ships throughout the cruises will orchestrate two gala dinners and create two new dishes especially for the occasion. Guests will also be able to attend a culinary demonstration, cookery classes and lectures. Depending on the itineraries, the chef may also be able to invite guests to accompany him to the markets and meet local producers.

LATAM Airlines Group launches sustainability programme

July 24, 2019

LATAM Airlines Group has announced a new ‘Recycle your Journey’ programme to recycle waste from Mercado LATAM, the company’s buy-on-board food service.

Mercado LATAM packaging on all domestic flights in Chile will now be recycled with the segregation of aluminium, glass and plastic. As part of the airline group’s wider sustainability strategy this initiative will be gradually introduced throughout LATAM’s operation in Latin America.

Ignacio Cueto, president of LATAM Airlines Group, says: “We are committed to bringing about change and leading by example. The launch of our ‘Recycle your Journey’ programme on domestic flights in Chile represents just the first step towards the introduction of onboard recycling across our network.”

Between August and December 2019, LATAM estimates that it will recycle more than 20 tons of waste from domestic flights in Chile. By the end of 2020, the company expects to recycle more than 55 tons of onboard waste per year.

The ‘Recycle your Journey’ programme will be implemented in several stages with the cabin crew collecting the waste from passengers, separating aluminium, glass and plastic. On arrival, LATAM’s partner LSG Sky Chefs will receive the segregated waste and transport it to local recycling centres.

The initiative has been in development for over a year and included four trial programmes to define and fine-tune the processes, including the onboard separation of recyclable waste.

United awards laundry contract to MNH

July 24, 2019

MNH Sustainable Cabin Services has been awarded regional laundry provider contracts for all of United’s ports across the Asia Pacific region, initially in Auckland, Sydney, Melbourne, Guam, Incheon and Chengdu.

United required a cost-effective, well-managed laundry service supported by comprehensive management information and operational support in remote ports, along with a number of new port start-ups.

Operating in partnership with United’s procurement team, MNH’s network performance team provides a single point of contact to performance manage all areas of the laundry service chain. The team also works closely with several incumbent suppliers to improve service levels and quality, whilst introducing new laundries to offer choice, increased capacity and competitive pricing.

MNH’s global network and specialist laundry management IT system ROTIX will standardise United’s laundry supply chain and give total wash cost visibility and inventory control across all ports.

Beth Mohr, senior category manager – procurement at United, said: “MNH’s independent status as specialist laundry service chain managers means United receive a professionally-managed service, best-in-class laundry network and significant cost savings.”

Absolute Taste Inflight partners with The Aviation Nutritionist

July 24, 2019

Absolute Taste Inflight, the private jet catering division of event design company Absolute Taste, has extended its partnership with Sarah Anderson – The Aviation Nutritionist.

The company previously partnered with The Aviation Nutritionist to develop new menus designed to counter the effect of altitude including dehydration, difficulty in digesting food, fatigue, loss of mental acuity and fluctuations in mood.

“We know the impact that altitude has on our bodies so we are delighted to be continuing, and expanding, our partnership with Sarah Anderson to produce dishes that use appropriate and balanced nutrition specifically designed to lessen the negative effects of flying,” says Alexandra Evans, general manager at Absolute Taste Inflight. “Our aim is that once our travellers land, they will feel their best and be able to maintain peak performance.”

Absolute Taste Inflight has been providing private jet catering and concierge services to executive jets since 2003 and now has kitchens in Oxfordshire, Geneva and Farnborough.

In addition, Absolute Taste Inflight has launched a new menu featuring a range of plant-based meals.

Two New Ventures for BAC

July 24, 2019

Bangkok Airline Catering (BAC) is developing its offer through two new ventures in Thailand, including airline catering units at Chiang Mai International Airport, and inflight service support from Don Mueang Airport.

Managing director, Linus A.E. Knobel, promises “a significant upgrade to the inflight catering services currently on offer to international and regional carriers at Chiang Mai.”

In alliance with Gourmet Primo, started a major catering services contract at Don Mueang in July. Formerly Bangkok’s international airport, Don Mueang has reinvented itself in recent years as a thriving hub for budget airlines and short-haul routes, as well as VIP and charter flights.

Gourmet Primo is already recognised as a supplier of customised meal solutions and a plant that manufactures top-quality foods. While BAC provides inflight services, Gourmet Primo delivers a complete range of culinary solutions to low-cost airlines, as well as VIP and charter flights at Don Mueang.

Strawberries, cream and tennis at 40,000 feet

July 17, 2019

Emirates took a British summertime classic to new heights this weekend when it served strawberries and cream alongside a live stream of the Wimbledon Championships 2019 at 40,000 feet.

The airline made the arrangements to ensure passengers did not miss out on the action of the weekend’s finals streamed live from the grass courts of South West London.

First and Business customers were able to enjoy the Grand Slam tournament whilst enjoying seasonal strawberries, as well as a deconstructed mille-feuille with poached strawberries, white chocolate cream, pastry crisps and basil tuille. The classic British summer dessert Eton Mess and strawberry éclairs were also served.

In the coming weeks Emirates flights with Live TV will screen other major sporting events such as golf at The Open (July 14-21), more tennis at the US Open (August 26-September 8) and the new Premier League season (from August 10) – all on the dedicated in-flight sports channel, Sport 24. This includes flights to and from London Heathrow, London Gatwick, London Stansted, Manchester, Newcastle and Birmingham.

Emirates currently has 175 aircraft equipped with Live TV including all Boeing 777s and select Airbus 380s.

United extends inflight snack offering

July 17, 2019

United Airlines’ customers will now get to choose between three complimentary inflight snack items in Economy on all domestic flights, regardless of departure time. Customers can now choose between Byrd’s Maple Wafers, pretzels and the established favourite, stroopwafel.

United previously rotated the complimentary inflight snack offering on flights that departed prior to 9:45 a.m. Now the stroopwafel and pretzels will be available at any time of day and the airline will rotate the third selection to ensure more variety onboard.

“Since we reintroduced free snacks a few years ago, our customers have come to look forward to enjoying their personal favourites onboard – whether it be the stroopwafel, our exclusive maple wafers or the classic pretzels,” said Toby Enqvist, United’s chief customer officer. “Now we’re going a step further and when it comes to snacks, every customer wins since our entire inflight snack line-up is available to choose from no matter the time of day.”

Flying Food Group caters new Ethiopian route

July 17, 2019

Flying Food Group’s New York facility (JFK) is now catering Ethiopian Airlines’ new route of three weekly flights to Abidjan and Addis Ababa. Flying Food Group also caters Ethiopian at Chicago, Newark and Washington, D.C.

The airline has been a Flying Food Group customer since 2015. Nicolas Rondeau, Flying Food executive vice president of airline sales commented it affirms the high quality of catering services and products being offered when an existing customer adds new catering gates.

ANA launches new cabins

July 17, 2019

All Nippon Airways (ANA), Japan’s largest airline, has collaborated with architect Kengo Kuma and leading British designers Acumen to roll out a total of 12 completely redesigned Boeing 777-300ER aircraft. The first redesigned aircraft will serve the Tokyo/Haneda-London route from August 2, 2019.

At the heart of ANA’s new product investment is a new seat design for Business called THE Room. Inspired by modern, multifunctional Japanese living spaces, THE Room offers flexible doors for personal privacy that can also be adjusted to share the space with fellow travellers.

Also among the most noticeable changes are the all-new First seats called THE Suite. New features include the addition of privacy-enhancing doors as well as the world’s first 4K personal monitor on a commercial airliner. THE Suite also has a movable partition as well as a universal PC and USB port.

Premium Economy and Economy upholstery has been redesigned with traditional prints. Passengers will also enjoy an enhanced flight experience thanks to improved touch screen monitors and adjustable headrests.

Both First and Business seats will feature new lights made by Panasonic, which have been custom-designed specifically for ANA. Inspired by natural sunrise, the lights have been crafted to improve comfort and convenience during sleeping, reading and dining.

Kuwait Airways adds ‘Super Diamond’ seats

July 17, 2019

Kuwait Airways’ A330-800neo Business passengers will soon benefit from Super Diamond Business seats and the Essence galley inserts from Collins Aerospace Systems.

The airline will install 32 individual passenger seats per aircraft in a 1-2-1 configuration on each of its eight A330-800neo aircraft that will enter into service in 2020.

Passengers on these flights will experience all-aisle access, a 78-inch fully-flat seat with Crystalflex diaphragm comfort system, increased stowage, and gate-to-gate in-flight entertainment solutions.

The new Collins Aerospace’s full suite of Essence galley inserts will include steam ovens and espresso machines plus a full suite of galley-chilling equipment. The inserts are light weight and easy to use, and designed to support the highest quality inflight food and beverage.

“Accommodating passengers in today’s competitive airspace means offering highly distinctive experiences through the seat they sit in, the quality of food and beverage service along with other amenities offered throughout a flight,” said Alastair Hamilton, vice president, sales & marketing, interiors for Collins Aerospace.

Tapas served on Iberia

July 10, 2019

Business passengers on Iberia are now served ‘tapas’ of cold cuts, cured sausage, and the best regional cheeses.

Meat tapas will feature salchichon and fuet (peppery pork salamis), spicy chorizo pork sausage, lomo (cured pork loin), and cecina (thin salt beef slices). The cheese selection includes the ever-popular Manchego, and the distinctive Basque Idiazábal, the Minorcan Mahón and the Canary Island Majorero. The offering will be different on outbound and inbound Madrid flights.

In summer, Iberia carries its most international passengers, and this year wants to use the opportunity to familiarise them with Spanish gastronomy.

Long-haul Business passengers can also enjoy a larger offering of Spanish specialities in the lunch and dinner service. For starters, they can choose gazpacho or salmorejo (tomato-based cold soups) served with exotic fresh salads including apple and mango, or more traditional tuna and tomato.

Main dishes include marinated chicken, cured acorn-fed pork cheeks, veal sirloin, and other meat and fish dishes garnished with vegetables such as salted mushrooms, braised potatoes with onion and peppers, or string beans. Also available is the salmon with pumpkin, beets, and spinach.

Snack service for Business passengers on long-haul includes the classic tortilla española (a robust omelette made with parboiled potatoes and onions), served with green asparagus, candied artichokes, and grilled tomatoes. Other options include a tuna turnover or pie with a tomato salad.

To accompany these dishes Iberia serves its selection of Spanish wines from the Rioja, Ribera del Duero, and Rueda regions, including some “boutique” artisanal vintages.

Aeromexico’s new look

July 10, 2019

Aeromexico has collaborated with renowned local designer Lorena Saravia to give its flight attendants’ uniforms a fresh look. The new creations will be onboard for the next five years.

Saravia’s work reflects the personality of a strong woman with a signature style. Listening to the needs of Aeromexico flight attendants, the designer created comfortable pieces that allow them to perform their duties with elegance, mixing haute couture with fast fashion.

The new uniform is navy blue with black highlighting a line on the back that is reminiscent of a tuxedo and a hallmark of the designer’s pieces. Shoes for all crew members are black, and the ladies will no longer wear a hat as with the former uniform.

The move is part of Aeromexico on-going commitment to improving working conditions in the aviation industry. With an average of 600 flights daily, Aeromexico has more than 2,900 flight attendants in its workforce.

Uniforms take a bow

July 10, 2019

The Eurostar uniform created by Jermyn Street Design has been recognised in the ‘Most Iconic Uniform of the Decade’ category at the Professional Clothing Awards in London.

The uniform was the first runner-up for the headline Award, which celebrated the most-loved and most-influential designs from the last ten years.

Susanne Malim, founder and creative director of Jermyn Street Design, comments: “Our entire team is thrilled to have our Eurostar uniform recognised by this amazing award. It was and continues to be a team effort to keep the Eurostar staff looking amazing, so seeing them wearing the clothes with such pride is a huge reward in itself.”

JSD was also the winner of one of the most highly competitive and sought-after awards for the Best Managed Contract for its Jet2 uniform. JSD re-engineered the uniform for Jet2’s pilots and cabin crew, ground ops staff, engineers and holiday reps.

Delta ready to reinvent

July 10, 2019

Free welcome cocktails, a hot towel service, mix-and-match options for premium appetizers and larger entrees are just a few of the ways Delta will be differentiating its international Main Cabin service from November.

“This is about investing in every single customer who chooses Delta, no matter where they sit on the plane,” said Allison Ausband, Delta’s senior vice president – in-flight service. “The thoughtful touches we’re investing in throughout the new Main Cabin experience were designed by flight attendants with one goal in mind – delivering an exceptional experience that our customers will rave about and one that our team, the best in the business, is proud to deliver.”

The reinvented service has been tested on the more than 700 flights between Portland and Tokyo-NRT over the past year and has received positive customer feedback. It has been adapted in response to comments through the year drawing on rigorous reviews of nearly 14,000 hours of flight time; information from over 1,800 customer surveys; robust crew feedback; and input from a design team made up of 24 flight attendants.

In addition, Delta has provided specialised training to its team of more than 3,000 pursers. Responsible for the customer experience from nose to tail, the purser role at Delta has been elevated to include pre-flight introductions in the gate house and personal greetings at the boarding door.

More international onboard enhancements are coming soon…

Michelin-star menu for Lufthansa’s young passengers

July 10, 2019

Rice pudding mouse, dragon feet and hen house – these and other imaginative dishes are now available to young passengers onboard all Lufthansa long-haul flights as well as long European flights from Germany.

Created by chef Alexander Herrmann, the offerings were presented to an international children’s jury of 13 earlier this year. The children, aged between four and nine, tasted a large number of different meals prepared by LSG’s chefs and were asked to choose their favourite dishes. The dragon feet (poultry sausages served with sauerkraut and mashed potatoes) and the rice pudding mouse (a composition of creamed rice pudding and raspberries) proved to be the most popular.

The new children’s menus is free of charge when ordered in advance for all Lufthansa long-haul flights and for some long European flights. They are offered for children under the aged 12 and need to be pre-ordered up to 24 hours before departure.

Marfo and Fleury Michon merge

July 3, 2019

Fleury Michon has announce the acquisition of the Marfo Food Group.

Marfo will merge with Fleury Michon America and operate under its subsidiary Fleury Michon Airline Catering International.

The merger will enable both companies to pursue their collective strategy to offer a uniform and global product to current and future customers, and is the first step in a joint strategic plan to serve customers worldwide, including in the Far East in the near future.

The new company will offer the same quality and consistency on both sides of the Atlantic including to parts of South America.

The companies share the same values with a focus on a superior customer experience, and both recognise the need for a global presence to meet customer demand.

The merged business aims to ensure a high level of product consistency and quality and expects to benefit service through operational efficiencies and shared expertise developed via culinary workshops.

Flybe goes nut-free

July 3, 2019

UK carrier Flybe will no longer carry any peanuts or nut-based products onboard its own-operated flights in a move to further improve the passenger experience for severe allergy sufferers.

Roy Kinnear, Flybe’s chief commercial officer, explains: “We take the issue of nut allergies extremely seriously and, as an additional measure to those already being taken, have now removed all peanuts and nut-based products from our onboard Café Flybe menu. We will also, of course, continue to take the existing preventative measures we have had in place for many years to further reassure those passengers who advise us they are at risk.”

Passengers with a food-related allergy of any type are advised to always check product labels and packaging for specific ingredient information as no public environment can ever be guaranteed 100% ‘nut-free’.

Flybe hopes that, together with its existing precautionary announcements, the additional measure it has taken by being one of the first to remove nut-based snack products in this way will lessen the stress experienced by those worrying about a potential nut-related anaphylaxis reaction when travelling by public transport.

Thai Airways partners with Chef Thierry from Lebua Hotels

July 3, 2019

Thai Airways is serving a classic French menu until August 31 in collaboration with Lebua Hotels and Resorts.

The menu will be served to its Royal First Class passengers on the Bangkok-London route and Royal Silk Class passengers on flights from Bangkok to London, Frankfurt, Munich, Paris and Zurich.

The meals have been designed by Chef Vincent Thierry from Lebua’s three Michelin-starred restaurant in Bangkok. It is a classic French menu with authentic French flavours using the best organic ingredients.

The menu in Royal First class includes lobster tiramisu marinated, tandoori fruits and mascarpone cream, followed by seared duck breast, ginger sauce, potato gnocchi and beetroot puree.

The Royal Silk Class menu starts with caviar scallop and lobster, green jelly and shallot cream followed by chicken roll stuffed with prawn, mushroom and fennel chicken, and prawn sauce, seared tiger prawn, fennel puree and seared fennel.

Some 80% of the ingredients are locally produced and 20% are imported premium raw materials which cannot be found in Thailand.

DFDS launches ‘Field to Ferry’ campaign

July 3, 2019

British ferry operator DFDS has launched a ‘Field to Ferry’ campaign. Following an internal review of its food produce suppliers.

The campaign showcases a handful of UK suppliers to engage and inform passengers where the food served onboard has come from, with a strong focus on provenance, traceability and sustainability.

The move is part of a DFDS strategy to create an onboard ferry dining experience that challenges pre-conceptions of ferry food from bygone years.

Dave Lewis, category manager food and beverage at DFDS, says: “I am incredibly passionate about food and from early in my career as a chef, I understood the importance of good quality ingredients in helping to create the best quality dishes. My job now at DFDS is to source great ingredients to provide our passengers with the best dishes onboard our ships, from the ‘Field to the Ferry’.”

The ‘Field to Ferry’ campaign will focus initially on five of DFDS’s UK producers and suppliers with a passion and commitment to producing high-quality food to the foodservice industry.

The suppliers included are Stokes Sauces, Speciality Breads, McCain/ A L Lee Farming, Marshfield Farm Ice Cream and Reynolds.

Refurbished restaurant takes to seas

July 3, 2019

Regent Seven Seas Cruises has unveiled new culinary opportunities on its Seven Seas Navigator ship following a two-week refurbishment in Brest, France.

Prime 7, the ship’s contemporary American steakhouse, has been completely reimagined with dark blue walls accented with gold leather chairs providing an elegant backdrop for the prime steak and seafood dining.

The welcoming Navigator Lounge has also been refreshed with new furnishings and serves coffee during the day and cocktails around the piano in the afternoon and evenings.

Additional enhancements include a new infra-red barbeque grill at the Pool Grill that extracts smoke, making for a more comfortable outdoor guest dining experience. New air conditioning and water pipes were installed throughout the entire vessel.

Alpha LSG secures new Manchester premises

June 25, 2019

Alpha LSG has pledged its future to Manchester with plans to open a new high-tech bonded warehouse.

The company says the state-of-the-art premises on the ICON Manchester Airport City site will be fully operational by winter 2020, joining its existing Manchester flight catering unit. At 102,500sqft the new unit will be almost double the size of its existing warehousing facility. The new premises will also include 7,500sqft of office space.

“This new building is a significant investment in our future in Manchester and beyond,” said Alex Forbes, Alpha LSG’s chief executive officer. “We see this as an opportunity to launch lots of new improved initiatives across our entire network such as agile working, wellbeing in the workplace and interactive communications to name but a few.”

The building will be BREEAM certified, meaning it meets the latest standards in sustainable development. Alpha LSG is also using the police initiative ‘Secure by Design’ as the blueprint for robust security. All of the processes and designs used will be benchmarked to the initiative, which improves the security of buildings and their immediate surroundings to provide safe places to live, work and visit.

Emirates adds zing to summer

June 25, 2019

Emirates is bringing the flavours of summer to its menus with the addition of seasonal fruits on selected routes.

Over the next two months the airline will roll out special offerings incorporating flavours from the summer harvest – from strawberries and cream paired in an Eton Mess dessert for UK routes to Alphonso mangoes in kheer, and layered cakes for flights to India.

First and Business customers will be offered the Eton Mess from July. Strawberry eclairs, a strawberry cream delice and a deconstructed mille-feuille with poached strawberries, white chocolate cream, pastry crisps and basil tulle, will also be served.

The Alphonso mango layer cake goes onboard at the same time, while Economy customers get the Alfonso mango and sago kheer. The special month-long menu offering will see almost six tonnes of Alphonso mangoes and mango puree sourced from India.

First and Business passengers travelling to and from Italy in August can look forward to an appetizer of the season’s heirloom tomatoes paired with burrata, an Italian cheese made from mozzarella and cream.

In the last month, the airline also introduced dishes featuring white asparagus on flights to Germany, Amsterdam and France, aligning with the European harvest season. Hanami-inspired menus were launched on flights to Japan during the cherry blossom season in April.

The seasonal dishes follow previous themed menus for global events such as Chinese New Year, Ramadan and Easter.

Bühner serves up innovation for LSG Group

June 25, 2019

Michelin-starred German chef Thomas Bühner has become the latest brand ambassador for the LSG Group.

The appointment expands the company’s Global Culinary Leadership Team network, which also includes two other well-known German chefs, Harald Wohlfahrt and Sven Elverfeld.

Bühner has more than 30 years of experience in high gastronomy. He ran the la vie restaurant in Osnabrück from 2006 to 2018 and was awarded three Michelin stars and 19 points in the Gault&Millau restaurant guide and now travels the world as a consultant, keynote speaker and guest chef.

As brand ambassador for the LSG Group, he will take a close look at the range and quality of the company’s culinary offering and make improvement suggestions.

“I am looking forward to an exciting exchange of culinary experiences,” he said. “Enriching the gastronomic experience on board is an attractive and complex task. I am proud to be able to contribute with my experience as a brand ambassador and would like to thank everyone for the trust they have placed in me.”

Flying Food Group catering new LOT route

June 25, 2019

Flying Food Group has strengthened its alliance with LOT Polish Airlines, taking on the catering for the carrier’s five weekly flights to Warsaw from Miami.

FFG has worked with LOT since 1990 and already serves its operations out of Chicago, Los Angeles, Newark and New York.

APOT hits the road

June 19, 2019

APOT.Asia’s annual gathering has been on the move this week as it combined education and networking in Shanghai, China.

Based at the Inter Continental Expo Hotel, the non-profit association’s annual event this year took a different format with delegates boarding a dedicated APOT bus for a range of city tours, educational visits and time networking with colleagues and sampling regional street food.

The programme included a gala dinner; golf, a Chinese tea ceremony, and cultural river cruise. APOT is positioned as the region’s leading representative group for professionals in the airline hospitality, services and supply industry. It also aims to promote regional tourism and destinations through its members and their influence.

LSG Sky Chefs opens in Kenya

June 19, 2019

LSG Sky Chefs has opened a new inflight-catering facility at Jomo Kenyatta International Airport (JKIA) in Nairobi, Kenya.

LSG Sky Chefs Kenya Ltd, is managed in partnership with shareholders Apatana Investment Ltd and Continental Services Ltd and includes a fully-equipped production area of around 1,200 square metres. It has been built to be a 100% fully-certified halal customer service centre.

“Our two countries, Kenya and Germany, have been working together in close collaboration for more than 50 years in terms of political, economic and cultural exchanges,” said Erdmann Rauer, CEO of the LSG Group, during the official opening. “It is, therefore, natural that we looked into the opportunity to establish a presence in Kenya.”

“It has been LSG’s long-standing tradition and understanding of entrepreneurship to create win-win situations by joining forces with partners who have a good reputation and a strong network in their home market,” added Alfred Rigler, head of the company’s emerging markets business region. “That is why we are so pleased to have found the right partners, and worked together to form a joint venture that is of mutual benefit.”

Ukraine’s new retail partner

June 19, 2019

Ukraine International Airlines has entered into a strategic partnership with duty free retailer Duty Free Americas and Ukrainian provider Aerohandling LLC for a new inflight duty free selection.

Passengers will now be able to pre-order duty free items as well as making a purchase onboard.

The partnership allows UIA to offer customers an enhanced duty free selection including novelties, new product groups, and bestsellers at competitive prices.

The Pre-order Duty Free Selection platform will be available from July for passengers on international flights. It is an option expected to particularly suit passengers with restricted cabin luggage.

Evgeniya Satska, UIA communications director, says: “We chose DFA because they possess the industry expertise, strong product portfolio, and state-of-the-art technology. We look forward to growing the partnership and creating enhanced experience for our passengers.”

Kaelis innovates the inflight tray

June 19, 2019

Kaelis has developed a new inflight tray designed to include a device dock so passengers can continue using the tech while enjoying their food onboard.

The new Bassú tray features an integral smartphone or tablet rest alongside the food setting so digital entertainment can continue on the device, leaving hands free for eating.

Bassú is a light, ergonomic and useful: the simple inclusion of a small slot solves space problems in the folding tray and adds a new element of convenience to the passenger experience.

Emirates drop single-use plastics

June 19, 2019

Emirates has made a network-wide commitment to reduce single-use plastics onboard its aircraft, starting with plastic straws which are being replaced with eco-friendly paper straws.

In addition to plastic straws, plastic swizzle sticks and stirrers will also be replaced with eco-friendly alternatives by the end of the year. From August, plastic bags used for Inflight Retail purchases will also be replaced with paper bags. These initiatives will remove an estimated 81.7 million single-use plastic items from landfill each year.

Trials have been conducted on Emirates flights to explore various recycling initiatives onboard and Emirates staff and cabin crew constantly give feedback and suggestions on other environmentally friendly ideas. The airline is also segregating large plastic bottles to be recycled, diverting an estimated three tonnes or about 150,000 plastic bottles from landfill in Dubai each month.

A full review of the plastics on board has been conducted and over the next few months, the airline will gradually implement other initiatives to tackle plastic waste.

The initiatives are part of the airline’s ongoing sustainability efforts. In 2017, Emirates introduced ecoTHREAD™ blankets made from recycled plastic bottles for its Economy Class cabin. Each blanket is made from 28 recycled plastic bottles and by the end of this year, Emirates would have saved 88 million plastic bottles from landfill from this initiative alone.

Read more about our environmental efforts here:

Flying Food Group extends for TAP

June 19, 2019

Flying Food Group is now catering two new routes for TAP Air Portugal.

The company’s Chicago and San Francisco facilities have begun catering five weekly flights each to Lisbon. Flying Food Group also caters TAP at Miami and Newark.

Nicolas Rondeau, Flying Food Group executive vice president of airline sales and marketing, noted that when an existing customer adds catering gates, it affirms the quality of products and service that have been consistently provided. TAP has been a Flying Food Group customer since 2011.


Local focus for ferry menu

June 19, 2019

British ferry operator P&O Ferries has unveiled an extensive new menu onboard its Dover to Calais and North Sea routes, with an emphasis on fresh, locally-sourced ingredients to suit vegetarians, vegans and meat eaters alike.

Elevating the onboard dining experience for customers, the new Brasserie menu, is offered in partnership with the UK’s largest independent hospitality provider BaxterStorey.

Menu highlights include a range of new starters and sharing platters, including a Vegetarian Platter of feta cheese, potato salad and stuffed vine leaves.

Mains include a halloumi burger served in a beetroot bun and a white bean cassoulet, with a side of chive mashed potatoes. For vegans, a tasty vegan pizza topped with vegan cheese and roasted vegetables is available, as well as linguine all’arrabbiata served with hard vegan cheese, sun blushed tomatoes and olives.

More to see in Singapore

June 12, 2019

Two new exhibitors have been confirmed for this year’s Onboard Hospitality Forum Asia – Zibo Rainbow and DOFOOD.

Taking place in Singapore, November 12-13, the event is part of the FTE-APEX Asia EXPO event, where Onboard Hospitality will invite inflight catering, wellbeing, design and innovation specialists to meet within their own dedicated area.

Zibo Rainbow has 20 years’ experience in the design, manufacture and supply of inflight products including amenity kits, toiletries, sleeper suits, towels, blankets, bed linens, pillows, pillow cases, non-woven products, non-skid paper, airsickness bags, paper meal service packaging, food handbags, paper cups , plastic products (plastic trays, tableware, cup drawer), chinaware and glassware.

DOFOOD provides tailor-made onboard food solutions. Its recipes are made to fit each unique market and its food culture. Under standard operating procedures and strict food safety management system, all products are prepared using standardised recipes and in-season ingredients to maintain taste and product standard. Its R&D team has created more than 600 recipes.

For the full list of exhibitors and more information on the event, click the below link:

New meat-free meals from SAS

June 12, 2019

SAS is keeping up with the growing trend for meat-free meals by adding two vegetarian options to its award-winning New Nordic By SAS menus.

The seasonal dishes will follow the concept’s commitment to high-quality ingredients sourced from small-scale Scandinavian producers and suppliers.

The new dishes to kick off the vegetarian choice are cauliflower roasted in camelina oil with a Gotland lentil, black bean and beet-flavoured wheat salad, and Hällestads mushrooms preserved in dill and horseradish with a rutabaga, Slätte Gård field pea, radish and Persula Gårds roasted turnip, rapeseed salad.

New Nordic by SAS is included for SAS Plus customers on over 80,000 departures on short-haul Scandinavian and European flights lasting 80 minutes or more.

Travellers opting for a vegetarian or vegan meal onboard can pre-order in SAS Plus or purchase them in SAS Go.

Evertaste wins new awards

June 12, 2019

LSG Group’s pre-packaged convenience food line Evertaste has picked up two prizes at the prestigious German Brand Awards.

Evertaste was in a winner in the awards’ Excellent Brands category, taking the ‘Gold’ prize for Corporate Services, and ‘Best of the Best’ award for Brand Innovation of the Year.

“Both prizes are seals of quality that prove our brand expertise,” said Frank Theis, LSG Group’s head of global sales and marketing. “Our heartfelt congratulations to our Evertaste and Global Marketing teams. We are so proud of you!”

The Evertaste brand was launched by the LSG Group as an overarching global brand for convenience food at WTCE in April 2018. It features a portfolio of ready-to-eat products including baked goods, hot meals, pre-packaged salads, boxed meals, desserts, snacks, sandwiches and wraps.

The award judges praised the Evertaste concept, saying it was “an outstanding work of branding from A to Z, which presents itself with a fresh and contemporary design and leaves the LSG Group well prepared for its step into another market segment.”

Fresh partnership between Delta and LE LABO

June 12, 2019

Delta is teaming up with artisanal fragrance brand LE LABO for the launch of its refreshed premium TUMI amenity kits this month.

The new Delta One kits will feature a selection of basil-scented products from LE LABO’s plant-based Body-Hair-Face collection.

Additionally, the brand will be rolled out to more than 50 Delta Sky Club lounges later this year.

“Delta and LE LABO share a passion for connecting people and places through personalised experiences,” said Ekrem Dimbiloglu, Delta’s director — onboard product and customer experience. “That passion, along with LE LABO’s dedication to the highest standards of quality, make it a natural choice in our efforts to create delightful moments throughout the travel experience for our customers.”

Delta has partnered with business and lifestyle accessory supplier TUMI since 2013. The latest incarnation of amenity kits are being designed with sustainability in mind, with all single-use plastics removed.

IN Air Travel Experience focuses on sustainability

June 5, 2019

IN Air Travel Experience has launched what it claims to be is an unbiased environmental sustainability manifesto for airlines.

The Susta.IN manifesto has been designed to be ‘context-specific, purpose-driven, affordable and actionable’.

It is curated to help airlines define an objective view and deep understanding of sustainable initiatives, and aid them in making the right choices before investing in any change.

Founder Anne De Hauw says: “The Circular Economy Initiative by the EU and especially the new directive around single-use plastics, will heavily affect the airline operations and airlines are in some cases not well prepared for such impactful change.

“Incumbent suppliers and plastic producer’s main interest is to maximize their own product portfolio rather than offering the most optimal sustainable solutions for the airline, making it very hard for airlines to navigate through the jungle of so-called ‘’green’’ solutions.

“Susta.IN offers real, durable and impartial insights for The Sustainable Cabin, scrutinizes the cost, value and lifecycle of products & services, considers recyclability and waste management, and creates well-curated innovative solutions.”

Flying Food Group new ANA A380 service

June 5, 2019

Flying Food Group’s Honolulu facility (HNL) is now catering ANA A380 flights between Honolulu and Tokyo (NRT).

The three times weekly A380 service launched on May 24 and expands to daily flights in July.

Nicolas Rondeau, Flying Food Group executive vice president, airline sales and marketing, noted this is ANA’s debut A380 route. Features of the double-deck, 520-seat aircraft include passenger bars and multi-purpose passenger changing area.

“Flying Food Group is proud to be catering this deluxe new aircraft,” Rondeau added.

Flying Food Group also caters ANA at Chicago, New York JFK, Seattle and San Francisco. The airline has been a Flying Food Group customer since 2006 and Flying Food Group has catered ANA at Honolulu since 2016.

Celebratory kits for Uzbekistan

June 5, 2019

Uzbekistan Airways has prepared a special gift for passengers to mark national celebrations for Nowruz.

Nowruz is an ancient celebration which marks the beginning of summer according to the solar calendar, and new celebratory amenity kits have been offered onboard to acknowledge the event.

Created by AK-Service, the kits are inspired by the natural landscapes of Uzbekistan, and the designs aim to emphasise the richness of the centuries-old Uzbek culture.

In addition to the usual comfort items, the new amenity kit includes soft, comfortable slippers, a sleep mask and Caudalie toiletries.

Europe – Cross border services get a boost

June 5, 2019

As the Channel Tunnel, which joins the UK and France celebrates its 25th Anniversary, it’s estimated that over 400m people have travelled through its 25- mile length (37.9 kilometres).

Now HS1, the UK’s first high-speed railway on which Eurostar operates between the Channel and London, wants to introduce a new high-speed service between Bordeaux and London St Pancras.

HS1 says more than 1 million people fly between Britain and southwest France each year and that a direct train service would carry at least 200,000 passengers per annum, providing huge environmental benefits.

“The prospect of train travel between the centre of London and Bordeaux in less than five hours brings southwest France within easy reach for business travellers and holidaymakers,” says Keith Ludeman, chair of HS1. “France is the second most popular holiday destination for Brits abroad. This is on top of the one in four British citizens in France that live near Bordeaux so the commercial incentive to open up this route is clear.”

HS1 has also said that it aspires to link London with Frankfurt and Geneva with additional high-speed services, another step towards a fully connected high-speed Europe.