Onboard Hospitality 82 March/April 2020

MARCH/ApRil 2020 issue 82

Navigating change Mapping positive onboard pathways in challenging times

shapiNg the future pioNeeriNg cabiN coNcepts our 2020 awards fiNalists

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MARCH/APRIL / 05

Inside this issue...

50

60

116

WTCE/AIX have been postponed due to COVID-19 but we turn our focus on new products and businesses you would have seen

60 The power of preordering 67 In conversation... Evertaste 69 Focus on: dnata Catering Australia 71 In conversation... Monty's Bakehouse 72 Opinion: Fabio Gamba, ACA 75 Focus on: Austrian Railways 76 Opinion: Marc Warde 79 Focus on: Fred Olsen 83 In conversation... Avanti Rail 84 Halal trends: Increased demand 91 In conversation... Rocky Mountaineer 93 Opinion: Edible packaging 95 In conversation... Eurostar 97 How to... keep it kosher 99 Focus on: SASCO, Vietnam

116 Charitable endeavours 123 How to... reinvent regional flying 125 Take your pick: Celebratory kits 129 Focus on: Myodetox 131 Opinion: Allergy alert 133 Take your pick: Honey products

EVENTS

24

DESIGN & INNOVATION 24

37 39 43 44 46

Sustainability: Shaping the future Opinion: Ariane van Mancius Focus on: Infinite service How to... step up the experience Emoji: Iconic opportunities How to... find your niche

FOOD

100

BEVERAGE 100 105 106 108

159

Tea trends: Consumer habits In conversation... Dilmah Tea How to... Serve tea at sea Adult soft drinks: Banish the booze 111 How to... make an impact 113 Focus on: Drinks' garnish

Finalists announced

REGULARS

WELLBEING

136

TECH INNOVATION

136 Preview: Check out our latest Onboard Tech Innovation supplement 138 FTE preview: See you in Singapore!

140 RETAIL

140 Trolleys 145 Opinion: George Banks 149 Opinion: Plastic panic?

150 Cruise retail: Sun, sea and shipping

09 Industry update / 48 In debate: COVID-19 / 153 New Arrivals: for aisha / 154 Galley Gossip / 156 Global Perspective

onboardhospitality.com

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Tailor-made solutions. Endless possibilities.

DISCOVER OUR LEISURE & SMART OFFERING AT WWW.SPIRIANT.COM

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WELCOME / 07

EDITORIAL

Testing times

EDITOR Julie Baxter julie.baxter@onboardhospitality.com JOURNALISTS Jessica Pook, Sasha Wood & April Waterston

W

elcome to our first issue of the decade, and what a decade so far!

As we go to press the world seems in turmoil: floods, fires, disease. It's not great.

CONTRIBUTORS Roger Williams & Richard Williams CONTRIBUTING EDITORS Laura Gelder, Andy Hoskins, Jo Austin (For Taste of Travel enquiries: jo.austin@onboardhospitality.com) EDITORIAL DIRECTOR Steve Hartridge

Departures and events are being cancelled, and economic confidence is in melt down, but when we look up from the immediate chaos, we must be ready to see the glass half full.

In the throes of damage limitation it is hard to stay positive, but it is positive action and positive attitudes which will make the difference. Travel is always on the front line of reaction, especially when we’re talking pandemics and panic. We’re among the first to be hit and it hurts badly, but sadly we have bad past experience to draw on and we know things can come good again. Financial rigour will be key but so too will the need for maximum creativity and a determination to beyond this. Our sector is ever inventive, ever adaptive, and always committed to creating the very best of passenger experiences, great examples of which you can see within our 2020 Awards. So while the next few months may feel daunting, don’t cancel every conversation or drop every project.

Rethink, refocus and reimagine – your passengers expect that of you, and they will be back. Be brave, look beyond the immediate uncertainty, and be ready for when they do. Pull together and stay well.

Good luck and do keep in touch...

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

DESIGN & PRODUCTION SENIOR DESIGNER Louisa Horton

Julie Baxter EDITOR Onboard Hospitality

DESIGNERS Zoe Tarrant, Ross Clifford and Caitlan Francis PRODUCTION & STUDIO MANAGER Clare Hunter 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: SUFFOLK HOUSE, GEORGE STREET, CROYDON, SURREY, CR9 1SR, UK. T: 020 8649 7233 E: ENQUIRIES@BMIPUBLISHING.CO.UK BMIPUBLISHING.CO.UK WHILE EVERY EFFORT IS MADE TO ENSURE ACCURACY, BMI PUBLISHING LTD CANNOT BE HELD RESPONSIBLE FOR ANY ERRORS OR OMISSIONS. COVER IMAGE: ISTOCKPHOTO.COM

SEE YOU IN THE VIRTUAL WORLD...

Regularly read in over 70 countries worldwide and mailed to our 16,000+ 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

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

TECH TALK

CELEBRATING EXCELLENCE IN AIR, RAIL & CRUISE onboardhospitality.com/awards

Technology is having its moment as so many retreat into the virtual world.

Check out our latest Onboard Tech Innovation for latest onboard tech trends.

Contact: April Waterston

AWARDS: THE MOVIE As the 2020 Onboard Hospitality Awards event could not go ahead we're bringing you our winners via video online, every day March 30 - April 3 Contact: Sue Williams

OBH DAILY ENEWS

Share your product launches through Onboard Hospitality Daily e-news out March 30 - April 3, in addition to our weekly enews every Wednesday sent to 16,000+ inboxes.

Contact: Julie Baxter

PLAN AHEAD

The Onboard Hospitality team looks forward to catching up with you in person at the Onboard Hospitality Forum Asia in Singapore. Be there!

Contact: Craig McQuinn

SOCIAL BUZZ

We've upped our social media presence. Connect with us in the virtual world via Twitter, LinkedIn and Instagram and Use #onboard #OBHawards #newsneverstops

onboardhospitality.com

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INFLIGHT CATERING | INFLIGHT RETAIL | AIRPORT F&B

REDEFINING INFLIGHT RETAIL WITH PRODUCTS PASSENGERS DESIRE Visit us at WTCE Hamburg, Stand 1F10

In the air, on the ground, by your side Visit dnata.com for further information.

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industry update / 09 Top stories from across the industry

industry

update Top stories from across the industry

On the ground

WTCE postponed and the industry prepares for COVID-19 downturn

11

Pre-order

American Airlines expands its preorder catering range

16

Greener thinking

Air Europa ditches 1,000kg of waste packaging from its Business kits

18

13

Ambitions & acquisitions

Monty's Bakehouse and SATS unveil their new multi-million pound collaboration onboardhospitality.com

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10 / industry update Covid-19 updates from across the industry

ACA and APEX call for support

Monty's Bakehouse focuses on supply Monty’s Bakehouse has segregated its teams and implemented extensive supply chain contingency planning to ensure it can go ‘above and beyond’ in its COVID-19 support for airlines.

MD Matt Crane, says: "These are unprecedented times. We have to protect the supply chain, stay close to our clients and adapt deliveries and support to suit. Thankfully our product is inherently robust - frozen, long life and packaged. Brexit planning has actually helped as we were already securing our supply chain and now have contingency across seven manufacturing units, four warehouse locations and four transport companies." The company has created two teams in separate buildings so if one team has to self-isolate the other continues, and will move to home working as needed. “All our airline clients are suffering and by implication so are we, but our role remains, to go the extra mile to help protect and support our industry however we can.” montysbakehouse.co.uk

Aviation and inflight services associations have called on global governments to issue immediate financial support to the sector in light of the COVID-19 disruption worldwide.

APEX/IFSA ceo, Dr Joe Leader said: “Airlines are critical to our world’s economy. Reducing taxation, penalties, and slot/gate bureaucracy in the midst of this crisis will go a long way toward ensuring economic recovery. We need to enable airline resources to go into both the health of our industry and our customers worldwide.”

Fabio Gamba, md of Airline Caterers Association (ACA), said: “The economic effects of the virus disproportionately affects the hundreds of thousands of staff in our industry.

We need to take a measured, common-sense approach as many airport services worldwide continue to operate and provide their invaluable service in this time of crisis.

The association represents 170,000 workers producing 2.7bn meals per year. Gamba added: "We welcome the set of measures that governments are taking to alleviate the hardships caused by this pandemic. But further action must be taken and decided at an international level, not country by country.

Leading regulators and aviation industry associations must urgently implement a strong action plan, including but not limited to the immediate waiving of taxes and charges that currently put an undue burden on aviation." apex.aero; aca.catering

Pandemic plan and global task force goes into action at LSG LSG Group is prioritising wellbeing of staff and passengers and acting to minimise potential impact or disruption to airline customers.

A global task force has been formed to constantly monitor the situation and initiate appropriate actions. A spokesman said: "Our catering

network is familiar with a pandemic plan, which provides our units with specific measures in case of an infectious disease. This plan is based on our past experience in handling other outbreaks like SARS and MERS. In our business, hygiene is a constant concern". lsg-group.com

Clean thinking RMT Global Partners’ Inflight Tidy Kit has been designed as a tool to support cleaning and sanitation.

The kit can include a range of cleaning items held in a hangable PVC carry-all bag and with a mop that grips a disinfectant wipe, plus other key items. rmtglobalpartners.com

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industry update / 11 Top stories from across thethe industry Covid-19 updates from across industry

WTCE postponed as COVID-19 hits Reed Exhibitions has been forced to postpone World Travel Catering & Onboard Services Expo (WTCE), Aircraft Interiors Expo (AIX) and the Passenger Experience Conference, following the escalation of COVID-19 in Europe.

Katie Murphy, portfolio director at Reed Exhibitions, said: “The health and safety of our exhibitors, visitors and staff is our number one priority. While it is disappointing to postpone, we believe it is the best course of action for all involved. This is not a decision we have taken lightly. We trust that postponing the events will provide the international passenger experience industry the opportunity to achieve their business objectives later in the year, and we are working to have confirmed dates as soon as possible." worldtravelcateringexpo.com

Suppliers focus on preparation and diversity to support airlines Leading inflight suppliers are focused on preparing for disruption and diversifying supply chains as they look to protect staff and supplies.

Johannes Kloess, md Galileo Watermark, says: "The key is to plan and forecast to ensure, where possible, stock is available. We have also diversified our supply chain. The frequency of disasters means global sourcing will be key in future."

Petros Sakkis, cmo WESSCO, adds: "We are seeing a major impact on demand and some delays in production, although this is stabilising. We are working with our partners making every effort to resume business as usual, and shifting processes to rely more on digital collaboration". galileowatermark.com; wessco.net

Plan and protect wellbeing advice from Asia Edwin Lim, md of Airline Inflight Services and part of The Hayward Partnership, is based in Asia where the virus first took hold. He has produced an anti-virus containment checklist.

He recommends all frontline staff are briefed on risks, symptoms and

preventive measures; protective gear be issued; service delivery processes are modified to limit exposure in the cabin and encourage personal drink bottles; remove blankets, pillows, table linen, and rotable catering equipment; and cut cold dishes.

Read the full checklist on our blog.

Prioritising staff health William Meddings, md at Orvec, says: "Staff welfare has to be all businesses' primary concern, so we have implemented a number of protocols at our manufacturing plant to ensure that a healthy working environment is maintained." orvec.com

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12 / industry update Top stories from across the industry

Saudia trials new uniforms

UIA extends its buy onboard options

Saudia is trialling new uniforms designed by Yates+ on its Jeddah-Paris route.

Senior design partner, June Kulwadee Pruksananonda, says the new look “is one important element among many in Saudia’s metamorphosis into a world-leading hospitality provider”. The uniforms aim to combine elements of Saudi culture, elegance and design, with 21st century practicality. The male uniform incorporates Islamic geometric designs in the necktie’s micro-pattern, combined with a tie clip featuring Saudia’s Arabic curves; while the women's wear designs are inspired by Saudi Arabia’s architecture and landscapes.The colour palette reflects the home destination's red sea coral, the tan of the dunes, and the dark navy of the midnight desert. saudia.com

Ukraine International (UIA) is providing domestic pasengers with the chance to purchase meals, beverages and snacks onboard.

Previously, travellers within Ukraine could only pre-order meals. UIA will offer passengers travelling between Kyiv and Odesa, Kharkiv, Lviv, Dnipro, Zaporizhzhia, Kherson, Ivano-Frankivsk and Chernivtsi a selection of sweet and salty snacks, sandwiches, alcoholic and soft drinks, as well as assorted tea and coffee.

“We fully understand each of our passengers may have individual requests, so we do our utmost to extend our service menu,” says Khrystyna Gankevych, UIA director service and innovations. “During the flight, some prefer to enjoy a cup of coffee, others to have a bite, while some feel the need for a classic hot lunch. Since we are a customerfocused carrier, we aim to offer the widest possible options.” flyuia.com

Retail inMotion adds innovative tea spoon to its beverage offer Retail inMotion has added an innovative Sprout Tea Spoon to its offer - a foldable spoon, tea bag and stirrer all in one.

Made of 100% biodegradable material and completely free of plastic, it comes in plastic-free wrapping for onboard hygiene.

Handmade, it features a fair trade green tea, ginger and lemon tea bag on its spoon tip. After use, the ‘squeeze and drip-free function’ means no additional napkin is required. It is served in a Sprout branded recyclable paper cup. sproutworld.com

Eco cup from deSter Transavia has introduced a plastic free, 100% soil biodegradable coffee cup developed by deSter.

It uses unbleached cardboard and messaging in combination with the FSC and plastic free certification mark, shows what it does. gategroup.com

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SATS acquires Monty’s UK-based aviation food solutions business, Monty’s Bakehouse has become a wholly-owned subsidiary of SATS Investments in a deal worth around S$48.4 million.

By combining the culinary expertise of SATS with Monty’s Bakehouse product and packaging innovation, the Group aims to enhance its food offer for aviation customers and support growth into new customer segments.

Customers across Asia will benefit from the sustainably-packaged handheld snacks that Monty’s Bakehouse already supplies to a range of premium airlines and other customer segments across the world. As part of

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the deal, SATS and Monty’s Bakehouse will establish an innovation centre in Singapore as a test bed for innovative food products for aviation catering, buy-on-board retail, and adjacent markets. SATS will also work with Monty’s Bakehouse to develop sustainable food packaging solutions that reduce cost, waste, and logistical complexities using minimal plastics, to fulfil its goals for sustainable food packaging.

Matt Crane, ceo of Monty’s Bakehouse, said: “Joining a multibillion-dollar market leader like SATS presents an exciting opportunity to accelerate our growth and support the growth of SATS in Asia.”

onboardhospitality.com

Alex Hungate, president and chief executive officer of SATS, added: “Monty’s Bakehouse is a progressive innovator in aviation catering. With this transaction, SATS will now bring its products and packaging capabilities to airlines across Asia.”

SATS is the leading provider of gateway services and food solutions in the region. It caters to the needs of the aviation sector and a host of other businesses in hospitality, food, healthcare, freight and logistics industries as well as governments.

Operating for over 70 years and with a growing regional presence, SATS is poised for a new phase of growth. montysbakehouse.co.uk; sats.com.sg

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14 / industry update Top stories from across the industry

New kitchen for Vietnam

Turkish brings local artist onboard

Southern Airports Services Company (SASCO) has moved into the inflight catering market with a new-build kitchen facility at Vietnam’s busiest airport, in Ho Chi Minh City.

The SASCO Inflight Services (IFS) centre opened at the start of this year specifically to meet demand for aviation-related services and support the growing number of airlines operating to Vietnam. The business is focused on offering diverse and authentic culinary services, and is backed by its well-established parent company. The new facility can serve over 10,000 meals a day and already has HACCP and halal certification. The new set up includes catering trucks for all types of aircraft and its launch customer was Vietnamese-owned airline, Bamboo Airways (BAV)’. sasco.com.vn

Turkish Airlines is celebrating one of Turkey’s most popular artists in a collaboration with Galileo Watermark for its new Business kits.

The collaboration has developed eight collectable kits showcasing the artwork of Devrim Erbil one of the most important living representatives of Turkish contemporary art. He is deeply influenced by the cultural heritage of his country and Istanbul, the city he has inhabited for 60 years. The kits, each featuring a unique landmark of Istanbul, are designed to serve as a lasting memory of the passenger’s flight.

Johannes Kloess, md at Galileo Watermark, said “It is hugely rewarding to work on a project of this nature: providing passengers not only with a beautiful and functional amenity kit onboard but also a cultural experience. Erbil’s works are truly inspiring, and we hope that passenger’s flying will enjoy this collaboration as much as we have enjoyed bringing it to life’. galileowatermark.com

Aire Inflight FZE Jebel Ali Free Zone Office Warehouse No. FZSIAM06 P.O. Box 18424 Dubai, UAE Tel.: +971 4 886 1228 Fax: +971 4 886 1229 aire@aire-inflight.ae www.aireinflight.com

Dubai Office Galleria Office 204, 2nd Floor, Hyatt, Diera P. O. Box 18424, Dubai, UAE Tel.: +971 4 273 1024 Fax: +971 4 273 1034

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industry update / 15 Top stories from across the industry

People on the move Laura Friedrichs & Sebastian Schaadt

gategroup seals takeover Gategroup has acquired the European operations of LSG Group from Lufthansa Group for an undisclosed sum (subject to regulatory approval).

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

operations. As part of the transaction, SWISS has extended its partnership with gategroup out of Zurich and Geneva; and the caterer has been awarded the long term catering contract for Lufthansa’s German operations.

Lufthansa and gategroup will also establish a joint venture in the core hubs in Frankfurt and Munich and set up a Lufthansa-dedicated Studio 50/8, a culinary think-tank and exclusive ‘house of inspiration and co-creation’, which will aim to set new airline catering standards. gategroup.com

Tim Zanderbergen

ANA catering services To: manager, global sales Zandbergen will lead business development and strategy, support customer services, and has been tasked with bringing internationalisation to the traditional Japanese company

Gwendal Hamon

en route international TO: head of food FROM: monty's bakehouse Leading the product development team, Hamon will be responsible for all food innovation, focusing on the company’s main product categories – cheese, bakery, snack boxes and handheld snacks.

ANA launches sake selection All Nippon Airways (ANA) has partnered with renowned sake sommelier Yasuyuki Kitahara to update its sake selection.

The new sake selections were chosen through an in-depth tasting process and will be available on both domestic and international flights.

ANA selected a range of premium sake, such as Jikon, Kamoshibito Kuheiji and Kokuryu, that reflect consumer preferences and expert opinion. The airline evaluated the products of 319 sake breweries selecting 46 of its favourites for the updated menu.

The choices were evaluated based on

frankenburg To: Joint MDs The recently married couple have been promoted to become joint managing directors at German inflight catering specialists Frankenberg. Laura is the daughter of the company’s founders Rudiger and Helga Friedrichs.

Scott Richardson

taste as well as how well they paired with inflight cuisine, and their seasonal appeal. This led to the creation of a balanced sake menu that offers something tailored to the palates of every passenger. ana.co.jp

burrana TO: chief financial officer Richardson will oversee Burrana's global finance team, as well as management of cash flow, financial planning, equity activities, and profitability. He brings a wealth of wealth of cross-industry experience. please send your appointment news to april.waterston@onboardhospitality.com

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16 / industry update Top stories from across the industry

Joe & Seph’s extends range

AA expands preordered meals

Joe & Seph’s has added a White Chocolate & Raspberry Bite to its popcorn bite range.

The snack is comprised of 'extra-large' mushroom kernels which are air-popped, hand-coated in salted caramel sauce, and then dipped in chocolate.

“We’ve wanted to create a more decadent sweet treat for a while that’s different to our range of gourmet popcorn,” says Joseph, co-founder of Joe & Seph’s. “I can’t wait for everyone to try them, though I must hazard a warning, they’re extremely moreish…”

The popcorn bites are currently available in 63g resealable bags. Milk and dark chocolate bites are also available. joeandsephs.co.uk

American Airlines has expanded its pre-ordered meal service to premium cabins on American Eagle flights, adding another 300 daily flights where customers can order meals in advance.

This brings the total number of daily flights eligible for pre-order in premium cabins to nearly 1,900. American is also the only U.S. carrier to offer pre-ordered meal service in premium cabins on both mainline and regional flights, available on flights of 900 miles or more.

“Ordering meals in advance is important to our customers, and we’re excited to bring this option to more flights,” said Raphael Girardoni, managing director of food and beverage services. “The culinary experience is an important part of travel that we will continue to invest in. Customers can pre-order menu items from 30 days before a flight and up to 24 hours before departure. aa.com

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industry update / 17 Top stories from across the industry

F.S.P. GmbH flight service products

New Edelweiss business tableware by Clip New Business class tableware has launched onboard Edelweiss in a collaboration with Clip.

In line with Edelweiss’ constant effort to reduce its carbon footprint, the tableware is made from SiloxiHT light-weight ceramic. The light-weight material helps reduce weight onboard as well as easing crew handling.

The modular and versatile designs allow for multiple combinations with a limited number of elements. The refined shapes and glazing aim to enhance the food experience onboard too. cliponboard.com

Twinings targets food service sector Twinings has launched a ‘Superblend’ range of infusion teas in response to popular demand.

The range uses botanicals blended with natural fruit flavours, vitamins and minerals to promote general health and wellbeing and includes Focus, Glow, Digest, Calm and Sleep – each with its own combination of flavours and restorative values.

While black tea sales are in decline, the natural teas are currently driving category growth for Twinings and have a repeat purchase rate of 35% in the retail sector.

Lucy Chappell, tea specialist at Twinings, says: “Consumers are increasingly looking for products that taste good and do them good while they are maintaining a busy lifestyle.” twinings.co.uk

We are the leading producer of non-skid traymats and all kinds of paper products designed specifically for use in aviation rail, cruise and ground transportation industries.

www.fspgmbh.com

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18 / industry update Top stories from across the industry

Air Europa axes more plastic

AK-Service brings AR onboard AK-Service has gathered a team of professional mobile developers, Augmented Reality (AR) enthusiasts and artists to deliver next-generation amenity kits featuring modern mobile technologies and interactive media.

The team is currently developing a new augmented reality application for an undisclosed airline. Tech will be used to support gifting opportunities, for example AK-Service has constructed a collection of porcelain aircraft models to be given to Business passengers. By using mobile apps they can then learn more about the distinguishing features of the aircraft through AR, create an interactive collection and play an AR game with the model. The team is also working on AR entertainment for children starting with simple 3D character animations through to challenging and interesting logic games. ak-service.ru

Air Europa claims it will cut 1,000kg of waste each year after ditching plastic packaging from its new Business class kit and replacing it with recyclable and ecofriendly materials.

Created with Kaelis, the bag contains a set of environmentally-certified cosmetics from The Rerum Natura – a cosmetic collection based on pure botanical essential oils, and using ecofriendly packages.

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

The airline has switched away from plastic glasses and cutlery, as well as having reusable tablecloths and cloth napkins. aireuropa.com; kaelisgroup.com

Matrix pioneers new fabric technology for inflight pyjamas Matrix has launched a range of Infra Active pyjamas embedded with infrared-emitting ceramics to support wellbeing inflight.

The ceramics, within the fibres, capture the energy of the wearer's body and reflect it back into them to aid with recovery, boost circulation

and dissipate any muscle ache.

The technology is said to support restful and efficient sleep, improve the oxygen in blood-flow, dissipate toxins, reduce swelling, help manage jet lag intensity and enhance faster biological recovery. thisismatrix.com

Malton adds Calgary base Malton Inflight has opened an office in Calgary, Canada as part of a global strategy to strengthen partnerships in North America. The base joins established offices in Shanghai and the UK, and is headed up by projects and marketing manager Alex Oakley. maltoninflight.com

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industry update / 19 Top stories from across the industry CREATING GALLEY SPACE WHERE IT DOES NOT EXIST

The Mercury Award Flex-e-Bag Waste System Serving Airlines and Distributors for the past 16 Years

introducing

Flex-e-Frame

BA invests in Gatwick catering offer...

A Rotable Recyclable Frame to Hold a Biodegradable Bag

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

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

New additions to the Club Europe offerings include Hampshire Chalk Stream trout gremolata with roasted new potatoes, fennel and dill sauce.

In Club World, main courses include seared cod with butter beans with saffron and crispy chorizo, while in First, main courses feature Onley Oak ribeye steak with cherry tomatoes, baby watercress and beef jus. ba.com

...and rolls out new comforts for London British Airways has rolled out new soft blankets and cushions and a new headrest for customers in its World Traveller (long haul economy) cabin.

The additions include fresh white headrest covers, a new-look bright blue cushion with a herringbone design and a blanket in a soft fleece material.

The items are now available on all long-haul flights to and from Heathrow and on all long-haul flights to and from Gatwick. Blankets that have been replaced are being donated to charities and projects in the UK and overseas. ba.com onboardhospitality.com

www.onboardlogistics.com

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20 / industry update Top stories from across the industry

Jet2.com boxes clever for kids

Airlines go vegan with Mr Lee's

Jet2.com has launched a new children’s meal box featuring a variety of hot meals, snacks and activity packs.

Young passengers can choose an all-day breakfast, crispy chicken strips, macaroni cheese and kids’ sausage and mash, and all are presented in a 100% recyclable box. They can also enjoy new branded snacks.

The new meal boxes feature an activity pack and colouring pencils with maze game, selfie drawing, concentration challenges and an alphabet game and come in a number of versions and themes.

The boxes cost from £7.50 and can be preordered while booking or post-booking through ‘Manage My Booking.’ jet2.com

LSG Group has published the 2020 edition of its Trend Report.

Based on the latest market research, consumer data and evaluations of social media content, LSG has identified what it feels are the most important development trends. The results show five general

market trends to which 16 more specific sub-trends are assigned. The five market trends have been named Shareworthy, No Plan(et) B, Mindfulness, The new NostalgiX, Food Technology, and Things to Watch. Full report is available online. lsg-group.com

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Mr Lee’s Pure Foods is expanding its offer on Norwegian Airlines and Virgin Australia with its vegan Zen Garden Vegetables flavour of noodles boarding this spring.

The brand’s Chicken Laksa is already flying on Norwegian and easyJet (with a launch in Vueling Airlines coming soon) and Virgin Australia already services the Hong Kong Street Beef. The new flavour includes miso rice noodles with asparagus, green beans, spinach and ginger to provide a hot vegan option certified gluten-free and low-in-sugar.

Founder Damien Lee says: “It can be difficult when you are flying as a vegan or coeliac as not all inflight meals are tailored to your dietary preference. It’s great to see that this need is being addressed by airlines and will keep vegan travellers happy.” mrleesnoodles.com

Trend-spotting passenger insights from LSG group

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SEA success for FFG For the third consecutive year, Hawaiian Airlines has named Flying Food Group’s Seattle kitchen (SEA) as its Domestic Kitchen of the Year (2019) and has also awarded it the 2019 Certificate of Excellence. The airline has been a Flying Food Group customer since 2010. flyingfood.com

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For over 40 years, WESSCO International has specialized in branded amenities, passenger comfort items, food & beverage service ware, and a wide range of customized items for airlines worldwide. As your trusted partner of choice, our mission remains to design and supply an exceptional experience for your travelers.

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22 / industry update Top stories from across the industry

Clip creates new kits for EVA Air

dnata catering gets busy in Canada

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

The kits feature the brand’s iconic crinkle fabric and monkey mascot, and come in multiple collectable colours and styles each representing Taiwan’s most famous architectural landmarks.

The kits include New York farm-to-body brand, Hudson Made with lip balm and face cream from its Morning Shift collection.

Cindy Lam, director at Clip, says: “Putting this unique and fun kit together has been an inspiring process. We truly created something special. Both airline and brand are providing an exceptional experience that is meant to last long after the flight.” evaair.com; cliponboard.com

dnata has begun operations in Canada with the opening of its new 48,000ft2 (4,460m²) facility at Vancouver International Airport (YVR). This multi-million dollar investment is expected to create 80 new jobs within the company over the next 18 months.

The new facility has a capacity of up to 8,000 meals a day. dnata began serving its first commercial airline customer, British Airways, in Vancouver on February 1, and also serves VIP and charter aircraft.

Robin Padgett, divisional senior vice president, dnata, says: “We are delighted to announce this further expansion of our operations in North America, a strategic market with high growth potential for dnata. Our investment in a new facility in Vancouver underscores our long-term commitment to Canada". dnata.com

Virgin Australia focuses on doing good inflight with Do Good Labs Virgin Australia and Do Good Labs have created an on-trend snacking range designed to support passenger wellbeing.

Developed in collaboration with Rifkin Research for complimentary inflight service, the products drew on retail sales data to identify new

‘on trend’ products that would both be appealing to passengers and support their wellbeing. Focused on promoting mental health and traveller wellbeing the calorie controlled snacks use energy-packed ingredients. dogoodlabs.com.au

Coeliac training Charity, Coeliac UK, has updated its online training course for caterers who want to better meet the needs of the growing gluten-free market.

The interactive course has already trained almost 7,000 people including chefs and catering staff glutenfreetraining.org

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industry update / 23 Top stories from across the industry

Magazine / Digital / Awards / Sourcing / Events / Services

Evertaste adds lowcarbon meal offer Evertaste has added a range of low-carbon inflight meals packaged in fully biodegradable paper.

The recipes are plant-based, and Evertaste has partnered with multiple alternative meat suppliers to create meals with international appeal.

Options include: Smokey Oumph with Boston-style BBQ baked beans with polenta and corn; Coconut shai midori, with cumin rice and saag; Quorn cottage pie, and Macaroni cheese alforno (using gluten free pasta).

The meals are naturally nearly carbon neutral, but Evertaste offers the choice of carbon offsetting to make them entirely carbon neutral.

A spokesman said: "These meals make it possible to help passengers reduce the guilt the feel around flying by." evertaste.com

Newrest Spain wins Air Transat deal Newrest Spain has begun supplying catering services for Air Transat flights from Madrid.

The catering service will include a salad, a dessert and a snack in Business, Premium and Economy. Air Transat is due to operate flights this summer from Vancouver and Calgary to Barcelona, Madrid and Malaga. newrest.eu

Our vibrant hub of news, views and

conversations for the buyers and suppliers

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24 / SUSTAINABILITY

Shaping the future

Action on aviation sustainability is gaining momentum among both airlines and suppliers. Julie Baxter asks some key players for their latest commitments and collaborative strategies

Measure it to manage it Matt Crane, md at Monty’s Bakehouse, hosted the first Airline Sustainability Forum (ASF) last year bringing together airlines, suppliers, caterers and waste management teams. The Forum has now made significant connections and commitments to progress the issue of cabin waste.

The ASF has taken a new step towards worldwide progress in the area of airline cabin waste by joining the Advisory Committee for the Global Tourism Plastics Initiative – a programme led by the UN Environment Programme (UNEP) and World Tourism Organisation in collaboration with the Ellen Macarthur Foundation.

The ASF, launched in October last year, will now act as the engine for change in cabin waste as part of the Global Tourism Plastic Initiative (GTPI).

The GTPI aims to tackle plastic pollution and ensure those materials which are used are safely reused, recycled or composted, keeping

materials circulating in the economy and out of the environment. Signatory/participating organisations will, in time, agree commitments that support the elimination of problematic and unnecessary plastic packaging, moving from single-use to reusable models and towards 100% of plastic packaging being reusable, recyclable and compostable by 2025.

Setting standards

The ASF brings together airlines, F&B and amenity suppliers, caterers and airport waste management providers and is now tasked with putting forward a global standard for cabin waste packaging.

The standard will seek to unite all airlines, governments, caterers and suppliers in the use of the same cabin packaging substrates, segregate off loaded waste to the same standards, and facilitate recycling and regeneration systems at all major airports.

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Finding the right solutions

Everyone knows there is a problem but no one has looked to exactly quantify it end to end and see which are really the correct solutions to make. As an industry we are struggling to know what is the right long-term solution to a growing problem and some of the short-term changes in packaging are not necessarily sensible and could end up causing greater harm than good. We need concrete facts and proper guidance for both airlines and suppliers. Working with the GTPI brings our sector into a well-established framework of environmental expertise from the World Tourism Organisation, the UN Environmental Programme and the respected Ellen Macarthur Foundation.

The ASF has appointed Naomi Cohen, Imperial College Environmental Technology MSc, lawyer and sustainability and resource management specialist, to lead a full supply chain mapping programme, identifying the packaging substrates being used onboard commercial aircraft, where they come from, how they are used, where they go and how sustainable each option truly is.

If we truly understand what we are using as an industry and look carefully at how we can recapture and segregate it to regenerate it, we can all be empowered to pick the right substrates, lobby governments and airports for proper recycling systems for those substrates or find composting or regeneration options.

Once the research is complete in the next nine months, the ASF which is committed to sharing its findings openly with the whole industry.

We need concrete facts and proper guidance for both airlines and suppliers

Farm to fork: ACA's supply chain strategy

100% recycle, reuse or compostable: Global Tourism Plastic Initiative's 2025 goal

Pulling together FABIO GAMBA, md of the Airline Caterers Association (ACA) & director general of Airport Services Association (ASA) hosted the inaugural two-day Airline Catering Workshop in Brussels in February, posing the question: “How can the airline catering industry streamline the ‘farm to fork’ value chain to ensure uniform standards for food safety and sustainability.”

The ACA brought 17 inflight catering businesses together to discuss priorities for progress and the workshop clearly highlighted the need for a collaborative and uniform industry approach.

Participants agreed that more work is required in five key areas (see page 72) including the development of stronger recommendations on improving the sector’s environmental footprint.

Cabin waste is a

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big issue and we all agree we need to find ways to reduce our environmental impact or trade-off our emissions through carbon offsetting.

Adding sustainable value

The inflight sector has to add value on this issue in production, use more local products, be more seasonal and work to change expectations. We have to act where we can to make the whole value chain more sustainable. Currently there is a big effort going on around plastics. This is a vast and important issue, but it is not one caterers can tackle alone. We have to work with airlines and with passengers. Increasingly caterers are becoming more visible to travellers and they that we are taking responsibility to look for new solution and push forward for change. This includes “reduce, reuse, recycle” and working with others such as IATA. The inflight catering industry is eager to

There are no easy fixes but we have to look to the long term

keep up the momentum and find more effective solutions and we believe we must consolidate our voice and influence ‘farm to fork’ policy if we are to do our best to improve industry quality and sustainability. ACA members are all impacted differently by the issues of our times but there are many ways to look at these issues which don’t infringe the usual competition, and that is why ACA was founded.

Collaboration and dialogue

In the end we have to remember caterers are only a part of the jigsaw in finding solutions for aviation but the workshop was a real eye-opener, highlighted key concerns and now we can move forward to do the real work, attract more caterers to the challenge and initiate a virtuous circle. We discussed the importance of keeping in open dialogue and meeting regularly through the workshop format and also through task forces which will now direct programmes on each of the issues identified and report by the end of the year on practical steps forward.

There are no easy fixes but we have to look to the long term. People will measure success by delivery and it is in our interest to deliver as quickly as possible. Working together, that really should be perfectly possible.

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Carbon-offset solutions David Young is the Senior Advisor for the Qantas Future Planet & Sustainability heading a team focused on driving the Qantas Group Sustainability Strategy. In the last year he has become an expert on this topic. With a career that has touched aviation finance, catering, amenities and operations, he is uniquely placed to see the problem from many angles. Here he offers a beginners guide to carbon offsetting…

Sustainability is an easy buzz word to throw around and is increasingly quoted in almost any engagement between airlines and suppliers. There is no single solution but rather a mix of strategies will inevitably provide the answer: efficient aircraft, less weight, carbon offsets, sustainable aviation fuel and hybrid and electric technology. Carbon offsetting is just one element but it does have role in meeting an airline’s emissions reductions targets.

Compensating actions

Those considering it need to be clear what offsetting is. Put simply, it is an action taken by a company or an individual to compensate for their own emissions by enabling a reduction in emissions elsewhere. A carbon offset is created by either removing one tonne of emissions from the atmosphere or preventing one tonne of emissions from reaching the atmosphere.

Carbon markets, carbon projects (and offsets), pricing, supply and risk are still in their infancy and complex. The complexity is exacerbated by a plethora of offset types, and the difference in schemes in different countries and varied approaches to implementation.

Some things are similar. Offsets are measured in tonnes. One offset equals one tonne of emissions saved. The price of an offset tonne currently ranges from between $1 and $100 depending on the type of offset and the location and costs of the geography in which the offset is generated. The cost is not generally a reflection of the quality of the offset.

$1-$100: The price of an offset tonne

Credibility checks

In order to ensure that the offsets are robust, credible and precise, projects must demonstrate that the emissions reductions meet a specific set of measurable and verifiable criteria and must be ‘additional’ to existing projects.

Management of carbon offsets sourcing, audit, purchase, and extinguishment on use is known as the “Retirement “ process. Projects are also monitored on an ongoing basis with independent verification of results. Once carbon offsets are purchased, they are then retired on a public registry, thereby ensuring that they cannot be used or sold again.

The price of an offset varies tremendously. It is determined by a number of factors including

Only 9% of plastics are created from recycled materials

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to Airlines will increasingly look e their work with suppliers who shar rgets cabon neutrality goals and ta to pick the right solutions the geographic location in which an offset is generated; the technology under which the offset is generated (ie wind, solar, hydro, bio energy, regeneration); the quality of the offset (ie Gold Standard, Australian Carbon Credit, Voluntary Carbon Standard) and its regulatory compliance; and the availability of offsets (ie supply restrictions and availability).

the Paris Climate Agreement.

CORSIA is being phased in by airlines from 2021 with full implementation by 2027. This will inevitably place great pressure on the supply of carbon offsets and their price which is one of the major challenges and opportunities airlines and businesses faces as sustainability factors continue to build momentum with stakeholders.

The CORSIA imperative

Implications for suppliers

Airlines globally account for 2-3 % of the world’s carbon emissions. This is a similar percentage to the shipping industry. In 2013 The International Civil Aviation Organization (ICAO agreed on a goal of limiting international aviation’s net emissions growth to 2020 levels via a mix of efficiency measures, offsets biofuel use, technology and operational improvements.

Along with airline operational changes and aircraft technology improvements, offsetting is likely to compensate for the gap between what the other measures eg sustainable aviation fuels and fuel efficiency are supposed to accomplish and the reality of exponentially growing emissions from the sector as a whole.

In 2016 the Carbon Offset and Reduction Scheme for International Aviation (CORSIA) was established to set a global market measure for aviation emissions. It is effectively aviation’s commitment to

Airlines will increasingly look to work with suppliers who share their carbon neutrality goals and targets.

We will want to work on sourcing products and supply chains that minimise the carbon footprint and where relevant offset this footprint so the products and services we buy are ideally carbon neutral. This means more than just the product and where its manufactured and from what materials but how is it managed through the supply chain.

Of increasing importance will be how suppliers can partner with those who manage the waste that is generated from the product or service to ensure it is reused or recycled in the most efficient and carbon reductive way. This means suppliers and airlines will collectively also need to better engage governments and regulatory authorities to find new solutions to get better standardisation in product material acceptance consistency and disposal.

Whilst the products and services they sell are

Airlines' share of global carbon emissions: 2-3%

International Civil Aviation Organization goal: peg emissions at 2020 levels

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Putting global food and beverage solutions on board for 30 years

Putting global food and beverage solutions on board for 30 years

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AMI Ad 2020

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30 YEARS

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Global Solutions Global Solutions 24/02/2020 16:34

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front of mind in the suppliers sustainability lens, they should also thinking about their own corporate office and the carbon footprint it drives.

Suppliers who demonstrate a commitment to making their own businesses carbon efficient and ideally neutral will in the future I believe have a real strategic advantage.

Airline action

Different airlines will take different approaches but at Qantas we have developed the Qantas Future Planet initiative which manages the commercial sustainability activities of the Qantas Group. It has two core activities Fly Carbon Neutral which provides Qantas customers the opportunity to offset their flight and Qantas Future Planet a business to business team which works with over 35 partners such as DHL, Australia Post and GE. Qantas Future to solve the offsetting needs of your business. Qantas Future Planet will work with suppliers to understand their carbon foot print and supply a comprehensive portfolio of global offsets, thought leadership and networking and joint marketing and employee and customer engagement tools to them stay ahead in this increasingly complex space. •

Suppliers who make their businesses carbon efficiency will have a real strategic advantage

Creating a road map Airlines are countering eco criticism with clear commitments to change as pledged, for example, by the UK Sustainable Aviation Coalition, now committed to achieving net zero carbon emissions by 2050 The coalition has established a clear road-map to decarbonisation for UK aviation and its members (90% of UK airlines, airports and ATC providers) have pledged to achieve net zero carbon emissions by 2050.

The commitment follows a review of the opportunities to cut aviation emissions and forms a central pillar of a new “Decarbonisation Road-Map: A Path to Net Zero” by the coalition. The roadmap sets out where reductions can come from, including through operations, aircraft and engine technology, modern airspace, sustainable fuels, and market-based policy measures.

With these actions the UK will be able to grow passenger numbers by 70% – in line with current projections – whilst also reducing net emissions from 30 million tonnes of CO2 per year today down to zero. It also forecasts that the UK could become a world leader in developing sustainable aviation fuels, which could meet 32% of the nation’s demand for aviation fuel by 2050.

UK Aviation CO2 emission goal: cut from 30m tonnes to zero by 2050

90% of UK aviation businesses have pledged to net zero by 2050

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Bio-hazard dilemmas Jon Godson, assistant director aviation environment - best practices at IATA, believes there's an urgent need for harmonisation and regulation between countries and aviation stakeholders to help overcome the challenge of cabin waste.

The airline industry has been criticised for the lack of reuse and recycling of its cabin products and with continued global passenger growth, cabin waste volumes are set to increase significantly.

In the absence of initiatives based on the circular economy and smarter regulation, this waste volume could double in the next 10 years, based on current passenger growth rates. The regulations governing waste from international flights are based on animal (and not human) health concerns and IATA has commissioned a study from a veterinary consultancy to look into the risks. The study concluded that the risk of disease transfer from airline meals is minimal and that smuggled animal products concealed in passenger baggage represents a more significant risk. With over 70% of emerging infectious diseases in humans being linked to an animal source, IATA feels enforcement may be being targeted in the wrong area. In response, IATA has partnered with OIE (World Organisation for Animal Health) on a communication campaign to raise passenger awareness of the dangers of smuggling animal products.

Cabin waste is subject to strict regulatory requirements which minimises the potential that single use plastic (SUP) products from airlines can end up in the marine environment. Despite this, airlines stand ready with passengers to take on the challenge of replacing SUP with alternative inflight products that are more sustainable. SUP products offer a wide variety of benefits including being safe, hygienic and light-weight and are widely used in aviation. Although many SUP products can be removed or replaced easily (e.g. straws, stirrers, cutlery, etc.), others are more problematic and need to comply with aviation’s security, hygiene and safety restrictions.

For international airlines, the surge in SUP bans and restrictions presents an additional challenge, with over 127 countries regulating the consumption of plastic bags, and 27 more extending these bans to other SUP products. Airports and civil aviation authorities are adding to the confusion by applying their own SUP restrictions. We now face the challenge of asymmetric legislation with certain SUP products banned on the outbound and others on the return leg.

Whilst airlines are keen to comply, a lack of harmonisation between key stakeholders makes cooperation and compliance difficult. Moves to introduce more sustainable cabin products will be undermined if regulators do not adopt a risk-based approach to catering wastes and continue to insist that these products are bio-hazardous, requiring specialised treatment including incineration, making bio-treatment (composting) impossible. •

Cabin waste volumes set to double in 10 years

127 countries have banned plastic bags

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2020 CABIN CONCEPT AWA R D E N T R Y

SAS tailored its Airbus A350-900s to offer a true Scandinavian service that majors on sustainability and style

Airline

Scandinavian Airlines (SAS)

Launched

Roll out from December 2019, last four joining from 2021

Elements

• Comfort • CSR Elements • Food • Interior design • Service/Crew • Technology SAS believes change is a powerful word only to be used around significant innovation. The launch of new aircraft gave it a chance to make just such a real difference.

Scandinavian ways

The arrival of its new fuel-efficient A350-900 aircraft gave SAS the opportunity to transform its offering and focus on what it believes is the Scandinavian way of travel. At the same time, the airline has taken an important step in its journey to become a leader for sustainable travel by putting the issue at the heart of the design process. The enhanced onboard experience is designed to reflect the capacity of the aircraft – with innovation, sustainability and Scandinavian entrepreneurship shaping the exterior, interior and F&B offering.

New Businessbar refreshment

Partnership approach

New packaging for its award-winning New Nordic

by SAS food concept saw SAS suppliers come up with a solution that replaces the inside plastic container of the cube with a paper one. It is made of FSC-approved paper with a coating made from organic plant-based plastic. The new design will

ENTER YOUR CABIN CONCEPT FOR OUR 2021 AWARDS, ENTRIES OPEN SEPTEMBER 1

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d with Interior packeovation high-tech inn Nyström, a coffee roaster based in Länna, outside of Stockholm. This coffee's origin and the full transparency of the production process from plant to cup mean SAS Business passengers are offered an organic and Fairtrade-certified coffee.

Business passengers also receive new comfort kits launched in 2019, which include travel essentials sourced from sustainable Scandinavian suppliers Filippa K, Verso and The Humble Co.

Building on tradition

In renewing one of Scandinavia’s most recognisable brands, the guiding principles were customer benefit, sustainability and innovation – three things that have always been key for SAS’ product development and innovation.

The new livery is a modern take on classic Scandinavian design, with technology and design work together across the cabin. Mood lighting, for example, reflects the colour tones of the Scandinavian sunrise and sunset.

Getting active

Self service snack shop encourages movement

save up to 51 tons of plastics per year. It also partnered with Grönska, a Swedish tech company using vertical farming to produce greens in urban environments. This has cut transport movements to SAS hubs, and inspired the reopening of abandoned warehouses. The technology also allows cultivation of vegetables and berries using 95% less water than traditional farming and 42% less energy per plant compared to greenhouse growing. Grönska has created sustainable salad mixes grown using zero pesticides. The mixes are especially grown to suit in-air taste palates as the technology enables flavour adaptation by using different colours of lighting during the growing process.

Spurring innovation

Leading Stockholm cocktail bar Tjoget, ranked number 37 on the list of the world’s 50 best bars, has produced a collection of ready-made organic cocktails and mocktails for SAS Business.

While a further collaboration in Business sees SAS working with Johan &

Being Scandinavian is about being welcoming so SAS and Airbus developed a stylish welcome area at the entrance door. During the flight, this area becomes a self-service refreshment bar for Business travellers and improves the working conditions of the crew by providing a spacious preparation area. The welcome area is a strategic wellbeing element designed to foster movement and activity during a flight.

Also new and supporting wellbeing through movement is a first-of-its-kind snack shop where Economy passengers can enjoy a variety of snacks.

A ‘power barʼ, integrated in the interior design at the aft of the cabin, allows passengers to have a subtle work out, with pull-ups also available for a heftier activity session.

Class act

As well as transforming the seating space of each cabin, with features such as high-resolution IFE throughout, the A350 also features a new work environment for crew. In addition to eight spacious beds for cabin crew and pilots, galleys have been redesigned to provide larger work surfaces. The A350 cabin crew also have iPads to help with the personalisation of service and make it easier report faults to maintenance. •

FULL CONCEPT AT ONBOARDHOSPITALITY.COM/2020-CABIN-CONCEPT-ENTRIES

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The rise of a

snack nation

fuelling a global movement of good An interview with Dr Daniel Rifkin (Pharmacist)

Daniel is an Innovative Pharmacist with a PhD in Health Leadership from Sydney University. He is the Research Director at Do Good Labs, a mindful snack company that has launched one of Australia’s largest mental wellbeing initiatives, and now wants to help ‘change the world’.

Why is snacking trending?

The ‘three meals a day’ model is changing globally and so is light snacking between meals. Busy lifestyles mean that 1 in 3 people have started replacing meals with snacks on the go. Millennials currently snack about four times a day(1) and supermarkets have developed better-for-you snacking strategies to prevent calorie blowouts. The CSIRO Healthy Diet Score report showed that Australian’s have about 20 discretionary foods each week e.g. cakes, meat pies, sausage rolls, wines, beers, soft drinks, chocolates and chips, which accounts for about one-third of our energy intake(2).

What did you learn from working in community pharmacies?

We’re struggling to find time to disconnect and think about our wellbeing, which seems to be contributing to an unprecedented level of burnout. Working in

community pharmacies, I saw firsthand the increase of mental health scripts. Sadly, mental illness silently affects 1 in 2 people during their lives(3).

How is Do Good Labs changing Health?

We started Do Good Labs to advocate mindful eating. Each time we snack is an opportunity to take a moment from our busy lives and focus on improving our wellbeing. This covers everything from living an active lifestyle, eating in moderation – such as caloriecontrolled snacks – or looking after the people in our inner circle through acts of kindness(4). Airlines help us motivate millions of guests through the important wellbeing messages on the back of each packet to check-in with a friend and have a profound moment of connection.

Tell us about the Do Good Movement?

Proceeds from every snack go to projects that improve mental health in the community. With the help of OzHarvest, here in Australia, we were able to donate 20,000 snacks to families who, for a whole lot of reasons, have fallen through the cracks. To energise our brave firefighters, we donated 10,000 snacks as a token of our sincere appreciation. We also created delicious bespoke bars to raise awareness around mental health and donated $20,000 to R U OK? and Black Dog Institute. Together we have raised mental health awareness to millions of people, and this is just the beginning. Thank you!

TRAVEL HEALTH RANGE LAUNCHING MARCH 2020 Learn more at DoGoodlabs.com.au

1. Mintel 2019; Snacking consumption report. 2. The CSIRO Healthy Diet Score report: 2016. 3. Black Dog Institute 2019: Mental health facts and figures. 4. Tiny Habits 2015. The small changes that change everything. BJ Fogg PhD.

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hidden impacts

time to change Ariane van Mancius, of Now, New, Next insists airlines urgently need independent, unbiased ‘helicopter’ assessment of their entire supply chains

The rise of consumption rates in the West has had a tremendous impact on supply chains, and those supply chains in turn impact the planet.

Modern living standards have created an unsustainable and unevenly distributed production system in which up to 80% of the impact of an item’s production often stays hidden from view.

In her latest book, The Hidden Impact, author Babette Porcelijn explains how Western countries have moved their industries and agriculture to low-wage countries, impacting their environment, nature and communities. We import the goods and food we want but fail to recognise the impact left behind.

recognise this and we are already advising on sustainable service design and single-use plastics.

Power play

The challenge

Ultimately consumers will pay the price A more balanced, holistic approach is for this, she insists, and as a result they essential to capture every link in the supply have the power to insist chain from cradle to grave, or even better on change. She argues cradle-to-cradle. Airlines many are already looking for change and If you want to be part need an unbiased ‘helicopter’ view on the are themselves of the solution, not entire chain, as offered changing, part of the pollution, by independent design fuelled by the time to act and studios like Now, New, public figures invest is now Next. That’s essential like Greta in understanding the Thunberg. hidden impacts of your buying decisions.

Gen Z is particularly nurtured Circularity is the way forward. As by activism, and contemporary circularity guru Ellen MacArthur says: consumers want to be part of a “What if we created a system that was solution, not part of the pollution. regenerative and restorative by design In the latest Global Insight Survey – one that reuses resources, rather than

by PwC, 41% of consumers said using them up? What if the model was not they are actively avoiding products linear, but circular?” in plastic. Sustainability is becoming If you want to be part of the solution, not a pre-condition to purchases and this part of the pollution, the time to act and challenges industry, including ours, invest is now. • to innovate creatively. Airlines clearly

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Infinite service YATES+ has unveiled a new InfiniteLives closed loop system for airlines, focused on a service designed for waste reduction, recycling and repurposing

P

lastic pollution is a one of the great challenges of our time.

If present trends continue, by 2050 there will be 12 billion tonnes of plastic in landfills worldwide. It's time to do things differently.

That is the call from Craig Devoy, operations director of YATES+ initiative InfiniteLives, and Werner Kimmeringer, head of culinary practice for YATES+, as they launch the new InfiniteLives closed loop system for airlines designed to tackle this topic head-on.

Seeking solutions

In 2018 they calculate airline passengers alone used one trillion single-use plastic cups. So it is perhaps little wonder that airports, including Chatrapati Shivaji International Airport (Mumbai), are locking their bins to airlines, and authorities like the European Union Parliament are banning single-use plastic cutlery, straws and stirrers.

But there are possible solutions and the two are currently presenting their

revolutionary vision for sustainable onboard separating processes for catering to airlines worldwide. crews, so this can begin right away, "InfiniteLives, has been set up saving time, effort and energy. Both specifically to facilitate the best of both passengers and crew can feel positive worlds: the convenience of plastic about the initiative,” adds Devoy. products, which are light, hygienic, The programme diverts plastic waste durable and versatile, away from landfill and the sustainability and back into use provided by a closed as ‘new’ products, The waste reduction significantly reducing loop system, created by repurposed carbon emissions. and energy products, says Devoy. consumption savings Kimmeringer adds: “The initiative takes “The waste starts are astonishing the plastic products with the design, so if used on flights and repurposes them. you get the design right – you build-in a The waste reduction and energy smart, flexible system that makes a big consumption savings are astonishing.” difference. There are real energy and waste savings to be made in loading and packing – linking equipment and Forensic systems meal ratios, reviewing and customising The initiative uses a forensic system packing by aircraft type, and at offfor sorting products for repurposing loading we can salvage efficiencies at quickly and is already trialing it with catering units too.” • major airlines. “We are setting up

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2020 CABIN CONCEPT AWA R D E N T R Y

WESTJET'S highly ambitious Spirit of Canada concept is transforming passenger perceptions Airline WestJet

Launched

Canada - Feb 2019; Transatlantic April 2019, North America - May 2019

Amenities

• Comfort • Food • Interior design • Service/Crew

Not since its low-cost launch more than 20 years ago has WestJet embarked on such an ambitious journey. It is redefining the passenger experience and bringing the Spirit of Canada onboard.

ed Cruet set inspoirf by the peaks ky Canada, Roc nd Mountains a icebergs

Repositioning framework WestJet needed to revisit its brand framework and perceptions in the marketplace ready for a more global reach. It wanted guests to see all the benefits of the enhanced experience, while still maintaining the caring spirit it was built on in 1996. The goal was to change the way travellers perceived WestJet, and also over deliver on the expectations of frequent travellers for Premium and Business.

The airline’s guest experience team had just one year to develop, source and roll out the new product across three cabins on the airline's new flagship Boeing 787 Dreamliner aircraft.

Design hackathon To make it happen competing suppliers were called together for a week of focused product development, and challenged to collaborate in a

ENTER YOUR CABIN CONCEPT FOR OUR 2021 AWARDS, ENTRIES OPEN SEPTEMBER 1

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flected e r s r u o l o c r io Inter re in the tablewa Food philosophy A new menu uses seasonal Canadian ingredients, and some dishes developed by chef Bill Alexander of the Tsuu-T’ina First Nation. Popular Canadian restaurants Cora and Moxie’s, and food suppliers such as Calgary’s Pie Junkie are now part of the dining mix, while a junior chefs workshop helped develop the kids offer. Bespoke signature drinks, Canadian wines (including a Canadian sparkling in Premium and signature ice wine in Business), a social area for snacks, and a hand-run service in Premium also enhance the overall experience. To guide future development, WestJet has teamed up with the Humane Society International and Fairtrade Canada to agree targets for food sourcing and sustainability initiatives in the coming years.

hackathon-style design event. The results created specific new products, drawing inspiration from the heritage and hospitality of Canada: its landscapes, multicultural mix and indigenous roots. The cruet set, for example, is inspired by the Rocky Mountains; and the stitching detail on the Business class seats drew on traditional First Nation designs.

Sustainability was also top of mind throughout the design process. Follow up workshops have ensured an ongoing focus on weight reduction.

Concepts in simple mantras The concept was clearly defined. In Business, opportunities to customise the experience to the guests' needs were key. In the Premium cabin, the focus was elevated attention and inspiring the traveller. The Economy product was defined by leading service and guest appreciation. To support the service, the airline rolled out its largest staff training programme including 10 days of service, hospitality and leadership training developed with the Southern Alberta Institute of Technology and five-star hospitality organisations.

Distinctly Canadian The design of the airline’s 787 is distinctly Canadian and uniquely WestJet. Three cabin interiors welcome guests with a rich colour palette – a bold turquoise, inspired by mountain glaciers in Economy, aurora-inspired shades in Premium, and rich earth tones coupled with smooth shapes and varied textures, echoing Canada’s vast landscape, in Business. Extended privacy screens provide a more cocooned feel in Business. All cabins feature the maple-delta logo, stylishly incorporated into bulkhead designs.

Textures to match Canadaʼs landscape

Local comforts Business cabin amenity kits were designed by Montréal’s al’s Matt & Nat. They feature plant-based skincare products from Ontario’s Province Apothecary brand with ingredients sourced from each Canadian province. Premium Economy kits feature products from Canmore’s Rocky Mountain Soap Company.

In Economy, a certified PET-recycled blanket, a pillow and water are offered on every seat.

Standard setting The thinking behind this Dreamliner concept has set the standard for a company-wide redesign including updated livery and logo, and an ongoing uniform redesign. The collaboration between WestJet and its suppliers has addressed everything from how the airline speaks to its guests and how it looks to training, food, tableware and packaging. •

FULL CONCEPT AT ONBOARDHOSPITALITY.COM/2020-CABIN-CONCEPT-ENTRIES

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How to...

step up the experience In a competitive market, airlines have to constantly enhance the onboard experience.

Julie Baxter learns how Royal Brunei Airlines has upped its service game to do just that IDENTIFY THE PRIORITY

Royal Brunei Airlines recognised guest experience was key to success, most particularly in the Business cabin where competitors were also constantly enhancing the offer.

FOCUSED PHILOSOPHY

Adiel Mambara, country manager, explains: “The inflight team developed a philosophy focused around a warm Royal Brunei welcome and hospitality touchpoints through all stages of the journey.

The key points were to make passengers feel welcome from the start, to always be available and attentive, to be reliable (both with regards on time performance and meeting requests), and to be innovative through a process of constant upgrading.

meal choice and meal recovery tags for sleeping passengers to request their meal on waking.

ADD TO THE PRODUCT

INSPIRE THE CREW

To support the enhancements, workshops were run for crew, supplemented by e-learning courses.

There were blueprint and soft skills courses to ensure consistent service language and delivery, including in the special care of guests with additional needs.

EVOLVE THE SERVICE

Offering Business and Economy cabins, Royal Brunei moved to a highly personalised Dine on Request service concept in Business providing greater passenger flexibility.

Meanwhile, in Economy there is a

Fact file Royal Brunei Airlines operates a two cabin service: Economy and Business

newspapers on their own devices.

Economy guests receive a disposable ear piece

Its digital reader app allows users to download unlimited magazines and

Royal Brunei Catering, SATS TFK and Alpha LSG, present new menu ideas regularly

While seat comfort and leg room are important, the airline also looked to additional touches. A welcome drink (non-alcoholic as Royal Brunei is dry), noise cancelling headsets, digital reader apps and lie-flat turndown service were added in Business. And on sourcing, there was an ongoing switch to greener, biodegradable alternatives.

BUILD PARTNERSHIPS

All meals onboard are certified fully halal and designed to offer restaurant-quality dining using local produce. The caterers propose new ideas based on passenger profiles, the length of flights and route departure times. •

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44 / UNIVERSAL LANGUAGE

iconic opportunities The use of emoji brand icons is the digital phenomenon of the 21st century. Now Skysupply has an exclusive global partnership to bring them onboard. Julie Baxter discovers more

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A

menities specialist Skysupply has forged a new aviation partnership with international icons superbrand, emoji, 'The Iconic Brand', to bring the universal language of its digital characters onboard.

Already used daily through 10 billion clicks, the emoji portfolio has become a deeply embedded part of communication culture worldwide since the advent of the smart phone, and is now appearing increasingly across a wide range of lifestyle products and in alliance with diverse consumer brands.

Skysupply managing director, Wolfgang Buecherl, says: “This is a unique cobranding opportunity for the travel sector. So often a brand or character is linked to a movie, but the emoji brand offers a whole world of communication in its own right. Now we have the opportunity to create new aviation themed emoji brand icons and use them as both infotainment and entertainment, right across the passenger journey.

Buecherl envisages airline passenger experience campaigns developed around purpose-designed airline-branded emoji icons which could be featured on physical items such as kids kits and amenity kits; menu materials and meal packaging, and lounge products on the ground.

In addition, any brand-specific emoji brand icons can be downloaded by the airline’s passengers for use in their own digital conversations. Any contact receiving a message with the airline’s emoji brand icon would then be able to share it too. The icons could be used within a carrier’s own app or messaging services, support loyalty programme communications and form part of augmented reality games and services.

Buecherl says: “The customisation opportunity is key. The style of an emoji

brand icon can reflect the style, colours and looks of the airline’s brand. Emojis have become a universal language, they work across all ages, genders, nationalities and religions and the potential across the travel sector is hugely flexible. The tailored characters can evolve and develop year by year to create a customised portfolio.

Skysupply began investigating the project with kids kits and inflight amenities primarily in mind but, adds Buecherl: “The more we thought about the emoji brand icons and spoke to the creative team, the more we saw the potential of the concept. The partnership gives Skysupply access to emoji brand designers and icon sign-offs through a very simple process. The icons can be both of local and global significance, and present a truly universal language for airlines to use across the journey. The symbols transcend ages, borders, marketing and technology and allow airlines to really future-proof their products and campaigns.”

The emoji brand business began six years ago and is now established as the creator of one the most expressive and influential lifestyle brands in the world, actively used in more than 130 countries right around the globe.

The company has developed and owns the world’s largest library of copyright-protected emoji brand icons and now offers legal licensing for merchandising, promotions, events, marketing and advertisement campaigns for print, online or TV commercials. For travel companies this global partnership is now exclusively available through Skysupply.

The emoji brand business already has more than 900 partnerships with companies from multiple industries including with big corporations such as Sony Pictures Animation, Unilever, Kellogg’s, Nestlé, Universal Music, the BBC and Walmart but this is the first time the brand has been available in the travel sector. •

emoji® is a registered trademark of the emoji company GmbH. © 2015 – 2020.

All rights reserved.

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How to...

find your niche Gulf Air is rolling out its new boutique airline concept which challenges First class standards and targets a premium niche. Julie Baxter discovers more FOCUS ON FOUNDATIONS

Gulf Air marks its 70th anniversary this year. With a long tradition in the Middle East region, it is determined to punch above its weight as it looks to the future.

BUILD ON SUCCESS

Krešimir Kučko joined the airline in 2017 to steer its transition. He says: “We established some key corporate goals, primarily to be the best in class; to focus on innovation; and to serve our home base, the Kingdom of Bahrain. We are combining traditional Arabian hospitality and an inheritance that stretches back to the 1950s to build a modern and pioneering passenger experience.”

IDENTIFY YOUR NICHE

He adds: “Every airline needs a niche and the boutique concept was perfect for us because this is really what we are. We have big neighbours but we don’t try to compete with them on style – we are focused on personalised service and a high-end onboard offer.”

TAILOR THE STRATEGY

The team has focused on a ‘boutique’ strategy with strong attention to detail and premium quality. Kučko, says: “For us, ‘boutique’ means passengers are not a number, they are treated with full attention across the whole journey.”

INVEST IN THE FUTURE

The carrier ordered 39 new aircraft to be flying by 2023. The Dreamliner launched on long-haul routes and seven are now flying; while five operational A320neos are the first in the region. Kučko, says: “The technology is fantastic and helps us transform the passenger experience.

They launched with new branding, new logo and new uniforms.”

Fact file Gulf Air has 10 Dreamliners on order which will be flying by 2021, plus 17 A321 neos and 12 A320 neos The Business seat has a 89" pitch – more typical of First

Luxury hotelier, Gordon Campbell Grey gave Gulf Air's catering, by BAS Bahrain Airport Services, a boost by saying he had been served ‘the best seafood risotto of his life’ during his flight

respond to the market

Kučko concludes: “The region expects high standards and our Falcon Gold Class (Business plus) and Economy (using seats certified for Premium Economy) reflect that. While we have 26 seats in Falcon Gold, rather than the six or so you see in First, I really don’t think there are many airlines with a First offer that is better than this. More Business tickets are being sold than ever, and we feel this level of service in Business will be a gamechanger. •

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Reduce

Biodegradable Compostable

Recyclable

Rotable

Organic/Bio

Eco-Friendly

Lightweight

Reuse

Quality

Recycle

Reduce Plastic Waste

Reinforces CSR

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48 / IN DEBATE

COVID-19: act now Rob Britton became head of advertising at American Airlines three weeks after 9/11. Julie Baxter asks him how should our industry publically react to COVID-19 The COVID-19 virus is causing airlines huge damage WHAT LESSONS CAN WE LEARN FROM PAST THREATS YOU'VE WORKED THROUGH?

I was working at American Airlines on “9/11,” the terrorist attacks of September 11, 2001. Perhaps we’re lucky that there has not been as grave an existential threat to our business until now, with COVID-19. Of course, terrorism and this virus are very different. In 2001, the quiet that followed the hijacking of four airlines calmed us. Unlike al Qaeda terrorists, this current enemy is almost invisible, and the hoped-for 'quiet' is some months in the future.

RB

HOW DAMAGING IS THE COVERAGE AND DEBATE AROUND COVID-19 FOR AIRLINES? As always, mass media reporting has RB been long on drama and short on science – no one is helping ordinary people understand and judge the actual risk.

Social media, which didn’t exist in 2001, amplifies the frenzy. Elected leaders worldwide try to reassure the flying public, but trust in elected officials and political leaders has diminished greatly in recent years.

HOW SHOULD THE INDUSTRY ENGAGE IN THE PUBLIC CONVERSATION? Once the national lockdowns and border RB closures end, the airline industry needs to confront COVID-19 head-on. Industry associations like IATA and Airlines for America, and the carriers themselves have posted information on websites, but this is not enough.

Even when COVID-19 is brought under control, our industry will need to explain the tiny risk of infection while flying or when in destinations, clearly and with just a few datapoints that we keep repeating.

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IN DEBATE / 49

SO WHAT WOULD YOU ADVISE AS THE WAY FORWARD FOR THE INDUSTRY? The way forward will be to combine our RB own messaging – which must be clear and honest – with those of perfectly credible experts and proxies. The industry ought to hire epidemiologists, statisticians, and others, and charge them with quantifying the tiny risk in ways that are understandable to regular people.

Maybe we need celebrity voices to say “I’m not afraid to fly, nor to enjoy the destination when I arrive.” The proxies need to quantify the tiny risk in ways people easily understand.

For example, we need to remind people that seasonal flu (the kind some of us get every year), has in 2020 caused more than 20 times the deaths of COVID-19. And we don’t stop flying when winter flu season comes.

IS THIS APPROACH LIKELY TO WORK WHEN THE PUBLIC HAS BECOME SO ANXIOUS? In addition to facts and data, we will RB need to use positive emotion to persuade people to fly. After 9/11 at American Airlines, we developed poignant advertising that reminded people of the joy of reuniting with friends and family.

Rob Britton is a former executive at AA and now professor of marketing at Georgetown University

GOVERNMENTS IN EUROPE AND THE AMERICAS HAVE COME FORWARD WITH ASSISTANCE, DO YOU THINK THAT WILL HELP? Government grants and loans will help, RB and everyone in the industry is grateful that governments recognise that airlines underpin so much economic activity. But in a business like ours with huge fixed costs, that public money will be quickly used.

WHEN SHOULD THE EFFORTS TO REBUILD THE BUSINESS REALLY BEGIN? We will need to act once we have a sense that the pandemic is under control, which will likely vary by region or nation. The virus has temporarily devastated our business, with whole companies shuttered and many more seriously damaged. So we will need confident customers, and winning them back will depend on how effectively we act when the time is right.• right.

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50 / WTCE PREVIEW: NEW PRODUCTS

Proud products Hamburg or not this April, there are plenty of new products and innovations to celebrate.

April Waterston previews some that should surely grab your attention

SKYPRO

Nim's Fruit Crisps

SKYPRO's new uniforms are made with eco materials such as recycled bamboocotton, ocean-recycled rubber, and Piñatex, a leather alternative made from pineapple leaves. weareskypro.com

Nim’s Fruit and Vegetable Crisps are made from airdried fruit and vegetables.

They make a healthy substitute snack to offer inflight when fresh fruit isn’t readily available. nimsfruitcrisps.com

CREW

CHILDREN

White Glo WELLBEING

Developed in Australia, White Glo 2-in-1 with Mouthwash is a whitening toothpaste that claims to leave the mouth feeling refreshed for up to 12 hours. The company has recently announced a sustainable edition of its toothpaste – 2in1 with Mouthwash Dry Toothpaste – in a 100% biodegradable paper sachet. whiteglo.com

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Snackboxtogo SNACKS

In a new partnership with Jack Link's, Snackboxtogo will bring protein onboard with beef jerky, peperami and BiFi meat snacks. snackboxtogo.com

Health Technology DRINKS

Augusta

AMENITIES

Altham’s Fine Foods

Augusta's brightly-coloured children's kit for Air France comprise a tin box filled with five colouring pencils, a postcard, an activity book, a ruler with die-cut iconic European monuments, six plane-shaped paperclips, and 36 foam magnets. The magnetic box is also a boardgame for children to play sudoku and tic-tac-toe. The kit comes with vibrant and fun design, offered in two different colour palettes. augustaeu.com

FOOD

Grefusa

Altham's Fine Foods' readymeals and food solutions range from traditional British recipes to Mediterranean and Eastern dishes. althamsbutchers.co.uk

Stokes Sauces CONDIMENT

Stokes Sauces has a wide range of sauces and condiments, including new favourites like Bloody Mary ketchup and chilli jam. stokesauces.co.uk

Avia Water claims to be a specially-prepared drinking water designed for travellers. Its concept is a 'light' water with a lower content of heavy hydrogen isotopes and hydrolates from medicinal plants. This is said to help stabilise blood pressure, which could potentially help prevent thrombosis and vascular problems during travel. healthtechnology.ch

SNACKS

Spanish company Grefusa manufactures a wide range of corn and potato baked snacks, sunflower seeds and roasted corn. It has recently launched a healthy range of savoury snacks under the Snatt’s brand. These include hummus sticks, lentil chips, breadsnacks and popped chips. grefusa.com

Lourofood SNACKS

Since 2000, Lourofood’s range of products has been continuously growing. The range includes cheeses that are sliced, grated, cubed, in portions and snack packs, as well as lactose-free and vegan options. The company says it is committed to providing an ongoing offer of premium, authentic and high-quality products. lourofood.com onboardhospitality.com

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Bamboo Europe SERVICEWARE

Bamboo Europe creates 100% natural single-use products from bamboo fibre. They are certified plastic-free and chemical free. bambooeurope.com

ECOFELLA WELLBENG

PLAYin CHOC CHILDREN

Frantonio Romano

PLAYin CHOC offers a selection of sustainable children’s chocolate snacks with accompanying educational toys.

Launched in 2018, there are now 66 animals for children to collect across five ranges. The newest range is the 18-set Dinosaurs range, which sits alongside 18 Woodland animals, six Rabbits and six Christmas characters. playinchoc.com

CONDIMENTS

MileOne Group

Frantonio Romano, producer of extra virgin olive oil, guarantees total safety, provenance and traceability of its oils. romanovincenzo.com

PACKAGING

MileOne Group has spent the last 12 months preparing to move all of its snack box solutions to Home Compostable AS5810 packaging. The company believes this is the right way to go and is proud to be launching this range from April 2020 across its crew and hotel breakfast boxes. mileonegroup.com

WESSCO Merzdorf SNACKS

Merzdorf's chicken snacks are reinventing the crisp genre of snacks. Fresh chicken is matured, cold smoked and freeze-dried until crunchy. merzdorf.pl

With the aim of reducing plastic waste worldwide, ECOFELLA's line of ecofriendly products have been designed for the travel and hospitality industry. The products are mostly made from bamboo and recycled paper. In addition to reducing plastic waste, the company also plants trees in Madagascar. ecofella.com

AMENITIES

For over 40 years, WESSCO has been a key player in the world of onboard amenities. Its latest collection of amenity kits, soft goods, and essential travel items aim to reflect new trends with a focus on sustainability and wellness. Its recent Duxiana bedding programme for Etihad Airways was inspired by the architecture and colours of Abu Dhabi, and includes a duvet, pillows, sheets, cushions, a bathrobe and towels. wessco.net onboardhospitality.com

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LET’S RESCHEDULE? We will not be seeing you at WTCE 2020, however, our innovations and creations are waiting to be discovered when you’re ready.

Get in touch with our sales team to find out how we can introduce you to our latest developments in bakery, handheld snacks, cheese and snack boxes for your onboard catering service.

MEMORABLE JOURNEYS START WITH GREAT FOOD FROM EN ROUTE

WWW.EN-ROUTE.COM

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SPIRIANT

Nanak

For 2020 SPIRIANT’s focus lies on the theme “Embracing change.

Exploring new horizons.”

All its product areas focus on reducing its ecological footprint and waste management. spiriant.com

Nanak Foods is the largest Indian dairy manufacturer in North America with over 45 dairy, dessert and appetizer products. It also produces a range of vegan plant-based 'meatless meat' products. nanakfoods.com

CATERING

FOOD

Corium

CONDIMENT

Corium is an eco-friendly capsule designed to hold a single serving of extra virgin olive oil. 100% biodegradable and plastic-free, the capsules vacuum pack the olive oil and are clean and convenient to use. corium.es

Galileo Watermark AMENITIES

Galileo Watermark's latest launches include an innovative sustainable kit programme for Virgin Atlantic and new Business kits for Qantas and Turkish Airlines. galileowatermark.com

Albéa Travel Designer AMENITIES

Albéa's Fly Green collection represents the company's focus on green initiatives.

It shows that recycled, recyclable and bio-based materials can be both stylish and cost effective. albea-groupe.com

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ADVERTORIAL

Greener horizons

T

Irish food and beverage are well positioned to extend their reach within airline catering. Margaret McCarthy, Bord Bia, the Irish Food Board, explains more

he Irish Food Board works with over 1500 suppliers, with a growing number of its exporters supplying airlines and travel catering. Whether in dairy, confectionery, snacks or beverage, Irish companies are winning business on the quality and value of their offerings, all of which are certified under Ireland’s national sustainability programme Origin Green.

Added reassurance

McCarthy says: “Based on the latest consumer and market insight, Irish producers are designed to meet consumer trends around health, premium quality, and indulgence. All their offerings have been designed and developed with the travel catering space in mind and are third party verified through our national sustainability programme Origin Green, to give added reassurance.

"Irish food and drink exporters are recognised internationally at both a trade and consumer level for their high standards of production and green image. Origin Green was launched by Bord Bia in 2012 as a national sustainability plan for our entire

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food and drink industry. It was also the first in the world to operate on a national level.

Origin Green essentially commits Irish producers and processors to reducing their carbon footprint and to using less energy and resources in food production. It does so by placing rigorous environmental targets on each individual business, and well over 90% of Ireland’s food and drink exports are now Origin Green certified.”

Quality-driven growth

There are currently 311 verified companies certified under the Origin Green scheme across all sectors of the F&B industry.

Ireland exported over €13bn worth of F&B in 2019 growing at a rate of 6%. Irish exporters are scaling their businesses with exports to the EU based on quality and innovation, growing direct business to the leading retailers and foodservice operators of the world.

Bord Bia represents the wider Irish food and drinks industry and would be happy to hear from buyers who have supplier gaps in any F&B categories. irishfoodanddrink.com •

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Merryfood

CONDIMENTS

Merryfood offers hot, mild, sweet and sour pickles and chutneys with authentic spices and flavours from different parts of India. srspickles.com

DOLL

LOGISTICS

Bayart Innovations AMENITIES

Qikfresh

Bayart Innovations is focused on improving the passenger experience through careful finishing and the use of refined fabrics throughout its designs. This year it has a wide range of products inspired by new trends for Economy, Business and First cabins including amenity kits, textiles and headphones. bayart-innovations.com

WELLBEING

A manufacturer of catering highloaders, DOLL has vehicles to meet a variety of aircraft sill heights. The company's latest safety feature, the DOLL Safety Approach System ensures a safe approach to the aircraft and can include an emergency brake at 0.5 m distance from the fuselage. doll.eu

Itsu Grocery

Qikfresh is offering a refreshing mouthwash, in powder form. It is 100% natural, vegan and alcoholfree, and no water is required. qikfresh.com

SNACKS

One of the fastest growing food brands in the UK, Itsu Grocery targets on-the-go foodservice with a number of products including authentic instant noodle pots with broths made from paste in satay, katsu and chilli miso flavours. It also offers prawn crackers and rice cakes. itsu.com/grocery

Annabel Karmel Buzz

AMENITIES

Buzz aims to lead the way in 'conscious luxury'.

It partners with luxury lifestyle and skincare brands that share its vision. buzzproducts.co.uk

CHILDREN

Author and mother of three, Annabel Karmel, believes she is changing the way families all over the world feed their babies and children. Annabel's products feature nutritiously-balanced, ready-to-go options from organic baby purees to snacks, or chilled and frozen toddler meals.

The mini oat biscuits with added wholegrain offer a healthy snack for toddlers, and the organic baby purees come in a handy twist-top pouch. annabelkarmel.com onboardhospitality.com

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58 / MENTORING NETWORK

The Onboard Hospitality Network is growing, supporting new entrants to our sector and championing professional development

T

he Onboard Hospitality Network is an industry collaboration designed to drive professional development and nurture young talent and leadership in our industry.

Run in collaboration with the Hayward Partnership’s Executive Talent Search and Mentorship team, the Network is currently supporting new businesses, as part of its on-going commitment to developing industry talent.

The Hayward Partnership also supports the Onboard Hospitality Mentoring Grant, the winner of which will be announced online as part of the 2020 Onboard Hospitality Awards.

Growing team

The latest additions to the team are Edwin Lim, founder and managing director of Airline Inflight Services, a Singapore-based aviation consultancy dedicated to supporting the inflight and travel industry in Asia; Sandra PineauBoddison, an independent aviation and onboard services consultant who is a senior advisor with Oliver Wyman and a Board member of Intervine; and Damon Stanton, founder and director of Recknor an Australian-based aviation consultancy, who recently helped set up healthy snacks business, Do Good Labs.

The Network continues to strengthen its relationship with the IFSA Foundation Scholarship Board

where Sandra currently serves as President. Sandra said; "There are few things more exciting than helping and watching new talent blossom. It’s an absolute privilege to be in a position to contribute in some small way to the future of our great industry.’

Supporting change

Mentoring Network chairman, Mike Pooley, says: ‘The addition of Edwin, Sandra and Damon supports our extensive global network, at a time when there is significant change and growth across the industry....exciting times indeed!’

Roy Wilson, partner at The Hayward Partnership, adds: ‘What’s great to observe is that the team all share the same DNA – a real appreciation and deep understanding of the talent that is required to be successful in this sector. All have built highlysuccessful careers by getting the right team together and mentoring them to be the best they can be.’ thehaywardpartnership.com

Supporting new talent...

Mentoring Network Grants

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As part of the 2020 Onboard Hospitality Awards the winners of two valuable mentoring grants, supported The Hayward Partnership will be announced in April.

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Spotlight on new talent Newcomer support

The Onboard Hospitality Mentoring Network looks to match up and coming businesses targeting the inflight market with expert mentors. They support them as they prepare to present themselves to the inflight sector and offer valuable experience on how to improve their chances with buyers and navigate the sector.

The mentors support newcomers with advice on product design and marketing pitches, exhibition attendance and sales collateral. They work together to ensure they are industry-ready and able to hit the ground running as they work to get their first break in our sector.

New for 2020

The Onboard Hospitality Mentoring Network is currently supporting…

THE IRISH FOOD BOARD: Representing over 1500 sustainable suppliers all certified under Ireland’s Congratulations to Anaik, national Origin Green scheme. winner of our 2019 Breakthrough FOR AISHA Mentoring Grant. Sylvie Lee, for A halal baby food brand the Anaik team, said: “With his deep offering exotic recipes for tiny tummies, knowledge of practice management and all 100% natural a wealth of experience in the travel with no additives or preservatives. industry, our mentor, Lance Hayward, CORKERS CRISPS: offered valuable, inspiring and A British crisp brand which empowering advice to help us specialises in the Naturalo potato which it grows on its leverage our business own UK farm, said to be the perfect frying potato for natural flavourful crisps.

STOKES SAUCES: A business born from the belief that food should be honest, clean and taste delicious, and now producing over 50 different hand-produced sauce lines.

New talent and fresh WILLIE'S CACAO: ideas are the lifeblood of Bean to bar chocolate made from estate our industry so it is vital cacao bought direct from the farmers, that we support and roasted, and then blended with only raw draw them in cane sugar and natural cocoa butter for MIKE POOLEY MENTORING NETWORK CHAIR a purer flavour.

CONGRATS!

The grants are open to all entrants in the Awards and the winners of our Breakthrough Prize AND Leadership Recognition Prize will be announced in April and feature in the next issue of Onboard Hospitality.

GET INVOLVED julie.baxter@onboardhospitality.com

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60 / pre-orderinG

Planning ahead

A shift towards the pre-ordering of onboard catering could massively impact waste and boost passenger satisfaction.

Nik Loukas looks at its practicalities and potential pitfalls onboardhospitality.com

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unnecessary overloading of product, which reduces overall aircraft weight and also cuts waste from uneaten meals. “This is a concern for everyone as we think of ways to live more sustainably,” adds Rodriguez.

Longer-term, the carrier also benefits from a closer relationship with passengers – they receive their preferred meal choice and so satisfaction levels rise. The most popular item for Alaska Airlines is its Signature Fruit & Cheese Platter and Rodriguez says: “Guests consistently express how happy they are to be reassured they will get one of these inflight by pre-ordering.”

Previously guests have appreciated having the choice, but have then been disappointed when an option has sold out. Flight attendants, in turn, are often frustrated they can’t deliver.

It's not just main cabin guests that are benefitting from pre-ordering. For the last two years First customers on longer routes have been able to select their main meal option. “Loyal Alaska doing the prep travellers have been Passengers can order from requesting we extend it to three weeks out up to 20 shorter flights ever since we hours before departure. launched. We just expanded Once ordered online, details Pre-ordering helps to all flights that have a choice are fed to their caterer for the airline reduce of fresh options in January provisioning and then sent to unnecessary 2020,” explains Rodriguez. the flight attendants' devices overloading of product For First passengers, another for the crew to deliver the incentive to pre-order is meals inflight. offering the popular cheese plate as an add-on David Rodriguez, manager onboard retail food & to the choices that were scheduled for that flight. beverage at Alaska Airlines, explains the process: It gives guests a simple, quality and consistent “We send out a pre-trip email that includes a call experience. to action to order a meal along with a link to the functionality”. Inflight guides onboard help to capture any passengers who may have missed the Making it click email, or forgot to pre-order.

As with anything, technology does have its limits.

The results speak for themselves. The airline “Considering the complexities of airline catering, we recently hit a milestone where more than 30% of all have had tremendous success with pre-order,” says main cabin meals purchased were pre-ordered.

Rodriguez. “Sure, there are cases of swaps or lost “Guests are becoming more and more orders, but for the most part, these are for items accustomed to pre-ordering,” says Rodriguez. "This boarded outside the pre-order. The information could be partly due to the fact that many people crew get on their mobile device is pretty accurate. now use popular apps such as Uber Eats and When guests are upgraded or when they switch Starbucks to order F&B as part of their daily lives. flights, orders can get orphaned. Guests are Main cabin customers on Alaska Airlines love to advised their meal does not follow them, and told pre-order, and the feedback has been fantastic.” to place the order again when within the window.”

And there is more to the concept than simply But what about the implications for airline offering a more personalised service to passengers caterers? “Pre-order does introduce another level – it also supports cost and waste reduction. of complexity for caterers as they need to be able Firstly, pre-ordering helps the airline reduce to respond to possible shifts in demand closer ravelling through the U.S. recently, I was curious to see that many airlines there are using their apps and websites to tempt passengers to pre-order onboard meals. One of the most significant differences of pre-ordering in the U.S. compared to Europe and Asia is that passengers there do not pay for the meal upfront. Instead, they select the items they require and settle the bill by credit card when the food arrives at their seat.

Alaska Airlines is among those leading the way. It launched its pre-order service in November 2017, offering a range of platters, salads, a signature cheese selection, breakfast options and more to, pre-order for prices from $8.50, and there can be up to four options offered on any given flight.

Additionally, the airline has recently collaborated with Seattle-based restaurant Evergreens to offer its popular Beets So Fly chicken salad.

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to departure. Allowing three weeks to order and making sure the options are part of a standard set of menus helps mitigate the challenges,” says Rodriguez.

Menu choices

In March American Airlines expanded its preordered meal service to include premium cabins on American Eagle flights. Main cabin passengers have been able to pre-order meals since 2017 but this move added the service to a further 300 daily flights. American is also the only U.S. carrier to offer a pre-ordered meal service in premium cabins on both mainline and regional flights (of 900 miles or more) with nearly 1,900 daily flights now eligible.

American Eagle choices include charcuterie plate, workshop, where they joined the food & beverage Tex-Mex salad, club sandwich, loaded bagels and team to review the menu options and helped croissants. Flagship First and Flagship Business inspire items such as the chicken lentil salad passengers can pre-order a chicken cobb entrée shaker jar, chickpea Waldorf salad wrap and salad on flights from the U.S. to Europe and South hummus box and raspberry chipotle turkey America, and a charcuterie plate on flights back to sandwich — as well as new the U.S. Menus are designed breakfast and snack items. in partnership with the James Beard Foundation, working with its award-winning chefs.

Great expectations Pre-order introduces The airline also collaborates Pre-ordering popularity another level of with Zoë's Kitchen for its brings a wealth of useful data new main cabin buy-onwith it which in turn helps complexity board programme on flights predict the meal choices for for caterers longer than 1,100 miles. The those who do not pre-order. programme allows customers Additionally, the data reveals to pre-order their meal choice from 30 days up to food trends and which dishes are selling well (or 24 hours before departure, and payment is taken not). This, in turn, can assist with future menu for the item during the flight. planning.

Flight attendants played a critical role at a menu Pre-order is something of a win, win. Better for the airline, better for the passenger but there are still only a handful of legacy airlines offering it in Economy. Passengers flying Qantas are offered a Menu Select programme from seven days up to 12 hours before departure, with additional meal choices offered that are not available during the flight. And passengers flying on Malaysia Airlines from Kuala Lumpar to London and Australia can also take advantage of a similar service.

The personalisation of inflight meal services is likely to be a real battleground for airlines going forward. Customers today, used to apps and infinite choice elsewhere in their lives, want to feel in control of their experience – fail to meet those expectations and they will quickly find a carrier that does. •

Above: Fresh choices on Alaska Airlines Below: Filled croissants are among the options on American Airlines

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2020 CABIN CONCEPT AWA R D E N T R Y

ALASKA AIRLINES is leading the way in F&B pre-ordering, rolling it out across all foodserving cabins

The pre-ordering concept empowers guests to select the food they really want and aims to end the frustrations of declined choices.

Empowering guests

Pre-ordering not only boosts passenger satisfaction but also ensures more efficient loading as the airline can more accurately provision the food items passengers actually want on any specific flight. The concept also supports service delivery as flight attendants don’t have to spend as much time repeatedly explaining all the food options.

Peace of mind

Airline

Alaska Airlines

Launched

Concept created in October 2017; roll out complete by January 2020

Elements • Food • Technology

Concept scores well with parents

Technology is at the heart of this concept and before the roll out, the digital design team was briefed to create new ways to secure better understanding of the passengers’ desired food options. The airline wanted passengers to be able to see all the available options for their flight, select them, and have that selection confirmed back to them in advance of boarding. This insight can help operations and also give passengers the peace of mind that their food choice would be onboard.

The team wanted the pre-order concept to be available through multiple channels so the concept was rolled out on the Alaska Airlines app, on desktops via the website, and through links in a pre-trip email. Additionally, the tech had to show flight attendants and kitchens which food items had been selected so all involved were fully aligned in providing the best passenger experience and correct food.

Cutting stress

Research from focus groups had shown that for a variety of reasons there was a strong desire among passengers to know their food options in advance. This was particularly true for passengers with dietary restrictions or those travelling with children who wanted to be sure suitable food would be available.

The pre-order concept recognises that travelling is stressful for many people and aims to remove some of that stress by ensuring passengers know exactly what they will be eating onboard.

ENTER YOUR CABIN CONCEPT FOR OUR 2021 AWARDS, ENTRIES OPEN SEPTEMBER 1

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Pre-ordering h rolled out acro as been ss all cabins

Knock-on benefits

The pre-ordering food concept, first trialled in October 2017, touches many elements onboard the aircraft. It allows Alaska Airlines to connect food, technology, and service. The team is able to use technology as a way of enhancing a passenger’s food experience, giving them choice and enabling them to select their inflight meal with real certainty.

This also enhances onboard service by giving flight attendants more time to deliver the food and beverage offering, and pay more attention to the personal interactions.

The concept has been implemented at scale across all cabins and all aircraft where fresh food is available. While this functionality did already exist in limited areas, this is the first time any carrier has offered pre-ordering across all their cabins (First, Premium & Main Cabin) and all their aircraft types consistently.

Ending food frustrations

With this concept in place, running out of a passenger’s desired option or provisioning too much food is no longer a problem. A long-established frustration for air crew, their catering partners and passengers is now a thing of the past. Guests now always have their first choice.

Finding tech solutions

The concept has shown that technology is the answer to what has been an inherently complex service. Technology is used in ways that have not been done before, across an entire operation. It has enabled smoother communication between the carrier and the catering kitchens for on-time preparation for all flights. The information on choices is also loaded onto the flight attendants’ devices so they know exactly which passenger has ordered what, and can then deliver it directly to them with ease.

Through this pre-ordering technology, Alaska Airlines has put its passengers in control of their eating decisions and now loads accurately on every flight. It has ultimately ensured a much enhanced travel experience. •

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3/12/20 04:26 PM

IN CONVERSATION / 67

maybe it's time to ask customers what they want on sustainability Chet Hansra, Innovation & Insight at Evertaste, calls on airline decision-makers to be bold

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he Evertaste brand was launched two years ago to source, create and deliver high- quality convenience foods for people on-the-go. It has been a very interesting and positive journey and our clients include Finnair, Air Canada, Japan Airlines, Great Western Railways, Royal Jordanian, American Airlines, Ryanair and Eurostar as well as Lufthansa.

Clients all have very different expectations which is a great challenge for us, and we have developed a range of convenience meals which not only reflect customer demand, but also that of the general population, changing demographics and trends. While 95% of our time is spent creating bespoke items for our customers, the trend for vegetarian has inspired particular investment in vegetarian, vegan and flexitarian options. Airlines recognise these have long term rewards.

We have had great uptake for our halal-certified Middle Eastern hot snacks such as fatayers, and also our Bombay Burrito (corn tortillas, filled with modern Indian gluten-free flavours).

Frozen to the fore

We have seen a shift away from fresh being the priority to frozen products, mainly because you can get great quality frozen ingredients that you would never be able to find fresh. We ask our suppliers to source in season veg to get the best results.

The 'eat local, think global' campaign has not only made people more interested in where their food comes from, but also toughened legislation.

Our chefs pay great attention to where we source raw ingredients from and the traceability laws only make this easier.

Be bold

With regard to sustainability we see it as our responsibility to provide all the options available to our customers, not only in regard to food, but also packaging and logistics. However, we are only one piece in their somewhat complicated puzzle.

This kind of decision-making is often customer-led rather than environmentally-led, which further begs the question...are consumers making it clear enough what they expect from the rail and airline industry? •

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Fleury Michon America Background

The Partnership

Green Gourmet Background

"We are pleased to partner with Green Gourmet to diversify our product portfolio and to provide our customers with high-quality products they expect."

Fleury Michon America, who entered the airline market in 1990, has become one of largest players for airline-ready meals within the North American market. Their impressive portfolio of airline partners has derived from focusing on food innovation, quality and safety within the industry.

Continuous innovation has enabled Fleury Michon America to create trusted and outstanding meal choices that creates excellent in-flight food experiences and expectations for passengers. Creating consistent and authenticcuisine sourced from quality ingredients and safeguarding food safety within their operations, through using vital technology in production, are just a few steps taken for their success.

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Green Gourmet built on their core business by diversifying into the travel catering market over 10 years ago. Their quality hot serve products, developed specifically for the airline catering market, have been served on airlines such as Delta air lines, British Airways, TUI Group, Qatar Airways, Singapore Airlines and Qantas.

Green Gourmet’s mission is placed firmly in the context of their relationships with customers. Their unique business model and product innovation has been refined so that it enables the company to live and breathe a genuine customer centric positioning.

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Green Gourmet is looking to strengthen its global offering and believes that North America is a key market with significant volume. This new partnership enables both companies to capitalise on their complementing synergies between the two businesses by focusing on global opportunities together.

This will be executed utilising Green Gourmet’s expertise in the development and production of premium hot snack products and Fleury Michon America’s existing reputation as a trusted, quality manufacturer and existing network within the airline catering market in North America. This partnership will enhance their offering in North America, giving more choice and flexibility to the airlines.

John Allard, President and General Manager of Fleury Michon America Both companies praise themselves on their forward thinking, continuous innovation and being trustworthy. These similar values alongside their knowledge and expertise will be compelling for customers within the airline catering market.

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FOCUS ON / 69

Bigging it up in Australia dnata Catering has extended its reach right across Australia. Nik Loukas gets the inside story in conversation with ceo Australia, Hiranjan Aloysius

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n Australia, dnata Catering is now the largest inflight caterer on the continent. The merger with Qantas' Q Catering in 2018 means it now has 15 kitchens in nine cities servicing 40 customers.

Chief executive Hiranjan Aloysius explains: “Nearly a year on there’s still a real sense of excitement in the air. Our new colleagues are in dnata Catering uniforms and the units and vehicles have been rebranded”. The company has also invested in 31 new high-lift trucks.

Unleashing potential

The growth is underpinned by the work of the company’s Culinary Academy (Australia), founded in 2015 to ‘unleash the potential of colleagues’ via classroom, online and one-to-one training, masterclasses and mentoring.

Employees now participate in national and international competitions and many of the academy students and graduates have won awards. The in-house culinary team consists of

workflow and allows better service to our airline customers.

The purchase of Q Catering included the well-established ready-meal brand, SnapFresh. Many of these meals are being exported as semi-prepared main courses, and then used when catering flights to Australia.

Dine-on-demand, The company is also Paddock to plate healthier, lighter and helping to reduce Working closely fresher meals lead airline costs, recently with suppliers, the the onboard trends partnering with Air Vanuatu to export culinary team is SnapFresh frozen meals to Port Villa. focused on a ‘paddock to plate’ “It has certainly been an interesting inflight meal experience, ensuring and challenging year. We had to learn a sustainable supply chain and how a former competitor operated, and quality inflight dining. it was in a manner quite different to the A new-build kitchen in way we did. There were most definitely Melbourne was the big investment. learnings on both sides of the business “We backed ourselves and decided that help us release a greater joint to build,” says Aloysius. The modern, potential,” concludes Aloysius. • purpose-built facility provides optimal

award-winning and Michelin-trained chefs from across the globe. They report dine-on-demand, healthier, lighter and fresher meals leading the trends with growing interest in provenance. Special meals are also up, now representing up to 30% of meals loaded.

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IN CONVERSATION / 71

growth becomes far easier with the fire power of SATs by our side Monty's Bakehouse is set to up its global profile following its acquistion by SATS. MD Matt Crane predicts an exciting future

W

e have been working with SATS for some time and the more we spoke, the more synergies we found between our businesses and company cultures. We saw there was a great opportunity if we came together. It was very mutual.

Global opportunities

My ambition was always, and remains, to develop Monty’s Bakehouse into a truly global business quickly, and joining with SATS ensures just that.

For us it makes great sense to enter into alliance with the largest caterer in Asia – active in 16 countries, and with a multi-billion pound business behind us we are excited about the future. We also have strategic plans to enter nonairline markets and can learn from, and add value, to SATS' expertise in these channels. We have been extending our brand into new territories for a while:

UK, Europe, the Middle East and the US, and know, once the current COVID-19 difficulties are over, there is a bright future for us in Asia with SATS. Monty’s Bakehouse will continue to operate as it always has done and nothing changes in that regard. We continue to support all our clients as we have done and at the same time have the additional opportunity of sharing all our know-how and expertise with the SATS team as we work together to open up Asia to our products and services.

Together we will build a second Innovation Centre in Singapore and are in the final stages of confirming a location. The Innovation Centre teams will then act as one team across the UK and Singapore but work from two Innovation Centre locations. In Singapore the team will focus on Asian centric product, packaging and service innovation and this work will begin in

the UK and transfer to Singapore once the new Innovation Centre is open.

SATS is an Asian-centric business, ambitious and with huge capabilities.

We will now play our part in its growth strategy wherever it is logical to do so.

Sustainable progress

Sustainability is becoming a big issue in Asia as the region matures, and large companies like SATS have an increasingly important role to play. We will now begin working closely with SATS driving sustainability initiatives forward as we develop new product, packaging, service concepts and supply chains.

Working together we can exploit the market, pool resources, people and finances and look to expand. Ambitions for growth become far easier when you have the fire power of a business like SATS by your side. There are exciting times ahead. •

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3/19/20 02:44 PM

72 / OPINION

chain reactions

safety first Fabio Gamba, managing director of Airline Caterers' Association (ACA) & director general of Airport Services Association (ASA), puts food safety top of the agenda

Ensuring food safety in the inflight catering industry from ‘farm to fork’ is no easy feat.

The process contains hurdles that have to be overcome to ensure highquality and fresh products are grown, processed and delivered to passengers as efficiently as possible.

The challenges can be best addressed when all components of the value chain are harmonised, and take into consideration agriculture, out-sourced production, suppliers, in-house production, delivery to aircraft, service to passengers, return catering, off-loading and disposal of waste.

This value chain has to be well Collaboration coordinated and this also requires training ACA is working on this following its first processes that are aligned for airline ‘Farm to Fork Airline Catering Workshop’ catering crews across the sector. Done in February. Our members are conscious well, the results can that standardised include a reduction in contracts governing waste and lower risks responsibilities around of life-threatening food- The ‘farm to fork’ process nominated products related emergencies. is extremely delicate and could help establish best practice, and requires accurate similarly we need Knowledge is knowledge to be a shared, defined power efficient approach for special The ‘farm to fork’ meals and allergies. process is extremely We agreed to set up dedicated task forces delicate and requires accurate to tackle both these topics as well as knowledge to be efficient. three others: to develop best practice It is crucial that key manuals for food served onboard; provide players such as food recommendations on improving our manufacturers, environmental footprint; and established farmers, industry guidelines on overnight cooling/ distribution return catering. These task forces are being centres and established now and will aim to establish retailers monitor full frameworks and timelines by the end of and control food the year. The workshop helped established handling within clear priorities and we invite all interested their processes for parties to now get involved in the real work guaranteed safety - finding the solutions. • and assured quality.

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focus on / 75

Austrian hospitality Roger Williams and 30 International Rail Catering Group members experience the services of Austrian rail operator OBB and its caterer, IRCG member DoN

V

ienna’s modern Sudtiroler Platz Hauptbahnhof offers a warm and vibrant environment with around a dozen fast-food outlets and a question immediately arises - how does so much competition affect the revenue of on-train caterers DoN? The logistics is tucked away in the basement (typical of many railways) and reliant on lifts to platform level.

However, DoN’s onboard crew office, featuring industry-leading digital management systems, is in a highly visible concourse position, boldly showing off its professional back-ofhouse operations in full view of the public – brave indeed!

Choice and service

Upstairs, OBB’s First Class lounge offers free wifi and has removed single-use plastic packaging. China crockery and proper glasses are used and snacks include fresh and dried fruits. We’re joining the 230kph Railjet train to Linz, with both Economy and First Class. A small cafe sits in between, manned by

DoN’s smart, efficient staff dressed in Innovative thinking bistro styling. First passengers can dine In Economy, using a battery-powered at their seats. DoN’s new Herbst Menu coffee machine on a trolley, strong is printed in seven languages. The size espresso and long coffees are made of a small book, it from biodegradable includes vegan and paper pods rather free-from options. than aluminium.

Seasonal Austrian Sandwiches are Great customer specialities include in recyclable card experience onboard creamy potato soup packaging and gives station outlets a only paper cups with mushrooms, real run for their money are used. All part vegetable goulash with of the no-plastics, herb-buckwheat and, of course, the sustainable service philosophy. traditional Wiener Schnitzel.

An innovative hawker-tray is used With soups, meals, kids meals, desserts when the train’s too full for the trolley, & cheeses, it’s a large range for such and a bottle rack for the round a small galley, especially as everything bistro trays ensures bottles don't fall is plated on china to avoid single-use over – both low-cost inventions to plastic equipment. Earlier in the day, make service more efficient. All in all, it fresh bake, salmon breakfast and is a great customer experience, giving ‘active’ breakfast dishes are offered, those station outlets a real run for along with uber-healthy muesli their money. •

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76 / OPINION

now boarding

get set to fly To get a product onboard takes resilience. Truth is, not everyone is going to like or want what you're offering. So lesson one: develop a thick skin.

Lesson two: be prepared. Buyers will expect you to be professional and slick. They are time sensitive so be ready to shine. Some buyers expect a bit of grovelling but others will give good solid advice. Some will want to push you on price. The important thing is to be yourself, be true to your brand ethos and be prepared, be very prepared.

Know your margins too. Exactly. Don’t forget a single detail because when working more important. Co-branding can be a good at volumes pennies make pounds. Be open alternative option. too. A deal has to be viable so honestly show Think about how you want your brand to what you are making, and if a price reduction be represented. Be sure works for the volumes on your USPs shout out from offer, be willing. any packaging or literature, Often buyers will ask Think about how and offer crew samples you to white label your product. This may be you want your brand and incentives – they can be your greatest asset. tempting but think about represented and Lesson three: be ready to the implications/value be sure your USPs be consistent. Airlines need for your business before shout out to know you can deliver, agreeing. Volumes can aid that you won’t run out of product or money, cash-flow, but long-term recognition may be that your hygiene, health and safety won’t go awry. Be ready to prove these points. Check your own suppliers won't let you down.

Lesson four: deliver and monitor. Be ready, deliver as promised, and deliver on time.

Then monitor progress. Press for sales insights in advance so you can map out the peaks and troughs and sales patterns. This will help you evolve and target your product better. Sometimes working with established players like En Route, Evertaste, Retail In Motion or Foodcase can help, but remember your relationships should be a two-way street so invest in them, make sure all the numbers really work, and you will reap the rewards. • ©EVERTASTE

At any exhibition, suppliers battle for buyer attention.

Here industry insider Marc Warde asks just what does it take to get a product onboard?

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Egg-cellent taste

... natural ingredients.

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A world of flavours Fred. Olsen Cruise Lines’ 880-guest Boudicca is in the midst of an epic 168-night ‘Grand Voyage’. Jo Austin talks to executive chef, Dirk Helsig

D

irk Helsig has been working on ships for 30 years. Having started his career in a hotel in the Black Forest at the age of 16, he joined Royal Viking Line in 1988 and then moved to Holland America before joining Fred Olsen in 2005.

Remarkably Helsig is now working on his original ship, now renamed Boudicca.

The ship is now on an epic itinerary.

Admittedly, it is not sailing non-stop and not all the guests remain for the entire cruise, but there are plenty of challenges keeping guests fed and happy on such a long culinary journey.

Fresh approach

”Food is such an important part of the holiday and we like to tailor our buffets and menus using inspiration from the ports we are visiting,” says Helsig. ”We tend to take on most of our fresh items in port and on this voyage we have 61 calls. Around 80% of our ingredients are fresh but there is a small amount, such as garden peas, that are frozen.

We try to ensure variety across our five restaurants and rotate menus on a 14-day cycle.

Mixing it up

efficient storekeeper who ensures that all produce is fresh and we conduct Lunch and dinner menus are created checks of produce in our walk-in in conjunction with teams at head ingredient fridges daily. office in Suffolk, but the galley team “We also have a rational oven where – a multinational crew of 61 staff – we can dry or smoke food.” regularly curate themed buffets, for example curry lunches and Sunday roasts.

Safety first “We do have to cater Weather along the for a wide variety of route can impact We try to ensure the plans and often dietary requirements, variety and rotate Helsig has to cope from gluten and dairymenus on a 14-day with storms and free to vegetarian cycle rough seas. “We and vegan, and we have taken lots of can arrange precautions from a safety perspective, for kosher and halal meals such as securing certain bits of when ordered. Storage is equipment and using wet towels on the always a challenge and counters to prevent dishes from sliding. for ingredients we cannot We also reduce the amount of oil in the buy fresh we request deep fat fryer so the hot oil does not non-perishable items to be spill over. It’s important to think before delivered to us in port around you do something,” says Helsig. • every 25 days. We have a very

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2020 CABIN CONCEPT AWA R D E N T R Y

DELTA'S upgraded International Main Cabin enhances food, crew service, comfort and technology

Airline

Delta Air Lines

Launched

The new International Main Cabin rolled out in November 2019

Elements

• Comfort • CSR elements • Food • Service/Crew • Technology •

Fresh & tasty

Designed to increase onboard hospitality and customer satisfaction through increased crew interactions, this redesigned concept came after over 700 test flights.

Bold thinking

After decades of delivering the same traditional Main Cabin experience on international routes, Delta put the focus on designing a new offer with a real ‘wow factor’. And where better to turn to create it than to its own onboard staff.

The new service is rooted in what the airline has dubbed ‘BOLD Hospitality’ – a human, authentic and warm approach that, when delivered consistently offers the opportunity for genuine connections with customers and can create lasting positive memories.

All elements of the hospitality experience were considered fair game for review, a no-holdsbarred approach that saw the introduction of larger, high-quality chef-curated meals; thoughtful touches such as welcome cocktails; updated amenity kits and onboard textiles, and new serviceware. The new experience has proven

ENTER YOUR CABIN CONCEPT FOR OUR 2021 AWARDS, ENTRIES OPEN SEPTEMBER 1

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orable Creating memns interactio and more comfortable for staff and travellers, such as better ergonomics and improved catering delivery practices.

The wow-factor is provided through a personalised service and customer experience, all connected through a series of touchpoints – the service is more reminiscent of Delta’s premium cabins than a standard main cabin.

The new international main cabin experience, with its redesigned inflight service, re-imagined catering processes, and new custom-designed serviceware, differentiates the experience from that of Delta’s global competitors.

Onboard service procedures have been updated to include the additional customer touchpoints while reinforcing safety and creating efficiencies. System-wide training also took place involving everyone from flight attendants to caterers, to achieve the new elevated experience.

Underpinning the development was a commitment to continual improvement. Innovations underwent rigorous testing in the air with more than 700 trial flights used to evaluate their effectiveness and value for travellers and crew.

lity BOLD hospita

to be a real winner with customers, crew and management. Making customers the main focus of the concept meant turning to flight attendants who were able to give a unique perspective on how the carrier worked and where it could make obvious improvements to the hospitality experiences seen by every customer as soon as they step onboard.

People power

Working on the concept with the flight attendants were health, safety and security team members, strategic programmes’ personnel, catering and inflight service leaders. The wide range of operational knowledge and more than 560 years of combined experience involved in the planning, ensured the team was able to design a new cabin experience centred on this bold hospitality philosophy. This included tangible elements such as innovative custom-designed serviceware and measures that made life more efficient

Serviceware steps up

New platters and serviceware have been introduced which are easier to hold and stack.

To make life easier for flight attendants, new customised cart-top thermal boxes mean entrees can be transferred from oven to top of cart for a ‘Wine & Dine’ meal service. Custom cart-ready waste boxes also make clearance a breeze. As a result, flight attendants and customers benefit from less traffic in the aisle during service. And, in recognition of Delta’s CSR policies, the new serviceware is made from a mix of recycled and plant-based materials.

To further enhance comfort, amenity kits have also been upgraded and feature less plastic, making them more green and sustainable. Delta also introduced ‘green’ blankets made from recycled plastic and is introducing increased green blanket provisioning onboard all international flights. Increased offerings through the IFE systems and the updated Flydelta app also help enhance the experience through technology, along with enhancements to the flight attendant SkyPros capability. •

FULL CONCEPT AT ONBOARDHOSPITALITY.COM/2020-CABIN-CONCEPT-ENTRIES

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IN CONVERSATION / 83

WE HAVE TO BE NIMBLE AND RESPONSIVE TO EXCEED EXPECTATIONS Avanti West Coast F&B proposition manager Julie Harper reveals how the operator is planning its future catering offer

A

vanti West Coast is the new train operating partnership between First Group and Italy’s Trenitalia. Together they run Britain’s premier intercity route between London and Birmingham, Manchester, Liverpool and Glasgow.

Evidence based

When bidding for the West Coast route, Avanti conducted in-depth catering market research to find out what the customers really wanted. In First Class, we looked at complimentary services, particularly at weekends, whilst in Standard Class we asked what products customers wanted to buy, how they should be packaged, ordered, paid for and delivered (e.g shop or in-seat).

It was no surprise that two key expectations in Standard were easy access to good wholesome food and

great coffee at all times. This reflects the trends at stations, airports and on the high-street. The message about products was also clear – familiar and branded - mirroring regional trends and sourced from along our route.

New offers

Avanti has recently welcomed back by popular demand Tilting Ale, a pale ale brewed especially for us by Red Willow Brewery, which stands alongside the West Coast route, less than half a mile south of Macclesfield station.

Additionally, we’re offering Ethical Rain Forest Alliance coffee and local products such as Wenlock Edge water and Rubies in the Rubble chutney.

Going forward, we’ll continue focusing on healthy, sustainable options and nurturing our SME partnerships.

Individual service

As not everyone in First Class wants the same thing, with different needs by time of day, route and purpose of travel, a degree of flexibility in our service will be required to enable more personalisation, rather than a one-sizefits-all approach.

We’re also reviewing our weekend First Class service to create a more consistent seven-day-a-week offer for passengers onboard.

All these changes require strong relationships with our supply chain partners and constructive responses to customer feedback, ensuring we are entirely ready for the forthcoming introduction of the refurbished Pendolino fleet and new Hitachi fleet due online in the coming years. • Interview by Roger Williams

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84 / HALAL TRENDS

rising

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Demand for halal meals is on the up and those caterers ready to meet demand are reaping strong benefits. Nik Loukas reports

cDonald's UK trialled a halal offering a few years ago but decided the significant changes in the kitchens and supply chain were not yet worthwhile given demand.

However, inflight caterers see great benefits from halal certification and are widely ready to respond to the positive demand for this service from their airline customers.

The global Muslim population is expected to reach 2.2 billion by 2030, according to the Hong Kong Trade Development Council, and most of this population is young, educated, mobile and among one of the fastest-growing traveller demographics.

CresentRating, which researches the halal/ Muslim travel market, estimates the sector’s contribution to the global economy is set to jump from $180 billion to $300 billion. Halalbooking. com specialises in halal-friendly hotels and villas worldwide and has a customer base of over

300,000 guests from 84 countries. The UK-based business features resorts and properties that offer halal food as part of their menus or close by. Most properties are completely dry and do not serve alcohol, or if they do will remove any items from the minibar on request. Over the last nine years sales have doubled year on year.

Certifying difference

Of course, those same customers are using air travel services too, and this is where one of the issues surrounding halal airline meals begin.

There are many airlines that offer either Muslim or halal special meals to their customers, but it is worth noting that there is a big difference in these meals.

A Muslim meal is free from pork, alcohol and other haram (forbidden) products, but it is not certified halal. A halal meal is 100% certified as such, meaning the kitchen has been through a certification programme to ensure that its

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HALAL TRENDS / 85

team could produce non-halal meals for other procedures and processes meet the strict airlines in this kitchen too. religious requirements. Airlines such as Garuda, Private jet caterer On Air Dining received its Gulf Air, Emirates and Etihad offer halal, whilst first halal certification in 2015. “Prior to adapting many other airlines only offer Muslim meals. our kitchen to meet the requirements of the Perth Inflight Catering (PIC) in Australia has certificate, we saw a large gap in suitable options always had halal certification for special meals for this growing sector of the industry,” says chief but it was the tender for Etihad that inspired it executive Daniel Hulme. The exercise proved to to build a dedicated halal kitchen. “Nearly 40% be an educational one too. '“After researching of the full-service international airlines flying into what goes into becoming a halal certified kitchen, Perth order halal food only, with the other 60% we quickly realised there is requiring varying quantities much more to it than using of halal special meals,” says appropriate halal suppliers, Salim Hazife, managing no pork and no alcohol,” director of PIC. Halal certification is says Hulme.

“Most foods and much more than using The strategic decision to ingredients used in cooking appropriate suppliers, no offer this service required are halal by nature anyway. significant changes to its If a kitchen looks at pork or alcohol facilities and investment to segregating the ingredients ensure it was compliant at that are not halal, rather each yearly inspection. “It was absolutely worth than segregating the ones that are, then halal airline catering becomes standard airline catering it,” says Hulme, giving the business a point of difference and customers real confidence in the very easily,” he adds. designation. Over 50% of all orders are now for halal meals or requested as no pork/no alcohol.

Dedicated kitchens “It has opened many doors for us as most “When we built the dedicated Halal kitchen we caterers can secure halal products but will sought certification from an international body. prepare them in a haram kitchen, which is This is quite expensive to maintain and ideally not in line with Islamic dietary requirements,” needed two or three customers to make it cost says Hulme. effective,” Hazife explains.

While halal passengers will always prefer to For Perth Inflight Catering the halal kitchen was definitely worth setting up as the majority of food dine on traditional food from their home country Hazife believes producing halal-certified foods produced is halal – but with systems in place the onboardhospitality.com

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86 / HALAL TRENDS

can be done with any type of cuisine. He says: “Because of this, it is opening up a whole range of cuisine options for Muslims around the world.

“We can produce traditional Italian, Japanese, and Mexican foods that are halal.”

Mark Salter, founder & MD at For Aisha, the world’s leading halal baby food brand, agrees that halal tourism is booming and presents a significant opportunity for halal products.

He says: “24% of the world’s population is Muslim and this community is growing at twice the rate of the world’s population growth. The Muslim population is also a young one in many countries – couples average one more child than non-Muslims. In the past they have had to wean them on high lactose diets because there was no ready-prepared halal baby food. Our recipes offer high-quality halal foods for Muslim infants that would also be of benefit to non-Muslims.

Typically they contain 20-plus ingredients (three times more than most baby food) and the thinking is that by expanding the taste palates of infants by introducing a broader range of flavours and gentle spices, these children will go on to be better eaters in life.”

Halal trends

Halal food trends closely follow Western culinary trends, so there is also greater demand for

these types of products from non-Muslim consumers who are looking for organic, gourmet and healthier food – some of these see halal certification as a guarantee of quality and traceability.

The team at dnata catering has seen plant proteins becoming increasingly popular and is using more vegetables such as beans, peas, shoots, grains and eggplant. “There has also been a real surge in the use of hydroponic vegetables in the Middle East,” says Stephen Templeton, global head of culinary, dnata catering. The company is also adding flavour to dishes by smoking and pickling meats and vegetables. Less traditional vegetables are also moving up the agenda, including celeriac, quinoa, squash and pumpkins.

Anwar El Mezwaghi, president of Ambar Connect, an organising partner of Alimentaria 2020’s Expo Halal in Spain, works in direct contact with the majority of halal producers around the world.

He says: “85% of the animals and meat consumed in Muslim countries comes from countries that do not belong to the Organisation of the Islamic Conference (OIC), which means there is plenty of room for international expansion for this sector.” He also stresses that halal catering relates to an offer far broader than just meat, and also includes non-food products in sectors as broad as fashion and cosmetics.

Halal traveller numbers are only likely to increase in the coming years so airlines do well to ensure their kitchens are ready. For caterers it looks to be a profitable segment onboard hospitality suppliers will do well to pay attention to. Even if McDonalds is yet to make the commitment in all of its markets. •

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Bringing bespoke catering solutions to the travel sector.

MileOne Group product and design team have been working on products with focus on provenance, affordable quality and delivering solutions in compostable certified packaging.

Tapas Box Set to launch on a leading Spanish carrier from April 2020 our six-month ambient tapas solution is local, great value and available globally. It features fuet bites, hummus, gourmet picos breadsticks and La Fragatta pipped olives.

Funky Munch mini biscuits We have partnered with Funky Munch to deliver their recipes in 100% home compostable packaging. They are currently manufactured and distributed in Asia Pacific.

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AUSTRIAN PAVILION HALL A1, STAND 1C100, 1C118 1C100-2 Groszer Wein GmbH | www.groszerwein.at High-quality Austrian wines and fruit juice 1C100-7 Hink GmbH | www.hink.wien Pâté specialities 1C100-3 IMS Höllinger GmbH | www.hoellinger-juice.at Market leader in the Austrian direct juice segment 1C118-1 KOTÁNYI GmbH | www.kotanyi.com Spices and seasoning mixes 1C100-1 N.A.B. TWISST AG | www.twisst-mocktails.com TWISST Mocktails - Ready-to-drink & alcohol free 1C100-5 Styx Naturcosmetic GmbH | www.styx.at Natural cosmetics and organic chocolate 1C100-4 Sunsnack GmbH | www.sunsnack.com Cheesy Discs und Cheesy Cracker 1C118-2 Wojnar's GmbH | www.wojnar.at Onboard and Lounge Catering For more information ADVANTAGE AUSTRIA Berlin T +49 30 25 75 75-0 E berlin@advantageaustria.org W www.advantageaustria.org/de

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ADVERTORIAL

Leading the way

IN QUALITY AIRLINE MEALS From humble beginnings more than a century ago, Fleury Michon Airline Catering continues to grow its global presence

S

tarting as a humble charcuterie company in France in 1905, today Fleury Michon is a global leader in prepared meals. In 2019 alone, more than 450 million consumer units were sold under the Fleury Michon brand with more than 500 product references. After evolving into the prepared meals market in the 1970s, the company started selling its first airline meals with the acquisition of Delta Dailyfood in 2006, rebranded Fleury Michon America.

Since 2017, the company has almost exclusively focused on food innovation in airline catering, building an impressive portfolio of airline partners.

An expansion into new airline markets was spearheaded in 2019 with the acquisition of Marfo Group in the

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Netherlands. Today, Fleury Michon America is one of the largest players in the European market for airline-ready meals and snacking.

In North America, the company's production unit in Rigaud Quebec is home to over 400 employees and an impressive 160,000 sqft facility producing over 150,000 meals a day.

Says John Allard, President and General Manager of Fleury Michon America: “Our continued commitment to quality, innovation and safety has helped make our brand a preferred choice for many of our airline partners.

Our in-house and signature chefs create delicious recipes that focus on tasty, nutritious food selections.”

Fleury Michon’s Chefs have developed more than 200 savoury, authentic

ethnic, consistent quality meals and have become industry leaders in producing specialty airline meal options for specific diets and cultural preferences, as well as halal.

Exceeding expectations

Says Stéphane Koeman, Vice President, Sales and Marketing for Fleury Michon America, “Many would say that our airline meals rival food choices available in restaurants. We work hard to create new dishes with our Chef teams and trusted suppliers. Our goal is to exceed the passengers’ expectations when it comes to their inflight food experience.”

Continuously seeking new culinary trends, Fleury Michon regularly partners with signature chefs to create unique menu choices for partners. For example, for the past several years, Chef Daniel Vézina has worked with Fleury Michon and its trusted local food suppliers to create signature dishes for Air Transat passengers. Chef Vézina has been at the heart of the Quebec culinary scene for more than 35 years. Other key signature chef partnerships with other airlines

3/12/20 03:14 PM

ADVERTORIAL

have included Chef Joël Robuchon, Chef Daniel Rose and Chef Daniel Boulud.

Continuous innovation

Long gone are the days of bland, uninspiring food choices in the air.

Rather, Fleury Michon focuses on continuous innovation while fostering healthy eating habits. Says Koeman: “Like many great chefs around the world, we never want to compromise on taste for the passengers. We totally understand the challenges of serving excellent food at altitude. As a team we embrace a culture of always striving to be better, creating exceptional and trusted choices.”

Today, Fleury Michon is poised for continued global growth. More than $30 million is currently being invested to increase the company's production capacity by 50% to serve additional airline clients worldwide.

Safety, efficiency and environmental consciousness is always top of mind for the company. Initiatives such as sourcing food from local suppliers, composting organic waste and using

Fleury Michon-Advertorial.indd 23

recyclable packaging wherever possible are just a couple of ways the company is decreasing its overall footprint.

Food safety is also paramount to Fleury Michon America’s operations.

Continuous food testing, the highest level of certification, effective supply chain management, X-ray detectors in production facilities, controlling and labelling food allergens, tracing ingredients, and carefully selecting their food partners and suppliers are some of the processes Fleury Michon has in place to ensure the safe preparation of meals.

One step ahead

Global food trends are also closely monitored by the company. Says Allard: “We are constantly listening to our partners and to passengers to identify

what they desire and need, then we work with our research teams and Chefs to adopt new trends and the emerging preferences.

Whether it’s focusing on flavour profiles, providing a broad selection of dietary choices, accommodating allergies or working with different types of ingredients, we always want to stay one step ahead.”

Meaningful partnerships The Fleury Michon America recipe for success? Creating meaningful partnerships with the airlines to make every meal a culinary voyage for passengers, no matter where their destination. fleurymichonairlinecatering.com

3/12/20 03:14 PM

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IN CONVERSATION / 91

we offer comforting, familiar dishes evolved to a higher level As the Rocky Mountaineer marks its 30th anniversary executive chef Daniel Stierhof gets culinary on track

D

ining for the three Rocky Mountaineer trains is created

by Rocky Mountaineer Catering - a separate company but one that collaborates closely with the operational team. It's run by three French chefs.

Our brief is broadly to create highend menu options that reflect the landscapes the train travels through and meet the luxury perceptions of this iconic journey. We also try to offer comforting dishes, familiar to our often more elderly demographic, but then we evolve those concepts to a higher level.

The train operates April to October during which time we carry 700-900 guests each day and serve them breakfast and lunch in two sittings.

Gold Leaf passengers dine on freshly prepared dishes in our dedicated dining carriages; Silver Leaf meals are preprepared and served to seat.

The culinary team is made up of 105 staff in total – chefs, dishwashers and

servers – and each carriage has its own galley. The multicultural mix of the team helps us be innovative and creative.

We all bring different styles, ideas and cultural traditions to the table.

Keeping focused

We aim to offer five to seven choices – and try to ensure the menu is on trend, healthy and uses sustainable local produce. Sockeye salmon and AAA Albertan steak are among the most special, uniquely Canadian, features and are always popular. The rise of special diets has become a big consideration too. We have made everything glutenfree to cater for coeliacs, and trends in diets. The galleys are restricted in space but I’ve certainly worked in

smaller kitchens. Gold Leaf galleys each have three chefs while for Silver Leaf carriages dining is prepared in advanced and loaded ready for serving to seat, so these galleys have just one chef.

The biggest challenge is onboarding the correct supplies, and keeping focused despite crew commentary, passenger activity and operational issues. The only things pre-prepared in Gold Leaf are soups and sauces as liquids are hard to handle with the movement of the train. The same is true with dishes such as pasta as the train moves the boiling water about!

Of course, once we set off on our journey, we only have what we have – if anything is forgotten we simply have to improvise! •

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OPINION / 93

edible packaging

e

ready to serve?

Chris Roberts, technical director of Versaperm, asks can edible or biodegradable packaging pass the test?

As the F&B industry looks for ways to cut packaging waste, the spotlight is turning onto edible and biodegradable packaging. A nice idea but it has to be good enough to protect and preserve pack contents and that's difficult due to the special ingredients and coatings needed for such wraps.

The biggest challenge comes from contaminants such as water vapour, oxygen or CO2 which can affect the packaging or its contents. These can accelerate chemical and biological reactions, spoil the material and limit product-life, stability as well as edibility.

for water vapour. Seaweed proteins, polysaccharides lipids, essential oils, and emulsifiers can offer excellent mechanical, Go with the flow hydrophobic and structural This vapour-flow through properties for edible packaging, or vapour Edible packaging packaging but these are permeability, effects the has its challenges affected by the flow of strength, appearance, but the complexities oxygen and moisture as edibility and printability can be overcome well as flavourings such as of packaging and the icing or chocolate. Vapour contents' life. permeability is also affected by processes Vapour permeability varies - cellulose is such as baking or cooling. an excellent barrier against liquid water for example but an extremely poor one

Solutions

The solutions involve using layers of materials which combine properties – one a good barrier against oxygen, another the flow of CO2, or to provide strength. This is complicated by manufacturing processes, and it is impossible to predict the precise barrier properties of a finished package, so you have to test and optimise the results to suit specific edible or biodegradable needs.

It's complex for sure but not impossible and we've had years to perfect it. The earliest edible coating was probably that on a blood sausage – mentioned over 2,500 years ago in Homer’s Odyssey! •

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3/17/20 10:35 AM

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On-time, on budget, on top.

20/01/2020 09:10 3/12/20 02:36 PM

IN CONVERSATION / 95

The first thing my mum taught me was: 'You shall waste not' Raymond Blanc OBE tells April Waterston how provenance and sustainability are at the heart of Eurostar’s Business dining

F

or the last six-and-a-half years, I have worked with Eurostar, training young people onboard.

It’s important for the team to be aware of the food they are serving and to be proud of what we are doing.

Eco values

We are the first transport company to have achieved a three-star rating from the Sustainable Restaurant Association but I have always had these values.

The first thing my mum taught me was: “Raymond, you shall waste not!”

We have done a tremendous amount of work on sourcing. We have three production centres – England, France and Brussels. We have about 30 rotations a week of different food, that’s 30 different menus including meals for vegetarians, vegans, pescatarian (not forgetting the carnivorous, of course), gluten-free, halal, children – it goes on.

Focus on provenance

Each of these dishes are created for seasonality. Seasonal means close to home, and if the produce is close to home then there’s better flavours, colours and texture. If you’re using locally-sourced ingredients instead of moving it thousands of miles, you don’t have to account for transport pollution.

It’s also cheaper, meaning we have been able to keep our budgets very tight whilst increasing the quality. In the past seven years customer satisfaction has gone up by about 70% – our guests appreciate what we do.

Responding to veganism

We are really responding to veganism – it’s not just a fashion. It's a complete

lifestyle choice which responds to the extraordinary abuse of food and the way it is consumed and produced. We need to eat differently for our health, and for the health of the planet.

There are some amazing things to be done with pulses, with seeds, starches, wheat, bulgar wheat and quinoa. There are ways to create a beautiful risotto with barley and herbs and spices. The plan is for all of our starters to soon be vegetarian. The modern guest is changing, and veganism is here to stay.

If you don’t respond to challenges and empower your team with knowledge, you won’t see good results. I see all of my values in Eurostar, but those values were already here. All I’ve done is help grow them with an amazing team. •

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3/17/20 10:37 AM

SPONSORED SPOTLIGHT

Popping with style

Popcorn fanatics Joe & Seph’s are taking onboard snacking to a new level with a range of airline specific products and packs with gourmet credentials A funny thing has happened to popcorn. For years the humble kernel was renowned only as a cheap and cheerful, super-size-me, serve-me-ina-bucket cinema ‘snack’, but in recent years it has found a new niche – as an experiential gourmet treat.

Where once salty or sweet were your only options, now there is a vast portfolio of flavour combinations and innovative popcorn pairings to explore.

Handmade to perfection

Leading the charge have been the popcorn gurus at Joe & Seph’s, still a family-run operation, launched in 2010

by Joseph Sopher, his wife Jackie and son Adam.

They discovered through experimenting in the family kitchen, that by using 100% natural ingredients and a unique flavour-sequencing they could lock in flavours so a variety of taste experiences would be released on the palate as they were eaten.

The subsequent journey into food flavours and combinations has brought us the headline-grabbing Marmite Popcorn, Gin & Tonic Popcorn, Mint Popcorn and a host of cheese, chilli and other savoury flavours; but also radical innovations to enliven air-popped corn with lush chocolate, caramel, toffee and sea salt combinations.

And with the elevated image and gourmet credentials has come another

bonus for airlines – the fact that the process to lock in flavour also locks in the crumbs – putting an end to the traditional mess created by popcorn.

New vegan and halal popcorn for airlines

Latest to the mix are new airline packs suitable for vegans, gluten-free and Halal travellers, and two new airlinefocused snacks created to help lift inflight movie watching to a new level.

The Vegan Collection comes in Salted Caramel, Toffee Apple & Cinnamon, and Coconut & Cacao; while Popcorn Bites, come in a range of gourmet flavours including White Chocolate & Raspberry Popcorn, newest in the Popcorn Bites range. These feature extra-large kernels air-popped, hand-coated in Joe & Seph’s signature salted caramel sauce, and then dipped in chocolate. joeandsephs.co.uk

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how to... / 97

How to...

keep it kosher

Virgin Atlantic used its new Heathrow-Tel Aviv service as the excuse to bring a taste of Israel onboard in a way that could shape its future catering, says Steve Hartridge CHOOSE YOUR CANVAS

The new Tel Aviv service gave Virgin Atlantic a ‘blank canvas’ to match its onboard offering to the destination’s culture and food – and for the first time, its customer experience team was involved from the start.

“By bringing menu options inspired by our newest destination onboard we provide a taste of home to our Israeli customers and inspire others to visit the destination,” said Darren Sherlock, Virgin Atlantic’s customer experience manager.

PICK YOUR PARTNER

Virgin wanted to team up with a purveyor of authentic Jewish food, and got lucky when one of its product managers (himself a trained chef), had a contact at The Good Egg, a popular London restaurant known for its authentic Tel Aviv street food. The restaurant's menus inspired dishes in the Clubhouse lounge, Upper Class and Premium cabins. Gate Gourmet was tasked with replicating the dishes which celebrate Tel Aviv’s thriving foodie scene, and to offer an authentic culinary experience.

EMPOWER YOUR CREW

Virgin sent cabin crews to Golders Green, one of London’s most prominent Jewish communities.

Accompanied by Orthodox Jewish consultant Arieh Wagner they visited restaurants, hotels, street markets, shops and synagogues.

BE AUTHENTIC

Fact file Kosher food and wine is available for Jewish customers

Inflight announcements are made in both Hebrew and English

Israeli TV shows and movies feature in the IFE offering, plus the option of Hebrew subtitles

Virgin Atlantic is looking for ways it can bring authentic cuisines onboard on some of its other routes

The Clubhouse features dishes such as shakshuka (The Good Egg’s signature dish of eggs baked with tomatoes, sweet peppers and spices). Once onboard, Premium customers can tuck into cod in Charaimeh sauce, with green chilli relish, and spiced couscous; while those in Upper Class are offered slow-cooked lamb shawarna with Mujadarra rice, and babka pudding served with honey labneh, date syrup and pistachio brittle.

BUILD ON SUCCESS

The experience is being considered as a blueprint for future routes. The airline is now looking for ways it can bring a taste of India to its Mumbai services, and Sherlock said: “We’d love to work with partners in the UK and overseas to bring authentic local cuisine to our customers.” •

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focus on / 99

Innovating in Vietnam Vietnam has a new inflight catering business now operational in Ho Chi Minh City. Julie Baxter discovers more

S

outhern Airports Services Company (SASCO) has moved into the inflight catering market with a newly-built kitchen facility at Vietnam’s busiest airport, Tan Son Nhat International Airport, in Ho Chi Minh City.

The SASCO Inflight Services (IFS) centre opened at the start of this year specifically to meet demand for aviation-related services and support the growing number of airlines operating to Vietnam. The business is focused on offering diverse and authentic culinary services, and is backed by its well-established parent company already active at the airport.

New catering facility

The newly-opened facility can serve over 10,000 meals a day and already has HACCP and halal certification.

It aims to offer comprehensive Vietnamese inflight services for both catering and ground handling.

The new set up includes catering trucks for all types of aircraft currently

operational in Vietnam, and its launch free, F&B, transport and other key customer was Vietnamese-owned airport services. airline, Bamboo Airways (BAV).

It aims to add value to the Vietnam BAV's operation includes the newest travel experience with genuine, highBoeing B787-9 Dreamliners and the end facilities and services. Its retail special meal programme created outlets are regularly listed among

by IFS has been the country's top designed to focus ten most reputable on true Vietnamese retailers, and it Designed to focus on operates a number cuisine using fresh, flavourful ingredients of F&B chains true Vietnamese presented well. including +84 Café, cuisine using fresh, IFS is also set up flavourful ingredients The Phoenix and to supply Business Cuisine de Saigon as lounges at the airport and recognises well as Fresh2Go, a brand of ready-tothe need to meet both local and eat F&B. international culinary tastes and Ranked among the top ten most provide a genuine welcome and good Sustainable Enterprises in Vietnam first impressions. (awarded by the Vietnam Chamber of Commerce), SASCO has been recognised as a top Asian employer Airport heritage and is also EDGE certified for its gender Parental company SASCO was founded equality policies. • in 1993 to offer business lounges, duty

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100 / TEA TRENDS

Tea T

Tea is a hospitality staple but that doesn’t mean one blend suits all. Jessica Pook looks at how consumer habits are changing and why choice is key

ea is the most consumed beverage in the world - second only to water - and behind every brew lies centuries of ancient tradition and rituals that have shaped cultures across the globe.

In China, for example, the art of making tea is closely linked with Chinese philosophy, whereas in Japan a traditional tea ceremony is a spiritual experience; in Morocco or India it's an expression of hospitality; whilst in the UK "putting the kettle on" happens pretty much on the hour, every hour.

Industry leader

Despite coffee shops taking over many high streets, tea continues to dominate the hot beverage market, being consumed three times more each day than coffee. But while tea is always in demand, it’s important the hospitality sector recognises the need to offer quality, choice and a product that is ethically sound.

Louise Cheadle, Teapigs co-founder and tea

taster, believes that concern around caffeine intake is influencing healthier decision making.

She says: “While our signature every day brew will always be popular, the growth of herbal infusions and green teas has shown that healthy, natural products are on the rise – especially among younger tea drinkers.”

According to National Tea Day’s Modern Tea Trends Report, 80% of brands identified wellness as a key sales driver, with consumers looking for five key health benefits from their tea: antioxidants, detox, immune boosting, calming and energising. “Health and wellness is a key trend with consumers turning to herbal teas for their functional properties and health benefits,” says Diaz Ayub, tea futurist, National Tea Day. “Colourful infusions are definitely on the rise (including butterfly pea, mallow and raspberry leaf to name a few). We’ve also found today’s consumer favours natural remedies and cures.

As an example, illegal only 24 months ago, CBD

From left, across: Teapigs' infused range; Twinings' Superblend range; herbal teas are on the rise

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infused teas or actual CBD leaf infusions have hit an all-time high. Due to the naughtiness factor of consuming ‘legal’ hemp, in addition to the possible health benefits attributed to ingesting the plant.”

Tea specialist Twinings has also tapped into the demand for ‘infused teas’ with its range of Superblends, recently launched into the food service sector. The range uses botanicals blended with natural fruit flavours, vitamins and minerals to promote general health and wellbeing and includes Focus – mango, pineapple and ginseng; Glow – strawberry, cucumber, green tea and aloe vera; Digest – spearmint, apple, rooibos and baobab; Calm – spiced camomile and vanilla with roasted chicory root, and Sleep – spiced apple and vanilla with camomile and passionflowers.

The natural teas are currently driving category growth for Twinings and have a repeat purchase rate of 35% in the retail sector.

“We’re seeing a decline in consumers drinking black tea and adopting healthier options, such as fruit and herbal teas,” said Lucy Chappell, Tea Specialist at Twinings. “Consumers are looking for products that taste good and do good for those maintaining a busy lifestyle.”

The conscious consumer

In the age of awareness, people’s tea consumption habits are also influenced by ethical sourcing and they want transparency in what they buy so they can trace a product's origins and pick the more sustainable brands.

“Consumers want to be a part of the journey

from seed to cup, and appreciate naturally-grown and processed teas," says Diaz. "Wildcrafted – plants that are harvested from a natural state without human intervention – and biodynamic – a lunar cycle process that uses only organic, locally-sourced materials for fertilizing - are terms being used more and more within the industry, as consumers demand natural, sustainable and honest teas.”

Convenience is no longer the top priority when choosing tea. Defining factors can range from anything from the quality of ingredients to the flavour, to the age of the consumer. Research from National Tea Day suggests that consumers in the 20 to 30 age group are more willing to engage in tea 'discovery' and with a sense of generational competitiveness, are always looking for the next niche. Whereas those in the 30 to 40 age group focus on the palette, pairing, and the whole sensory experience of the moment. Those aged 60+ tend to opt for teas which they have grown up consuming if they can, providing a level of comfort and familiarity.

One such brand is Taylors of Harrogate, producers of much-loved Yorkshire Tea, which recently introduced

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Above from left: Millennials are more likely to experiment with tea; Teapigs is seeing a decline in black tea

There’s also the tradition of afternoon tea, where Pure Green Tea, Green Tea with Mint, Classic dark teas are paired with scones or sandwiches, a Chai, White Tea, Ceylon Tea and Apple and successful concept onboard.

Cinnamon to its classic range of flavoured teas.

Turkish Airlines already serves a vast selection Inflight passengers do look for comfort brands of ‘special teas’ including hot and cold digestionbut are also willing to invest in quality. Teapigs, friendly teas. These beverages may help alleviate already onboard British Airways, says more people indigestion and bloating are choosing quality tea when while airbourne and contain out of the home as a treat fennel, aniseed, garden balm, so are willing to spend a bit caraway and garam masala more on it. "Consumers are It’s no secret that black from the Far East. The airline generally looking for quality tea is on the decline with also offers a relaxing tea said and variety and tea taps into herbal infusions and to aid sleep inflight with the both," says Cheadle. "The green teas on the rise help of lemon balm, daisy, matcha latte is now a must lavender and sweet rooibos. for the breakfast menu and Ayub says: "When selecting a tea range, the first we have recently introduced our new matcha and foremost consideration must be quality (taking latte sachet range, available in chai, turmeric, into account freshness, provenance and production mint and cocoa flavours. They’re made from method) – this should be consistent with your premium, organic matcha and real, overall dining or service experience. But tea should all-natural ingredients – just add not be an afterthought, it can be an equal part of the milk." the meal. Having the right range is important, as increasingly people base their tea choices on their The tea in hospitality mood, the product's functional properties and As with wines, tea can bring flavour. For example, on a night flight, offering a out the flavour of a dish and relaxing camomile works well." enhance the taste of foods, She adds: "It is worth considering teas beyond providing the perfect pairing the norm which passengers might want to try opportunity. Black tea is said – consumers are more likely to experiment and to pair well with roast meats discover a new favourite if the opportunity is there such as beef, lamb and venison in addition to the more traditional menu options. or lasagne. Green tea goes well Offer choice and let passengers find with vegetarian dishes, salads, green out themselves what is, or what isn’t, their curries and light chicken dishes. Fruit teas cup of tea."• complement desserts, cakes and dark chocolate. onboardhospitality.com

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A HEALTHY WAY TO HYDRATE ON THE MOVE!

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Come find us at World Traveling Catering Exhibition at stand 1A70

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we are developing crop management to increase tea resilience The onboard cuppa is an essential staple, insists Merrill J. Fernando, founder of Dilmah Tea, as he celebrates his 70th year in the industry

E

mirates wanted only the best of Ceylon tea, so they started by buying bulk tea from me, then we began to supply teabags.

Today, the airline brews 33 million cups for its customers from a menu of 12 Dilmah teas.

The most popular in Economy is Dilmah Ceylon Black Tea while First and Business passengers favour Moroccan Mint and Breakfast Tea. The exclusive Emirates First signature tea is a single-estate tea made from the flowery Orange Pekoe leaf from the Dombagastalawa Estate. With an increasing focus on wellness, Emirates also recently introduced a new tea in its airport lounges: Turmeric, Coconut and Vanilla, with antioxidant properties.

We also supply Air New Zealand, Japan Airlines, Malaysian, Singapore, Etihad, Qantas and Qatar, and we are looking to expand into the cruise

market too as cruise ships stop regularly in Colombo.

Sustainable stories

From 2021, we are changing the composition of our teabags to make them all biodegradable and we are currently pitching a new range of products to a large Australian supermarket chain. Personally, I have always preferred loose leaf tea and this is a range of loose leaf in 2g paper sachets for a cup, 4g size for a pot.

We achieved carbon-neutral status for the Dilmah facility in 2017, by making proactive reductions and offsetting our carbon dioxide emissions. In 2018 we achieved the same status for our whole range of 2,267 products.

On the research side, we have established the One Earth Centre

for Climate Change Research and Adaptation, with weather stations at Queensbury and Kalkudah. We are working with climate scientists, entrepreneurs and farmers to find innovative, concrete solutions and smart technologies to face this challenge. We are also developing crop management to increase the tea plantation resilience to climate change.

A question of taste

Personally, I drink Ceylon Supreme each morning and Uda Watte from our Boutique selection in the afternoons. In the evening it’s Ran Watte for me, from the highest altitude estate. I started growing green tea in Nuwara Eliya, Sri Lanka, in response to demand; it's a mellower choice, good for night time. • Interview by Richard Williams

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How to...

offer a perfect tea When it comes to serving tea to cruise passengers, it’s important to offer quality as well as quantity. Jessica Pook talks to an expert offer smooth service

Afternoon tea is one of the most popular occasions on ocean liners, so great delivery is key to passenger satisfaction. Cruise companies clearly have an advantage over airlines with this in that they are less restricted by space and weight, allowing for more choice. But staff must still ensure tea is well stocked and offered at a consistent temperature. And traditional teas should be served at different strengths – one pot strong, one medium – as well as including herbal and fruit options.

train for results

Lucy Chappell, tea taster at Twinings, has trained staff onboard Saga ships.

She says: "Every guest is different when it comes to their choice in tea and how they like it made. So many times I have seen too many teabags put into a pot and left to stew for the whole service. By having different strengths of tea pre-made we can ensure great tea consistently."

The challenges

The main challenge is the sheer volume of tea that is consumed and the different services. Says Chappell: “For example, breakfast is generally self-serve teabags as part of a buffet, but First Class should be loose leaf and white glove service, no less.

There’s also the premium option of whole leaf in a pyramid bags, and don’t forget the tea needs of the bars, cafes, restaurants, rooms and staff.”

Create an experience

Fact file Earl Grey is the most recognised flavoured tea in the world Some cruise lines give a spritz of violet before tea service, said to 'awaken the appetite'

A selection of cakes, scones and sandwiches create the classic afternoon tea Up to 300 cups of tea can be served in one afternoon tea session on a cruise ship

Tea is emotive. It can help to calm passengers, help digestion and even reduce sea sickness, says Chappell.

“It is extremely important to get the tea service right so that guests feels at home. By simply asking: ‘What tea would you like?’ or: ‘How would you like your tea?’ crew can create a more personal experience for the passenger and show they care.”

Quality is key

The tea itself should be the main event and not just an afterthought.

Chappell adds: “People are very particular when it comes to tea. It’s important to choose a brand that reflects the cruise line. Cunard, TUI and Saga all offer Twinings, a brand that is associated with quality. It’s also important to choose sandwiches that pair well with the body of the tea to balance the flavours.” •

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CANIGÓ COFFEE

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As consumers become more health-conscious inflight, non-alcoholic beverages are having their moment, and alcohol-free doesn’t have to mean bland, says Jessica Pook

A Below, left-right: Three Spirit mocktail; Seedlip range; Three Spirit, Livener; Seedlip, Spice and tonic; Three Spirit mocktail; Eisberg range; Three Spirit mocktail; Aecorn, Dry; Three Spirit, Livener

ttitudes towards alcohol are changing. As the free-from movement extends into the drinks sector, consumers are increasingly seeking out healthier products and making positive lifestyle choices by rethinking their alcohol habits.

Some cultures have banished the booze for religious reasons, others are going alcohol-free as a lifestyle or health and wellbeing choice.

Research by The International Wines and Spirits Record shows that 52% of surveyed consumers in the U.S. are trying to reduce their alcohol intake, and a recent survey by The Independent newspaper showed 25% of people under 24 in the UK now class themselves as ‘non-drinkers’, a trend being further championed by wellness companies.

Airlines are also rethinking their relationship with alcohol as the effects can sometimes negatively affect passengers inflight – leaving passengers feeling groggy and dehydrated, and prolonging the effects of jetlag. Excessive alcohol consumption in the air can also of course lead to disruptive behaviour inflight.

In meeting these changing demands, it is important to remember non-alcohol drinkers still want to be able to raise a glass in celebration and still look for a beverage which helps make a journey memorable. Offering a grown-up drink full of flavour and sophistication means they do not have to succumb to a sugary juice or fizzy drinks.

Alcohol-free wine producer Eisberg has rebranded to widen its appeal to this new, younger audience, with a focus on its 0.0%

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ADULT SOFT DRINKS / 109 alcohol credentials and its winemaker origins dominate the sparkling shelves, suppliers have which ensure drinkers can enjoy favourites like been quick off the mark to produce an alcohol-free Chardonnay, Sauvignon Blanc and Rose without alternative that doesn’t resemble fizzy grape juice.

Scavi & Ray has been described as a “convincing compromising on taste.

“Around one in five adults in the UK are now prosecco alternative with proper fizz” and similarly Nosecco has all the characteristics of a bottle of teetotal — about 8% more than 10 years ago,” prosecco without the alcohol and calories. says Andrew Turner, director of wine at Halewood Turner says: “Feeling included remains a key Wines & Spirits. “This trend isn't set to die out driver in consumer behaviour. People choosing anytime soon; younger generations have a more not to drink alcohol do not want to feel alienated moderate approach to drinking. As long as brands on social occasions or restricted on choice, so they like Eisberg can continue to provide premium, should be presented with interesting and most clear alternatives.” importantly, tasty, low- and Giving alcohol-free a no-alcohol alternatives then sophisticated edge, Aecorn it’s a category that will keep People choosing not to Aperitifs has created a range on growing.” of 0% before-dinner drinks He adds: “Our wines are drink alcohol do not made in exactly the same way want to feel alienated or made from English-grown Pinot Noir, Meunier and as all high-quality wines, with restricted on choice Chardonnay grapes. The the alcohol removed at the grapes are pressed early very end of the process. They and blended with herbs, roots and, as the name are also low in calories, with less than 33 calories suggests, acorns. The recipe is traditionally used per glass.” as an appetite stimulant and to aid digestion.

Marketed as the world’s first distilled nonAvailable in the range is Dry, described as floral alcoholic spirit, Seedlip's range is calorie-free, and crisp, Bitter with complex and citrus notes and alcohol-free and made without artificial flavours Aromatic which offers rich and smoky tones. and colours. Within the bottles, which are Packing a real punch in the non-alcohol arena is undeniably pretty and elegant, are blends of Three Spirit, featuring no less than 11 plant-based herbs and botanicals as well as spices and citrus ingredients from around the world. It offers a peels, designed to be enjoyed with tonic as a gin taste of the exotic with hints of lion’s mane would be and dressed up with fruit garnish. mushroom, damiana leaf and yerba mate tea to Its Spice 94 is made using cardamom, Jamaican create a “synergistic experience”, according to all-spice berries, citrus peel, American oak and its producers. casacarilla bark, Garden 108 is a combination of An alcohol-free dark spirit is a rarer offering English peas, spearmint, rosemary, thyme, hops but last year came the launch of Celtic Soul to fill and hay, while the latest addition, Grove 42 is a this gap. The distilled dark spirit is said to have a blend of oranges, lemon peel, ginger flavour of sweet vanilla, spices and oak, all packed and lemongrass. in a stylish bottle. • While it’s no secret that prosecco continues to

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How to...

make an impact New F&B brands need courage to make it in hospitality. Here Craig Sams, co-founder of Gusto Organic, Green & Black and Whole Earth Foods shares his tips POSITIVE THINKING

It is sometimes hard to see how a new brand can compete when large, established companies have longterm relationships with customers.

But despite obstacles, young brands, and products can make an impact.

BE BOLD

You have to be bold. It is easy to think that airlines, for example, won’t be interested but you can only find out by engaging them with a strong pitch and an open mind. Small brands can get lost in the noise but finding one open-minded person who’s influential, could help you get a toehold.

LOVE YOUR PRODUCT

FOLLOW THE SEASONS

Mine LinkedIn for industry contacts, go networking and be sure you understand the cut-off dates for the industry’s seasons and procurement processes. Offer your products well ahead and ideally decide your seasonal ranges a year in advance.

Think long term and be patient.

BUILD FOUNDATIONS

To succeed, your new product obviously needs to taste good, look appealing and be sold effectively. A misjudged sales strategy will scupper your launch and early growth, putting off potential customers, investors and partners who may doubt your abilities to deliver in the longer term. Getting the taste, texture, or appearance of your product wrong, or poor branding, is hard to recover from.

FACT FILE Gusto offers natural energy drinks made with organic, ethically sourced Fairtrade ingredients It comes in eight flavours and has retro-styled branding

The product's energy boost comes from Amazon guarana, African cola nut and 14 Chinese herbs Gusto Organic is available in eight countries

Create your product in your vision.

Chances are that if you love it, others will too. With Gusto, co-founder William Fugard and I set out to make the taste we wanted by using only the ingredients we wanted to consume.

Likewise, we made sure the design and branding resonated with us.

Thankfully, it has struck a chord with others. Sticking to your guns is also the best way to bring out a genuinely new and unique product.

BE PERSISTENT

Strong, sustainable brands take time to build. There is no silver bullet, just time and persistence. Businesses face many decisions, some of which can challenge your ethics and values.

Having clearly defined brand values will help you navigate decisionmaking and remain consistent. Stay true to your values. •

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Drink garnishes Freeze Dried Fruits has developed a range of light-weight drink garnishes that could help airlines improve waste management. Jessica Pook finds out more

S

omething as small as a slice of lime or a sprinkle of berries in a beverage can be all it takes to enhance the experience.

Fruits For Drinks is the world’s first freeze-dried garnish solution, providing airlines with a light-weight alternative to fresh fruit whilst minimising carbon footprint and improving waste management.

Full of flavour

While a staple in a G&T or lime and soda, fruits reserved for garnish are prone to dehydrating, especially on long flights. Fruits For Drinks found that by freezing the fruit they could maintain over 90% of all of the vitamins, minerals and flavours while reducing the overall weight by 85%.

Available in lemon, lime, orange, blueberry, strawberry and raspberry, the product is made through a process of freeze-drying citrus fruits and berries to maintain the natural colour, texture and flavour.

Sustainable solutions

fully compostable. It also eliminates any need for slicing equipment, Fruit For Drinks conducted research preparation area, refrigeration, or that found that every kilo of weight labour intensive portioning. saved on a 12 hour flight could David Ross, director of Fruits For amount to a reduction of half a kilo Drinks says: “To of fuel. Meaning the create a product simple swap from which delivers fresh to frozen fruit excellent flavour and could provide an Freeze-dried fruit in turn can provide a immediate weightweighs 85% less great solution for the fuel cost saving for than fresh fruit staff in these arenas, airlines looking to while providing an upturn in margin reduce their carbon footprint. and reduction in carbon footprint and Furthermore, the swap could reduce waste is immensely satisfying. the airline's fruit wastage, minimise "Our ethos and working practice storage costs and ensure high quality is about being the leaders in and consistent results. sustainability, waste and carbon The product is packaged in a 40 or footprint reduction and easing of 20 serve re-sealable bag specifically service. Fruits For Drinks is the ideal designed with the airline trolley in partner for airlines who are also mind. The packaging also guarantees working towards this too”. • a nine month best before date and is

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2020 CABIN CONCEPT AWA R D E N T R Y

BRUSSELS AIRLINES' new Business concept focuses on the best of Belgian design and gourmet cuisine Airline Brussels Airlines

Launched

Elements

Roll-out began in April 2019 and will be completed fleetwide by June 2020

• Comfort • Food • Interior design • Service/Crew

Smart use of space has allowed Brussels Airlines to offer a unique self-service bar in Business, styled as a 'boutique hotel lounge bar in the sky'.

Conceptual thinking

The concept team turned to the experience delivered by the finest boutique hotels as its inspiration for the new Business class. The goal was to address a key trend in the business travel sector: the growing demand for a more personal area dedicated to networking and sharing. The resulting walk-up ‘Belgian bar’ at the Door 2 boarding area responds to this demand directly, as well as adding a ’wow factor’ for all guests.

SAFRAN Cabin was tasked with creating a boutique hotel experience in a space that could be used for networking and sharing experiences.

The brief stressed the need to differentiate the Brussels Airlines C-class experience from the competition through design and function; and was to draw on the trademark Belgium café culture.

Design style

Mood lighting for lounge vibe

With design direction from JPA Design. SAFRAN Cabin succeeded in creating a genuine lounge bar atmosphere at the Door 2 area, where all guests board. This unexpected ‘lobby’ connects to the new Business cabin design and reflects the boutique look desired from the start.

Two large LED-lit wood panels are the first ‘wow factor’ design elements guests see on entry. Mood lighting and a Dôme light located on the pelmet ceiling add to the atmosphere. The ceiling features an Art Nouveau signature design, a distinctive and typically-Belgian pattern, that can also be seen in the airline’s award-winning THE LOFT Business lounge in Brussels. The bar counter uses the same birch-like wood style used for the lounge tables.

To fully test the concept, SAFRAN Cabin created a full-sized model of the bar which allowed the entire team to see how passengers and crew would move and interact.

Distinct choices

The self-service bar is structured around three distinct zones. An ambient area offers fresh fruits, wines and premium gourmet signature products such as the famous Belgian Neuhaus chocolates.

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Bar area offer networking spa s ce A ‘From the fridge’ option gives guests the chance to enjoy a few glasses of white wine or some famous Belgian beers. And a range of hot drinks, including a self-service Nespresso coffee machine, is also available.

Café culture

Inspiration for the walk-up ‘Belgian bar’ came from the much-loved bars of the airline’s homeland, Belgium, although it was important the space did not impact on the aircraft’s inflight operations. A creative solution was needed, since any development had to fit into the standard galley footprint at the door without impacting on seat capacity. The same level of storage capacity overall had to be maintained.

The bar is located at the rear of the Business cabin and presents a great opportunity for passengers to stretch their legs and enjoy some Belgian chocolate or have a hot or cold drink in between the meal service. It’s the ideal place to have private discussions too, ensuring the Business cabin itself remains quiet.

The crew communicates the opening times of the bar through tailored messages pushed to the screens of the Business guests, and as the bar is self-service the crew has more time to interact with guests.

Cabin crew are free to offe more personal r service

Belgian bar

The ‘Belgian Café’ concept is a unique product in the Business class sector achieved at a low cost and within a limited space, with no loading capacity loss.

The walk-up bar has become a key differentiator in this competitive landscape, as there are only very few airlines featuring proper bars in Business. The wide range of premium products offered link the onboard service to Belgian culture and the airline’s flagship lounge in Brussels. The concept is fully integrated into the onboard experience through the IFE screens.

The bar allows passengers a more personal way to discover the famous beers of Belgium or great wines, and creates a more memorable flight experience. It is a tangible illustration of the airline’s Business class positioning as a ‘Boutique Hotel in the Air’. •

FULL CONCEPT AT ONBOARDHOSPITALITY.COM/2020-CABIN-CONCEPT-ENTRIES

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Have a heart

In our fast paced competitive industry it is good to know that there is still time to give a thought for those less fortunate than ourselves. Jo Austin gets charitable

Clockwise from top left: En Route in partnership with Thirsty Planet; MNH’s plastic-free headphones wrap for Virgin Atlantic; Qantas is supporting animals harmed in wildfires; Iberia packing employment for Galileo Watermark and Linstol's hearing mission Facing page: Qatar's Breast Cancer Awareness kit

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e’re all used to airline crew appealing inflight to passengers to pass on their spare change to charity but beyond this there is much being done by airlines and their suppliers to support charitable endeavours.

Whether it be supporting charity messaging through amenity kits, selecting buy-on-board products that do good, finding useful post-life purposes for products or including charitable initiatives in the supply chain, the impact can be significant for both the carrier and the charity.

Qatar Airlines and American Airlines have both supported Breast Cancer Awareness. Qatar did it by working with amenity kit specialist FORMIA to present First and Business long-haul passengers with a Bric’s limited-edition themed amenity kit featuring the iconic breast cancer pink ribbon.

Each kit carries the message: ‘Support the fight and think pink’. Meanwhile, American pushed out the message Stand Up for Cancer across a range of touchpoints.

Rapid response

alone 16.5 tonnes of textiles were donated to regional indigenous charities and over 35,000 endof-life blankets, duvets and pillows went to local animal welfare charities.

Rich rewards

For Mark Russell, ceo of Linstol, supporting the Starkey Hearing Foundation has become a Airlines are often first on the charitable scene in passion particularly relevant for a big supplier of a crisis too, be it a hurricane in the Caribbean or, inflight headsets. most recently, the bush fires in Australia. Qantas’ Says Russell: “We initially paired up with LA team donated 100,000 face masks through the Starkey Hearing Foundation through our @Direct Relief and $1 million cash for Australian partnership with LSTN wildlife; while American headphones and Delta Airlines said it would give Airlines. LSTN has provided AAdvantage miles to anyone When we help others, hearing aids to more than who donated to the Red 22,000 people worldwide and Cross activities supporting we realise the reality Delta has helped further by people impacted by the fires. is they are actually flying the charity’s employees Similarly, WESSCO helping us around the world.” supported the American In advance of the partnership launch, Delta and Red Cross in its efforts to help families fleeing Californian wildfires, supporting recovery initiatives LSTN sponsored a mission with Starkey Hearing and projects to build more resilience against future Foundation in Peru to fit and distribute hearing aids to those in need and Russell was invited to disasters. join them to see the work in action.

“The trip to Arequipa, Peru was life-changing Post-life planning for me,” he says. “I was on a two-day hearing MNH Sustainable Cabin Services, in partnership mission where we helped over 400 people. I met with Qantas and its laundry partners, has been an incredible woman who hadn’t heard in a very donating end-of-life blankets and linen from the long time. I fitted her with hearing aids and it was airline to animal welfare charities who make a very emotional moment for both of us. As is so protective wear for koala paws damaged in the often the case when we help others, we realise the bushfires (while also diverting tonnes of textiles reality is they are actually helping us. from landfill). MNH regularly donates end-of-life “We provide millions of headsets and earbuds textiles from Qantas and last year in Australia onboardhospitality.com

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to clients around the world so the tie up with the Foundation makes obvious sense. We supply the best global airlines so working with a charitable foundation that has a global footprint fits our customer profile too. I expect to be announcing another global partnership with Starkey this spring. Starkey’s mantra is “Alone we can’t do much. Together we can change the world.”

Linstol has also partnered with non-profit organisations to recycle and refurbish unused items to help those in need, give back to local communities and keep material out of landfill.

Motivating work

Above: EnRoute in partnership with Thirsty Planet supports Pump Aid; Below: Iberia's kits packed for Galileo Watermark in association with Envera

MNH also partners with specialist workforces from disabled communities and the prison sector to deliver laundry, headset and amenity kit servicing solutions for Virgin Atlantic and Qantas. Part of the payment goes to the individual, part to the organisation and MNH is a ‘Positive About Disabled Aiding accessibility People‘ accredited employer.

BlueBox Aviation has put its charitable shoulder Similarly, Galileo Watermark partnered with behind initiatives to help the blind. Working social enterprise Envera to pack with Virgin Atlantic and amenity kits for Iberia. Founded representatives from Guide Dogs

by Iberia staff who had children For The Blind, an accessible IFE Alone we can’t do with learning disabilities, Envera's platform was developed so that much. Together we rather than using a traditional mission supports therapeutic care, training, work opportunities can change the world screen reader function, film and living assistance through synopses are read out after centres across Spain and provides stable a single tap of the film title. United also made employment for more than 1,000 workers. such accessibility a priority, working with relevant communities to perfect its IFE innovations for a range of disabilities.

Thoughtful F&B

With the long term in mind, En Route’s head of procurement Martin Hambleton, says: “For us, it is important that our community or charity-based activity is focused on sustainable outcomes.

“Through a partnership with Thirsty Planet, a guaranteed, fixed donation is made to Pump Aid with every Thirsty Planet cuplet sold onboard.

So far that has bought more than 5,000 people access to clean, safe drinking water for life." En Route sales have also enabled 52 elephant pumps to be built in villages across the Mchinji district of Malawi. “Each elephant pump supplies clean water to more than 500 people, which means many surrounding rural communities benefit from the pumps in addition to each village.” onboardhospitality.com

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Untitled

“SUSTAINABILITY IS NOW BUSINESS HYGIENE, AND INDIVIDUAL COMPANIES CAN’T DO IT ALONE, THEY HAVE TO BE ABLE TO COLLABORATE. THE NEW FRONTIER OF BUSINESS IS WITH THOSE WHO ARE LEADING ON THE TRANSFORMATION OF THEIR INDUSTRY.” Valerie Keller World Economic Forum, January 2020

We care about our products, even after you have used them.

In association with

Orvec’s high-quality non-woven material is not only incredibly soft to the touch but is also perfect to enter a closed-loop supply chain after use.

By collaborating with The Concept, our material can be repurposed to make in-flight food trays and other onboard products, diverting it away from landfill.

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Find out more: +44 (0) 1482 625333 orvec.com

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120 / CHARITABLE ENDEAVOURS

Above from left: Connecting with Guide Dogs for The Blind to support inflight IFE accessibility; Thirsty Planet provides safe drinking water with every product sold.

Through Retail inMotion, Airline SunExpress’ Sustainable focus inflight programme features a 'We Care' range Sustainability is high on every airline's agenda including Nucao chocolates, for which the and while the problem can seem immense, small manufacturer plants a tree with every bar sold; steps really can start to make a difference. and skin products from The Kind Company, which Air Tahiti Nui, for example, has taken its donates 5% of its proceeds to projects in Africa. sustainable charity link to the children within Big brands are also doing their bit. McVities, for its kids kit. These now include an activity book example, aligns its efforts to telling the story of the mental health challenges in a blacktip reef shark found in campaign headed ‘happiness French Polynesian waters. with every drink’. The company The book has been created QACC ensures surplus has a mental health training in partnership with Te Mana food and beverage plan and believes a biscuit, O Te Moana, a non-profit drink and chat can help workers goes to good causes in organisation dedicated to ocean its region through challenging times. preservation.

Tackling airline surplus food Similarly, Air Caraibes is issues head on, Qatar Aircraft Catering Company working in partnership with Wings of the Ocean (QACC) in Doha has an initiative with a local Qatari through its environment-friendly amenity pouch. charity, Hifz Al Naema, to redistribute surplus F&B The company has pledged 3% of sales revenue to regional good causes.The initiative expects to generated from the collection to support the redistribute 200-300kg of food and beverage every charity which is dedicated to collecting plastic day including whole fruits, cereals, soft drinks, waste and ghost nets from the sea. yoghurt and chocolates.

QACC svp, Michael Winner, says: “This Education, education partnership ensures unserved or unopened items Well established in the educational field is the are redistributed to those in need and reduces IFSA Foundation, which helps employees of IFSA wastage to landfill.” member companies and their families pursue Youssef Al-Khulaifi, for the charity, adds: further education by covering tuition, books and “Given the enormous scale of its operations, the other educational costs. WESSCO is among redistribution of QACC's surplus F&B will have a those supporting this. It’s all about giving significant positive impact on those in most need.” something back. • onboardhospitality.com

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Looks Good, Feels Good & Good for the Environment Linstol’s bamboo napkins are made from renewable natural bamboo fibers and are biodegradable. They have a premium, ultra-soft and luxurious feel and are more absorbent than standard linen napkins.

In addition to being made from sustainable materials, disposable bamboo napkins can reduce carbon footprint and eliminate harsh industrial laundry processes with their associated water-usage, chemicals and transport/logistics costs.

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How to...

reinvent regional flying Private jet operator JetSuite has rebranded as JSX. Julie Baxter finds out about its plans to grow as a U.S. regional airline Identify your pitch

JSX promotes itself as a hop-on jet service with all the style of private charter flights but without the high price-tag. Passengers get free snacks, drinks and bags and Business-class equivalent leg-room.

Focus on your USP

Founder Alex Wilcox explains: “There is a lot of talk about personalisation but I think for many airlines the customer is still just a number. We aim to truly personalise the short-haul regional flying experience through our staff and onboard service and believe there is a gap in the market for this bread-and-butter short-haul commuter business.”

“Ours is not a one-size-fits-all industry and yet commercial carriers all offer exactly the same thing. We believe there are a lot of opportunities.”

Prepare your product

Operating across the U.S. its Embraer 30-seat aircraft have leather side walls, seats with a 36-inch pitch, noise-cancelling features, LED lighting, Gogo texting services and SmartSky entertainment. Wilcox says: “We have taken a relatively mature unloved airframe and turned it into one everyone wants to fly. We took out the overhead bins and added tray tables and wood-effect finishes for a high-end bespoke flying experience.

There is a huge market for this.”

Identify your market

He is targeting commuters who often do the same journey once or twice a week, and is using smaller airfields to overcome the hassles of big airports.

Plan for growth

Fact file JSX operates on routes of up to 500 miles across the United States It has a seat pitch of 36 inches and offers free snacks, drinks and bags

Flights are available from seven U.S. airports to 12 cities with fares often similar to regular flights JSX has ambitions to operate 100 aircraft by 2023

The airline has lofty ambitions for growth. It is adding one aircraft a month, aiming for 100 aircraft in four years, and hopes to operate electric or hybrid aircraft in time too.

Focus on feedback

To elevate the inflight experience JSX offers a rotating wine selection, seasonal beers and top-end snacks.

Wilcox says: "Every part of the inflight experience with JSX is better than flying commercially. We are adding value and bringing a human scale back to aviation and for that people are prepared to pay. Our repeat booking figures show this is a very ‘sticky product’. Feedback is great.” •

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A masterpiece.

Every time you fly.

A collectible range of kits featuring the artwork of renowned artist Devrim Erbil onboard Turkish Airlines.

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Celebrate!

Who doesn’t love a celebration? From marking anniversaries to celebrating culture, April Waterston has had an eye out for kits that bring the festivities onboard...

SINGAPORE AIRLINES

Singapore Airlines partnered with Buzz for anniversary kits to mark its 70th year. The kit bring New York-based The Laundress brand onboard and features eco-friendly fabric care products to freshen clothing and remove wrinkles and stains. buzzproducts.com

HONG KONG AIRLINES

These Business class kits are designed to celebrate the art and culture of Hong Kong, showcasing designs of four up and coming artists.

The kits aim to be practical, with L'Occitane products and strong reuse potential. spiriant.com

QANTAS

AIR FRANCE

Celebrating 85 years of operations, Air France partnered with Albea Travel Designers for new kits in in Business and Premium Economy, the kits sport a geometric design, vibrant colours and an avantgarde spirit in a nod to the carrier's heritage. They include Clarins products albea-group.com

DELTA AIR LINES

Delta Air Lines has taken the celebrations into Economy. Its kit collaboration with Buzz showcases the talent of its passengers while also celebrating the airline's destinations. The kits features photos taken by customers and shared on social media with the hashtag #SkyMilesLife. buzzproducts.com

To mark Qantas' centenary, Galileo Watermark designed amenity kits to take passengers on a journey through the decades. The vibrant bags are inspired by Qantas' inflight style and design through the decades. galileowatermark.com

TURKISH AIRLINES

Turkish artist Devrim Erbil celebrates the beauty of Istanbul (his home for over 60 years) through his paintings and now Turkish Airlines is sharing his love of the city through eight collectable kits in Business. galileowatermark.com

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2020 CABIN CONCEPT AWA R D E N T R Y

TAP AIR PORTUGAL'S premium wide-body comfort and service in the single-aisle aircraft cabin

Airline

TAP Air Portugal

Launched

The first A321 neo LR joined the fleet in April 2019

Elements

• Comfort • CSR Elements • Interior design

The first airline to operate a combined A330neo and A321neoLR fleet, TAP Air Portual took this operational opportunity to upgrade and roll out a consistent fleet-wide experience.

Consistent comforts

Luxurious Portuguese materials

The personal space on the LRs mirrors that of the A330s and the new aircraft all feature the ‘Airspace’ cabin plus full-flat beds in Business, extra leg-room room for Economy Xtra, and even good leg-room room and large screens in Economy.

The new aircraft fit perfectly with TAP's goals of reducing costs and emissions while pushing the passenger experience higher and harmonising the fleet’s comfort standards. The A321neoLR will play a key role in the airline’s expansion strategy allowing it to better leverage its Lisbon hub, as well as reinforcing its position on existing trans-Atlantic services.

The A321neoLR’s cabin design is part of a global repositioning strategy for the airline.

ENTER YOUR CABIN CONCEPT FOR OUR 2021 AWARDS, ENTRIES OPEN SEPTEMBER 1

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ltural u c n o g in w a r D influences the cabin to create a completely new passenger experience reflecting a modern, trendy, yet timeless cabin design. All cabin elements were redesigned in the Airspace cabin to match the airline’s service standards including the entrance and galley design, lavatories, overhead bins and mood-lighting. State-of-the-art seat products feature the latest advancements in ergonomics, comfort, material quality and aesthetics.

The Business cabin, with full-flat beds, has increased storage room; while the Economy Xtra and Economy seats feature larger screens and a greater personal space.

Class act

Upgrades et unify the fle experience

The design teams worked together to improve passenger comfort and harmonise the fleet.

Strong concepts

Two strong concepts were key to the launch: to onboard, and to reflect create a feeling of home onboard the airlineʼs Portuguese heritage. The project began by briefing all suppliers from the OEM to seat and liner manufacturers, and included the design of the seats, lavatories, lighting and branding. The definition given to all cabin colours, materials and trims aims to create a home-like, bright environment with neutral tones and colour details. The specific Portuguese cultural influence came through decorative elements on pillows and duvets, based on the patterns of Portuguese tile design; the use of Portuguese natural leather, and the use of lively colours which match the country’s established branding.

Brand experience

The design concepts are connected throughout

The new TAP A321neoLR allows the airline to provide a consistent passenger experience and more comfortable flight in three separate classes: Business with full-flat beds, Economy Xtra with greater leg-room, and Economy with good legroom and large IFE screens.

All passengers benefit from the mood-lighting system, which provides different light and colour moods according to different flight phases, each to enhance passenger wellbeing and help counter jet lag. The lavatories have been redesigned and an improved inflight service is offered.

While presenting the most contemporary technology and top cabin comfort in its class, the new-generation single-aisle A321neoLR and widebody A330neo, allow TAP to achieve an unrivalled commonality across its operations.

Forward thinking

TAP’s long-term strategy includes a strong focus on sustainability: economical, environmental and social, and this project contributes to all three.

This aircraft delivers 20% fuel savings and nearly a 50% reduction in noise footprint compared to the previous-generation competitor aircraft. It incorporates state-of-the-art technology focused on the passenger experience, while reducing the carbon footprint, improving overall efficiency, and contributing to the development of local products and industries. With a range of up to 7,400km the A321neoLR is the unrivalled long-range route opener, featuring true transatlantic capability and premium wide-body comfort in a single-aisle aircraft cabin. •

FULL CONCEPT AT ONBOARDHOSPITALITY.COM/2020-CABIN-CONCEPT-ENTRIES

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BOOST THE HEALTH & WELLBEING OF YOUR SKY HEROES STEP CHANGE YOUR EFFICIENCY

The future of end-to-end uniform management is here As IATA’s only strategic partner in the development of aviation uniform solutions, SKYPRO cares for the wellbeing of crew with its unique SkyHealth Technology.

Meanwhile our breakthrough software innovation, mySkypro Portal, increases airline productivity in uniform forecasting, management and reporting.

Curious? Contact us sales@wearskypro.com to find out more. wearskypro.com/corporate

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Sitting comfortably?

Wellness is moving up the agenda and physical therapy brand Myodetox is now offering new ways to keep passengers comfortable inflight, says Julie Baxter

W

ellness has become big business and its connection with the travel sector is only set to intensify according to research from the Global Wellness Institute which estimates the wellness industry is worth a $4.2 trillion a year.

Its annual trends report this year showed a significant surge in demand for wellness tourism (set to become the new eco tourism) and claims the growing trend for the medical profession to ‘prescribe’ wellbeing activities as also pushing growth.

Inflight initiatives

Airlines are wising up to this trend already with inflight meditation and exercise apps, and a growing range of foods featuring a wellbeing element.

Now amenities supplier WESSCO has collaborated with a leader in wellness, Myodetox, to develop a holistic health programme for travellers on the go.

The resulting Travel Mobility Guide aims to alleviate the aches and pains of travelling and optimise the body’s condition through a curated programme of exercises for pre- during and postflight, complemented by physical therapy assistance products.

Founded in 2015, Myodetox is a lifestyle brand of physical therapy. It has clinics with multi-disciplinary teams of expert therapists who offer manual therapy and movement programmes designed to stop pain and get people moving to their full potential.

social media presence and is popular with athletes and celebrities who have brought it significant awareness amongst millennials, a younger demographic than is usually assoicated with physical therapies. It has already collaborated successfully with a number of high profile Curated exercise partners including The Guide includes A simple but Nike, lululemon, Red seven key exercises effective way to Bull, Equinox and for shoulders, neck, actively support Soulcycle. glutes and hips.

Petros Sakkis, cmo Some encourage traveller comfort WESSCO, said: “We travellers to stretch know airlines are increasingly focused and prepare themselves for the journey on improving passenger wellbeing to and through the airport; some wherever they can and I believe this focus on keeping comfortable and collaboration gives them a simple but easing pressure points while seated very effective way to actively support inflight; and some are designed traveller comfort and put their to aid recovery once in the wellbeing commitment at the heart of destination. what they offer.” • The brand has a strong

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Visit us at WTCE, Hamburg stand 1D68

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Natasha's Law

wake up to allergies Caroline Benjamin, founder of Food Allergy Aware, runs allergy training for airline caterers and is shocked at the current lack of awareness in the sector

Travelling to the Middle East recently I was shocked at the lack of allergen details available for either standard or special meals and how uninformed the crew was.

I had pre-ordered with staff who clearly had minimal training. I'm both gluten and dairy free but the best they could offer was gluten free and non-lactose, but with no certainty it was milk free!

My meal options were confirmed but onboard I was served a chicken roll with butter and a milk yoghurt. Lunch was labelled gluten free but there was no clarity on if it was non-lactose or dairy-free on either the label or from the crew.

allergens should be available. My experience shows this is not always the case. Pre-packed foods on the meal tray, such as cookies, Be clear cakes and sandwiches, could be defined as New labelling regulations come into force in PPDS and may require full October 2021 affecting ingredient labelling going ‘Pre-Packed for Direct forward.

Sale’ (PPDS) food. Known Allergies are serious.

An easy fix would be as Natasha’s Law, it is Support your crew with for special meals to be named after the girl who died on a flight from a accurate information fully labelled, and a spec sheet to be available for sesame flour reaction. all standard meals. I recommend airlines She'd bought her baguette pre-flight and remove the term non-lactose from special her retailer relied on a sign telling concerned meals and investigate a dairy (milk) free customers to ask about allergens, just as option instead as many lactose-free products most airlines also do. are not suitable for allergies to milk or for Transport entering or leaving the EU and vegans. Dairy-free passengers may not also UK should already be supplying information be vegetarian or vegan, a common myth. on all food served and the FSA Encourage development chefs to create currently has a consultation dishes which exclude the 14 major allergens. underway on technical Soya is one of them – and it is currently in guidance for over 60% of processed foods!

PPDS. Main Ultimately your staff training is key. meals are Allergies are serious and not a lifestyle NOT classed choice. Support your crew with accurate as PPDS but information and be sure they know what to information do when a passenger does have a reaction or relating to goes into anaphylactic shock.• the 14 specified

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www.bohannaprojects.com SPECIALIZED IN-FLIGHT CATERING EQUIPMENT AVICOOL™ cool bags

Our cool bags are developed especially to save airplanes galley and cart space, fitting in any cart, drawer or box. They are designed in such way to keep food and drink chilled for period of over 12 hours when accompanied with deep frozen ice blocks. Inside vinyl dipped mesh keeps product from freezing, heavy duty PVC material is washable and hard wearing. Easy to open and serve from, light in weight. Product can be made in any colour, design and with any logo.

AVICOOL™ ice blocks

Our ice blocks have been designed to help with food safety management, rotation control at catering sites as well as time and cost saving.

Our ice blocks are made in such way that visually alerts to readiness through dramatic colour change. Outer material and filler is food grade, non-toxic, fully tested. We also have an eutectic version to prolong the freezing process. The design allows for more surface contact, impact corners, ultra-sonic welded for better quality.

Both items are protected by international patenting law, registered patents and trade marked.

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TAKE YOUR PICK / 133

Bee sweet Be kind to bees and they will be kind to our global ecosystem. April Waterston finds five honey products that support the bees whilst also bringing natural sweetness onboard HIVER BEER

Hiver uses a blend of urban and rural honeys from independent British beekeepers to produce its honey beer. The product range includes canned Honey IPA, bottled Honey Ale and Honey Blonde. The company uses only British ingredients and ferments with raw honey to produce its range. hiverbeers.com

BEE D’VINE

This Ethiopian honey wine is aged for over 10 months. Available as a non-sparkling, dry brut and semi-sweet demi sec, its origins are rooted in forest conservation and rural development. beedvine.com

WYE VALLEY MEADERY

HAPPY HONEY

The brothers at the Wye Valley Meadery made it their mission to bring mead into the 21st century with a modern, craft-beer like twist. Flavours include rhubarb, ginger, mango and elderflower. wyevalleymeadery.co.uk

Raw honey is said to have medicinal properties, and is recommended as a way to fight colds, improve the functioning of the heart and brain, and enhance concentration. Airlines can treat their passengers to a Happy Honey spread based on raw honey and available in raspberry, cocoa, apricot, plum and ginger flavours. happyhoney.world

BEEBLE WHISKY

Beeble Original offers a sweet alternative to traditional whisky. To avoid wasting the honey stuck to the hive's frames, the Beeble team soaked the frames in whisky and Beeble Whisky was born. beeble.buzz

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VISIT US IN WTCE 2020 BOOTH #4E29

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Want more tech talk?

Check out our dedicated supplement at: onboardhospitality.com/emag

136 / TECH UPDATE

Onboard Tech Innovation

Putting the passenger first

T

echnology touches all elements of the passenger experience and our latest Onboard Tech Innovation supplement turns the spotlight on hot trends and product innovations across the passenger experience

SOCIAL POWER

Social media offers a mountain of insights on what your passenger wants – but only if you know how to gather and interpret it. How are busiensses meant to sort through the 95 million Instagram posts and 500 million tweets shared every day to find the most relevant information?

Our Onboard Tech Innovation supplement (page 8) investigates how our industry can make the most of conversations online through social media listening, analysis and prediction tools. You can use these too to conduct competitor analysis, discover passenger sentiment, and even predict the next big thing.

UP YOUR GAME

The global games market was worth $148.8bn in 2019, with mobile gaming accounting for $68.2bn. Gaming analytics site Newzoo estimates there are 2.5bn gamers worldwide – many of whom are passengers. The Onboard Tech Innovation supplement (page 16), explores how airlines can make the most of this growing market by bringing a ground-worthy gaming experience onboard. There's opportunity for auxiliary revenue, brand awareness and better entertained passengers too.

REINVENTING RETAIL Spend per passenger has been in decline but new business models, based on digital solutions, can provide airlines with new opportunities. The Onboard Tech Innovation supplement (page 14) shows how AOE helped Singapore Airlines reinvent its KrisShop to boost sales and brand partnerships.

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Innovating for inight hospitality excellence

IN CONVERSATION

The Onboard Tech Innovation supplement (page 12) catches up with Tanguy Morel, co-founder of Moment, after what's been a busy year for the company. Following its rebrand from Interactive Mobility in 2019, Moment has gone from strength to strength with its new products and innovations. Morel talks us through his vision for e-commerce systems onboard and the company's new digital platform for rail, looking ahead to onboard digital solutions for the next decade.

Discover

new products

and services

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suppliers

airline and airport operators all under one roof

sharing best practice

See you in

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your brand awareness with comprehensive editorial coverage

about the latest industry trends from global

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LIGHTEN UP

Passenger wellbeing is moving up the agenda and cabin lighting technology is among onboard tools that can help. The Onboard Tech Innovation supplement (page 18) shows how Human Centric Lighting can help passengers feel better by tricking their bodies into a local circadium rhythm, which reduces jet lag.

There are also products in testing that can minimise motion sickness by cleverly manipulating cabin lighting to mimic the movement of the horizon.

Onboard Hospitality is joining forces with the Future Travel Experience and Airline Passenger Experience Association teams to bring you a show designed for innovating inight hospitality excellence.

TO RESERVE YOUR SPACE or be part of the Onboard Hospitality 'Street Food Festival' contact: Exhibition Director: Craig McQuinn | +44 (0)20 8649 7233 craig.mcquinn@onboardhospitality.com

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Want more tech talk?

Check out our dedicated supplement at: onboardhospitality.com

138 / FTE PREVIEW

Onboard Hospitality Forum Asia 2020

Let's talk transformation

T

he Onboard Hospitality team is now pulling together its third Forum - Asia hospitality trade event, taking place in Singapore, November 2020.

Set to be THE 2020 event for inflight catering, wellbeing, design and innovation specialists targetting Asia and beyond, the show will include a new Hosted Buyers Programme. We're inviting key hospitality buyers to help tailor the programme so content will be both inspiring and educational. Join us to learn more on how technology, design, hospitality and collaboration can help airlines reimagine the passenger experience.

TRANSFORMING THE JOURNEY NOVEMBER 10-11, 2020 MARINA BAY SANDS, SINGAPORE

FutureTravelExperience.com/FTEAsia/

HOSTED BUYERS PROGRAMME

This year the show will debut a new Onboard Hospitality Hosted Buyers Programme, inviting key hospitality buyers to a dedicated zone where they can join peer-to-peer roundtable debates, evolve thought leadership for our sector, and hear from some inspirational speakers, as well as interact with inflight catering, wellbeing, design and innovation specialists. If you are a buyer who would like to be a part of this programme, contact julie.baxter@bmipublishing.co.uk for your free place and a chance to help tailor the debate.

The Onboard Hospitality Forum Asia is part of FTE APEX Asia EXPO - Asia’s biggest free to attend passenger experience and business performance expo.

The landmark 2019 show was the ďŹ rst since FTE and the Airline Passenger Experience Association (APEX) joined forces, and it delivered record results with the largest ever number of exhibitors and attendees. Some 119 airlines and airport operators were represented among the 2,500 registrations.

The 2020 event will be themed: Transforming the Journey. The technology zone of the show will be complemented by the fact that it is now co-located with the

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FUTURE-SCOPING

This event brings together specialists providing products right across the passenger journey and offers a one-stop shop for hospitality procurement. Under the shared theme: Transforming Tomorrow's Journey the conference sessions run alongside the exhibition will reflect ground-breaking developments in the travel sector and present ideas and inspiration for the future.

It is a unique opportunity to discuss and debate with experts and peers, share best practice and rethink your passenger's travel experience of the future.

WHERE TECH MEETS TASTE

Hospitality in Asia is something of an art form and the Onboard Hospitality 'Street Food Festival' has become a key attraction of the show. Led by SATS and Monty's Bakehouse, this networking event is a magnet for delegates during the lunch time period each day. It gives caterers a chance to showcase the true taste of the region and share their culinary skills or packaged products. Airline-friendly bowl food, snacks and sweet treats were all in high demand last year and are expected to be popular again in 2020. To be a part of the 'festival' contact: craig.mcquinn@onboardhospitality.com and we will reserve you a place where you can tickle the delegates' tastebuds.

LET'S TALK...

The Onboard Hospitality Forum Asia exhibition zone brings together suppliers offering every element of inflight hospitality from amenity kits to catering, tableware to bedding. The exhibition area is relatively compact allowing for more meaningful conversations and a more leisurely pace. Already confirmed to attend in 2020 are: SATS, FORMIA, Global-C, Bayart Innovations, Zibo Rainbow, Daesang, Food & Beyond, and Sola Netherlands.

Onboard Hospitality Forum, APEX Asia Content Market and FTE Air MobilityX zones, all brought together to provide an unrivalled platform for learning across three conference stages.

Exhibitors will include some of the industry’s most innovative product, service and equipment providers from across Asia and beyond, all will be keen to showcase their capabilities and help airlines and airports improve end-to-end customer experiences, reduce costs, increase revenues and enhance operational eďŹƒciency. Registration for delegates is now open.

To reserve your exhibition space or be part of the Onboard Street Food Festival contact: craig.mcquinn@onboardhospitality.com

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140 / Trolleys

Pulling power Explore Catering’s Roger Williams looks at the catering trolley, its critical role in onboard service and how this vital piece of kit is evolving ‌

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SAS Scandinavian and UTA. But increasingly ove them or hate them, every carrier is looking for bespoke features, with trolleys or carts are the designed-in adjustments to suit their needs such lifeblood of onboard as tray extensions, magazine racks, decorative catering, and are panels and even LED lighting. Others customise increasingly expected to work harder trolleys for different uses, such as duty free sales, in support of both the passenger or to proactively deliver the buy-on-board F&B experience and onboard sales. programme.

Designs have hardly changed since the More advanced concepts have appeared such as 1980s. They are still pretty much just a a draught beer trolley (pioneered by Gate Group’s ‘box on wheels’, but beyond their superficial Heineken trolley), and speciality coffee machines. looks things are evolving.

Sky Tender Solutions turned Some essentials remain heads with its Sky Barista trolley key. Trolleys still need to offering premium hot drinks maximise content capacity While technology has inflight and followed that with and product safety, fit the advanced, the humble the SkyBar SPLASH delivering galley spaces provided, and be tough and durable to airline trolley is still quality chilled drinks. It ticks survive the robust operating just a ‘box on wheels’ boxes for those trying to cut out plastic bottles. However, environment. They need to development progress seems slow with batteries, work whatever the aircraft or train aisle and and anything relying on pressurised requirements galley size, the loading and turning spaces, and is always going to face issues inflight.

F&B offering, and increasingly they need to bring weight savings and operational value too.Being lockable, fully enclosed, stress resistant, stable, Adding value braked, washable and accessible from both ends One area where innovation is starting to have an is vital, as is meeting FST (fire, smoke and toxicity) impact is in supporting operational efficency. limits, and having “musculoskeletal friendly SOPHY by Safran Cabin is now tracking trolleys ergonomics”. with its wafer-thin sensors that monitor progress and provide insights on trolley condition and contents. An associated app collects real time Name games information and fitted trolleys can interact The most common cart, the ATLAS, used by with each other to create a smart network of around 80% of the industry, was named for the information on performance efficiency. It can carriers that first used it – an acronym of Alitalia, monitor handovers, cleaning and maintenance, and TAP, Lufthansa, Air France and Sabena. Similarly helps increase the accuracy of data collection too.

KSSU trolleys were named after KLM, Swiss Air, And as chilling reliablity increases, trolleys can also support operational efficiencies such as return catering. Burcher’s ARCTICart claims to be the new generation of insulated inflight carts, fully compatible with ATLAS trays and galley spaces but with high performing thermal insulation for chiller-free operations or return catering. It works without dry ice or power and ensures less than a four degree temperature increase over 20 hours. It is available in full and half sizes.

Korita Aviation's Aluflite trolleys feature a standard push-to-close locking system, a low maintenance four-wheel braking system, a recessed pull handle and a choice of exterior finishes with sublimation being a favourite as it allows creative customised images and vibrant

Main image: Despite a raft of innovation in onboard service, trolley design has remained fundamentally unchanged Left: SOPHY by Safran Cabin is now tracking trolleys with its wafer thin sensors

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branding to appear on the trolley's sides.

And where inflight wifi is being monetised, wifi trolleys are emerging to store and transport tablets and enable easy recharging on the ground.

serving suggestion

On the rails, trolleys can be a frustration largely because pasengers never know if there will be one coming or not. They can't see them coming or know for sure if it has already passed them, and research shows that passengers who ultimately conclude they can’t rely on the trolley will most likely bring their own F&B next time they board.

Typically there is just one trolley on a train – this being driven by the economics of sales versus crew salary. Unlike airlines, where staff are already onboard, most on-train caterers are self-supporting via retail sales.

Sales penetration differs by route, but 10-15% is not uncommon and operators face strong on-station competition that is hard to challenge with an inevitably restricted range.

With a lack of mobile refrigeration, trolleys without a galley back-up rely on pre-chill for fresh

food and cold drinks, often reducing the offering to the lowest common denominator.

Drinks are the key driver of sales – coffee in particular. But carrying large volumes of hot water has its challenges and European machines, top-fed with bottled water, are painfully slow.

In the UK (and in Czech Republic, which uses a similar system) heated potable water is piped from integrated water urns and instant coffee is common. Use of micro-ground coffees such as Starbucks VIA helps raise the taste profile, but it can’t compete with a long speciality coffee from a coffee shop. Much depends on battery performance, power ratings, urn capacity, battery weight and the weight and space required, and that's before you even get to the coffee itself.

Ironically, that all means even less snack volume can be carried.

Having supplied many of Hitachi’s new UK highspeed trains with an onboard trolley retained on the train, Sovereign Planned Services is now working with Fracino, using lightweight lithium phosphate batteries that only weigh 7kg and last up to 3.5 times longer than traditional ones. They’ve integrated a coffee machine (itself only 7.5kg) with barista-style pod handle that can produce 120 cups on one charge. And other companies such as Segafredo and Engineer Ethics are involved in similar developments. The race is on to see who can deliver the first sustainable latte or cappuccino at speed and in high enough volumes from a trolley.

Just a “box on wheels” it may be, but a box which still has a role to play and the potential to support both the passenger experience and efficiency. •

Left: Sky Tender’s specialist beverage trolleys Below: Korita Aviation’s Aluflite trolleys

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Purified water system for use in Galley or Trolley

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OPINION / 145

inflight shopping

the line of duty George Banks had a long career in inflight service juggling the catering and retail priorities onboard for leading carriers. Here he wonders if duty free is worth the hassle for airlines

Space onboard is at a premium and with ever greater competition on seat prices worldwide, it is surely time to question whether is it really worth carriers selling inflight duty free at all?

While it is certainly a revenue stream for some, generally carriers are reducing their range or doing away with it completely.

Retail success is largely dependent on persuading flight attendants to sell product enthusiastically but many airlines have given up training and incentivising their crew and the duty free interaction is instead limited to a quick cabin address referring passengers Healthier lifestyles mean people are also to the catalogue and call button. Hardly a less inclined to buy alcohol and cigarettes. compelling strategy.

Airlines that led the way in the past Ranges are small and demand seems to included Alitalia, specialising in Italian goods be, not surprisingly, down. Time to give it at competitive prices, attention is squeezed and Swissair, with the not least by time finest Swiss watches and processing buy-onboard F&B. It’s probably time to do wonderful chocolates Airports, now away with inflight duty as well as its own silverplated cutlery by Beard shopping destinations free and use the space of Montreux and gold in their own right, saved for improving plated pens by Caran are also making Economy class d’Ache. Air France inflight duty free an catering instead offered Chanel and irrelevance. They Cartier ranges, and even offer huge choice, charter airlines such as the Danish Sterling beautifully displayed to a captive Airways offered beautifully packaged branded audience of passengers en route to chocolates. their boarding gates. They have more Today’s mass market leisure traveller choice, more recognisable brands cannot often afford luxury designer brands and more offers. and high-end exclusive designers are Mass travel has changed the less inclined to sell to the current airline market for duty free. Luxury names passenger profile. such as Rolex, Cartier, Dunhill, Colibri In short duty free seems increasingly and Longines no longer appear and irrelevant to the passenger experience or an silk scarves or ties by Hermes, Yves St airline's USP. It’s probably time to do away Laurent and Christian Dior are largely with it and use the space saved for improving a thing of the past. Instead we see Economy class catering instead. • cheaper brands or unknown names.

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2020 CABIN CONCEPT AWA R D E N T R Y

SCOOT'S ScootPlus concept showcases the brandʼs personality and sets its passenger experience apart

Airline Scoot

Launched

ScootPlus, the new Premium Economy concept, was launched in September 2019

Elements • Comfort • CSR Elements • Interior Design

Low-cost carrier Scoot aims to offer not only impeccable service delivery but, more importantly, service with personality reflected across all passenger touchpoints.

Escape the ordinary

Singaporean carrier Scoot is building a buzz around its new ScootPlus Premium Economy cabin.

Offered under the tagline ‘Escape the Ordinary’, the concept sees the crew (also known as Scootees) create parties in the sky to transform the inflight experience. These are events that get guests talking postively about their flight with family and friends.

Guests are also encouraged to share their fun by posting on social media. Experiencing ‘Scootitudeʼ has become something for passengers to brag about, and to look forward to each flight.

The concept targets guests who want to travel in a premium cabin that brings value, spontaneous discovery, connections and fresh experiences. The ScootPlus cabin has extra leg room and offers a variety of food choices, along with the chance to join in performances and games led by the crew.

Empowering the Scootees

Cabin crew members are given the tools, equipment and environment to initiate and execute inflight parties. Scootitude cuts across several customer touchpoints from the food and technology, to the cabin interior and lighting. At the heart of these are the Scootees.

Interior and lighting

ScootPlus leather seats offer extra leg room without extra cost. It is a Premium Economy cabin at a fraction of the usual price. Wifi is included and every seat has a charging socket. There are four special cabin lighting scenes to set the mood for the parties and when Scootees want to show their stuff with dance performances, games or themed events in the cabin. The overwhelming favourite lighting option is the rainbow lighting.

Tech support

The Scootees are empowered through technology to deliver an efficient and more personalised level of service. Their tablets give them access to the information they need to complete their onboard duties, take guests’ orders and record issues or problems for quick follow-up by ground staff.

Guests can also provide their feedback using the same tablets. Guests’ feedback is sent directly

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to the Scoot Customer Service team. With this technology, administrative processes are simplified and the feedback addressed quickly. Scootees have more time to interact and engage with guests onboard instead of doing paperwork.

In addition, there is now a data collection capability which provides great potential for using customer insights onboard. This further enables the Scootees to personalise and customise their passenger interactions.

Service attitude

The Scootees have a unique attitude called Scootitude which makes them the agents who enable guests onboard to ‘Escape the Ordinaryʼ, as promised in the tagline.

The Scootees offer spontaneous, fresh experiences to make guest interactions and journeys on Scoot enjoyable and different from other airlines. The type of inflight ‘party’ varies on every flight. Hot favourites include wedding

proposals, Valentine’s Day activities, Halloween horrors, Back to School commemorations and Christmas celebrations.

Foodie focus

ScootPlus guests can choose from over 17 meal selections, together with a choice of drink and a snack. The variety of meals showcase Singapore’s ethnic tapestry ranging from Oriental, Indian to Western, and vegan options.

The Singapore ‘local’ emphasis continues with a tempting range of snacks that are skewed towards Singapore brands, offering guests many options from something light to the more substantial. Key to the service is the fact that guests can request their meals to be served at any time after take-off.

Unique to Scoot, guests who wish to celebrate their birthdays or anniversaries or any special occasion, can pre-purchase a special cake. The Scootees will deliver the cake whilst offering guests a memorable celebration at 35,000ft! •

Parties in the sky shared on social media

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OPINION / 149

plastic panic

don't be hasty Karen Lynch, ceo ethical water brand, Belu, insists the answer to your anti-plastics challenge might, in fact, be plastic

Our sector is certainly living in an ‘anti-plastics’ time but I predict the tide will turn this year on how we view plastics and all single-use items.

Brands that made knee-jerk decisions to replace plastics with other ‘single-use’ items will realise their actions may unintentionally create more harm to the environment. Swaps often undermine recycling and increase carbon emissions with little customer benefit.

Think recycled

Despite being easily recyclable, an 'eco can', for example, still contains about 30% new bottles a year. It wanted an environmentallyaluminium which requires strip mining friendly water bottle and and vast amounts of Belu ran a workshop electricity for smelting. with the team to This contributes to examine their options. further social and Embrace the plastics environmental impacts challenge but ensure you They ran a canned water trial but customers and needs shipping. consider the recyclability reported a ‘tinny’ taste A recycled plastic of your choice before just and were frustrated it bottle, by contrast, uses swapping out was not resealable once existing resources rather opened. The cans had than new. This removes to be shipped from Austria too, so Eurostar plastic from the waste stream and reduces concluded plastic bottles did have their environmental impacts. place – especially when they contained a high Recycled PET generates proportion of recycled plastic (rPET). about 75% less emissions Pizza Hut did a similar review and decided than aluminium and is to continue to sell Belu water in 100% rPET easily recycled. bottles because they calculated this offered the lightest eco touch and also helped the Action reductions chain bring clean water to communities In 2019 Eurostar asked worldwide through its charitable connection.

Belu and the Sustainable Of course it's important to embrace the Restaurant Association plastics challenge but ensure you consider for help cutting plastic by the recyclability before just swapping out.

50% by 2020. A businessUse data to do the right thing, choose 100% wide review revealed recycled plastic (rPET), which is the lowest the train operator was carbon emission option, and be sure your giving away over one choice can be part of the circular economy. • million plastic water

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150 / CRUISE RETAIL

Sun, sea and shopping Roger Williams explores how retail has become cruising’s third dimension and a key way to increase ancillary revenues on the high seas

Duty Free

A

The concept of ‘duty-free’ is still very much alive on ships for alcohol and cigarettes, although these products are only for sale whilst the ship is at sea. As the ship retains any purchases until you disembark your final port, for tax reasons, the significant drinks revenue earned by the bars and restaurants is unaffected.

s cruise ships grow in size, so too do the retailing opportunities. With atriums designed like palaces and demand for retail therapy forever on the rise, shopping at sea is big business.

P&O’s Britannia, for example, holds around 3500 guests and worldwide many of the latest ships host even more. Iona, P&O’s soon to be launched gas-powered flagship, has a capacity of 5200.

With typically over 50% of cruise time spent at sea, many passengers look to treat themselves as they while away the hours cruising between ports. Footfall potential is high but it is sales penetration and average spend per head that are the critical measures, as every £100 spend per cabin adds around £175k to Britannia’s ship’s coffers. Of course, the bigger the ship the higher the potential.

Brand attractions

Product strategies may vary but in Britannia’s arcade it focuses on a combination of well-known brands. Some are higher end, such as Tag-Heuer, Tissot, Barbour and Michael Kors, though more main-stream ones like Pandora and Radley seem most popular. New brands this season include Jo Malone perfumes, Oris watches, Atelier Swarovski jewellery and the Diego dalla Palma cosmetics range.

Sales attraction

To drive up incidental revenue, tables are set up in the atrium’s landings and walkways in the evenings, displaying goods at very reduced prices to pre- and post-dinner browsers. These stalls offer cheaper watches, leisure shoes, bags, purses and wallets, attracting those who

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CRUISE RETAIL / 151

like a bargain.

Meanwhile, in-shop marketing highlights the benefits of buying on-board with special offers rotating, discounting between 20%-50% off recommended retail prices.

Outsourced retailing

Activity spending

In addition to traditional retail outlets, ships can also profit from activity based revenue. Port excursions (ranging from £20 up to £120 per person) are popular, even though the same trips can be taken locally for half the price.

Likewise, many travellers yearn for wifi access and, although it’s often free in port, there’s a demand onboard too, especially during sea-days.

High daily charges make it another excellent revenue stream for the ship, readily paid.

Unlike the bars and coffee shops around the ship, the retail shops are outsourced to Hardings who supply staff and products. Staff do a six month tour, extending to nine months if they Culinary adventures wish and are set high sales targets to achieve.

Whilst the general dining onboard is usually A personalised cabin charge included and of a good card is now typical onboard quality, speciality dining so there’s no cash needed, is offered for different Every opportunity is and EPOS makes spending experiences or some added made to make spending culinary kudos. On the effortless for all.

And for those into cocktails easy for those already in Britannia, the Atol Kucher’s on deck and wine at dinner Sindhu offers Indian cuisine the holiday spirit pre-ordered drinks packages, and the fine-dining Epicurian which can also cover hot drinks in branded really inspires, both for an additional cost. onboard Costa Cafés, are compelling.

And if passengers want to see how it’s all done, there are cookery lessons designed by Marco Pierre White, or a Champagne Galley Tour to Pictures & photos meet Britannia’s chefs, led by executive chef Paul With plenty of space for displays, targeted Rowe, again both for an additional charge. specialist sales are possible. For example, the Whitewall Gallery on Britannia targets arty types with displays of paintings carrying eye-watering Last but not least price-tags of up to £58,000, roughly the price of Ship design regularly puts wellbeing top of six around the world 99-night cruises!! Easier the agenda with spa facilities to rival high money is earned by the ship’s photographers end hotels and retreats, offering everything always available to capture ‘unforgettable from facial rejuvenation right through to a full moments’ although smart phone camera quality massage and acupuncture treatment. Perhaps and growing repeat visitor numbers are likely after passengers receive their final retail bill a undermining this market. restorative spa visit is just what they need. •

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Hungry for halal *N

EW ARRIVALS *

Up and coming baby food brand, 'for aisha', is making it increasingly easy for airlines to provide healthy halal options for kids onboard Everyone loves a success story and at Onboard Hospitality we have been excited to see just how successful specialist companies can be once they get onboard.

We’re on the look out for newcomers to the industry, be they young people, young companies or young products: those that may be the faces of the onboard sector tomorrow. Here's one we've spotted...

Healthy halal

The halal food sector is growing extremely fast, bringing with it a strong demand for halal products onboard.

New brand 'for aisha' makes healthy halal certified recipes for babies using a wide variety of all natural ingredients.

Mark Salter founder & md of for aisha started the company after noticing a lack of variety amongst baby food, especially in the Muslim market. "Most of the baby food brands were doing the same things with the same recipes," says Salter. "I set about building my own company to serve high-quality halal foods for Muslim infants, that would also be of benefit to nonMuslims." All the recipes typically contain 20+ ingredients and are specially designed by a professional chef from Morocco before being approved by a leading children’s dietitian

The spice is just right

The 'for aisha' range aims to introduce children to a broader range of flavours and gentle spices

With recipes ranging from Indian Chicken to Cambodian Fish & Coconut Curry to Jamaican Jerk Chicken, for aisha aims to introduce children to a broader range of flavours and gentle spices, in the hope that they will go on to be better eaters in later life.

Says Salter: "My research suggested that parents want a wider variety and are open to trialling spices and herbs in their baby’s diets. If they are going to serve packaged meals they want something that is difficult, time consuming and expensive to make themselves, saving them valuable time to do other things."

Salter is offering the pouches and trays to major international airlines now and is confident Muslim travellers will reward those which take it. foraisha.com •

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154 / GALLEY GOSSIP

Is the tradition to serving Economy meals on trays now moving out of favour?

The Economy meal tray has been a stalwart of inflight service but increasingly new informal meal delivery is in vogue. George Banks asks: is this progress?

Out with the tray, in with innovation

Reinventing the tray service

Boxing cl works for ever some

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A tray brings impact and

elegance

GEORGE BANKS

GALLEY GOSSIP / 155

SARAH KLATT-WALSH

Inflight service consultant

Inflight service consultant

Increasingly I see F&B delivered straight to a bare tray table inflight.

Food is bulk loaded, served direct from the trolley by hand and any illusion of service style, elegance or professional interaction is gone.

I understand why. Galley space is being used to add more seats and a tray service takes up more space and weight, but is this change really the answer.

For low cost and short haul carriers, a bulk sandwich or pizza in a box makes sense, but when international scheduled carriers offer each course individually, the visual impact and appeal of the service is completely lost, it takes much longer to serve and, while it may bring more choice, is clumbersome to deliver.

In the past airlines used tiffin trays, half trays, two thirds trays, and large trays but now, if used at all, trays are designed to maximise stowage, with four trays to one runner or double stacking. With individual items each runner in the meal cart can hold 12, 18 or 24 items delivered from a plastic drawer with plastic cutlery and a often a paper cup.

This may be a practical option for mid-flight snacks or a second meal and of course service styles need to cut waste and weight, and be more sustainable, but must this really mean an end to the airline tray that has given good service inflight since the 1950s?

It is time to re-think the Economy meal service.

1950s air travel was more fashionable and formal, with a lot more personal space. Terms like 'sustainability' and seat 'density' did not exist.

Today, 70 years on, Economy is more like a flying cinema than a restaurant. Shouldn’t the dining experience reflect that? Why not give a large bowl of pasta or curry that can be eaten easily while enjoying the show.

Lifestyles are more informal, society has changed and deconstructing the meal enables customers to receive more choice.

It also allows more opportunities for meaningful interaction with crew. Weight and waste reduction are key environmental concerns and single-use plastics are being replaced with recyclables or lightweight rotables. This may impact the serving process, but smart loading and good service training can address that. I think it's time to turn the page and offer customers a new experience.

GEORGE MIKE POOLEY BANKS

managing Culinary director, expert Purpose-made solutions

There is certainly an increase in tray-less service. Handling costs are reduced (as this option transfers labour cost from the caterer to the crew or third-party packers), and for hand-held snacks, primarily offered as a second service with a drink and napkin, it is a quick, convenient, and crew-friendly option.

Qantas was an early adopter removing the appetiser to serve instead a larger main course and dessert. And others have used this split service to add a choice for each course.

It does also allow airlines to use less traditional, asymmetric serviceware to add interest, and others are going for a smaller half-tray. Qatar, for example, has shown it is possible to deliver the same volume of food on a half-tray by re-designing the tray components.

While the tray may not yet be entirely a thing of the past, its role is certainly changing.

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156 / GLOBAL PERSPECTIVE

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

Meet us in the virtual world via Twitter, Instagram and LinkedIn. Here's some of digital chat you may have missed...

Follow us for more: @OBHMagazine and linkedin.com Share the love

Get your game on

Passengers travelling through Dulles, Tacoma, Chicago O'Hare and Dallas' Love Field airports this spring have been able to relax pre-flight at popup lounges by Nintendo.

Travellers have been passing the time before boarding by playing some of the biggest games on the Nintendo Switch including The Legend of Zelda: Breath of the Wild, Mario Kart 8 Deluxe, Super Mario Odyssey, Super Mario Party and Tetris 99. @NintendoAmerica

When newly-engaged passenger Megan lost her engagement ring en route to Disneyland, she thought it was lost forever. However, Denver-based United customer service agents Cheryl and Nancy were there to save the day. The ring was found on Valentine's Day at Denver airport, and instead of waiting for Megan to fly home, Cheryl and Nancy flew to Disneyland to return the ring themselves. The pair worked with Disneyland to create a fairytale moment for Megan when her fiancé, Peter, reunited her with the ring by proposing for a second time. No that's what we call going above and beyond! How cute. @United

Pre-flight forests Sink your toes into moss, smell the scent of the forest and relax by sipping chaga tea. There is a bear calmly walking beside you and birds are singing up in the trees. But where are you? At Helsinki Airport, of course.

More precisely, you’re in Metsä/Skogen, a wellbeing centre that draws on the power of the Finnish forest.

Helsinki Airport wants to reduce stress among air passengers with a unique forest experience. Metsä/ Skogen combines a shop, Mushroom Bar, experiences and a place to relax. @HelsinkiAirport

Gateway to hell?

A recent study by travel company Collinson has found that UK travellers spend more time in airports per trip than any other nation, even though the Brits claim to hate them! Apparently 70% of Brits arrive at the airport over two hours ahead of long-haul flights, despite only 52% of UK travellers finding the experience enjoyable. collinsongroup.com

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Feline fancy

British Airways played host to some roarsome passengers recently – two fully-grown big cats. The airline flew neglected lionesses, Alpha and Cora, from London to their new forever-home in South Africa. Initially rescued from a failed zoo in Spain, the lionesses were flown to a British Airways-funded sanctuary near Cape Town, opened in partnership with charity Born Free. Born Free’s animal welfare staff and IAG Cargo’s animal transport team ensured that Alpha and Cora received specialist care throughout the long journey. @british_airways

Back to the future On-trend KFC

Despite its wide recognition as the 'home of fried chicken', a Rotterdam branch of KFC went meatfree for week in March and replaced all meat products with plant-based protein from Quorn. Perhaps a testament to the rising demand for meat-free alternatives, the move could be a signal of intent of KFC’s position in the ever shifting food industry. @KFC

Everyone's a fan of a novelty safety video. Unfortunately, we can't quite say the same about mullets! To celebrate its centenary, Qantas released a new time-hopping safety video looking back at the past 100 years of aviation. From 1920's propeller aircraft and 1940's flying boats, to 1970's moustaches and 1980's mullets, the video takes the passenger on a journey through time – with all the necessary safety information squeezed in too, of course. @Qantas

Eco warriors inflight Air New Zealand has hatched its latest safety video entitled A Journey to Safety.

The video highlights the impact of New Zealand’s biodiversity crisis through the story of a young girl who transports a lost takahē bird to his new home with help from Air New Zealand and the Department of Conservation. @FlyAirNZ

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Used by 95% of internet users Over 10 billion times sent each day Fully customisable to your needs

A UNIQUE CO-BRANDING OPPORTUNITY www.skysupply.de VISIT US AT WTCE HAMBURG STAND 4D30 | HALL A4 Untitled-1 Untitled-2 1

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F inalists

162 • Amenity kits | 173 • Beverages 176 • Catering innovation | 178 • Snacks 181 • Kids Kit/Service/Catering 184 • Sustainability | 187 • Onboard service equipment 189 • Textiles | 190 • Technology | 191 • Wellbeing 192 • Ones to watch

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

Cabin Concept of the Year 2020

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Check out the Cabin Concept of the Year entries: SAS p34-35 • Westjet p40-41 • Alaska p64-65 • Delta Air Lines p80-81 • Brussels Airlines p114-115 • TAP Air Portugal p126-127 • Scoot p146-147 3/19/20 07:20 PM

160 / ONBOARD HOSPITALITY AWARDS 2020

Recognising

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EXCELLENCE

oll out the red carpet and chill the Champagne, it is time to reveal the finalists in the 2020 Onboard Hospitality Awards. Many congratulations to all those who made it through and many thanks to all those who took the time to vote.

put forward to our expert panel of judges along with all entries in the Ones to Watch category (those not yet onboard), which the judges will assess for their onboard potential.

Impressive entries

New this year was an additional award launched to specifically recognise that in some cases it is not just one product or service that makes the difference to the passenger experience, but a combination of elements, coming together to support a new and specific vision for the airline cabin.

This year - our sixth - nearly 200 products were put forward in 11 categories as products innovating and changing onboard hospitality for the better. You can explore all the entries here and see which ones our readers chose as finalists. All finalists have now been

Cabin Concept of the Year

PANEL OF JUDGES...

ARIANE VAN MANCIUS

ANDREW BROWN

ANDY HOSKINS

ANNE DE HAUW

GEORGE BANKS

Ariane has worked for Helios, deSter and Supplair (gategroup) and has dealt with more than 150+ airlines worldwide. Her passion lies in translating trends into concrete product offerings.

Andrew has 40 years of wine trade experience and is passionate about great wine. For the past 20 years he has focused on supplying wines to the travel sector through Ratcliffe & Brown.

Andy is editor of London-based The Business Travel Magazine. He has nearly 15 years’ experience in travel journalism and specialises in the travel management, hotel and aviation sectors.

Anne is the Founder of IN Air Travel Experience, a boutique customer experience curator and innovation accelerator for air travel, with strong focus on environmental sustainability.

Formerly catering manager with Emirates, George had 33 years with British Caledonian and BA and is author of Gourmet and Glamour in the Sky, a history of onboard catering.

MARC WARDE

MIKE CRUMP

MIKE POOLEY

NIK LOUKAS

RENE KEMP

A restaurateur and culinary consultant, Marc runs glutenfree restaurant group, Niche, in London and owns a special meals manufacturing business. He advises airline caterers.

Mike left BA to become a partner of Honour Branding and is now md of Honour Consulting. He led the design management of both onboard product and experience for Etihad.

Mike has spent nearly 20 years with gategroup. His primary focus today is facilitating change and advising on business strategy and development as well as retaining a number of mentoring briefs.

Nik runs the consumer airline food site inflightfeed.com and writes for media outlets on airline food trends. He also offers consultation services to airline catering companies.

Rene was lead designer at KLM for five years and responsible for several onboard packaging and design concepts. He now runs his business focused on designing visual identity.

Read full product details at onboardhospitality.com/awards

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ONBOARD HOSPITALITY AWARDS 2020 / 161

The finalists were selected by our readers you and your industry colleagues - people we can truly trust. Some 21,000 votes were cast - all by industry insiders with expertise in the field, making these awards authentic and accountable - the best in the business.

Expert assessment

The shortlist is also looked at by our judges, a panel of distinguished experts with many years' experience in the industry. The judges also contribute to the selection process.

This powerful panel of 20 expert judges – industry stalwarts and travel professionals with a wealth of knowledge when it comes to the user experience and operational practicalities - then go on to judge the finalists.

Judging criteria

The winners

Innovation / first impressions /quality / durability / life span/ weight / usefulness / design/ functionality / taste / content / customer experience

The winners will be announced online and through our Onboard Hospitality Daily eNews mailing March 30-April 3. Winners will also be showcased in the next issue of Onboard Hospitality. Editor, Julie Baxter, says: “As we enter a new decade, full of challenges and obstacles to overcome, it is heartening to see the commitment our industry has to on-trend and innovative products. We work in a creative and inspiring sector and I cannot thank our judges enough for the commitment they show to finding the most worthy winners. We look forward to congratulating the winners."

We would like to thank former editor, Jo Austin, for chairing the judging panel and for her on-going support for our awards process.

GERARD BERTHOLON

HAPPY K

JO AUSTIN

KAREN ROBINSON

LANCE HAYWARD

Gerard is the chief strategy officer for Cuisine Solutions and ceo of The Culinary Research and Education Academy. His culinary reputation and know-how is of world renown.

Keerthi Hapugasdeniya is a highprofile, international celebrity chef who works with a range of catering service providers to the airline industry. Founder and ceo of APOT Asia.

Jo Austin is our chair of judges.

She has had a long and successful career as a travel journalist and for 15 years was at the heart of all things onboard as editor of Onboard Hospitality magazine.

Karen is a professional journalist who travels extensively to write about holiday destinations and overseas real estate worldwide for The Sunday Times, one of the UK’s leading national newspapers.

Md and founder of The Hayward Partnership, Lance has over 30 years' industry experience and provides management consultancy and interim services to the travel catering and retail sector.

SANDRA PINEAUBODDISON

SARAH KLATT-WALSH

SHELLEY DAUNCEY

SIMON SONI

RYAN GHEE

Sarah has had a stellar inflight career working for SWISS and British Airways on significant product developments and launches, and is now and independent consultant.

Following 15 years flying as crew for British Airways Shelley has extensive front line experience of inflight service and a clear understanding of what passengers and crew want.

Simon has worked in the onboard industry for over 25 years at some of the world’s leading airlines.

Currently with Westjet and previously at Qatar Airways as it introduced the QSuites.

Ryan spends every day studying aviation technology and innovation as Head of Strategy & Development for the Future Travel Experience's Innovation & Startup Hub.

Sandra is a senior consultant at Oliver Wyman and has over 25 years of experience in the airline industry, most recently as senior vp customers at United Airlines.

Read full product details at onboardhospitality.com/awards

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Best for onboard 162

AMENITY KITS FIRST FI

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Featuring Carita toiletries, these kits

by AlbĂŠa Travel Designer present as elegant haute couture luxury cases and add surprise with colourful interiors. albea-group.com

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Air France

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This Van Laack luxury bag collection in three shapes includes tablet pouch, cosmetic bag and bag with handles, all for post-flight use, and La Prairie products. skysupply.de

NEW BRAND ALLIANCES ARE ADDING INNOVATIONS IN STYLE AND DESIGN FOR FIRST CLASS AMENITY KITS WORLDWIDE

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SWISS

American Airlines

American Airlines

A collaboration with Australian fashion designer, Martin Grant, the kit has an eco focus and a bespoke Qantas scent for the LaGaia Unedited toiletries. spiriant.com

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A roomy pouch with top handle inspired by a classic Gieves & Hawkes British shoe bag. Vertical zip reveals Indonesian Batik interior and PAYOT products. formia.com

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Bringing 'Americana' onboard via links with the This Is Ground (TIG) tech brand, and skincare pioneer Allies of Skin. Compatible with TIG's travel tech range. wessco.net

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Based on Globe-Trotters' centenary case, this miniature suitcase collection in five designs features Shiseido’s Ginza toiletries. formia.com

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A classic Bally branded pouch with an assortment of iconic Swiss brands inside including La Prairie products, synonymous with luxury. wessco.net

Designed as a mini wellness journey, this tactile fabric kit features APL branding, Zenology products and FlyFit fatigue-fighting shot. formia.com

Read full product details at onboardhospitality.com/awards

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FIRST CLASS BUSINESS CLASS PREMIUM ECONOMY ECONOMY

ONBOARD HOSPITALITY AWARDS 2020 / 163

Cathay Pacific

Matrix and Bamford developed these kits using high-quality, natural ingredients and glass components.

Products were selected specifically for wellbeing. thisismatrix.com

Saudia

Reflecting the Italian fashion brand Missoni’s iconic style, the kits come in two colours and feature toiletries from Norwegian brand Sprekenhus. formia.com

Etihad Airways

Qatar Airways

SIngapore Airlines

Thai Airways

Building on the success of the Aqua di Parma partnership, Buzz created a new bag shape and includes generously-sized toiletries including Colonia fragrance. buzzproducts.com

New Lalique kits in soft tones have been added to this classic range with post-flight use as a jewellery case or bag. They feature eau de parfum or a fragrant candle. formia.com

Leather-look bags with distinctive red linings and Italian luxury BRIC’S branding. Can convert to a crossbody bag. Includes Monte Vibiano products. formia.com

An exclusive Porsche Design hard case design reflecting the brand's elite status. Features toiletries by French brand PAYOT including an eau de toilette. formia.com

Winners announced online and through our Daily enewsletter March 30-April 3 onboardhospitality.com

#OBHAWARDS

Read full product details at onboardhospitality.com/awards

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Best for onboard 164

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With high-quality materials and attention to detail, this kit includes slippers and French brand Caudalie toiletries, plus facial and pillow mists. ak-service.ru

Virgin Atlantic

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Turkish Airlines

These vintage-style Biker & Doctor's bags are collector's items with useful post-flight use for storing bike tools, medicines or cosmetics. Includes L’Occitane products. skysupply.de

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Inspired by Icelandic wildlfe and using recycled canvas, synthetic leather and recycled plastic bottles, the kits include Hannes Dóttir natural skincare. wessco.net

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These four colourful kits celebrate the culture of Hong Kong, showcasing designs of up and coming artists, and feature L’Occitane products. spiriant.com

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The KLM 'Post Bags' are made of jute, and inspired by the historical post bag of Jan Taminiau’s famous collection. Includes Rituals products. albea-group.com

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Created with eco-friendly packaging and no plastic wrapping, this zipped pouch includes Rerum Natura toiletries made of pure botanical essential oils. kaelisgroup.com

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Air Europa

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The first onboard airline collaboration with luxury fashion brand, Versace, these roomy kits include Versace's iconic Medusa crown and toiletries. formia.com

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Designed to be part of a circular economy, the stylish black kits are made of responsibly-sourced, FSC kraft paper and include REN Clean Skincare. galileowatermark.com

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Air Astana

Designed to reflect the elegant style associated with the two brands, Bric’s and Radley, and including PAYOT, La Mer and Institut Karité products. formia.com

Read full product details at onboardhospitality.com/awards

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PREMIUM KITS Careful finishing + refined fabrics.

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FIRST CLASS BUSINESS CLASS PREMIUM ECONOMY ECONOMY

ONBOARD HOSPITALITY AWARDS 2020 / 167

Air France

Aeromexico

Aircalin

All Nippon Airways

American Airlines

Brussels Airlines

Cathay Pacific

China Airlines

Etihad Airways

Elegant and refined, each kit is designed around Air France’s Accent - the strong symbol of the brand and includes Clarins products. albea-group.com

This first airline collaboration with luxury brand ETRO includes the brand's signature Paisley pattern for the bag lining and XL eyemask, plus a Field Notes notebook. formia.com

A collection of 10 miniature suitcases based on Globe-Trotter’s iconic Centenary case, and including toiletries by SEKKISEI MYV. formia.com

Featuring a three-step skin ritual to cleanse, protect and revitalise, the kits come in four colours and are a partnership with sustainable brand Bamford. thisismatrix.com

These APL branded kits in two colours include skincare products from Zenology and a FlyFit antifatigue shot. Tailored to suit frequent flyer domestic travellers. formia.com

Plush, weather-resistant canvas bags with useful side handles and the explorer vibe of The North Face brand. Featuring Korean skincare range, Laneige. formia.com

A practical and handy kit in leatherlike material with gloss finish and the cultural oceanian pattern.

Features a pen and organic Melvita toiletries. albea-group.com

A fashion inspired amenity kit collection of three bags offered in partnership with Belgian iconic brand, NATAN. galileowatermark.com

Extending a successful, established partnership, these updated kits come in two styles and feature the iconic Italian brand Acqua Di Parma. buzzproducts.com

Read full product details at onboardhospitality.com/awards

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168 / AMENITY KITS BUSINESS CONTINUED...

Eva Air

Finnair

Hainan Airlines

Hawaiian Airlines

Iberia

Japan Airlines

JetBlue

Lufthansa

Malaysia Airlines

A smart, textured faux-leather bag and a sleek hardcase inspired

by Salvatore Ferragamo’s trolley collections and including Ferragamo skincare products. formia.com

This partnership with Moloka‘ibased brand Kealopiko carries a message of sustainability and pays homage to Hawai‘i’s delicate natural resources. hawaiianairlines.com

Designed by Marin Hopper to bring Hollywood sophistication to air travel using the pictures of Brooke Hayward and Dennis Hopper. cliponboard.com

Four different designs by an iconic Marimekko designer are featured on the bag and eyemask, in two colour sets. Includes L:A Bruket products. skysupply.de

Featuring a vibrant patterned lining that changes twice a year, this kit features Spanish toiletries brand Germaine de Capuccini. galileowatermark.com

Featuring The Bridge brand and combining traditional and modern aesthetics with a hint of nostalgia and vintage style. Features L’Occitane products. spiriant.com

A smart hardcase design in three colours inspired by Samsonite’s iconic travel trolley and featuring products from French skincare experts, Clarins. formia.com

These Maison Kitsuné bags aim to move away from the traditional beauty and wellness amenity kits and step into the modern lifestyle space. formia.com

Based on the quintessential Aspinal retail washbag, this leather-look bag includes the brand's iconic fastenings and embossed logo, and features PAYOT toiletries. formia.com

Read full product details at onboardhospitality.com/awards

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FIRST CLASS BUSINESS CLASS PREMIUM ECONOMY ECONOMY

ONBOARD HOSPITALITY AWARDS 2020 / 169

Middle East Airlines

Philippine Airlines

Saudia

Turkish Airlines

A sleek and simple design mirroring Lebanese style and featuring the MEA logo and the Lebanese cedar tree. Debuts the Skin & Co Roma range inflight. albea-group.com

A collaboration with the Italian fashion brand Missoni featuring high-quality products from Australian natural brand, Grown Alchemist. formia.com

This kit features an inner lining in a pattern created exclusively to match the airline's brand, and features Acca Kappa products. formia.com

High quality, vegan leather bags featuring an embossed monogram pattern inspired by the toiletries and packaging of the featured Molton Brown products. formia.com

Qatar Airways

Leather-look, textured bags created in collaboration with the Italian luxury brand BRIC’S and featuring Castello Monte Vibiano skincare products. formia.com

United Airlines

Polaris customers receive four exclusive Sunday Riley products.

The cult brand, facilitated by Buzz, has been greeted by much positive publicity buzzproducts.com

Cabin Concept of the Year.

Recognising cabin-wide innovation. Entries open September 1, 2020 onboardhospitality.com

#OBHAWARDS

Read full product details at onboardhospitality.com/awards

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Best for onboard

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These pouches are waterproof and lightweight with reversible zip closure and Diesel branding.

Available in four bold designs. formia.com

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British Airways

A vibrant blue and white herringbone rPET kit designed to complement the carrier's new centenary soft product and made of recycled plastic bottles. galileowatermark.com

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Featuring the Kipling brand's iconic crinkled fabric and monkey, and created in multiple collectable colours, the kits include Hudson Made products. cliponboard.com

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Virgin Atlantic

China Airlines

Eurowings

Eva Air

A collaboration with adventure brand The North Face, these multifunctional, weather-resistant kits include a useful handle and Korean skincare by Laneige. formia.com

A collaboration with LOQI, the bright style of this kit reflects the corporate design of Eurowings. The 'Just in Case' messaging playfully connects with the passenger. spiriant.com

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Lufthansa

A robust black and blue denim fabric pouch with matching eyemask finished with Replay’s signature brown badge and quilting seam. skysupply.de

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Eva Air

Hawaiian Airlines

A light-weight, slender pouch designed to make a move away from the use of plastics to PET-felt, bamboo and kraft paper, for both kit and its contents. wessco.net

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Made of recyclable FSC kraft paper, this tactile bag has its focus on sustainability and is part of a circular economy in partnership with MNH. galileowatermark.com

A contemporary kit reflecting the iconic Italian brand Furla, with a bold geometric print on the front and eyemask. Features PAYOT products. formia.com

Read full product details at onboardhospitality.com/awards

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Iberia

A smaller version of the Business kit and using the same patterned linings, the kit contains all Spanish brands and is packed by a social enterprise in Madrid. galileowatermark.com

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The colours and quotes used for this kit reflect the fresh, customercentric brand values of TUI with the emphasis on the joy of exploration. gategroup.com

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Jetstar

Qatar Airways

Turkish Airlines

Turkish Airlines

Designed with environmental responsibility in mind, Jetstar's 'Chill Kit' is complimentary in Business and offered buy-on-board in Economy. jetstar.com

This resealable kit features snapshots from Delta customer photos curated through the hashtag #SkyMilesLife. delta.com

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A denim-look pouch with matching eyemask in partnership with iconic Australian cosmetic brand Napoleon Perdis. galileowatermark.com

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Qantas

Available in four designs, each showcases the destinations served

by Qatar and include eyemask, socks, ear plugs, dental kit and CO‌ COCOA lip balm. formia.com

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Turkish Airlines

Available in six patterns, these kit designs were directly inspired by classic Turkish decorative art and each includes Human+Kind products. bayart-innovations.com

A modern amenity kit in five bold colours and embossed with Mandarina Duck branding. Features products from Turkish brand Atelier Rebul. formia.com

Vibrant kits featuring the abstract artwork of pioneering Turkish artist Fahrelnissa Zeid. A collaboration with the Istanbul Modern Museum. formia.com

Read full product details at onboardhospitality.com/awards

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Best for onboard

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A co-creation between La Nébuleuse, SWISS, Retail inMotion, and thousands of beer lovers, and supported by a creative marketing campaign. switzerlandcan.ch

Cru Kafé Coffee

An organic, full flavoured, fresh cup of coffee, part of British Airways' Centenary programme. 100% compostable and plastic-free. tourvestretailservices.com

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Heineken 0.0

Heineken 0.0% offers great taste and zero alcohol. Made with all-natural ingredients, this is a refreshing lager presented in a striking, contemporary design. heineken.com

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A British craft gin offered in a 50ml PET bottle and as a limited edition 'Gin Flight' with the British Airways Centenary logo for a bespoke offer. tourvestretailservices.com

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Pickerings Gin

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Biére Des Romands

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Pronol Spritz Spritz is a traditional Italian aperitif cocktail and this is a ready-to-drink version which pairs perfectly with savoury snacks and light bites. bottegaspa.com

Canigó Coffee

A line of innovative soluble FairTrade coffees which allow passengers to match the 'moments & mindsets' of their day: Relax, Focus or Balance. canigocoffee.com.com

Be A ve LI S ra ge T s

Sprout Spoon 3-In-One

A multi-functional tea solution comprising a foldable spoon, tea bag and stirrer in one, featuring a FairTrade green, ginger and lemon tea. sproutworld.com

Hella Margarita

Exclusively blended for 30,000ft for Delta First, the Hella Margarita Cocktail mix is a proprietary cocktail mix complementing Cazadores tequila. delta.com

Read full product details at onboardhospitality.com/awards

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ONBOARD HOSPITALITY AWARDS 2020 / 175

L'Andrea

A star in the Italian red wine category, this is a wine of international reputation and image currently served on Emirates. montevibiano.it

Villa Monte Vibiano Bianco An Italian white wine that perfectly pairs with many traditional Mediterranean flavours and culinary specialities offered by Alitalia. montevibiano.it

Mikks - fresh mixers

A Swiss innovation bringing easyto-serve fresh drinks made with all-natural ingredients to the cabin.

Can be mixed with spirits or served with spritzers. mikks.ch

Entries this year include some new ideas offering refreshing alternatives for service, sales and inflight pairings

MonvĂ­

A typical red wine from Central Italy in 75cl bottles, served onboard Korean Air. Great character and soft tannins that pair well with meat and cheese. montevibiano.it

Wild Fruit Juices

Premium wild juices bottled in wine flasks with labels citing the vintage.

A non-alcoholic alternative to wines that pairs with cheeses, desserts or meats. obsthof-retter.com

Winners announced online and through our Daily enewsletter March 30-April 3 onboardhospitality.com

#OBHAWARDS

Read full product details at onboardhospitality.com/awards

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Best for onboard

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Ambient meal tech

Revolutionary astronaut meal technology has been adapted here for airline catering. Eliminating waste and maintaining quality are the main benefits. dofood.com

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Monty’s Bakehouse

This former farmer's shed has been repurposed into a collaborative space for sustainable product design in aviation. montysbakehouse.co.uk

Our industry never ceases to push the boundaries of what is possible, constantly reimagining the offering inflight

Ca FI te NA rin L g in IS T no va tio n

BA's retail programme

An experiential retail programme with a British theme to mark BA's centenary, featuring affordable luxury products and M&S fresh food for BoB. tourvestretailservices.com

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Delta's main cabin service

Insight from cabin crew played a vital part in the development of a new-look International main cabin, where the emphasis is on the onboard experience. delta.com

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Qatar's Quisine service

'We Care' programme

Barilla ambient pasta

Iberic box

Quisine is a bespoke Economy inflight service that features quality meals, stylish tableware and brands usually associated with premium cabins. qatarairways.com.qa

Ambient pasta packaged in a recycled black CPET split compartment tray with pasta to one side and sauce to the other.

9-month shelf life. lsg-group.com

The Sun CafĂŠ & Sun Shop brochure details the SunExpress green cabin strategy and onboard eco products offered in collaboration with Retail inMotion. sunexpress.com

A gourmet snack pack that neatly serves up individual slices of ham as it is opened. Product is vacuum sealed, which gives it a 12-month shelf life. ibericbox.com

Read full product details at onboardhospitality.com/awards

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Untitled onboard

N NN OV AT IO

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Visit our stand: 1F70

THE NETHERLANDS

Stainless steel at disposable price LIGHT WEIGHT

Environment-friendly Smart automated production Recycle program available

LIGHT WEIGHT collection

Updates on size/specifications already available.

Stainless Steel 100% Recyclable

SaVe the FOREST

SaVe The sealiFe

100% Chemical free

Premium look and feel

www.sola-airlinecutlery.com www.sola-airlinecutlery.com/2021

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CATERING WELL INFLIGHT TAKES SKILLED, CREATIVE PEOPLE AND THOUGHTFUL THINKING

Travel health bar

Mini egg soufflé

The 'Travel Health Bar' is packed with key nutrients and vitamins, and designed to counter the physical effects of long-haul travel. dogoodlabs.com.au

A mini egg soufflé made with fresh eggs and natural ingredients to provide a golden brown outer and light, fluffy filling created by Gut Springenheide.

Entries for 2021, open from September 1, 2020 online at onboardhospitality.com

Best for onboard

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Kado basil and olive oil roll

This handcrafted flavourful Manoucher roll can be 'unrolled' for fun, living up to its name as Kado means 'surprise' in Farsi. manoucher.com

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SWISS and Globus Delicatessa have created a short-haul Business Class concept majoring on fresh ingredients with a flavoursome sauce. lsgskychefs.com

IT WAS DISAPPOINTING NOT TO SEE MORE ENTRIES FOCUSED ON PREMIUM DINING EXPERIENCE

Read full product details at onboardhospitality.com/awards

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Best for onboard

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Ambient hot meals

Two years of development have culminated in this new range of Western and Asian-style readymeals devised alongside local chefs. foodcase.nl

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ONBOARD HOSPITALITY AWARDS 2020 / 179

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Gluten-free veggie pizza

A light-weight and compact pizza suitable for all passengers. Served in a neat bake-proof box. Halal certified. A vegan option is also available. skinny-genie.com

I S Ec na NA on ck om s P LIS y/ rem T Ec i on um om y

Pizza range

Handmade Italian pizzas with traditional, sourdough, and spelt and cauliflower base options.

Served in a familiar sustainable cardboard box. evertaste.com

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Steak and ale pie

Stonebaked pizza twist

Vegan lasagne

Antipasti collection

Cashew vanilla chocolate

Chicken parmigiana sandwich

Michelin-starred celebrity chef Tom Kerridge is the brains behind this hearty British classic that's part of BA's buy-on-board choice. tourvestretailservices.com

A four-compartment tray with a selection of Swiss cheese, baked crackers, black and green Sicilian olives and roasted almonds. en-route.com

An artisan goats cheese and caramelised red onion stonebaked pizza twist that offers premium quality in Economy, as well as being easy to eat. greengourmet.co.uk

Nucao is a low-sugar, vegan premium chocolate snack with wild Peruvian cacao, cashews and hemp seeds. One tree is planted for each bar sold. the-nu-company.com

Ambient vegan lasagne that's full of authentic Italian flavours. Comes in translucent CPET packaging, for quick heating, and ovenable sleeve. topsfoods.com

A freshly-baked Turkish bread with a traditional chicken parmigiana – an Aussie take on a classic snack. en-route.com

Read full product details at onboardhospitality.com/awards

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FIRST / BUSINESS CLASS PREMIUM ECONOMY / ECONOMY

180 / SNACKS CONTINUED...

Chocolate-covered pretzels Flipz milk chocolate pretzels offer a sweet, salty and crunchie bite that is perfect as a snack treat or part of a meal deal. Available in single servings and share bags. flipz.com

Two fresh sandwich options (meatbased and vegetarian) aimed at Economy passengers on night flights who want a light bite. qatarairways.com.qa

Economy snack options are becoming ever more diverse with passenger demand seeming to inspire increasingly interesting choices

JosĂŠ Pizarro tapas box Created in conjuntion with London's top tapas bar, this ambient collection can be paired with a matching wine. tourvestretailservices.com

Mr Lee's noodles

Fresh sandwich

Premium noodles full of authentic oriental flavours. Low in sugar, salt, calories and saturated fats. No palm oil or MSG. Gluten free. Vegan options. mrleesnoodles.com

Tapas and antipasti

Premium ham, cheese, bread sticks and olives for a true taste of the Med. The ambient selection can be branded specifically for each airline partner. gategroup.com

Handful of popcorn

This complimentary snack has been designed for Virgin Australia to pair with and highlight the airline's free wifi entertainment. Low calorie and gluten free. dogoodlabs.com.au

Meringue bar

Swiss raspberry meringue bar covered in Fair Trade Belgian white chocolate and freeze-dried fruit.

Low calorie, vegetarian and glutenfree. flowerandwhite.co.uk

#Indulge savoury snacks

A tasty range of savouries that are rich in fibre as well as free from gluten and nuts. Available in 20g single portion packs, the range has four flavours. novel-foods.co.uk

Read full product details at onboardhospitality.com/awards

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Best for onboard

KIDS

ONBOARD HOSPITALITY AWARDS 2020 / 181

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Singapore Airlines Disneythemed kit

Aladdin, Lion King, Captain Marvel and Dumbo are the stars of the show. Treats include plush toys and a coding game. buzzproducts.com

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These cloud-shaped bags have a sky-high theme. Each contains slippers, headphones, soft socks, eye mask and a toothbrush. kaelisgroup.com

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Aviation-themed kids packs for different ages, each with a 3D model airfield that can be brought to life with smartphone augmented reality. ak-service.ru

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Rossiya Airlines AR kit

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The world’s first fully-interactive magic snack box, developed for British Airways, contains snacks and 30 easy-to-learn tricks and illusions. tourvestretailservices.com

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A fun kids amenity kit for youngsters in premium cabins.

Packed with goodies including eye mask, socks, inflatable plane and toothbrush. spiriant.com

AL

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Marvin's magic snack box

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Lufthansa coolbag

Michelin-starred chef Alexander Herrmann has created a range of fun meals for kids under 12. For example, a rice pudding 'mouse' with cherry ears. evertaste.com

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Premium class parents with infants aged up to 23 months receive this cute baby bottle holder and feeding kit. Contains spoon, duvet and toiletries. albea-group.com

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Air France baby kit

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Turkish Airlines

This unique backpack stars daring dog pilot Captain Kangal. There's a full range of themed amenities, plus a cute plush toy made of eco-friendly materials. formia.com

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Air Canada

Air Canada offers two colourful activity kits for younger guests.

Both are branded with its own character, Pax, and can be kept for post-flight use. kaelisgroup.com

Read full product details at onboardhospitality.com/awards

V4 Awards Preview-2020.indd 181

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182 / KIDS CONTINUED...

Air Caraibes Asterix kit

Air Tahiti Nui

Aircalin

Aeroflot

BA's centenary kit

Netjets

Gaul cartoon hero Asterix fronts a fun-packed selection of activities in kits developed for the carrier's transatlantic flights. Each pouch doubles as a pencil case. anaik.com

A range of themed amenity kids focused on nature and the universe. Contains activity books with quizzes and facts, along with items of clothing. ak-service.ru

Cartoon blacktip reef shark, Vaki, is the motif on these colourful drawstring bags. Activities, led by Vaki, help little ones learn about Tahiti's marine life. formia.com

A fun and waterproof drawstring bag containing a British Airways-branded activity pack, crayons, luggage tag and badge. galileowatermark.com

Kids kits have a long and noble tradition onboard, helping to keep young passengers in their seats and well behaved to the benefit of all. Likewise specialist catering for children has become increasingly thoughtful and an important part of the inflight offer. In recognition of the fact that comparing a child's inflight play kit with a meal offering is somewhat contrived, the judges asked for this category to be divided into two this year. For this reason two winners will be chosen - one for kits and one for catering, and we will consider continuing this category split going forward.

Card games, colouring and puzzles help introduce children to New Caledonia’s unique wildlife in an entertaining and educational way. formia.com

Designed with the young world traveller in mind, these children’s kits come with a passport, airplane model, memory game and stamp collection. formia.com

Paw Patrol snack box

Nickelodeon's top-rated TV stars come serve up with a selection of low-sugar sweet and savoury snacks, plus a pack of colouring pencils. foodcase.nl

Read full product details at onboardhospitality.com/awards

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ONBOARD HOSPITALITY AWARDS 2020 / 183

PLAYin CHOC toychoc box

Each small card box features a 3D puzzle, colouring and fun facts, along with two pieces of vegan, organic, allergen-free chocolate. playinchoc.com

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Saudia Creature Crew kit

Saudia's Creature Crew bags are made from 100% recycled materials and come in a variety of shapes designed for active kids on the go. buzzproducts.com

Qatar Airways Oryx kit

The Qatar Oryx Kids Club features fun characters designed to inspire kids to love and value a spirit of adventure as they explore the oceans. buzzproducts.com

24/02/2020 14:21

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Best for onboard 184

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100% plastic free cup

This paper cup on Transavia is a soil biodegradable coffee cup developed by deSter which does away with the usual plastic coated liner. gategroup.com

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Beef sliders in fibrewrap

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Bamboo napkin

Renewable bamboo napkins that have a premium, ultra-soft feel, are more absorbant than linen, and are biodegradable. Available in two sizes. linstol.com

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Bamboo travel mug

Condor has put its Business class amenity kit inside this neat bamboo travel mug to give passengers an eco-friendly kit that also cuts coffee cup waste. skysupply.de

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Onboard KLM, this tray is part of a closed-loop recycling system and can be recycled to create new trays at the end of life. A non-skid finish means no tray mats. gategroup.com

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Circular lightweight PP tray

American Airlines now uses this fibrewrap, a plastic-free coated compostable paper, for its popular beef duo sliders offering. montysbakehouse.co.uk

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Kitchen Collective hot handheld packaging

This plastic-free snack packaging is freezable and ovenable, yet suitable for products needing a grease or moisture barrier. en-route.com

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THE SWISS Advanced Loading Planner System (ALPS) analyses past consumption data to predict future meal needs in Economy and Business. retailinmotion.com

Air Caraibes anniversary kit

This PE pouch by Anaik is made of rPET fabric and features sustainable travel essentials. Part of proceeds go to eco-charity Wings of the Ocean. aircaraibes.anaik.com

Air Mauritius Economy kit Recycled PET bottles form the material used for this pouch-style amenity kit, each with a design inspired by the island's ocean setting. formia.com

Read full product details at onboardhospitality.com/awards

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ONBOARD HOSPITALITY AWARDS 2020 / 185

Canary butter medallion

New Zealand producer Canary offers spreadable butter without packaging. Standard 10g servings come on sheets of greaseproof paper. canaryfoods.co.nz

Huskee cup

Huskee is a reusable lidded cup that features coffee husk – a waste material – as part of its manufacture. Featured onboard Eurostar. wkthomas.com

Wooden cutlery pack

Eight different sizes of pre-packed cutlery, with each component made of sustainable birch wood.

Packaged in a stylish soft kraft wrapping paper. useo-xp.fr

Ambient meals in sustainable packaging

The first of a new range of ambient products, served in wood fibre packaging. Meals are additive free. pure.topsfoods.com

Sustainability has become the hot topic of our times so it is heartening to see increased entries and some great eco-thinking in this category

Singapore Airlines Disney kits without plastic

The carrier's activity kits for kids feature items made pre-dominantly from FSC-certified paper. buzzproducts.com

Etihad Earth Day

To celebrate Earth Day, Etihad operated the first long-haul flight free of single-use plastics – and provided sustainable amenities for all passengers. etihad.com

Icelandair eco-cutlery

Icelandair redesigned its cutlery and toothpick offering to be biodegradable by switching products used from plastic to corn starch. kaelisgroup.com

Qantas lightweight glasses

The composition of these glasses, used in Qantas Business, makes them 25% lighter and more durable than traditional alternatives. galileowatermark.com

Read full product details at onboardhospitality.com/awards

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186 / SUSTAINABILITY CONTINUED...

Quisine economy dining

Qatar Airways' new-look dining concept cuts waste by improving F&B quality and variety, and redesigning packaging and tableware. qatarairways.com.qa

Sustainability and regionality on the rails

Swiss rail operator SBB now opts for produce from the nation's small farms and producers across its dining service. sbb.ch

Super Cup

A range of four paper cups featuring EarthCoating, instead of plastic, making them suitable for recycling. Created for United Airlines with Illy. linstol.com

PASSENGERS ARE LOOKING FOR CHANGE AND SUSTAINABILITY IS NOW TOUCHING EVERY ELEMENT OF THE ONBOARD EXPERIENCE

Sustainable SAS cube

Plastic containers inside the orginial Cube food service design were replaced with a FSC cardboard one, saving up to 51 tons of plastics per year. sasgroup.net

Virgin Atlantic eco kit

Recyclable FSC kraft paper that feels like leather is used to make these 'goodie' bags which are then filled with only sustainable comfort items. galileowatermark.com

Cabin Concept of the Year Recognising cabin-wide innovation. Entries open September 1, 2020 onboardhospitality.com

#OBHAWARDS

Read full product details at onboardhospitality.com/awards

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Best for onboard

SERVICE EQUIPMENT FI

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Air Italy Business dining

Contemporary tableware collection consisting of 29 pieces. Crockery has a bespoke oval design, all made from light-weight porcelain. kaelisgroup.com

William Edwards designed this bone china tableware, featuring barley weave design, to offer a fivestar dining experience in First Class. planetalking.net

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A range of products that crew can hand out to passengers to personalise journeys and create special moments. spiriant.com

FOR PASSENGER

Upgraded dining set featuring new cutlery, bowls and non-slip platter, all made from recycled or natural materials. news.delta.com

FI

Light-weight cutlery

While this economy cutlery set looks like any other, it is made of a unique light-weight stainless steel.

Three designs are available. sola-airlinecutlery.com

FOR PASSENGER

A new second service concept for long-haul flights. Each compact box contains food and cutlery, while the lid becomes a plate, making service easy. cliponboard.com

Delta Air Lines international main cabins

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Lufthansa Magic & Surprise box

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British Airways bone china

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Jet 2 meal box A three-compartment meal box containing main dish, snacks and cutlery, which allows a full service on one pass. Light and plastic-free. wkthomas.com

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Westjet meal service

Luxury Premium Economy meal set inspired by the shapes and forms found in the Canadian wilderness.

Features three non-slip trays. galileowatermark.com

FOR PASSENGER

LATAM Business tableware

A light-weight and durable bone china tableware collection featuring elegant organic shapes. Items are 16% lighter than traditional china. spiriant.com

Read full product details at onboardhospitality.com/awards

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188 / SERVICE EQUIPMENT CONTINUED...

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Air France

The three built-in numbered wheels on this hanger can be set to the passengers’ seat number, for easy identification of jacket to passenger. kaelisgroup.com

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V4 Awards Preview-2020.indd 188

CREW EQUIPMENT: Most airlines insist their crew is at the heart of the onboard service they deliver so it is surprising, if not shocking, that this category, focused on service equipment for crew this year received just one entry. This category seeks to identify products that can truly help crew do the best job possible and the judging panel calls on all airlines and suppliers to give this need greater attention. Happy, efficient crews create happy, satisfied customers. Anything that can be done to help make crew life easier, aids the onboard experience. Come on suppliers, let's see more of what you can offer in this regard for 2021!

TEXTILES: On reviewing these entries the judges felt it was important to divide the category into cabin textiles and wearable textiles. It did not seem fair or relevant to compare a complete bedding set with pyjamas so for this reason, and going forward this category is now split.

Read full product details at onboardhospitality.com/awards

13/03/2020 10:27

3/19/20 07:22 PM

Best for onboard

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A luxurious set featuring duvet cover, pillow cover, blanket and cushion. The durable yet soft cottonblend yarns are breathable and cool to aid sleep. johnhorsfall.com

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Cathay Pacific bedding

Matrix and Bamford combined to create this exclusive 600-count First class bedding range with pillow, duvet, cushion, blanket and mattress topper. cathaypacific.com

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Etihad DUXIANA bedding

Inspired by the architecture and colours of Abu Dhabi, this premium set is a collaboration with luxury Swedish bedding label DUXIANA. wessco.net

Entries for 2021, open September 1, 2020 online at onboardhospitality.com

Best for onboard

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New York-based designer Jason Wu helped create these soft, heathered-jersey sleep suits and slippers, with classic sportswear styling. evaair.com

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Italian fashion house Missoni is the collaborative brand for these pyjama sets featuring the brand's signature print. Each comes in a branded bag. formia.com

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Virgin Atlantic loungewear Soft cotton-blend jersey fabric loungewear with practical touches such as a large passport pocket.

Presented tied in ribbon to reduce plastic waste. orvec.com

Read full product details at onboardhospitality.com/awards

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3/19/20 07:22 PM

Best use of onboard 190

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A one-stop solution for all crew training needs. Staff log on for an 'e-bookshelf' packed with crew manuals, guides and staff incentives. gategroup.com

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Motus

This 'software as a service' product lives on an airline's IFE system, serving up adverts to passengers in exchange for benefits such as free internet use. motus.aero

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Onboard EPOS System

A new generation EPOS with a clutter-free interface that allows staff to deliver service quickly. Virgin Australia and easyJet are among early adopters. gategroup.com

We know gaming!

Start generating revenue with Gladi8tor gaming entertainment Gladi8tor brings the best in gaming entertainment and creates a host of opportunities for you and your partners to foster and expand customer loyalty with today’s digital natives and gamers. Visit us at AIX 2020 at stand 4B11 to see the possibilities.

WWW.GLADI8TOR.COM Untitled-3 1 gladi8tor-OBH_02-03-20.indd 1 V4 Awards Preview-2020.indd 190

02/03/2020 14:01 2-3-2020 14:14:17 3/19/20 07:22 PM

Best use of onboard

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Matrix and Bamford combined to create exclusive 600-count bedding for the carrier's First cabin, with pillow, duvet, cushion, blanket and mattress topper. thisismatrix.com

Made in a fully allergen-free kitchen, these special meals are available in tipping-style meal kit for easy plating. foodcase.nl

Libero special meals

Virgin Australia snacks

Qantas Airways sleepsuit

Westjet amenity kit

White Glo 2in1 toothpaste

Classic Henley-style pyjama set in soft 100% cotton to maximise comfort. Comes in a drawstring pouch that doubles as a shoe bag. spiriant.com

Reflecting growing demand for ethical products, this faux leather kit by vegan brand Matt & Nat includes skincare by Canada's Province Apothecary. formia.com

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A range of calorie-controlled snacks developed to provide hits of energy and mood enhancing ingredients for passengers who may have skipped meals. dogoodlabs.com.au

Australia's leading oral hygiene brand has come up with a dual toothpaste and mouthwash for ease of use. A dry version is planned this year. whiteglo.com

Winners announced online and through our Daily enewsletter March 30-April 3 onboardhospitality.com

#OBHAWARDS

Read full product details at onboardhospitality.com/awards

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Not yet onboard 192

ONES TO WATCH

Bassu phone holder tray

Passengers slot their phone or tablet into the tray so viewing can continue during meal service.

Especially suited to aircraft without IFE systems. kaelisgroup.com

Compostable travel box

This packaging mixes smart design with compostable material. The boxes are stackable, easy to hold, fill and close, and can go in the oven or microwave. wkthomas.com

THIS CATEGORY SEEKS TO RECOGNISE THOSE PRODUCTS NOT ONBOARD BUT AIMING TO MAKE A MARK IN OUR INDUSTRY

Dark chocolate brownie

Gluten-free, nut-free, halal and only 200 calories, this chewy brownie is perfect for coeliac passengers.

Can be customised with orange or raspberry. skinny-genie.com

'for aisha' baby food

Indian chicken and sweet potato curry that is crafted for tiny tummies (babies over seven months). Halal and additive-free. foraisha.com

In-flight snacks

A new range of healthy snacks that swap frying for freeze drying. The flagship chicken fillet crisps are high in protein and low in fat. merzdorf.pl

Cup Tea

Serving quality tea just got easier.

Here, loose leaves are held under a mesh at the bottom of the cup, delivering a great brew every time. supplyrltd.com

Ergonomic cup holder tray Light-weight ABS cup holder tray with 12 round spaces and finger holes for extra support. Compact design allows three to fit per glide.

RMTglobalpartners.com

Infra Active

Soft light-weight pyjamas woven with infrared-reflecting material that is claimed to aid circulation and reduce muscle aches. thisismatrix.com

Read full product details at onboardhospitality.com/awards

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Lillo Bentobox

A modern take on the traditional bento box, this set provides a modular space-saving solution for inflight meal times. The lid doubles as a tray. gispol.pt

Lilly infinite-use plastic cup

Javanah cinnamon and raisin slice

The classic tumbler and wine glass has been reimagined in plastic, but looks just like traditional lead crystal. Items are durable, light and dishwasher safe. gispol.pt

Soft, wholewheat slice that is made without the need for sugar. Can be served as a snack or as a side dish. manoucher.com

C

MySkypro portal

Online shop and cockpit reporting software that allows crew to order uniform. Features an AI tool to evaluate demand and maintain stock. corporate.wearskypro.com

Radnor Hills spring water

Premium still and sparkling Welsh spring water sourced from midWales, in a 100% recyclable can.

Canned at source to cut carbon emissions. radnorhills.co.uk

Qantas Business amenities

Business class amenities programme created for the airline's centenary year. Skincare products are provided by indigenous brand Li'tya. galileowatermark.com

Cabin Concept of the Year.

Recognising cabin-wide innovation. Entries open September 1, 2020 onboardhospitality.com

#OBHAWARDS

Read full product details at onboardhospitality.com/awards

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194 / ONES TO WATCH CONTINUED...

Single serve port wines

A selection of ports available in 50ml rPET servings. The tube containers save space, weight and waste. Suitable for Business class or BoB. tubes.nl

Single serve BOLS cocktails Ready-to-drink cocktails delivered in unique 100ml rPET tubes, in association with Dutch master mixers BOLS. Launched in two flavours. tubes.nl

Vegan Victoria sponge

A light and fluffy vegan sponge cake that has all the taste of its traditional cousin. Generously sized, adding value and indulgence to inflight snack time. en-route.com

These awards couldn't happen without you!

Uniquely, the Onboard Hospitality Awards finalists are decided by online voting and expert judges it's peer-to-peer recognition of the most relevant kind.

Zero carbon meals

Vegan and gluten-free meals that come in biodegradable paper containers and are made with ingredients that have a low carbon footprint. evertaste.com

The Ones to Watch category of these awards really does help to point up trends and innovative ideas set to come onboard

Those eligible to vote are our readers - the buyers and suppliers of onboard hospitality. These are the people best placed to recognise a good product or service, an innovation or step change development. These are the people, you and your industry colleagues, we put our trust in to select worthy finalists.

s iito Grazie

Thank yo u for voting!

K n Kop khu

Gra cias ank e M erci

D

If you didn't vote, be a part of it next year – you just have to be a subscriber to the magazine. onboardhospitality.com/subscribe

Read full product details at onboardhospitality.com/awards

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Stand out from the crowd AWARD CATEGORIES

Amenities • Beverage • Catering innovation • Service equipment • Kids kits/catering • Snacks • Sustainability • Technology • Textiles • Wellbeing • Ones to watch (not yet onboard) LET US SHOWCASE YOUR PRODUCT? Receive the recognition you deserve!

Entries for 2021 Onboard Hospitality Awards open on September 1, 2020.

All entries enjoy huge exposure online during voting, through social media and in the magazine!

Winners are also featured in our prestigious, stand-alone winners supplement.

CABIN CONCEPT OF THE YEAR 2021 Recognising innovation in the passenger experience. Share your new cabin vision be it a new style, service, catering offer, technology step-change or comfort.

For further details and queries contact: sue.williams@onboardhospitality.com or craig.mcquinn@onboardhospitality.com onboardhospitality.com/awards

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Celebrating 100 years of Qantas

See the complete collection on stand 4C60 at WTCE

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