Start your WTCE the right way by heading to the Taste of Travel Theatre to catch on of our insightful and educational sessions on Tuesday.
10.45-11.45: Anxiety at 35,000 feet
Marc Warde, the restaurateur and Director of Niche Food & Drink and Niche Free-from Kitchen, will talk about food safety with a panel of industry specialists, and ask two airlines how they are dealing with the increasingly challenging issue of special diets and allergies onboard.
12.15-13.00: Supporting mental health in the hospitality industry through the Burnt Chef project – featuring fine cuisine with an award-winning chef
The Burnt Chef is a social enterprise/not-for-profit that supports vulnerable people with mental health issues in the hospitality business. Chief Ambassador for the project, Scot Turner, will chat while Adam Simmonds, one of Britain’s highest-profile and most awarded chefs, presents his finest cuisine.
14.00-14.45: Digitising the onboard retail offer
In this session, you’ll find out how easyJet has implemented portable streaming technology to transform retailing capabilities onboard, improve product offerings, reduce waste and create new touch points across the passenger journey.
MODERATED BY: Maryann Simson, Director, Jetway Communications
15.00-16.00: Innovating supply chains – how to overcome barriers and embrace product circularity
Join Matt Crane, founding member of the Aviation Sustainability Forum, for a one-to-one open discussion with James George, the circular economy expert. James’ expertise in the circular economy was fostered over years of work for the Ellen Macarthur Foundation and he is well-versed in the core principles of the circular economy and ways to commercialise it to make economic sense.
16.30-17.30: Onboard Hospitality Awards Ceremony
Join the Onboard Hospitality team for the gathering the industry has been waiting for! This year’s award winners will be announced at the Taste of Travel Theatre. With thanks to Catena Zapata in conjunction with Intervine, Cuisine Solutions, Heineken and Monte Vibiano for the food and drinks served.