Onboard Hospitality 85 March/April 2021

MARCH/APRIL 2021 ISSUE 85

Bright ideas The new normal takes shape

GLOBAL INSIGHTS PACKAGING PRIORITIES PRODUCT REFRESH RECOGNISING EXCELLENCE

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Tailor-made solutions. Endless possibilities.

DISCOVER OUR AMENITY KIT OFFERING AT WWW.SPIRIANT.COM

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MARCH/APRIL / 03

Inside this issue...

Features

18 Worldwide Trends:

40

44

The big picture 25 Coffee: Home and away 28 Reboot: Time to refresh

38 All change: Retail trends 40 Sleeper trains:

European revival 44 Squeaky clean: Hygiene innovations

16

Quick reads

14 In debate: Dr Joe Leader 16 Virtual Expo review

22 Opinion: Marc Warde 23 Take your pick: Indulgent treats

25

24 New arrivals:

34

Gudness Foods 32 Focus on: FORMIA 33 Opinion:

Dr Stathis Kefallonitis 34 Cabin Concept: Emirates 36 Focus on: Cutlery

47 Take your pick: Masks

Regulars

07 Industry update

48 Global Perspective

28

18

50 Events

12 onboardhospitality.com

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WELCOME / 05

Eternal hope...

EDITORIAL EDITOR Julie Baxter julie.baxter@onboardhospitality.com

O

ASSITANT EDITOR April Waterston april.waterston@onboardhospitality.com

ne small benefit of these strange ‘stay at home’ times is that we've all been forced to get to know our ‘backyard’ a little better. In my case, based in the heart of the English countryside, that means I am currently surrounded by seasonal hope.

CONTRIBUTING EDITORS Jo Austin (For Taste of Travel enquiries: jo.austin@onboardhospitality.com), Bev Fearis & Jessica Pook CONTRIBUTORS Roger Williams EDITORIAL DIRECTOR Steve Hartridge

PUBLISHER

Tiny snowdrops have forced their way through rock solid soil, vibrant yellow and purple crocuses are adding a splash of colour beyond the mud, catkins and pussy willows are softly bringing life to the winter hedgerows, and even daffodils are preparing to bud. Spring is in the air and with it comes new life, new starts and a reminder of the circularity of the seasons and the enduring push towards positive change.

Our industry has suffered the severest of metaphoric winters but where nature leads surely we can follow. New ideas, new operating models, new styles and collaborations are forging their way through. There are hopeful buds emerging along a potential pathway to recovery and it's time to step out along it with cautious optimism.

In this issue we share some of what's emerging and also encourage you to share your successes through our new Industry Champions, free-toenter awards category.

Together we can head onwards to better times!

Sue Williams sue.williams@onboardhospitality.com ASSOCIATE PUBLISHER Craig McQuinn craig.mcquinn@onboardhospitality.com

DESIGN & PRODUCTION DESIGNERS Caitlan Francis & Emma Norton PRODUCTION & STUDIO MANAGER Clare Hunter

Julie Baxter EDITOR Onboard Hospitality

PRODUCTION ADMINISTRATOR Steve Hunter

BMI PUBLISHING MANAGING DIRECTOR Matt Bonner CEO Martin Steady SUBSCRIPTIONS Kay Fisher subscriptions@bmipublishing.co.uk (PRINT) ISSN 2046-2042. ©BMI PUBLISHING LTD 2020. ONBOARD HOSPITALITY IS PUBLISHED BY BMI PUBLISHING LTD: 501 THE RESIDENCE, NO. 1 ALEXANDRA TERRACE, GUILDFORD, GU1 3DA, UK. T: 020 8649 7233 E: ENQUIRIES@BMIPUBLISHING.CO.UK BMIPUBLISHING.CO.UK WHILE EVERY EFFORTIS MADE TO ENSURE ACCURACY, BMI PUBLISHING LTD CANNOT BE HELD RESPONSIBLE FOR ANY ERRORS OR OMISSIONS. COVER IMAGE: ISTOCKPHOTO.COM Regularly read in over 70 countries worldwide and mailed to our 15,000+ international database. Read this magazine in digital form, share it virtually or subscribe.

If you are looking for a supplier or caterer, check out onboardhospitality.com/finder

Stay connected...

Get yourself connected online  @OBHMagazine �Onboard Hospitality at linkedin.com onboardhospitality.com

ALL OF A TWITTER

RECOGNISING EXCELLENCE, RESILIENCE AND INNOVATION IN AIR, RAIL, CRUISE AND FERRIES

onboardhospitality.com/awards

We aim to help you connect in the virtual world too.

Follow us on Twitter (and Linkedin) and Use #onboard #OBHawards to follow the conversation. @OBHMagazine

STAR QUALITY

Onboard Hospitality Awards are now open. Share your cabin concepts, new products and services, or nominate your Industry Champions.

Contact: Sue Williams

STAY CURRENT

For the latest onboard news and regular video interviews don't miss Onboard Hospitality Weekly, our enewsletter, into your inbox every Wednesday.

GET VIRTUAL

Following the success of the FTEAPEX/Onboard HospIFSA virtual tradeshow and conference we look forward to meeting virtually at the FTE Virtual Expo, May 25-26.

SINGAPORE CALLS

In November 2021 Onboard Hospitality will host the Onboard Hospitality Forum - Asia as a hybrid in-person and virtual event, as part of FTE-APEX Asia Expo. Contact: Craig McQuinn

onboardhospitality.com

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industry update / 07 Top stories from across the industry

industry

update

Top stories from across the industry

Concept change

Retail inMotion collaborates to update Lufthansa's catering concept

10

Boxing clever

New leak-proof compostable Gourmet Box from Now New Next & Global-C

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Mitigating risk

Joint guidelines on kitchen and service hygiene for a post-COVID world

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08

Refreshing Mint

JetBlue revamps and extends its Mint concepts with new onboard partnerships onboardhospitality.com

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08 / industry update Top stories from across the industry

JetBlue unveils reimagined Mint JetBlue has reimagined its Mint Business cabin and added a new high-end Mint Studio.

The refresh includes sliding doors for each of the 24 private suites, and the Mint Studio claims to offer the biggest premium space in the U.S market.

Partnering with Delicious Hospitality Group the food service bring NYC hotspots Charlie Bird, Pasquale Jones, and Legacy Records onboard.

Rotating small plates (and dessert) are offered with a custom playlist to go with each meal.

JetBlue has fitted Thompson Aero Seating's VantageSOLO seat, with each seat layered with Tuft & Needle’s (T&N) Adaptive foam mattress and a breathable cover refreshed with pillow, convertible blanket and snooze kit also designed

by T&N. Wellness kits are from Wanderfuel. jetblue.com

British Airways partners with Michelin chef Tom Kerridge British Airways is partnering with Michelin-starred chef, Tom Kerridge to bring a range of gourmet food items onboard including signature pies and sandwich selections.

The range will be available for pre-purchase in the Euro Traveller cabin (short haul economy) and marks a renewed focus on the short haul customer experience. Also new is the full wifi rollout across the airline's Airbus short haul fleet and the opportunity to pre-order duty free items to be delivered direct to seats through inflight retail site. highlifeshop.com; ba.com

BA's Dettol partnership British Airways is partnering with Dettol, the UK disinfection brand.

Dettol hand sanitiser stations will be positioned throughout Terminal 5 at Heathrow and an antibacterial hygiene wipe will be given as customers board a flight. ba.com/dettol

Flying Food Group at IAD Flying Food Group is now catering Etihad Airways flights between Dulles International Airport (IAD) and Abu Dhabi International Airport (AUH).

The twice-weekly service began February 1 and is slated to increase to daily service later this year. flyingfood.com

Halal push for ANA ANA Group’s Narita Catering Facility has received Halal Certification from the Malaysia Halal Consultation & Training Agency (MHCT) as part of recent efforts to improve customer satisfaction and build a business and service model that enables sustainable growth. ana.co.jp

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10 / industry update Top stories from across the industry

Joint push for kitchen guidelines The International Flight Services Association (IFSA) and the Airline Catering Association (ACA) have jointly developed and published new guidance to lead and support airlines and airline catering industries worldwide as they respond to the COVID-19 pandemic.

The document takes a pragmatic approach in implementation by giving guidance on how individual locations and situations can best be re-engineered to meet the updated health safety standards. It aims to guide mitigation based on risk assessment for catering kitchens and airline in-flight services globally.

IFSA executive director, Lauren Costello, said: “This collaboration strengthens the airline catering industry and helps equip it for safe global business resumption." ifsa.apex.aero; aca.catering

Global-C partners NNN for leakproof compostable Gourmet Box Now New Next and Global-C have collaborated on the creation of a 100% cardboard, leakproof food box called the Gourmet Box. The boxes are 100% compostable and made leakproof using Global-C’s NeverLeak technology. They are designed to ensure they provide the same function as their plastic counterparts but with a stronger sustainability story.

The boxes are suitable in freezers, chillers, microwaves and ovens and can be used to deliver low-touch inflight meal service quickly and efficiently.

The Gourmet Box is made from 100% recycled cardboard. nownewnext.nl; global-c.nl

GWR brings back food Great Western Railway (GWR) has reintroduced food and drink services onboard its trains. Since February, drinks offered onboard include PG Tips tea, Lavazza filter coffee, Azeera latte, Nescafe coffee/decaf and Aero hot chocolate, as well as soft drinks and alcohol. gwr.com

Linstol's new partner Linstol has entered an exclusive distribution agreement with Aerocare International to offer Aerocare’s line of sanitising amenity products to the aviation industry. Aerocare’s 3-in-1 technology can clean, sanitise and protect the end user and is safe to use onboard. linstol.com

U.S. airline support The U.S. Department of the Treasury has approved upto $16 billion in payroll support for airlines industry workers. The support is available to airlines accounting for 95% of capacity including Alaska, American, Delta Air Lines, JetBlue and United. treasury.gov

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industry update / 11 Top stories from across the industry

RiM partners for Lufthansa Retail inMotion (RiM) has partnered with two Munich-base food businesses – dean&david and Dallmayr – for a new concept in Lufthansa's Economy cabin.

The dean&david brand is a healthy fast casual food specialist that prioritises freshness and quality, and focuses on sustainability through its environmentally-friendly packaging.

The offer includes salads, bowls, wraps and sandwiches as well as a 'Best Of' selection boxes.

Dallmayr has a focus on high-quality hot beverages and global delicacies and will supply Dano coffee from Ethiopia, organic teas, speciality cakes and hand-made chocolates.

“We are proud to contribute to Lufthansa’s goal of building a best-inclass passenger experience by

dr tammy McKnight

zooming in on the details that make the difference in purchasing decisions, namely sustainability, individualisation, and overall quality standards,” said José Lirio Silva, head of onboard retail Europe for Retail inMotion.

The new offer will become available on Lufthansa’s short- and mediumhaul flights this summer. retailinmotion.com

gategroup plans recovery gategroup will hold two separate meetings of bondholders and senior lenders in March to confirm its financial restructuring plan designed to position the company for a postCOVID future.

As announced in November, the group, its shareholders, RRJ Capital and Temasek and all of the group’s bank lenders and the SFA have agreed to the key terms of a recapitalisation and financial indebtedness plan.

Xavier Rossinyol, chief executive officer, said: "The English Court’s decision to grant the order convening the meetings of bondholders and senior lenders to vote on the restructuring plan is a key milestone and a major step forward in the process towards implementation of the group’s strategy

Dr McKnight brings 20 years of medical expertise to WestJet in her new position as chief medical officer. She will be responsible for assisting the airline in developing and implementing initiatives relating to the health and wellbeing of both passengers and employees. This will include furthering the airline's commitment to mental health, advising on risk mitigation efforts and making health recommendations to meet or exceed regulations.

Mehmet t. nane

Pegasus Airlines CEO, Mehmet T. Nane, has been elected as chair of the Audit Committee of the International Air Transport Association (IATA) by the members of the IATA Board of Governors. Nane will serve as the for a three-year term from January 2021.

stefan stolzki

for the post-COVID future. The terms of the transaction will provide the group with a strong platform to deliver on its business plan over the next five years.

The plan has the support of the shareholders and each of the senior lenders. In addition, a holder of in excess of 10% of the outstanding principal amount of the bonds, has confirmed their support of the plan.” gategroup.com

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People on the move

Stefan Stolski has taken over the position of MD at aircraft electronics specialist KID-Systeme. He takes over from Peter Schetschine in a dual leadership set-up. Next to Fokke Mentjes, Stolzki will be responsible for revenue generation business development, product line management, sales and customer programme management.

please send your appointment news to april.waterston@onboardhospitality.com

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12 / AWARDS 2021

CELEBRATING EXCELLENCE, RESILIENCE AND INNOVATION FOR THE ONBOARD HOSPITALITY INDUSTRY IN AIR, RAIL, CRUISE AND FERRIES

The Onboard Hospitality Awards are the leading awards in the industry, championing products and services that innovate and change the passenger experience for the better

NOW OPEN FOR ENTRIES Closing date for entries: July 1, 2021

Enter online at onboardhospitality.com/awards onboardhospitality.com/awards

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AWARDS 2021 / 13

AWARD CATEGORIES AMENITIES � BEVERAGE � CATERING INNOVATION � FOOD SERVICE EQUIPMENT � KIDS ONBOARD � SNACKS � SUSTAINABILITY � ONBOARD TECHNOLOGY � TEXTILES � WELLBEING The awards also recognise products not yet onboard in a ONES TO WATCH category for products targeting the onboard hospitality sector

BACK FOR 2021

CABIN CONCEPT OF THE YEAR 2021 Recognising innovation in the passenger experience This prestigious airline award will recognise cabin-wide innovation created by multiple touchpoints.

Share your new cabin vision be it in style, service, catering or comfort TO ENTER onboardhospitality.com/awards

INDUSTRY CHAMPIONS

Cabin Concept of the Year 2021

NEW FOR 2021 All entrants are invited to nominate candidates for our new free INDUSTRY CHAMPIONS AWARD. Shine a light on the star performers within your company

For further details and queries contact: sue.williams@onboardhospitality.com Full details and online entries available at onboardhospitality.com/awards onboardhospitality.com/awards

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14 / IN DEBATE

Safe to fly?

Passenger confidence is low. Julie Baxter asks APEX/IFSA CEO Dr Joe Leader how airlines and suppliers can rebuild aviation's health and safety credentials

Many passengers are going to be nervous about traveller health post-COVID. HOW CAN AIRLINES BEST REASSURE POTENTIAL CUSTOMERS?

Airlines need to centre their efforts entirely around wellbeing. Passengers appreciate candor more than positioning. Reassuring passengers means highlighting areas of genuine concern and then giving more explicit instructions.

For example caution is appropriate in public areas but HEPA filters make aircraft a safe environment for dining. Thorough information is what airline customers need to make future travel decisions.

JL

HOW WILL THE NEW APEX HEALTH SAFETY CERTIFICATION SCHEME HELP? Health Safety powered by SimpliFlying JL provides external accountability for airlines and quarterly validation for their customers. The 58-step certification process links

to peer-reviewed research but as the science of COVID-19 evolves so the APEX Health Safety Medical Board will update standards quarterly.

WHAT IS INVOLVED IN THE DIFFERENT CERTIFICATION LEVELS? The aim is to drive a higher and higher focus on customer care and show a JL 'gold standard' in passenger protection.

Gold shows proactive steps including HEPA filters. Platinum airlines attain 50% more points for the care and wellbeing, while Diamond airlines more than double the gold-standard score, reaching hospital-grade health safety.

ARE AIRLINES GETTING BEHIND THIS? Following our launch of a dozen airlines worldwide, we are now making JL additional announcements weekly.

Airlines are strongly behind the initiative We are working through a backlog of two dozen

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IN DEBATE / 15

additional airlines now. Around a third of those reviewed improved their initiatives as a result.

ARE SUPPLIERS ABLE TO ACTIVELY SUPPORT THE PUSH TO BUILD CONFIDENCE? COVID-19 will be a long-haul event but some of the best unified work on building JL confidence has occurred through IFSA (International Flight Services Association) working with ACA (Airline Catering Association) to create unified guidance for onboard service risk mitigation. F&B service needs to return more strongly and I encourage suppliers to support airlines through a focus on passenger safety.

COULD YOU ENVISAGE THERE BEING A SIMILAR AUDIT FOR THE SUPPLY CHAIN? An audited process could be conducted for the supply chain but the bigger JL concern to date has been around crew interaction in service. Airline best practice is to minimise interactions with single-pass service.

Airlines like Qatar Airways have returned their fullservice offerings without negatively impacting flight attendant health safety. It can be done.

DO YOU FORSEE A REVIVAL IN PASSENGER CONFIDENCE SOON? Return to flying will come in stages.

Providing a gold-standard of health safety JL provides greater certainty for that part of

Dr Joe Leader, CEO APEX/IFSA is championing health and safety audits plus public education to rebuild bookings the journey, but governments must encourage a level-set health safety approach too. COVID-19 will likely be an evolving, long-term event but vaccines, testing and the incredible measures being taken by our industry will bring confidence back in time.

WILL WE SEE AIRLINES COMPETING OVER BEST HEALTH AND SAFETY OFFERINGS? Airlines support one another when it comes to customer safety. That’s one of JL the key elements of the APEX/SimpliFlying scheme: sharing information. Right now, each airline is conducting its own research and we are creating an 'open komodo' environment where we can align all our wellbeing efforts. Sometimes customers hear airlines explaining their incredible health safety initiatives as competing. It is not.

Every airline is working to educate its customers.

Ultimately, that education supports all airlines in the fight against the COVID-19 pandemic.•

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16 / VIRTUAL EXPO REVIEW

VIRTUALLY RE-CONNECTED Highlights from the industry's first ever Virtual Expo

O

f all the hardships 2020 and the pandemic presented to us as an industry, the lack of events and networking opportunities struck a personal chord.

However, the Onboard HospitalityInflight Services Association (IFSA) Virtual Expo, co-located with the Future Travel Experience (FTE)-Airline Passenger Experience Association

(APEX) Virtual Expo, did at least offer the chance for us to all engage, learn, and network together once again.

On December 8-9 2020, over 4000 global delegates logged on to the virtual expo environment to peruse the exhibition hall, tune into conference sessions and reconnect in the networking lounge. Clever graphics and interactive functions made it easy

for attendees and exhibitors alike to become immersed in the expo environment – all from the comfort and safety of our own desks.

Transforming air transport

The key theme for the expo was ‘transforming air transport’. Attendees had the opportunity to tune into presentations, key note speeches

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vIRTUALvIRTUAL EXPO review FTE PREVIEW: EXPO / 17

166 airlines represented 22,799 messages sent between delegates Attendees from 111 countries 161 speakers 1500 organisations in attendance

and panel discussions from leaders in the aviation and hospitality sector including IFSA, dnata, LSG Group, Airline Catering Association (ACA), FORMIA and more. Among topics discussed were inflight catering, onboard innovations and sustainability priorities post-COVID-19.

Some of the biggest names in air transport joined the speaker lineup to share their perspectives on transforming air travel, the global industry recovery and leadership in times of crisis. CEOs from Qatar Airways, Delta Air Lines, Airbus Americas, Star Alliance, Atlantic Airways, IATA, Air France-KLM and Virgin Atlantic (amongst others) offered critical insight and updates on strategies, global industry recovery and sustainability.

On Demand Speaker Zone

The On Demand Speaker Zone delivered high-level content with an array of pre-recorded contributions specially prepared for the show, allowing the speakers to dive deeper on key topics and case studies.

Onboard Hospitality was pleased to host two On Demand sessions, exploring the future of Onboard Catering with Fabio Gamba, president of the Airline Catering Association, and sustainability strategy with Sarah-Klatt Walsh, for FORMIA, and Wander Meijer, MD of sustainability consultancy GlobeScan.

Inflight-focused solutions

The 80+ exhibitors ranged from IFEC and onboard content suppliers to inflight catering, comfort and amenity providers, and aircraft manufacturers.

Among the exhibiting companies were AirFi, Astronics, FlightPath3D, Inflight Dublin, Collins Aerospace, Inmarsat, Intelsat, AERQ, Airbus, Axinom, Burrana, Global Eagle, Kontron, Touch Inflight Solutions, West Entertainment, and many more.

Leaders in the inflight catering, comfort and amenities sector exhibited within the Onboard HospitalityIFSA expo, including Buzz Products, FORMIA, Global Inflight Products, Monty’s Bakehouse/SATS and Plane Talking Products.

"It was a very successful first virtual show for us and we are excited for how this platform will continue to develop and enable new possibilities in the future!"

Monty's Bakehouse & SATS

of “As a regular exhibitor at all ws for esho trad stry indu r majo the al more than 25 years, this virtu some expo exhibition was an awe airline opportunity to reassure our them for here are we that rs custome and in – now, during difficult times, back on the future when air travel is track and growing.”

Global Inflight Products (GIP)

Stay connected

"In a year like none other, the Virtual Expo provided our industry with a valuable chance to reconnect," says Craig McQuinn, Onboard Hospitality's exhibition director. "The importance of in-person events cannot be overlooked, but the opportunities given by the Virtual Expo to network, learn and inspire one another were just the tonic we needed as 2020 drew to a close.

"Many thanks to all who exhibited, participated in the conference sessions, and engaged with exhibitors and delegates alike. We can't wait to see you all again soon, be it in Hamburg, Singapore, or on Zoom!"

Set for Singapore?

Contact Craig Mcquinn for exhibition enquiries: craig.mcquinn@ onboardhospitality.com

onboardhospitality.com

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18 / WORLDWIDE TRENDS

The big picture

The pressures of the pandemic have hit aviation worldwide. We ask experts from around the globe to chart the experience and expectations of their markets…

Europe Anne De Hauw, founder, IN Air Travel Experience

COVID-19 has been a devastating tragedy for European airlines and shows the way the industry operates must change, but on the plus side it has forced the sector towards digitalisation and that has been strangely uplifting.

The landscape continues to fluctuate and the unstable situation impacts passenger confidence.

Airlines strategies for 2021 need to be flexible and embed a new ways to forecast demand. The six- to eight-month flight scheduling window has evolved to a six- to eight-week planning process.

Using historical data to predict demand is no longer helpful, we need new dynamic indicators such as online search, social media and sentiment. The booking window is now much closer to the day of travel, and real-time information is critical.

Experiences at the airport and inflight now need to be increasingly touchless and safe. Digitalisation is providing some answers and key if airlines are going to drive ancillaries and future-proof their business.

Technology is the enabler, it can generate new revenue streams, save costs and minimise human touch points. It will also help to transform the

experience from a closed and proprietary one to an open, connected and much more agile environment.

Technology can also generate data to identify hyperpersonalised offerings, and creates endless revenue opportunities without loading product onboard.

By switching to innovative pre-order or buyonboard models, inflight service costs are significantly reduced. Passenger satisfaction, personalisation, choice and food quality will improve, and this will mean far less waste.

Interestingly, passengers seem to be increasingly willing to spend to make their journey more comfortable, less stressful and this includes spending more for responsive services.

Now is the time for airlines to embrace technology: not only does it save costs (less meals to be acquired, less operational costs), generate new revenue streams (e-commerce, pre-order) and curate offerings through predictive/data analytics, it is also the enabler for sustainability (food and plastic waste reduction).

Once the vaccines have kicked in, we'll be worrying much more about environmental sustainability than the coronavirus, and digitalisation will help prepare us for that too. • onboardhospitality.com

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United Kingdom Mike Pooley, MD, purposemade solutions limited

A recent sight test after eye surgery was a good one: “20/20 vision Mr Pooley, you now have pilot’s eyes!” So, with that validation and media reports indicating growing demand for travel, here's my check-list for getting "tiptoe travellers" and pioneers who want to be travelling again back into the air.

Check 1: We need back up. Government needs to deliver on promises in its Global Travel Taskforce report, designed to support economic recovery.

The UK’s Hospitality and Tourism industry brought in over £24 bn in 2019 and needs protection.

Furloughs and grants have helped businesses ride out lockdowns and mitigate the Brexit effect, but there is a real need to kick start the sector.

Thankfully we have witnessed several impressive examples of pivoting and re-engineering from forward thinking leaders which must be applauded.

Check 2: We need a dose of common sense. Many of the sector’s supply chain partners and service providers have absorbed the challenges of 2020 and these hardworking, resilient, businesses are standing by to aid recovery. Their efforts must be

recognised. When the time comes to flick the switch again, we need to see an acceleration to market, delivered through intelligent, viable collaborations and common-sense commercials. We need a more inclusive, mutual process reflecting how all are fighting to stay in business for the good of the sector AND to improve future choices for travellers.

Check 3: We need our market players to collaborate. The more positive prevailing trends of the past year must be harnessed by a combined effort to fully aid sector recovery and offer a revitalised, integrated, passenger experience.

This momentum will be backed by the wave of technology and digitalised advancements now becoming the new norm. Chefs, innovators and menu designers have worked hard to deliver secure and well-packaged ‘light-touch’ food solutions, and these teams now need time to pitch and educate the marketplace on the value of onboarding contemporary crew- and passenger-friendly options.

Sustainability will remain key and expect retail and cook-at-home trends to play out with the arrival of new plant-based products and ‘functional’ foods.

Leave space too for provenance and comfort foods, – passengers will want products they can trust! •

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20 / WORLDWIDE TRENDS

Canada Scott Groh, airline operations, systems and labour optimisation specialist

Prior to the pandemic the aviation sector in Canada was thriving on growth, global expansions, profitability and new models. The industry was booming, from the ultra low cost carriers to the premium five-star airlines with incredible onboard service and products.

COVID-19 has changed everything, and more rapidly than anything ever seen in modern airline history. It has been more damaging than anyone could have predicted. Canada, like other nations, is constantly moving the goal posts on policies to balance keeping people safe with keeping economics alive. Today, it appears everything hinges on testing and vaccinations, as well as the widely varying impact of government policies on quarantines and testing, which we really need to be consistent and clear.

Inflight F&B and service delivery has entered into unknown territory. The onboard cabin crew are tasked with a very tough job now, balancing

their primary purpose of safety and the service delivery while wearing the complete PPE body protective suits, which inevitably damage the connection between guest and crew hospitality.

The same is true for the F&B industry on ground.

The anxieties around the grounding of all Boeing B737-MAX aircraft in 2019 are becoming a distant memory now the aircraft is certified safe again but the public still needs reassurance that they are safe from the virus before they will fly.

All Canadian airlines and associated industry is suffering. The numbers are staggering with cancellations of flights, loss of jobs, and restrictions on non-essential travel.

Canadian airlines are particularly vulnerable to recession and downturn. 2021 will without doubt bring on the hangover of an unprecedented global crisis. Industries will recover, they will take on a different form and appearance. On the positive side I'm sure we will see a time where we show more respect and gratitude towards each other within the workplace environment and the social aspect of everyday life •

United States of America Sandra Pineau-Boddison, partner, The Hayward Partnership

As we strengthen fundamentals and plan the way forward from this unprecedented time, we see some signs of recovery thanks to vaccines.

Here it is slow but we do have certainty on what needs to happen. Domestic travel in the US was down 50-60% according to TSA data but has mostly continued albeit with restrictions. International air travel however remains in a state of limbo but we are optimistic the onboard services industry is taking this time to double down on the fundamentals, redefine the business and plan for the pending and, somewhat elusive, recovery.

Airline catering health and safety continues to be a priority. The Airline Passenger Experience Association (APEX) and the International Flight Services Association (IFSA) jointly released the Inflight Catering Pandemic Guidelines, which serves

as a central source for airlines and airline caterers.

In the midst of this crisis, multiple leaders have come together with a common purpose to strengthen fundamentals and ensure we emerge stronger. For the optimists, this is a positive outcome and a real long-term benefit.

F&B product onboard has experienced drastic changes driven mostly by the requirement to minimise passenger interaction while simplifying the service. Individual packaging, single servings, less choices and simple, or no, snacks are common but may be less well accepted in the longer term. In the years ahead our industry will look very different.

Some changes are still to emerge, but now is the window of opportunity to work together and prepare so we emerge from this crisis even stronger.• onboardhospitality.com

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Australia Damon Stanton, director, Recknor

Historically, Australia has had one of the strongest performing aviation markets in the world but whilst Australia and New Zealand’s management of COVID-19 have been widely praised, the impact on aviation has impacted here just like anywhere else.

The latest government data shows domestic aviation down 74.6% and international activity down 90.9% year on year and some airlines in the region have turned to pop-up restaurants on the tarmac, selling merchandise, snack trolleys and even in-flight meals to stay afloat.

As well as flying often, Australians have also flown well in the past with hot meals and snacks on longer domestic routes – almost at the standard of international long haul. Through 2020 most inflight product and service was removed to maintain COVID safe flights although Qantas has now reverted (in stages) to almost previous levels of offerings.

Regulation is the main factor keeping other Australian airlines from going down the ultra

low cost road. Australian airlines offer generous conditions such as a minimum number of crew onboard for safety. While that's a good thing for workers, it means airlines will look to cut costs or impose charges in other areas such as checked luggage, wifi, food and drink, extra legroom, insurance and carbon offset schemes.

Post 2020 even the most informed ‘experts’ in the industry have given up making predictions but right now it feels like 2021 will see the slow but sure return of domestic flying. Jetstar recently extended its storage of its Boeing 787s but it looks like the restart of international flying in 2022 is an increasingly likely proposition.

For 2021 airlines will ‘stay in the holding pattern’ with limited food and drink services; pre-packaged meal boxes; ambient snacks and hand-held items; and reduced (buy on board) retail ranges.

Aussies call home ‘the lucky country’ and we’ve been thankful to spend more time here over the past year. But our famous wanderlust has not dimmed. Neither has our hospitality and we can’t wait to open up again and show you around! •

Asia Tim Zandbergen, manager, Global Sales Department, ANA Catering Service

Like everywhere we have been deeply affected by the unprecedented COVID-19 crisis but we are now looking beyond the pandemic. In my opinion there will be an unprecedented boom in air travel once people feel genuinely safe. Most people are fed up with Zoom meetings and seminars and remote working, and there is a pent up demand for meetings and face to face contact with customers, colleagues, friends and family, not to mention vacations beyond the local. Ideally the rebound in air travel will be accompanied by a transition towards sustainability and climate protection too.

Japan's largest airline, ANA, remains dedicated to being a 5-star, full service airline and will keep innovative services such as its 'Connoisseurs Fine Dining Program' and its hugely successful 'Tastes

of JAPAN by ANA – Explore the Regions' campaign which opens up Japan’s rich cultural heritage and brings Japanese cuisine to new audiences.

The ANA 'Care Promise' programme in response to COVID-19 is designed to ensure the comfort and safety of passengers and employees by providing clean and hygienic environments in airports, lounges and onboard. For the time being this means meals served on a tray and with a lid or cover whenever possible. ANA Catering has also developed the 'ANA Delicious Collection' with products such as traditional Japanese foods, frozen products, and an extremely popular packaged Curry Series. These sell retail and through online shopping sites and sell like hotcakes, especially after being featured on TV. Popular packed sweets (as seen in convenience stores) are the next trend ANA Catering are considering for inflight meal trays. •

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22 / OPINION

positive thinking

all wrapped up As airlines rethink their F&B postpandemic, Marc Warde looks ahead and sees Special Meal trends providing some clues for a positive catering future

Sensibilities have been changed, there is a new, heightened awareness of self and taking care. The pandemic has shown us all life is precious and my gut feeling is this will continue to impact the world of travel catering throughout 2021.

Keep it wrapped

Those who once enjoyed the thought of crew plating their meal, now shudder at any unnecessary hands tinkering with their food, so keeping meals wrapped seems the best way forward until the COVID-19 vaccine is widespread and confidence rebuilds.

As a person who lives with coeliac disease is staggering and needs to be embraced by (gluten allergy) I, like many Special Meal airlines and their caterers. users, don’t want my food tampered with I question too whether such regular menu regardless of COVID-19. changes are always Unwrapping the meal necessary. If you have or box myself ensures a good menu with the chain from the dishes and favourites Forget crew plating. specialist manufacturer Passengers now shudder that passengers is unbroken. It ensures it love perhaps adding at any unnecessary is uncontaminated and seasonal specials might hands tinkering gives me confidence. be a better, more with their food Special dietary meals in efficient way to go? general are always better left for the passenger to open as galleys Keep it positive are simply not designed for good allergen As the Queen might have put it, 2020 was or cross contamination management, an annus horribilis but there is more than and this model can work for building a glimpse of optimism on the horizon. confidence in the wider service Wide-spread vaccination is on its way and while sealed or wrapped food is while there is work to be done, we have the way to go. unparalleled opportunities to think and plan for change. There is a good argument for frozen rather than fresh – to keep Keep it relevant standards consistent throughout networks; Menus for 2021 will need to and there is no better time to get pre-order reflect the growing changes in for all cabins in place – that's one easy way diets too. There will always be forward for sustainability priorities and will the filet steak crowd in First, but bring a meaningful start to the changing the the number of people moving to passenger experience.• plant-based and gluten-free diets

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take your pick / 23

In for a treat Nothing says welcome onboard like a sweet treat. April Waterston identifies five indulgent options to sweeten up your passenger's journey St pierre

Brioche Pasquier

St Pierre’s range of on-the-go pastries is sure to delight anyone with a sweet tooth. Choose from six tempting bakery products – Butter Croissant, Chocolate Filled Croissant, Pain au Chocolat, Caramel Waffles, Millionaires Waffle and Brioche Waffle. stpierrebakery.co.uk

For chocolate fans, Brioche Pasquier’s selection of Petits Fours Élégance and Chocolat combine flavour with style. With a variety of mini cakes, each individual bite is rich with chocolate combined with ingredients such as praline, hazelnuts and choux pastry. briochepasquier.com

Ladurée Paris

Brownie Brittle

Does anything say elegance and indulgence better than a perfectly baked Parisian Macaron? Ladurée certainly doesn’t think so.

Designed to add a touch of sophistication to your tea or dessert service, Ladurée’s macarons come in a wide variety of flavours. laduree.fr

Joe & Seph’s

Joe & Seph’s Popcorn Bites are made from extra-large mushroom kernels, which are air-popped and then hand-coated in salted caramel sauce before being dipped in chocolate. They are a no-mess way to serve popcorn with an indulgent difference. joeandsephs.co.uk

Few can stop at just one bite of these Brownie Brittle snack. The crunchy, waferthin brownie bites come in a range of flavours including Chocolate Chip and Chocolate Almond, Toffee Crunch and Salted Caramel. browniebrittle.com

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24 / NEW ARRIVALS

Full of Gudness *N

EW ARRIVALS *

A quest to combine home comforts and healthy convenience inspired Yogita Joshi to create Gudness Foods, bringing nutritional Indian breakfasts to the UK and beyond At Onboard Hospitality we’re always on the lookout for newcomers to the industry with the potential to take the onboard sector by storm.

One company we’ve recently discovered is Gudness Foods, the first brand in the UK to introduce Indian breakfast products made from 100% natural ingredients. Founded by Yogita Joshi, Gudness Foods aims to combine authentic taste with convenience by delivering Indian breakfast products that are ready to eat in five minutes.

A taste of home

“Growing up in India, I was used to enjoying a delicious, home-cooked breakfast each day,” says Yogita. “After moving to London and establishing a busy professional life, I found it hard to find the time to cook and eat those breakfasts I had once enjoyed every day but when I had my kids, I yearned to share that breakfast experience with them, just as I had once shared it with my own parents.

“That’s when I started my search for healthy, flavoursome ingredients to recreate the recipes I grew up on.

Then seeing my children enjoy the breakfast inspired me to find a way to make the breakfast available for many others to try."

Conveniently delicious

I searched for healthy, tasty, flavoursome ingredients with which to recreate the recipes I grew up on

The Gudness range features traditional Indian breakfasts including 'Upma' (savoury, with flavours from curry leaves, carrots and peas) and 'Shira' (sweet, with flavours from saffron, cardamom and nuts).

Ingredients were chosen for their flavours and health benefits.

The breakfast pots simply require the addition of hot water and are ready to eat in five minutes. They use 100% natural ingredients, contain under 250 calories and use ecofriendly packaging.

Later this year Gudness will launch new products including 'Poha', a savoury and tangy breakfast made from rice flakes, and 'Masala Oats', suitable for consumers looking for gluten-free and vegan options. gudness.co.uk •

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COFFEE / 25

Home and away Coffee is the most popular beverage in the world, with more than 400 billion cups consumed each year, Roger Williams encourages buyers to look carefully at the product's own journey before serving it onboard

T

here are many variables in the coffee bean journey from plant to café menu, and onboard caterers have to select a coffee that best suits their market. The choice offered has to match the consumer need, and despite all the best efforts of producers, blenders and roasters to offer (in their opinion) the very best taste, that consumer may well simply make their decision on the basis of loyalty to a favourite brand.

Big brand franchises often use very high temperature, fast roasting as a tactic to speed up the production process and cope with the high volumes required. This gives the more bitter taste popular in some markets, such as the US where 400 million cups of coffee are drunk every day. Coffee 'connoisseurs' tend to prefer local, artisanal roasts and these continue to grow in popularity, often using espresso beans from several different origins.

In the travel arena, however, especially onboard aircraft and trains, service options are limited due to space, power and time. Even if an operator is lucky enough to have access to a plumbed in barista machine, the frequency and volumes demanded are unlikely to allow for the provision of many different bean options.

Pod systems such as offered by N'espresso

have led the way in simplifying easy-serve coffee choice and can be mounted on trolleys, and dedicated branded coffee trolleys as developed by Engineerethics have also established practical ways to deliver quality onboard.

Now industry watchers are looking for changes in consumer coffee demands post pandemic. As consumers haven’t been able buy as regularly in the high street or onboard, they have been getting their coffee kicks at home instead, with a big rise in sales of coffee online and from the supermarkets.

“The growth centres around roast and ground coffee,” explains Kantar analyst Madeleine Peck.

“Pods saw growth of 19.9% alongside 21.2% for filter cafetières and 32.9% for beans.

Coffee bags are the smallest sector by value, but also grew by 55.3%.”

New habits have been forming and may impact expectations onboard in the coming months.

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26 / COFFEE

Audience participation

Buyers need to know their audience too and among the most crucial are the millennials who now account for 44% of overall coffee sales.

Among those aged 18 to 24 coffee consumption has risen to over 48% compared to other beverages. Millennials also drink more types of coffee than any other generation, focusing on espresso, lattes, iced coffee and slushy coffee, so it pays to offer plenty of choice.

Consider for the summer, iced coffee brews, such as the Greek frappe – whipped and made with a mix of coffee, water and sugar, served with ice and topped with cold condensed milk.

The drink is commonly served in a tall glass with a straw. In Greece it is typically made with Nescafe but look out for the Korean Dalgona The Café Cubano espresso is brewed with Coffee that is a very similar style and is now coffee and sugar together, giving the drink an storming the internet, viral on Tik Tok. intense and sweet flavour. Alternatively, it can be From France, the classic Café au lait is a simple topped off with steamed milk to make it a Cuban combination of brewed coffee with steamed hot cortadito. milk – a favourite due to the light and creamy In Japan, it is canned coffee that is driving taste. It has equal amounts of coffee and milk volumes, invented in the and unlike Caffé latte, usually 1960s by Ueshima Coffee Co. doesn’t have foam on top.

Literally billions of cans are More exotic perhaps is Kaapi, Indian filter coffee, A true coffee connoisseur sold every year. The coffee made from finely ground will seize opportunities is flash brewed very hot and then chilled very quickly to beans, brewed using a to try something retain the flavour. It comes metal filter and blended different hot, cold, iced, milky and is with boiled milk – brands brewed ready to drink and emerging with these even sold in vending machines. For business products include Indian Kaapi Co and Kingsmen imports check out BOSS and KIRIN (already Coffee, Bengalaru in Southern India. known for its Japanese beers).

Or, for the very adventurous Vietnamese egg A true coffee connoisseur will seize coffee makes an interesting dessert – made with opportunities to try something different, egg yolk, cold condensed milk, sugar especailly if it is authentic and has a clearly and hot coffee. Vietnam is one transparent back story along with it. of the world’s largest coffee Operators have plenty to consider and producing countries with many identifying the back story should be part of the brands, including Vi Asia or decision making process. There are over 120 Dragon Coffee. different species of coffee plant, but only two are grown commercially at scale – Coffea arabica (Arabica) and Coffea canephora (Robusta).

Arabica cultivation is thought to have originated around the 12th century in Yemen. Arabica is now grown in dozens of countries, making up 60% of the coffee sold in cafés around the world.

Robusta generally grows at lower altitudes and higher temperatures and can be traced back to onboardhospitality.com

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Ethiopia as early as 850 AD. It is easier to cultivate and more affordable than Arabica.

Arabica beans have higher acidity levels and sweet, soft and fruity flavours, while Robusta beans have deep, woody, even intense flavours and are often used in instant coffee, or as a base for Arabica blends, or for Italian espresso.

Deciding which bean is better is very emotive as taste is so personal and serving conditions so variable. There are also many variables along the production process. If you select products which use beans produced from a Typica instead of a Maragogype or choose a Mundo Novo rather than a Kent, the flavour experiences will be very different and distinct. Likewise, growing conditions have a big impact on final products, including altitude, soil type, rainfall and temperature. Once harvesting begins, handpicking only the ripest cherries, or using picking machines affects flavours too. And the management of drying and natural processing can add fruity and earthy flavours, or if not done properly spoil the taste. Where cherries are washed and left to soak in water complex flavours emerge, whilst pulped natural processing creates a sweeter and fresher taste. The mix of either single-origin bean or blended beans can produce unique flavours, and the balance of time and temperature in the roasting also impacts colour and flavour.

There’s a lot to consider in the catering choice.

But one thing isn’t likely to change. The popularity of coffee and its value as a key part of the travel experience. •

O nboard Rail Roundup Looking around the rail market in Europe and the US at coffee being used right now, several stand out.

Eurostar serves Lavazza to Premier with Illy offered in the retail Café Bar Metropole.

On Deutsche Bahn, Dalimayr coffee is served on ICE’s – a green coffee blend of Ethiopian Arabica and Robusta from Congo.

WARS in Poland chooses Segafredo, whilst the Swiss Elvetino works with a Swiss brand, Blaser.

In the Czech Republic, JLV works both nationally and internationally with retailer Starbucks.

Further north, from Vy’s onboard caterer, Togservice, the choice is again local coffee – Johansson on the Norwegian day trains and Arvid Nordquist on the Swedish night trains.

In the USA, Amtrak’s offer on Acela trains between Boston and Washington via New York includes Starbucks Iced and Dunkin Donuts Freshly Brewed.

But perhaps the last word should go to Italy, for many the home of the best coffee blends in the world. Here of course there is always the fight between Illy and Lavazza, although some may prefer the more niche Pellini No. 82. Perhaps the answer though is onboard with Trenitalia, where they have opted to serve for Illy’s Iper Espresso coffee from their train café – alas, however, like so many at the moment all catering onboard is currently suspended.

For now at least, I will just have to continue to enjoy my espresso at home… Ciao!

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28 / INDUSTRY REBOOT

Onboard reboot

As a post-pandemic era comes into sight, the onboard hospitality sector is reinventing itself to deliver inspiration across the brand and customer experience. Jo Austin reports

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C

Below: Cuisine Solutions is innovating with sous vide products; Now New Next packaged meal solutions

ghost kitchen opened to do deliveries in midtown autious optimism sets the pace for Manhattan, in partnership with Pret A Manger, and 2021. "As the world reflects on the a new exclusive global partnership with Eat Just to challenges of 2020, it is entering a develop more egg sous vide items. hopeful year of economic rebound Says Gerard Bertholon, chief strategy officer: and societal healing as the road to recovery “With our sous vide products, caterers can have begins”. So reports New York-based Wunderman zero waste, by quickly preparing meals from frozen Thompson on the launch of its annual The Future whether the flight is empty or full. They need 100 forecast cataloguing the 100 trends predicted less hand contact as they come fully pasteurised to shape 2021. and allow kitchens to operate with fewer kitchen And knowing which of these trends matter most staff, and keep social distancing in place without and why has never been so important. Business sacrificing quality or safety.“ survival in the onboard In a bid to reduce its own industry depends on adapting carbon footprint the company to this new era. has opened a 290,000 square Trend-spotter Ariane van Renewed interest in foot plant in San Antonio, Mancius, of Now New Next, wellbeing, health Texas which has the largest is constantly monitoring and sustainability are solar installation in the city, emerging trends and her achieving a 10% reduction in most recent report focused top of the reboot embodied carbon. on consumer behaviour (see priority list At Foodcase International page 38). She sees renewed Mark Hol, international sales interest in wellbeing, health director, sees ambient meals as a key trend in the and sustainability as top of the reboot priority recovery, not least because they can help control list. And with one in five millennials now reducing inflight catering costs. He says: “With the demand the amount of meat and dairy in their diet, food for airline traffic being so unpredictable right offerings will need to explore the brands actively now we believe ambient foods will emerge as a creating more plant-based alternatives. significant contributor in the recovery of At Cuisine Solutions, sustainability initiatives and the airline industry. The long shelf life new sous vide products are the focus, with a new

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30 / INDUSTRY REBOOT

Above L-R: Foodcase ambient solutions stack up; FORMIA's hygiene focus and the Global-C Gourmet Box

The company also plans to develop meal trays coupled with favourable storage and transport made of 100% home compostable materials. conditions, allow airlines to control their wastage.

Global-C has also worked to balance the demand Unused and unopened products do not need to be disposed of after each flight thereby contributing to for both safe and sustainable food packaging without using plastic. The result is the launch of a better profit margin.” a new stylish, 100% cardboard alternative: ‘The The trends, not surprisingly, show increased Gourmet Food Box’. Dishes are 100% compostable demand for anti-bacterial and anti-viral packaging and made leak-proof with too now consumers are ‘NeverLeak’ technology, hyper-aware of COVID-19’s ensuring they provide the ability to survive on surfaces, same function as their plastic but this pressure came just Airline food deliveries counterparts. They are suitable when the onboard sector show an explosive in freezers, chillers, microwaves was focused on reducing the growth of plastic and ovens. The carrier box use of plastics. Single use is made from 100% recycled plastics (SUP) were out of packaging but most cardboard. favour but safety and hygiene expect this to be Concerns over onboard requirements have changed temporary hygiene is also pushing demand that. Individually wrapped for ‘clean’ credentials to a food items are back while new prominence. Global Inflight Products has re-use coffee mugs are out. Airline food deliveries evolved its products to relay confidence to airline show an explosive growth of plastic packaging but passengers while minimising contact with crew, most expect this will be a temporary trend. and is working on the overarching theme of ‘clean’.

Lisa Benzaoui, CEO, says: "With a focus on cabin Sustainable packaging essentials during this time, we are continually Hol believes the ease of handling for the cabin designing new, innovative products such as our crew with minimal ‘touch points’ or close personal ‘Clean Is Possible’ product line which offers a contact is another plus for ambients and says selection of sanitising solutions for passengers, Foodcase is addressing the sustainability issue crew, and airport staff. Our ‘Green Is Possible’ line with food trays made from recycled cPET, a encompasses sustainable versions of key inflight mono-material said to be infinitely recyclable. The products. outer sleeve is FSC-certified paperboard, printed Linstol has this issue in its sites with an exclusive with sustainable inks and without any plasticised distribution agreement with Aerocare International coatings to ensure it can be repulped or upcycled. onboardhospitality.com

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INDUSTRY REBOOT / 31

known for its sanitising products.

Mark Russell, Linstol CEO, says: “We continue to search for innovative solutions within the airline space and are excited to raise the bar for our airline partners. The combination of Aerocare’s innovative and extensively tested sanitisation technology and unique product characteristics coupled with our global distribution, supply chain proficiency and customer service will significantly improve the deliverability and overall experience for our end users.”

Stand-out experiences

Airline amenity specialist, FORMIA, recognises the demand for safety and hygiene but also notes passengers becoming less excited by product consumption and more interested in emotionally driven experiences. The company has developed a new Clean Kit range with hand sanitisers, face masks and PPE, and with wellness front of mind, has added an innovative textiles solution using antibacterial technology for masks and snoods.

Its new focus is on sustainable products and new CSR programmes which help the less privileged through The Changing Young Lives Foundation in Hong Kong and Habitat For Humanity globally.

(Read more on page 32).

Ellie Parkes, business development manager at John Horsfall, echoes the pampering priority and says: “Our focus shifted slightly since last year, and we’re really encouraging our airline clients to look to the future by engaging with us now, to produce innovative, stand-out experiences which will differentiate their cabins in what will be an ultracompetitive post-COVID market.

“Last year was awful for the whole industry, but we used the time for research and development,

Right: John Horsfall sees the re-positioning of Business Class as crucial in encouraging customers back to the skies

Passengers are becoming less excited by product consumption and more interested in emotionally driven experiences honing our textile design and product development skills to create fabrics and cabin concepts which will drive improvements in comfort, sustainability and longevity in the post-COVID cabins.”

She sees the promotion of Premium Economy cabins and the re-positioning of Business Class as crucial in encouraging customers back to the skies, adding: “Hygiene and safety are going to become a given; what is really going to set airlines apart from their competition is the tangible at-seat experience and how the cabin textiles and design details make passenger feel, and how they embody the airline’s brand personality. It is going to be all about intelligent, collaborative, passenger-centric design with value engineering and sustainability at its core.”

The new mantras around space and social distancing are well known and new technologies are rapidly coming on line to enable touchless travel. There is a strong emphasis on biometrics for check-in and boarding, and a touchless revolution has begun onboard too. The demand for digital shopping is accelerating and this includes the preordering of flight meals.

At Yates+ they are preparing for the launch of touchless traveller tech, SafeGo, at two main airports in the Middle East. Founder Keith Yates says: "We are continually adjusting our goals and forecasts as political considerations close countries, but nobody is standing still hoping for the best.

We are planning on a smaller, slimmer, better connected business. Much needed reforms are pushing through as we learn to manage virtually, work from home, dismantle of hierarchies, set up new connectivities, lower costs, pursue automation and adjust our product and service to the new travellers' demography."

The onboard industry will play a key role in rebuilding passenger demand by doing what it has always been so good at - providing inspiration and excitement, but now incorporating that essential need for the passenger to feel ‘safe’. •

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32 / FOCUS ON

meaningful moments Amenities specialist FORMIA has evolved its focus to offer sustainable, tailored items curated to create meaningful moments onboard and beyond

A

menities specialist FORMIA is on a mission: to change the way amenities enhance the customer experience, by creating real value. And it is doing this by designing concepts that ‘inspire and delight’ both onboard and beyond the journey – combining specialist curation skills with meaningful brand partnerships.

This mission is at the heart of FORMIA’s newly-refreshed brand identity: “Curating meaningful moments” developed in the past year and focused on enhancing opportunities for interaction through its amenities.

In parallel with this focus, FORMIA has accelerated its path to sustainability, engaging specialist customer experience consultant, Sarah Klatt-Walsh, to develop its strategy in partnership with insights firm GlobeScan.

The strategy encompasses bold targets to find thoughtful amenity solutions through conscious design, responsible production and meaningful partnerships, all mindful of the planet and supporting communities too.

In an industry first, FORMIA has already converted production of all its amenity kit socks and eye masks to 100% recycled PET materials –

significantly cutting the products’ carbon footprint; and has launched a new Corporate Social Responsibility programme in both local and international communities.

already flying on Qatar Airways, SAS, American Airlines and Japan Airlines.

Looking forward

The sustainability focus is intertwined with a renewed determination to offer responsiblyAdapting to change curated products From a humble start and meaningful in 1980's Scandinavia moments that to Asian expansion We continuously inspire long after in 2002, FORMIA has challenge ourselves the flight. Roland constantly evolved but to create boundary- Grohmann, ceo always ensures the pushing concepts and managing ethos of its amenity partner, says: “We kits closely mirrors continuously challenge ourselves to those of the airlines it works with, as create boundary-pushing concepts well as matching brand to customer with first-onboard and exclusive experience. Since the onset of the partnerships. We continue to invest in pandemic, safety and hygiene have taken precedence, and FORMIA adapted future-forward thinking, aligning luxury and lifestyle brands with airlines to add its offerings again with a Clean Kit range real value and meaningful moments for of sanitisers, masks and PPE, as well as every passenger." formia.com • innovative textile solutions. These are

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OPINION / 33

rethinking for

intelligent service Dr Stathis Kefallonitis, founder & president at branding.aero, turns the spotlight on intelligent service as the route to true differentiation

All sectors of the industry agree we need to act collectively to unify and strengthen our voice.

This will create a common level of understanding to help tackle the new outlook and opportunities.

Issues like sustainability, catering and menu design, minimum-contact options and biometrics throughout the passenger journey are already shaping the future.

Tangible care

Beyond the pandemic era some topics will endure, including a new care for others and ourselves. Discussions around health, contact points makes personal space and them memorable. distancing, onboard Integrating new data offers and revenue growth opportunities will Service expression needs such as emotional and behavioural stay with us too. to evolve. 2021 will be biometrics into the Demonstrating sincere about the small (often product development customer care will intangible) things that process is crucial. become key. Passengers really matter These can help us read remember levels of care passenger emotions and beyond the call of duty decision-making processes to better assess well: the cabin crew who helps us catch a functionality, pleasure and satisfaction. connecting flight; an airline which shuttles us to a gate saving us a 20 minute walk from security; or a crew member who brings Emotional intelligence our favourite drink before we even ask.

Emotional biometrics also allow us to monitor facial expressions, eye tracking and brain It is time to champion customer service activity to understand the emotional state of as the way to create true differentiation. a passenger. We can identify links between 2021 will be about the small things that behaviour and product that relate to visual really matter. Using existing and new stimuli (crew, cabin, look of menu/food/ technologies it is possible to measure beverages), taste and touch. the impact of these small Technological advances are giving things. Care needs passengers increasing flexibility and to be demonstrated improving airline business performance but in every step of the passenger journey. there is still room for innovation. Re-thinking Generating and evolving is key and with most fleets positive emotions grounded, this is time to act before those in all passenger aircraft head back up to the skies. •

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34 / CABIN CONCEPT

Thoughtful touches and sophisticated finishes are designed to make Emirates’ new Premium Economy cabin an instant contender, says April Waterston

E

mirates has taken its signature A380 experience to the next level with a new Premium Economy cabin product, together with enhancements and a refreshed look across all cabins onboard its newest A380 aircraft.

Pushing forward

“The Emirates A380 is already one of the most sought-after travel experiences in the skies, and now we’ve made it even better,” says Sir Tim Clark, president, Emirates Airline. “While others cut back, Emirates is working hard to restore the products and services that we’ve had to suspend or adjust due to pandemic precautions, and introduce new offerings and enhancements. True to our fly better promise, Emirates continues to invest to offer our customers the best possible experience.

Next level enhancements

“Our Premium Economy product was carefully developed in keeping with Emirates’ brand positioning as a full-service airline of the highest quality.”

Comfort and space

The Emirates A380 Premium Economy cabin features 56 seats in a 2-4-2 cabin layout. With a pitch of up to 40-inches, each Premium Economy seat is 19.5 inches wide, and reclines eight inches into a comfortable cradle position.

Covered in cream-coloured anti-stain leather with stitching detail and a wood panel finish, similar to Business, each seat is designed for optimal comfort and support with six-way adjustable headrests, calf rests and footrests.

Each has a 13.3” screen, one of the largest in its class to access a wide range of inflight entertainment. There are easily accessible in-seat charging points, a wide dining table and smaller, side cocktail table.

Premium Economy is located at the front of the main deck, with three lavatories dedicated to those passengers inflight.

Refreshed interiors

Throughout the interior, passengers see new design touches featuring the Ghaf (prosopis cineraria) tree motif. An indigenous evergreen plant, the Ghaf is considered the national tree

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of the United Arab Emirates, and has deep cultural and ecological significance.

The clean and airy champagne colour scheme is set off with wood panelling and bronze accents taken from Emirates’ latest Boeing 777 Gamechanger interiors. The latest generation of Emirates’ awardwinning inflight entertainment system is now offered in all cabins to offer improved and superior image quality.

In-seat screens feature ultra-wide viewing angles, a capacitive touch screen, LED backlight and full HD display.

Flavours to savour

For now, the new Premium Economy cabin will have the same catering as Economy.

Depending on the route, passengers can expect regionally inspired menus including chicken with sundried tomato pesto sauce and paneer makhani or spicy payasam, alongside fresh fruits, salad, crackers and cheese, and sweet treats.

Outside of Premium Economy, Emirates has also made minor changes to other cabins on the new A380s. In Business, all 76 seats have been refreshed to feature champagne-coloured leather covers and wood finishing. This look has been inspired by executive jet style and is similar to the Business offer on Emirates’ Boeing 777 Gamechanger aircraft.

The same classic colour scheme has also been applied to the Onboard Lounge at the back of the upper deck, a feature offered exclusively to First and Business passengers.

“Our First, Business and Economy experiences reset industry standards when they were introduced, and we are confident that our Premium Economy will also make its mark as a distinct premium offering,” says Sir Tim Clark.

“Until we have a viable number of seats in our inventory to bring to market, we plan to offer the Emirates Premium Economy experience as a complimentary upgrade to valued customers.

We’ll also deploy our newest A380 aircraft on various routes so that our customers can experience our latest offering in all classes.” emirates.com •

Enhanced technology and Gamechanger style

Enter your Cabin Concept for 2021

Luxury touhes and exclusive Onbo ard Lounge

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36 / focus on

a cut above When it comes to cutlery, does the new focus on hygiene mean sustainability must take a back seat? No, says April Waterston – there are plenty of options that fit the bill

I

t is true to say plastic has, perhaps quite literally, been a lifesaver during the COVID-19 pandemic. It has been creating barriers and protection all along the passenger journey, and providing a crucial element of hygiene safety for service inflight.

Whether it has been used to wrap individual items and full meals or to create lightweight disposable cutlery, plastic has helped ensure some kind of inflight meal service can fly even whilst passenger health and safety is the priority.

But the European single-use plastics ban comes into effect this summer and sustainability remains high on the aviation agenda so when it comes to cutlery it is worth exploring new options beyond plastic.

Sustainable credentials

One supplier looking to make its cutlery packs more sustainable is WK Thomas (WKT). “There are big regulatory changes coming this year, so it was important for us to be proactive and get out in front of the July 2021 ban,” says David Simpson,

head of travel at WK Thomas.

The WKT team identified a clear need to source more environmentallyfriendly disposable cutlery options and now offers cutlery packs manufactured with recyclable content or made from renewable resources, such as wood, paper or bamboo.

This allows for a mix and match approach to ensure packs match an operator’s There sustainability goals.

in cold meals and 30 minutes in hot meals, and are both vegan-friendly and dairy-free.

Recycle or reuse

SOLA Airline Cutlery's ultralight stainless steel cutlery offers a sustainable, lightweight option that can be either reused or recycled.

Manufactured to a 0.5 mm thickness are big regulatory changes it is strategically strengthened for coming this year, so functionality. The Something sweet? it's important to be environmental For something proactive impact of stainless a bit more ‘out steel is much lower there’, Stroodles than plastics. As the product comes has launched a new range of edible out of production, it is washed before spoons. The spoons come in a range packing so it is ready for immediate of flavours to compliment dishes use without additional handling. • served, from Cocoa Delight to Black sola-airlinecutlery.com; Pepper, as well as a Classic. They stroodles.co.uk; wkthomas.com remain solid for up to 60 minutes

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NEXT ISSUE LANDING IN YOUR INBOX

April 2021

Tech innovation

The next bumper edition will explore retail tech, IFEC trends, interior innovations, health passport progress and more PLUS: our FTE-APEX Virtual Expo preview and all the latest news, case studies, opinions and interviews

Want to contribute?

Send your latest news and views to april.waterston@onboardhospitality.com OTI Advert_v3.indd 1

2/25/21 09:54 AM

38 / TREND-SPOTTING

Experie nce

All change?

Plant-based

Ariane van Mancius, founder of Now New Next, identifies retail trends offering ideas and inspiration to take onboard

W

orking across several sectors, I have been interested to note how trends in one sector can impact ideas and provide inspiration for others. Here are five key trends in the retail sector that airlines can learn from.

sation Digitali

Experience

Customers are not now only looking for low prices and good service, they want their shopping to be an experience. Whether online, in apps, or in bricks and mortar stores, the experience is key across all touchpoints of the customer's journey.

To create a positive experience, both on- and offline, it is important to put the customer first, identify points of friction along their customer journey, and then assist at these points.

The biggest challenge here is mixing human and tech solutions. Technology offers excellent tools to

boost the customer experience through Artificial Intelligence (AI) and Augmented Reality (AR) but people still want an emotional and thus human element to the experience, so supporting tech with good employee training is important too.

Personalisation

With price pressure from discounters, market disruption from online players, and increased price transparency, retail differentiation is getting harder. Competitors can easily copy each other, and consumers can switch with one click.

As an answer to this, personalisation is moving up the retail agenda. Personalisation, once limited mainly to targeted offers, should now extend to the entire customer experience.

The use of (big) data and associated technologies is key to this. They can be used to offer a super relevant product, specific content for target markets, smart ads and special features developed for predicted needs. They all drive up customer loyalty, differentiate product and create a sustainable competitor advantage.

ability Sustain

Digitalisation

Technology is a fast growing feature of the retail industry. Where once it was just used to

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streamline processes, it is now becoming an integral part of the shopping experience. With companies like Amazon pioneering in this field, technology is now trickling through to nearly all retailers. The technologies go beyond having an app, digital shelf tickets or QR codes; now they include apps that automatically connect to the stores' wifi so they know who is in the store; and shelves that can detect which products are selected and add them to the customer's digital shopping cart. Even payment is changing. You can just walk out of the store and your digital shopping cart is paid for automatically by your credit card.

Digitalisation and emerging technologies are changing the way we shop. Numerous others are in development and it is just a matter of time before they make their way to other sectors including aviation.

Plant-based

A trend towards plant-based alternatives started a few years ago with milks and has now grown into a full market ranging from plant-based cheeses to plant-based ribs and burgers.

It is no longer just small or new brands active in this market, multi-national dairy companies like Emmi and Danone have new brands or are extending into plantbased product ranges.

The biggest driver of this trend is not the rise of veganism but the rise of Flexitarian diets - substituting animal-based products for plantbased a few days a week. Once they discover plant-based products they like, they often try more in the category.

Beyond COVID-19

Not really a trend, but a factor too big to ignore when looking ahead, is the influence of COVIDSustainability 19. The virus has paused the world and given us The conversation about sustainability is all time to think and reflect before taking another growing every day. A large part of this step forward. An invisible conversation is aimed event with a visible global at (plastic) packaging impact. In a short period of and because of this time, this impactful change retailers, and their suppliers, COVID-19 has given us are focused on more time to think and reflect has spread its influence all over the world. sustainable options and before taking another Confidence in hygiene using less packaging. step forward has changed and it's a Steps are being taken topic receiving much more towards recycled materials, attention now. Plastic seemed to be going out of recycling and new materials. Some retailers, like favour but now it's back for safety and hygiene Loop (in collaboration with Tesco/Carrefour) and reasons. Individually wrapped items are back Pieter Pot are even moving to a policy and reuse suddenly feels unsafe. When the of only using reusable packaging. first infections became known in the US, it took The move towards exactly one week before Starbucks banned its sustainability is driven by customers from bringing in a reusable cup. The both consumer concerns and explosive growth of home delivery has also emerging regulations such stimulated the demand for plastic packaging, and as the EU Single Use Plastics then there is all the plastic PPE. (SUP) directive, or the possible However, this trend is likely to be a temporary ban in France of disposables change and the objective of a circular economy in restaurants. These new rules will re-emerge in the longer term. The EU SUP are forcing retail and foodservice directive is going ahead on July 3, 2021 with no operators to change their delay, and the EU even wants to co-finance its packaging and disposables, COVID-19 recovery plan by imposing a tax on and are only expected 'virgin plastics' that are currently cheaper than to increase, in retail and recycled material due to the low oil price. beyond in the coming Trends are bringing change, watch this space. • years.

Beyond covid

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40 / sleeper trains

Waking up the sleepers Roger Williams looks at how Europe’s railways might change track and re-introduce night trains again…

M

any thought the Sleeper train’s demise was permanent, but now the concept is set to make a comeback across Europe, touted as a “green” travel option.

Train companies operating 18 hours a day have woken up (again) to the fact that Sleeper trains can sustainably expand their market share to 24/7 coverage. And with World Economic Forum environmental data showing that rail only accounts for 3% of travel’s carbon footprint (compared to air 40%, road 55%), that’s music to the ears of EU governments.

Working together While Sleepers were once quite popular, that was only amongst a small “in the know” audience in times before budget airlines. Sleeper facilities were seen in the industry as a niche product with limited profitability.

Deutsche Bahn began to remove its Sleepers in 2014 and SNCF did the same in 2016. Austria’s

ÖBB then purchased some of these discarded trains and started to see passenger growth which tempted Switzerland’s SBB to think again too.

Elsewhere, Czech Railways (CD) worked hard to maintain sleeper services on several routes.

Now, in the European Year of the Railway and with political support from the EU, DB, SNCF, SBB and OBB have announced plans to jointly revive the network with a combined approach to marketing and operations.

“Europe’s leading railways are pooling their forces for the night train,” said DB’s ceo Richard Lutz. “The night train is a business between partners. If every railway was to do ‘a little night train’, it helps nobody. The solution is a clear division of labour, embedded in real team play.”

Journeys into the night As the international rail network spreads, mid to long distance journeys between 700km to 1500km would seem an ideal target. Routes such as Vienna to Paris via Munich, or Zurich to Cologne

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sleeper trains / 41

some compartments having double beds and to Amsterdam will be re-established this year, with en suite bathroom. An innovative new booking further links to Berlin, Brussels, Rome and even system has been introduced with flexible pricing, Barcelona being planned over the next few years. and new ticket types such as the family ticket with It sounds good, but why did the Sleeper’s star two compartments next to each other. wane in the first place? Look closely and you can see the real reasons for their demise – old carriages, no en suite facilities, poor maintenance, Sustainable economy plus a lack of proper hospitality and catering.

The concept also means an economic boost to Hardly hotel standards! the region as Caledonian’s operator Serco Travel Set against a market dominated by cheap and chose to work with local small business owners on easily accessible flights and low-price hotel deals, everything from food and drink to staff uniforms, sleeper travel was always which so far has resulted in a compromise between an estimated £3.5 million personal comfort, price and to the Scottish business convenience. Nowadays, community.

Routes such as Vienna to people don't think about Every room onboard their Paris via Munich, or travelling by Sleeper when train captures the spirit of Zurich to Cologne to they can just open a hotel or Caledonian Sleeper, with Amsterdam will be flight booking app and it’s all bespoke Glencraft mattresses, so easy and cheap to use? re-established this year en suite facilities, USB charging points, free wifi and even some double beds.

Great British example Catering can be key on Sleeper services and In the UK, Caledonian Sleepers recognised this Caledonian have a Club Car for a seated menu and radically changed carriage designs to include or for takeaway to the room. They’ve made it double beds and en suite facilities, as well as their mission to take guests on a culinary tour of new amenity packs and upgraded catering. Using Scotland through the catering. local Scottish food and drink provenance boosted In the evening passengers can sample a classic customer satisfaction. plate of haggis, neeps and tatties, a Scottish In the first two years, the number of Caledonian cheeseboard or a lighter snack, and these are travellers increased by 26% and the travel guide offered alongside a wide range of craft gins, Lonely Planet named it one of the best night trains whiskies, wines and beers. in the world.

To start the day traditionally passengers are Its success is based on a hybrid concept offered a pre-booked breakfast, from hot bacon between hotel rooms and travel. The acquisition rolls to full Highland Breakfast including Stoats of seventy-five modern carriages means the Scottish Porridge. customers enjoy a real hotel room feeling. With onboardhospitality.com

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42 / sleeper trains

It’s a unique, other worldly feeling; joining a Sleeper train in a bustling station in the dark of night before snuggling down in your cosy berth

Selling the experience It’s a unique, other worldly feeling; joining a Sleeper train in a bustling station in the dark of night, enjoying a warming night-cap before snuggling down in your cosy berth, drifting off to the gentle swaying rhythm of the coaches, then waking at your destination without a clue how you got there. And these are real marketing USPs. But for these new services to succeed commercially, the trains need modern amenities and comforts. Quality catering with hot food will ensure customers get the full "hotel on wheels" experience. That can either be a seated Lounge Car as Caledonian has or an extended tray offer served to the room.

The real measure of success would be customer advocacy – for example, high net promoter scores on Trip Advisor.

Railways could also consider putting sleepers into the mainstream of hotel booking – maybe linking to an accommodation app such as Booking.com. After all, a sleeper really is a room – it’s just on the move.

Hotel comforts Adding creature comforts that everyone expects from a hotel is a necessity. That’s where companies such as IRCG member Kaelis might come in with their award-winning amenity kits, blankets and toiletries.

Additional 'essential' items for the passenger’s comfort could include travel socks, earplugs, face cleanser, eye mask, toothbrush and toothpaste, lip balm, hand cream, etc – all the classic ingredients for a pampered trip.

Further, the idea of sleeping in a shared enclosed compartment is ok for families or friends, but

sharing with strangers is a modern-day anathema, so double rooms for single occupancy needs to be bookable at a reasonable supplement. Quite what you do if you are travelling in a couchette is another matter, but you get what you pay for!

Dreaming big Sleeper train expansion has the support of the EU with Karima Delli, president of the Transport and Tourism Commission of the European Parliament. Posting on LinkedIn she said: “For years I have been fighting everyday at the head of the transport committee to make it a reality… the night train reduces climatic impact of travel from 800km to more than 1200km, too often carried out by plane.”

And it isn’t restricted to the mainland. In another similar initiative, the Swedish government has commissioned night train services from Stockholm and Malmo to Brussels and Hamburg set to start in 2022.

Serco has applauded this idea and supports a similar approach within the triangle of Oslo, Stockholm and Copenhagen. “Night trains can be a great alternative to flying, but old worn carriages will not do," says Jonathan Riley, business development director. "The future… will be about comfort, quality and experience, creating a standard that is attractive for both business and leisure travel.”

He is right. New Sleeper trains are good news for the environment, railway companies, product suppliers and customers – well, as long as we can wake them up! • For further information about rail catering, logistics and hospitality projects contact: roger@thecateringexplorer.com

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A GREAT PASSENGER EXPERIENCE STARTS HERE…

Aircraft Interiors Expo The world’s leading cabin interiors show brings together designers, engineers and key decision-makers to network and collaborate.

Discover the latest innovations in seating, lighting, fabrics, galleys and more, all in one location.

World Travel Catering & Onboard Services Expo The global marketplace for suppliers of travel catering, onboard retail and passenger comfort. Senior buyers from the world’s airlines and rail services attend to source the best experiences for their passengers.

Keep up to date with the industry Discover the latest expert insights, new innovations, event news, podcasts, webinars and more on the AIX Hub or WTCE Content Hub. Find them from our homepage.

ACCELERATE YOUR RECOVERY & FIND OUT HOW YOU CAN BE INVOLVED: AIRCRAFTINTERIORSEXPO.COM WORLDTRAVELCATERINGEXPO.COM Organised by:

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44 / HYGIENE TESTING INNOVATIONS

Squeaky clean With hygiene at the forefront of everyone’s minds, April Waterston explores the latest innovations keeping cabins clean and passengers germ-free

T

he hygiene sector has had its time to shine this past year. New hygiene innovations have emerged and their value has never been appreciated more.

From industrial sprayers and air filters to antibac dispensers, there’s a plethora of new hygiene products to keep passengers safe and germ-free.

Disinfect, fast

Hi-Line Industries’ HI-KLEEN offers a quick and easy way to distribute disinfectant throughout an aircraft cabin or train carriage. It claims a single, quick application of HI-KLEEN ensures full sanitisation of all contact surfaces, providing five hours of protection from further contamination.

The product is safe to apply without PPE, and it claims to kill and inhibit both bacteria and viruses (including enveloped viruses such as COVID-19) on hard or soft surfaces. The 17kg canisters are distributed through a spray gun and provide typical coverage of 750sqms.

Sureclean’s Aura MK1 Rapid Aircraft Disinfection system also provides a tool to deep clean an entire aircraft. With only one operator, AURA can traverse the length of the aircraft with ease via the aisles, achieving complete disinfection within 10 minutes.

Having a similar form as a galley cart, AURA can be deployed for use on aircraft with minimal operator training, and when used with Germclean Aviation Grade Disinfectant it claims to significantly reduce a variety of bacteria and viruses on surfaces, providing residual protection for up to 30 days.

successfully conduct a proof of concept using UV technology to sanitise the cabin.

Uveya’s solution uses UV-C rays to disinfect the interior of the aircraft. During the cleaning process, an autonomous sterilisation robot emits concentrated UV-C light across the cabin. The device can effectively kill over 99% of bacteria and pathogens in the air and on surfaces in minutes.

Fresh air

A big misconception and cause of anxiety amongst passengers is the idea that germs are circulated around aircraft through the air systems, meaning that if one ill person boards a plane, every other passenger will surely fall ill too.

Of course, this isn’t the case. Air filters are designed to keep air clean and safe. For example, Panasonic’s nanoe Air Cleanser both inhibits odours and suppresses germs and bacteria around passengers through ultra-fine, electrified water nanoparticles – 15,000 times finer than the width of a human hair.

Looking forward, Camfil has announced a Memorandum of Understanding with CTT Systems

Below: GelCard offers a novel way to distribute hand sanitiser; UV-C rays disinfect without chemicals

Let there be light

For a more novel (and less chemical) approach, advances in ultraviolet (UV) sanitisation could be the future. dnata has partnered with Uveya, a Swiss technology company, to onboardhospitality.com

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HYGIENE INNOVATIONS TESTING / 45

(CTT) to see Camfil’s air filtration technology for aircraft incorporated in CTT’s humidifier products. Primarily, CTT opts to incorporate air filtration in its humidifier products to further improve air quality for pilots, crew, and passengers. CTT will then be able to complement existing clean air solutions without adding additional maintenance or overhaul for airlines.

Passenger priorities

Hand santiser has joined the league of wallets, keys and masks on the list of things we no longer leave home without. It’s an essential for passenger confidence, giving them the power to feel clean and protected any time while away from home.

Plane Talking Products (PTP) has partnered with Nilaqua to bring its highly successful skin and surface hygiene products onboard. “In recent months, along with other innovations in onboard hygiene, we’ve been bringing this healthcare expertise to airline clients in a way that would have seemed unlikely 12 months

ago,” says Alison Wells, director at PTP. The Nilaqua range of hand sanitisers and surface spray products are available exclusively through PTP. The alcohol-free formula is the key: not only virucidal but sporicidal, bactericidal and fungicidal – proven to be effective against 99.99% of bacteria whilst remaining kind to hands.

Gelcard is a new credit-card thin hand sanitiser, ideal for distribution in amenity kits or during the passenger boarding process.

It’s the size of a business card and features an innovative snap technology – simply fold in half and it will release a fast-absorbing anti-bacterial gel. Although it’s single-use, the cards are lighter than bottles and can be branded to let customers know just who is keeping them safe.

For a more permanent fixture, Eirtech has designed a mounting solution that can hold Prolong’s water-based Foaming Hand Sanitiser throughout the cabin. The lightweight mount can be installed in galleys, bulkheads, lavatories and cockpit. •

Above: HI-KLEEN's industrial sprayer can make quick work of disinfecting a cabin or carriage

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ONBOARD FINDER Looking for something? Revolutionise the way you find your onboard solutions with Onboard Finder

onboardhospitality.com/finder Get your product into Onboard Finder, contact sue.williams@onboardhospitality.com

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TAKE YOUR PICK / 47

Cover up Wallet, keys, phone, mask – we now don’t leave home without them. April Waterston explores the evolving innovations for hygiene protection face coverings SONOVIA

LIQUIDNANO

Sonovia’s patented technology uses zinc oxide nanoparticles infused into the fabric of the mask to deliver a face covering option that it claims is ‘sustainable and technologically superior to anything else on the market’. globalnpd.com

LiquidNano’s COVID-killing facemasks are backed up by research from Cambridge University. They have an invisible coating that attacks the virus by rupturing its outer layer, which it claims will work on any future variants too. liquidnano.com

MY CLEAR MASK

GL100 SERVICES

An transparent option for lip-reading and facial expressions is GL100 Service’s washable window mask. The clear window is surrounded by poly-cotton fabric available in a range of colours, and already feature on Transport for Wales’ network. gl100services.com

My Clear Mask’s PET shield directs exhaled air back towards the wearer’s own body. Ideal for lip-reading and sharing a smile (or scowl!). It claims other USPs include the fact that the design will keep your lipstick in place and your glasses won't fog up as with so many others. myclearmask.co.uk

MICROBEBARRIER

Etihad’s MicrobeBARRIER snood-style facemask is offered to its First and Business passengers.

Created in collaboration with Buzz, it’s coated with an antimicrobial treatment proven to minimise the risks from germs. buzz.com

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48 / GLOBAL PERSPECTIVE

The world view We're going global every day by going social.

Meet us in the virtual world via Twitter and Linkedin.

Here's just some of digital chat you may have missed...

Follow us for more: @OBHMagazine and Linkedin.com Right jab Dancing it out

Aiming to bring back some fun to flying, staff at Swiss regional carrier Helvetic Airways have been causing a stir on social media with their own version of the viral #JerusalemaDanceChallenge.

“We’re really not able to fly much right now,” explains cabin attendant Sara Müllhaupt, the initiator of the project. “So we wanted to make some creative use of our free time. And this was a great opportunity to strengthen our team spirit in a constructive and lighthearted way.” Their video was shot at Zurich Airport and can be viewed on YouTube. youtu.be/1sAAPLNK68M

The long goodbye?

In a reflection of the straightened times we're living in, Gatwick Airport has found itself a new revenue stream by charging passengers before they even enter the building! Travellers who want to be dropped off immediately outside the terminals will now pay a £5 drop off charge. If they don't want to pay, they will have to be dropped-off in the airport’s long-stay car parks and take a free shuttle bus to the terminal. On the plus side two hours free parking at the long-stay car park will allow them plenty of time for a kiss and fly, long goodbye! @Gatwick_Airport

Emirates is among the first airlines in the world to operate a flight with fullyvaccinated frontline teams servicing customers at every touchpoint of the journey.

Check-in, security, lounge and boarding gate employees, as well as engineers, pilots and cabin crew have all chosen to be fully vaccinated. So too have aircraft appearance, loading and special handling teams from dnata, and SkyCargo teams working on the cargo and logistics.

The Emirates Group has vaccinated close to 26,000, or 44%, of its UAE frontline aviation workforce who have received both doses of either the Pfizer-BioNTech or Sinopharm vaccines. @emirates

Iced-landic buns

Any excuse to celebrate is good these days and if that means cream buns onboard so much the better. That was the thinking at Icelandair when it brought a taste of local tradition onboard just before Lent. The crew served cream buns to celebrate Bolludagur (‘Bun Day’), a day traditionally spent in Iceland consuming bollur – pastry buns filled with jam and cream, and topped with chocolate glaze. Children onboard also received small bags of candy on Öskudagur (Ash Wednesday), a day celebrated like Icelandic Halloween. @Icelandair

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GLOBAL PERSPECTIVE / 49

Cotton for fuel

Japan Airlines (JAL) has successfully operated a commercial flight using fuel created from cotton clothing!

The flight from Tokyo Haneda to Fukuoka used sustainable aviation fuel (SAF) blended with traditional jet kerosene and SAF. In October 2018, JAL launched a project to convert cotton clothing into SAF. The project saw approximately 250,000 pieces of clothing collected and put through a bio-process developed by the Research Institute of Innovative Technology for the Earth (RITE) to produce the SAF. The flight was executed on a Boeing 787-8. @JAL_Official_jp

Pandemic action

Etihad Aviation Group will work with the United Nations Children’s Emergency Fund (UNICEF) for the next five years to support its Humanitarian Airfreight Initiative. It will aid worldwide distribution of COVID-19 vaccines, essential medicines, medical devices, and other critical pandemic supplies through a dedicated COVID19 Workforce, as well as supporting immunisation programmes for the world’s most vulnerable children. @etihad

Open air at sea

It's all about the great outdoors for MSC Cruises as it prepares to launch its new flagship cruise liner MSC Seashore this August, in the Med. The ship is designed to maximise outdoor space and get passengers closer to the sea and includes 13,000sqm of outdoor space, six swimming pools, an expansive 540 metre-long waterfront promenade close to the water, a 3,000sqm, four-deck Yacht Club and suites with terraces or balconies. @MSC_Cruises_UK

Food for good

Inflight catering specialist Monty’s Bakehouse in the UK has now donated over 1.3 million hot snacks and meals to local and global causes during the COVID19 pandemic. Its work has provided targeted help for the homeless, the vulnerable and families most affected by the pandemic. montysbakehouse.com @MontysBakehouse

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50 / EVENTS

Food-to-go innovations Back for 2021, lunch! expo will bring the the UK food-to-go industry under one roof once again. At its usual haunt at the London ExCeL, the show is preparing to host a wealth of innovative new products and expert speakers over two days from 23-24 September.

Featuring over 400 food and beverage specialist exhibitors, three dedicated keynote theatres and thousands of innovative new products, lunch! has been a popular sourcing stop for airlines and travel caterers for over a decade.

During the pandemic lunch! has been keeping active online with a series of Industry Leaders Q&As plus profiles of new products that would have been highlighted at the cancelled 2020 show.

In 2019 the show had a record year highlighting 110 new products in it's Innovation Challenge, so expectations are high for its 2021 return.

Though the line-up is yet to be announced, speakers in previous years have included

WHAT: lunch!

WHERE: London WHEN:23-24 September

the likes of Ollie Rosevar, head of environment at Costa Coffee; Marta Pogroszewska, MD at GAIL's Bakery; Josh Brown, head of coffee & commercial development at Harris & Hoole and more.

Exhibitors and visitor alike will be excited to get back to touring (and sampling!) the stands once again. lunchshow.com

Virtual relaunch WTCE returns Following on from the success of December's Virtual Expo (see pages 16-17), Future Travel Experience (FTE) and the Airline Passenger Experience Association (APEX) are revisiting the digital world with a second foray into virutal events. The FTE-APEX Virtual Expo on May 25-26 will take the same format as the December show, with a virtual exhibition hall, auditorium and networking sessions, with the key theme of 'Relaunching Global Air Transport'. futuretravelexperience.com

WHAT: FTE-APEX Virtual Expo WHERE: Online WHEN: 25-26 May

They're the shows you've all been waiting for: the World Travel Catering & Onboard Services EXPO (WTCE), the Aircraft Interiors Expo (AIX) and the Passenger Experience Conference (PEC). They are all set to return to Hamburg from 31 August-2 September 2021. The Taste of Travel Theatre in is also set to return. Watch this space! worldtravelcateringexpo.com aircraftinteriorsexpo.com passengerexperienceconference.com WHAT: WTCE/AIX WHERE: Hamburg WHEN: 31 August-2 September

CALENDAR MAY 25-26 FTE-APEX Virtual Expo futuretravelexperience.com

------AUGUST 31 SEPTEMBER 2 World Travel Catering & Onboard Services Expo and Aircraft Interiors Expo worldtravelcateringexpo.com

------SEPTEMBER 8-10 FTE Global+ & FTA Ancillary+

futuretravelexperience.com

------SEPTEMBER 23-24 lunch! lunchshow.co.uk

------OCTOBER 18-21 APEX/IFSA apex.aero; ifsa.aero

------NOVEMBER 9-12 FTE-APEX Asia Expo+ futuretravelexperience.com craig.mcquinn@ onboardhospitality.com

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ACCELERATE YOUR RECOVERY

Join the leading global event for travel catering, onboard retail and passenger comfort Source innovative products and services from international suppliers.

Network with onboard professionals including airline and rail buyers.

Be inspired by presentations and demonstrations.

REGISTER YOUR INTEREST worldtravelcateringexpo.com/obh

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