Onboard Hospitality 86 August/September 2021

onboard hospitality • Issue 86 • August/september 2021

AUGUST/SEPTEMBER 2021 Issue 86

Join our Get Onboard Now! campaign: Action for people, planet & profits Cover v6.indd 1

See the future now People, planet, profits – innovation for a brighter tomorrow

Get Onboard now! taste of travel awards

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Inside this issue...

Features

34

20 Plant power: Vegan food trends 24 Think Twice: Avocados 28 On cloud wine: PostCOVID drinks service 34 Prioritising People: Taking action

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40 Think Twice: Plastic cups

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44 Plastics under fire:

Understanding SUP laws 46 Tuning in: Boarding music

Quick reads

12 WTCE preview

14 Taste of Travel preview 16 Get Onboard Now!

18 In debate: Anne De Hauw

16

38

32 Take your pick: Feel-good drinks

38 In conversation: Lance Hayward 39 How to: Dynamically load 43 Focus on: Sola cutlery 49 Focus on: Tray technology

Awards

43

24

53 View this year's entries

Regulars

07 Industry update

50 Global Perspective 52 Events

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A new look to match our values.

Designing and delivering solutions to the Global travel industry has been part of our business since the first inflight services began.

Our new corporate identity proudly reflects our 100 year history of innovation, product design and service.

Introducing the new sola-cutlery.com

Today, served by Sola Untitled-1 Untitled-11 11

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WELCOME / 5

EDITORIAL EDITOR Julie Baxter julie.baxter@onboardhospitality.com ASSISTANT EDITOR April Waterston april.waterston@onboardhospitality.com

Bringing back joy...

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orking in travel trade media during a global pandemic is a rollercoaster ride. Industry news becomes thin and mostly bad, key contacts are lost to redundancy or furlough, businesses fall away.

But it also places us at the heart of creativity and renewal, and we now see change coming and recovery firmly emerging on the horizon.

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

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

Our Get Onboard Now! campaign (see page 16-17) has been designed to shine a light on the people, products and services driving recovery, and to provide a platform for leadership and debate as we all navigate the new environment. Likewise, our Taste of Travel sessions for WTCE Virtual (page 14-15) and our annual awards (page 55) spotlight the creative thinking that has gone on during the downturn. The 2021 Onboard Hospitality Awards sees our strongest ever fields in sustainability, technology and catering innovation – categories which reflect the key role of these elements in the revival of the passenger experience.

We've evolved our own products too, with a new-look website we hope you will find even more useful as a source of news and inspiration.

Good onboard hospitality has the power to lift and transform the travel experience. It's time to bring back the joy of travel and we are confident you and your teams will do just that!

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

Julie Baxter EDITOR Onboard Hospitality

PRODUCTION ADMINISTRATOR Steve Hunter

BMI PUBLISHING MANAGING DIRECTOR Matt Bonner CEO Martin Steady SUBSCRIPTIONS Kay Fisher subscriptions@bmipublishing.co.uk (PRINT) ISSN 2046-2042. ©BMI PUBLISHING LTD 2020. ONBOARD HOSPITALITY IS PUBLISHED BY BMI PUBLISHING LTD: 501 THE RESIDENCE, NO. 1 ALEXANDRA TERRACE, GUILDFORD, GU1 3DA, UK. T: 020 8649 7233 E: ENQUIRIES@BMIPUBLISHING.CO.UK BMIPUBLISHING.CO.UK WHILE EVERY EFFORTIS MADE TO ENSURE ACCURACY, BMI PUBLISHING LTD CANNOT BE HELD RESPONSIBLE FOR ANY ERRORS OR OMISSIONS. COVER IMAGE: ISTOCKPHOTO.COM/ ALEXEYSURGAY Regularly read in over 70 countries worldwide and mailed to our 23,000+ 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

Supporting recovery...

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

ALL OF A TWITTER

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

onboardhospitality.com/awards

We want to connect in the virtual world, too. Follow us on Twitter, LinkedIn and Instagram. Use #OBHMag and #OBHAwards to follow the conversation. @OBHMagazine

SAVE THE DATE

Our Award winners will this year be announced at an online Awards Ceremony on September 13 and through our WTCE Digital Dailies.

Contact: Sue Williams

TECH TALK

Be a part of our next issue of Onboard Tech Innovation. We're seeking news, views and product development from the digital onboard world. Contact: April Waterston

WTCE

Follow all the news from WTCE Virtual plus full details of our Award winners through our WTCE Dailies, straight to you inbox every day of the Virtual Expo.

Contact: April Waterston

TASTE OF TRAVEL

Onboard Hospitality will moderate an insightful selection of hospitality debates at the Taste of Travel Theatre during WTCE Virtual, September 14-16 2021. See you there!

Contact: Jo Austin

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industry update / 7 Top stories from across the industry

industry

update

Top stories from across the industry

Retail focus

Retail inMotion partners with Eurowings Discover for retail onboard

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On track

Newrest renewes its partnership with SNCF for onboard rail

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Eco-thinking

JetBlue focuses on the sustainable with FORMIA amenity kits

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08

In the air

SkyUp rethinks crew uniforms for the modern era onboardhospitality.com

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8 / industry update Top stories from across the industry

SkyUp innovates crew uniforms SkyUp cabin crew will have a new uniform this autumn, featuring a bright orange trouser suit and Nike Air Max shoes.

The uniform features comfortable trouser suits and trench coats made of Italian eco-leather, created together with the Ukrainian fashion brand GUDU. High heels have been replaced by the more comfortable Nike Air Max 720, made with 75% recycled materials.

"Times have changed, women have changed, so in contrast to the conservative classics, heels, red lipstick and a bun, a new, more modern and comfortable image of a ‘champion’ has appeared," said Marianna Grigorash, head of marketing, SkyUp Airlines. "Freedom, natural beauty, individuality, no patterns and sneakers in which everyone would like to fly.” skyup.aero

Retail inMotion partners with Eurowings Discover Retail inMotion (RiM) has joined forces with Eurowings Discover, the new leisure airline of the Lufthansa Group, to bring food & beverage and boutique products to the airline’s guests fom July 2021.

"Retail inMotion provides great onboard retail options that we know our guests will appreciate and enjoy," said Patrick Door, senior product manager at Eurowings Discover. "It has been a pleasure to work on our onboard retail offer that fully caters to the needs of leisure travellers. We are looking forward to a great partnership that aims at further enriching the customer experience through innovation in retail." retailinmotion.com

SATS opens in India SATS has acquired a new kitchen space in Kempegowda International Airport, Bengaluru.

The S$37 million, 14,000 sqm central kitchen is expected to produce up to 170,000 ready-to-eat meals per day and be operational in 2022. sats.com.sg

Newrest signs United

Avelo selects Flying Food

Newrest has signed a Letter of Intention with United Airlines to provide inflight catering solutions in George Bush Intercontinental Airport in Houston (IAH). Newrest has been working with United since 2008, and this marks the fourth facility added to its U.S. network. newrest.eu

Flying Food Group has been chosen to remotely cater services by Avelo, operating out of Hollywood Burbank Airport. The new carrier is serving 11 destinations primarily in the western U.S., including within California and to Colorado, Oregon and Washington. flyingfood.com; aveloair.com

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10 / industry update Top stories from across Top the stories industry from across the industry

deSter launches new branding

Newrest's rail deal with SNCF

SPIRIANT and deSter have finalised their merger with the launch of a new deSter brand identity.

On December 1 2020, gategroup announced the completion of the acquisition of the European operations of LSG Group. The transaction comprises LSG’s inflight catering operations across europe as well as the global equipment business trading under the SPIRIANT brand.

As part of the integration of SPIRIANT within the deSter organisation, the ‘SPIRIANT’ name and brand will change to ‘deSter’ to form one united brand moving forward. The new organisation will also present itself with a refreshed visual identity, including a new logo. dester.com; gategroup.com

Newrest has renewed its partnership with SNCF for onboard and on-ground rail catering services on TGV Inoui, Intercités Inoui and Alléo trains, for at least the next three years.

Olivier Sadran, co-chairman and founder of Newrest, said: "We are proud to have won this tender and happy to continue the partnership that has linked us to the SNCF for the last eight years. Newrest has demonstrated its agility and the quality of its know-how to improve the consumer experience onboard trains while optimising costs. Alongside the SNCF teams, we have developed a strategy for optimising onboard catering operations to better meet passengers’ expectations."

SNCF and Newrest Wagons-Lits France have been working together since 2013. newrest.eu

Kosher Arabia Signs MOU with Munich Finest Bakery Kosher Arabia, a joint venture between Emirates Flight Catering (EKFC) and CCL Holdings, has signed an MOU with Munich Finest Bakery to provide artisanal breads.

The breads are traditionally handmade using a long dough fermentation process to develop flavour and structure as well as reduce sugar and gluten.

This process is considered by some to be the healthiest way to produce traditional breads without compromising on flavour and texture. The breads are Pas Yisroel and baked in a dedicated Pareve kitchen. Kosher Arabia is certified by the Kashrut Division of the Orthodox Union (OU). kosherarabia.com onboardhospitality.com

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Reuse kits for JetBlue JetBlue has collaborated with FORMIA to create a new range of reusable amenity kits for its transatlantic flights.

The bags are made from platinum silicon, a nontoxic material that is durable and dishwasher, microwave and freezer safe. Combined with its stand-up design and resealable interlock zipper feature, the food-safe bag has been designed to travel with passengers beyond their journey, as both a storage bag and food container.

The kits will contain a selection of inflight necessities, such as lip balm and moisturiser, as well as two-tone athletic socks made from 100% recycled PET fabrics, part of FORMIA’s recently-launched sustainability initiative. formia.com

Change for Good With the travel sector being a major contributor to global waste pollution, NOW is the time to change the way you buy your consumable products...

TEXTILES • MEALSERVICE • SUSTAINABLES • HYGIENE • CONSUMABLES For more information on our extensive range or for a quote:

T +44 (0)1962 761747 E info@planetalking.net www.planetalking.net @plane_products Untitled-2 1

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12 / wtce preview: virtual show

EXHIBITORS IN BRIEF ECO Wheat: a natural straws and speciality solutions supplier creating eco-friendly amenity kits GUDRUN Group Chocolates: offering sweet treats from iconic truffles to sensational pralines Dandelion Vineyards: an award-winning Australian winery Dolceria Carollo: a speciality Italian food supplier

See you at WTCE Virtual

Bamboovement: with a range of customisable plastic-free amenity kits including FSC-certified bamboo products PLAYin CHOC: sustainable and ethical, vegan and freefrom chocolate sets contracted to fly on Norwegian Airlines NibNibs: gourmet snack manufacturer showcasing a range of savoury and sweet solutions baked specifically for travel catering Monty’s Bakehouse: caterer highlighting a new sustainable Snack Pack for light meals onboard and a new Croque Monsieur, a twist on the classic French snack Egret Aviation: exhibiting its range of galley equipment Sola Airline Cutlery: specialist in airline cutlery sporting new branding for 2021

Onboard Hospitality will be reconnecting with contacts old and new online during WTCE and AIX

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his year's World Travel Catering & Onboard Services Expo (WTCE) and Aircraft Interiors Expo takes place online, hoping to reconnect the global onboard sector as it builds back post-pandemic.

The event will welcome buyers and exhibitors from the aviation and rail industries from around the globe, offering them three full days of insights and debate, plus opportunities to explore products and services relevant to the entire passenger experience.

After a challenging 18 months, there will be three conference streams showcasing ideas and inspiration for recovery and opportunities for debate, including at the Taste of Travel Theatre, in association with Onboard Hospitality; The Passenger Experience Conference and dedicated AIX sessions.

Confirmed exhibitors include

Heineken, Foodcase, Snackboxtogo, Love Corn, Coffee Planet, Skytender, Sky Soles, John Horsfall, Egret, Barilla and Bayart Innovations. Over 70 speakers are set to join the debates from companies such as JetBlue Airways, Westjet, Qatar Airways, IATA, Cirium, Virgin Atlantic, Singapore Airlines, LSG Group, Libero and dnata.

Green shoots?

The show will open as insights from industry analysts Cirium show the number of flights now being operated in Europe has reached the highest level since mid-March 2021 as travel restrictions begin to relax on the back of the EU’s new digital travel pass. This allows vaccinated, tested or recovered passengers to travel more freely.

At the same time, Cirium reports travel in the U.S. and China is showing

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wtce preview: virtual show / 13 a strong bounce-back.

The inflight catering services market is also forecast to grow by $13 billion between now and 2025, giving some hope and optimism that business will begin to grow fast as flying resumes.

Airlines registered to attend are being offered a bespoke, curated experience at the virtual show and include Air France, Delta Air Lines, Cathay Pacific Airways, Etihad Airways, SAS Scandinavian Airlines and Ryanair, as well as Gate Group and Rail Gourmet.

Face-to-face online meetings can be pre-scheduled ahead of the event, and the event platform will send reminders across the three days to ensure both visitors and exhibitors can make the best use of their time.

accelerating recovery

David Young, former executive manager, sustainability and future planet at Qantas, says: "WTCE has always been a key event in the travel catering and onboard services calendar, providing an important opportunity for buyers and suppliers in the sector to meet, exchange

Sept 14-16 ideas, catch up on the latest industry trends, learn about ground-breaking innovations and ultimately do business.

In the current climate, where the whole aviation sector is looking for ways to accelerate the post-pandemic recovery, it will be more important than ever.”

Polly Magraw, event director at Reed Exhibitions, adds: “Health, wellbeing and sustainability are essential elements in any onboard catering and

services offer. We know airlines and rail operators are keen to understand how suppliers are working to meet ever tighter industry standards as traveller expectations of quality, teamed with health and sustainability, are increasingly important."

These Virtual events replace this year's in person WTCE and AIX which will be back in Hamburg 14-16 June 2022. •

passenger experience conference

The Passenger Experience Conference programme will explore passenger engagement strategies that will help grow revenues.

The focus will be on innovation and new thinking that support airlines and their supply chains, as well as how to address consumer expectations for future travel experiences.

Experts representing Airbus, Boeing, Panasonic Avionics, Heathrow Airport, Diehl Aviation, Inmarsat, Safran, BlueBox Aviation and the IATA are confirmed to speak, with live Q&As set to follow each session, allowing attendees to gain further insight.

Panel discussions will focus on the passenger journey in the digital age; innovation in aircraft interiors; catering for passengers with disabilities; new thinking on materials and manufacturing techniques for interiors, sustainability, digitalisation, new revenue drivers and the role of disruptive innovation. worldtravelcateringexpo.com ; aircraftinteriorsexpo.com

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14 / WTCE PREVIEW: TASTE OF TRAVEL

Taste of Travel 2021 goes virtual Onboard Hospitality is pleased to be partnering with the World Travel Catering Expo (WTCE) to bring seven topical hospitality sessions to the Taste of Travel Theatre, moderated by our former editor Jo Austin

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his year a digital theatre will host seven sessions offering insights into the future of onboard services and products. Topics range from wellness and diet trends to careers in onboard hospitality, catering concepts and sensory approaches to future menus. Highlights will include...

Where to next?

Sustainability trends In this session, visionary sustainability champions debate how the global industry is coming together to support the challenges of environmentallyconscious onboard hospitality, and how global consistency and collaboration can change behaviours, reduce waste and improve the customer experience.

The panel will feature: Matt Crane, founder The Aviation Sustainability Forum; Mel Berry, director of inflight customer experience at Iberia; Ariane van Mancius, owner of NowNewNext and Anne De Hauw, founder of INAir Travel Experience.

Food allergies and managing wellness onboard This session will inform airlines how they can manage dietary requirements and allergies onboard in preparation for new laws (including Natasha’s Law, soon to come into force in the UK). Participants

As part of our Get Onboard Now! campaign we are pleased to support WTCE Virtual, putting the joy of hospitality back on the agenda! will also discuss new wellness initiatives offered onboard through attention to healthier nutrition. Virgin Atlantic joins the debate to tell us how the airline is responding to the increasing demand for allergy and special diets.

Moderated by Marc Warde, owner and director, Niche Free From Kitchen/ Libero, the panel will feature Audrey Hart, manager of inflight services food, beverage & ancillaries at Virgin Atlantic.

She will be joined by food safety expert Caroline Benjamin, director, Food Allergy Aware and Julianne Ponan, owner/director of Creative Nature.

IFSA Foundation board president and partner at The Hayward Partnership, the panel will feature Sinje Wojahn, head of global HR and people management at LSG Group; Michael Pooley, partner at The Hayward Partnership; April Waterston, assistant editor at Onboard Hospitality magazine; Holly Leadbitter, insights lead at Monty’s Bakehouse, and Helen Jones, product development manager, Niche Free-from Kitchen.

A career in onboard hospitality – engaging and inspiring our next generation of leaders

This panel debate, moderated by Julie Baxter, editor of Onboard Hospitality, discusses how to get hospitality back onboard and bring back the joy of travel. It will focus on why hospitality is integral to rebuilding passenger confidence. It will include examples of airline projects doing just that from Simon Soni, director guest experience activation at Westjet, and Genevieve Reis Rosario head of product development & service design at Qatar Airways.

Alison Wells, md at Plane Talking Products, will outline the suppliers' role in reviving the joy of travel and Tom Szwed, client partner

How can we attract new talent to our industry? What are the priorities for our future leaders when evaluating a potential employer? What can companies do today to engage and inspire employees? These are just a few of the topics set to be discussed as this session which explores what steps our industry needs to take to rebuild post-COVID. Moderated by Sandra Pineau-Boddison,

Why hospitality is key to rebuilding passenger confidence

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WTCE PREVIEW: TASTE OF TRAVEL / 15

Sept 14-16 director at Black Swan Data, will provide insights from social listening research on this topic.

The future of plant-based Plant-based diets are not just a trend.

They are here to stay. Small changes to menus can make a significant impact on the environment and could also be a way of streamlining menus and dietary needs to cut complexity, while also pushing innovation and flavour trends.

Steve Walpole, a highly regarded chef with wide expertise in the airline catering world will talk through the increasing range of meat-free diets as he creates two dishes using plant-based alternatives using both modern and classical techniques.

New catering concepts This session will explore how the pandemic has given the industry a unique opportunity to pause, rethink and reset. It will focus on two main changes: Preordering to ensure hygiene, and sustainability. It will debate how technology is driving change and

how caterers, logistics companies and the airlines can collaborate to facilitate pre-ordering and buy-onboard programmes. Moderated by Lance Hayward, MD & founder at The Hayward Partnership, the panel will include Antony McNeil, director food & beverage - inflight service delivery at Singapore Airlines; Jose Lirio Silva, head of onboard retail Europe for Retail inMotion; Michelle Green, director of business development, strategy & innovation, Tourvest Retail Services, and Robin Padgett, chairman of the Airline Catering Association and SVP catering and retail at dnata.

Making inflight food appealing again: a sensory approach Michelin-starred chef Nicholas Poulmentis (a White House guest chef and champion of Chopped USA will look at food and beverage preferences and trends in a post-covid world. His comments and predictions will be backed by scientific research from Dr Stathis Kefallonitis, a world expert on passenger engagement strategies and consumer behavioural attitudes.

These will all be great sessions.

See you there!

This year's Taste of Travel programme is better than ever, featuring some of the world's leading airlines talking to senior industry players about topics that really matter to us all.

Don't miss this opportunity to learn from those in the know and try some delicious new recipes for yourself after demos by top chefs Tune into the WTCE Virtual September 14-16" Jo Austin Taste of Travel Theatre moderator

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16 / INDUSTRY Campaign

Pulling together

istock.com/PeopleImages

When the going gets tough, the tough get going! Check out our Get Onboard Now! campaign and join our initiatives to put hospitality at the heart of the travel sector’s post-pandemic recovery…

PEOPLE

PLANET

PROFITS

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INDUSTRY CampaIgN / 17

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Sustainability Forum, monty’s Bakehouse and SATS in Singapore; Ariane van mancius, Now New Next; Alison Wells, Plane Talking Products; Sunbul Dubuni and Simon Frishemeier, LSg group; caroline Thomson, cST Solutions; Sarah klattWalsh, Sarah klatt consulting and Ellie Parkes, John Horsfall. On the PEOPLE Action’s group, topics of recruitment and retention and nextgeneration transition are supported by Roy Wilson and mike Pooley, of the THP Search, Recruitment and mentoring team; Sinje Wojahn, LSg group; Our goal The goal is simple: to push our sector's role up the Augustin Scott, director at clip (past winner of the Onboard Hospitality mentoring Award), Sandra agenda and emphasise that hospitality is at the Pineau-Boddison, who combines this specialty heart of every journey, adding real value and joy with her role representing the IFSA scholarship to passengers across airlines, rail, ferry and cruise. programme; marc Warde owner/director of We believe bringing back great travel hospitality is Niche Free-from kitchen/Libero, and Jennifer crucial to normalising the travel experience again Piggott, of Yates+. In the PROFITS Action group and actively helps to build passenger confidence. debate is being led by Lance Hayward (THP), Job It's not just a 'nice to have', it's integral to restoring Heimerikx, cEO AirFi; michelle the global love of travel. green, Tourvest; Jodi Spicer, American Airlines; Willem action groups Human, Quartus gain & THP; The campaign has already Bringing back great kai kosicki, Expair & THP. established three proactive travel hospitality is Action groups to identify crucial to normalising and support best practice Learn more the travel experience solutions for the passenger Throughout this issue you experiences and profitability. will find coverage of the The PEOPLE group is groups’ work and educational focusing on the talent and skills needed to deliver features they have identified as important. The the best hospitality and how we secure the best topics are also echoed throughout the Taste talent. The PLANET group shines a light on the of Travel sessions which Onboard Hospitality is ever-more compelling need for sustainability in moderating during WTcE Virtual (Sept 14-16). onboard products, catering and the supply chain; Onboard Hospitality editor, Julie Baxter, says: and the PROFITS group is tackling new revenue “The best trade publications are not just a space streams, operational efficiencies, and digitalisation. in which to advertise, but a forum for debate, for industry thought-leadership, celebration and progression. As the leading publication for the Valued support onboard sector we recognise the challenges our contributors to the groups include leading longsector faces and believe trade media has a strong term players from our industry and young up-androle to play in supporting the rebuild and recovery. coming next-generation decision-makers keen to The industry itself makes the hard decisions and have a voice. They are giving of their time freely does the hard graft but a supportive, dedicated to help drive thought-leadership and develop and positive media partner can do its bit to actively priorities for the sector, working with Onboard support positive momentum to recovery and the Hospitality’s editorial team to show where progress better times ahead.” is most needed and how a healthy and happy Look for our campaign logo throughout this recovery can best be supported. issue and join the debate during WTCE Virtual key names supporting the PLANET Action group (see p14-15) or by contacting: are mike Pooley, The Hayward Partnership (THP); julie.baxter@onboardhospitality.com Anne De Hauw, IN Air Travel Experience, THP and catch up on the campaign so far at: the International Aviation Waste management onboardhospitality.com/get-onboard-now • Association (IAWmA); matt crane, Aviation nboard Hospitality is turning the spotlight on People, Planet and Profits – three pillars of recovery we are championing through our Get Onboard Now! campaign, launched in May. The campaign brings together high-quality senior travel buyers, suppliers and expert opinion to raise the profile of onboard hospitality as a key part of travel recovery post-pandemic.

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18 / IN DEBATE

Wasting away?

Sustainability is creeping back towards to the top of the agenda. April Waterston debates cabin waste priorities with Anne De Hauw Airlines are facing so many challenges post-pandemic

SHOULD REDUCING CABIN WASTE REALLY BE A PRIORITY IN THE POSTPANDEMIC RECOVERY ERA?

It definitely should be, from whatever angle we look at it. Firstly, passengers are more eco-conscious post pandemic and expect a response to climate change.

Secondly, the airline industry has reconfirmed its commitment to cutting CO2 emissions in half by 2050, reducing noise reduction ánd managing waste responsibly. And thirdly, from a global perspective, the United Nations Sustainable Development Goals (UN SDGs) has a specific target to cut global food waste in half by 2030, and is a fantastic opportunity for airlines.

ADH

WHAT ARE THE FIRST STEPS NEEDED TO REDUCE INFLIGHT WASTE? We need an on-demand consumption ADH model (pre-order), enabled by digitising

the end-to-end experience front- and back-end.

This way we only load the products that will actually be consumed. Then airlines, airports and their service providers must collaborate and work with regulators to simplify inflight service and standardise the materials used to generate opportunities for a circular eco-system.

In this respect, the IAWMA (International Aviation Waste Management Association) is trying to move the needle. It is a non-profit organisation set up after doing global research (funded by Federal Aviation Administration), which clearly showed: a lack of standards and programmes for travel, a lack of targeted waste collection streams and advocacy around international waste and a lack of collaboration. It aims to share best practices.

IS GLOBAL STANDARDISATION ACHIEVABLE? Rome wasn’t built in a day but ADH someone had to lay the foundations.

The IAWMA is advocating industry standardisation and has launched the Aviation

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IN DEBATE / 19

Global Zero Waste Pact (the Pact). The Pact aims to conceptually align the travel industry and governments worldwide to champion the standardisation, design, supply, and regulatory oversight needed for the recovery of single-use items. Signatory participation signals the air transport industry is serious about its solid waste sustainability. The Pact posits criteria for a targeted stakeholder-centric 2025 zero-waste framework to decrease air transport’s reliance on traditional waste strategies and offers all players a vital lever for measurable solid waste reduction.

IS RECYCLING ALWAYS THE BEST END-GOAL? Our planet’s resources are not infinite, ADH and public awareness of our ‘throw-away culture’ is moving us towards a circular economy. In other words: making products last longer, and recovering materials or other benefits from them when they can’t be fixed. Recycling and other waste management initiatives are part of the waste hierarchy - a tool which indicates an order of preference for actions to reduce and manage waste. For instance, it places energy generation (recovery) below reducing waste, re-use, and recycling and composting, meaning those options should be considered first; but above waste disposal, meaning that waste-toenergy is preferable to landfill.

ANNE DE HAUW, FOUNDER OF IN AIR TRAVEL EXPERIENCE, IS A MEMBER OF THE BOARD OF ADVISORS AT THE IAWMA.

WHOSE RESPONSIBILITY IS IT TO DRIVE THIS WASTE MANAGEMENT CHANGE? Airlines have the responsibility to drive ADH and fund change. They are dependent on their suppliers, so catering has a responsibility too.

A commitment to circularity standards gives the industry the best chance to solve these issues holistically but standards alone are not enough.

Wide adoption is key to modernise regulation and change effectively.

WHAT HAPPENS IF WE DON'T CHANGE? I hope we never need to know!

ADH Sustainability has become an increasingly important part of an airline’s brand proposition and is likely to be a primary differentiator going forward.

Now is the moment to invest in it and shift towards a true circular economy. •

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20 / PLANT-BASED FOOD

Plant Power Veganism isn’t just a trend – it’s a movement that’s here to stay.

Onboard menu planners are adapting to plant-based provision and it’s a win-win change, claims April Waterston

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egan, vegetarian, flexitarian – there’s a whole host of dining identities bursting out of the dictionary these days but they all point to just one thing: plant-based diets are on the rise.

In a year where the fragility of our world has been exposed, consumers are becoming increasingly aware of veganism and its benefits for human health and the planet. The United Nations estimates that meat and dairy production accounts for 14.5% of all man-made greenhouse gas emissions, with others claiming a vegetarian diet results in two-and-a-half times less carbon emissions than a meat diet.

Claire Roper, head of marketing & innovation foodservices at UK meat-alternative producer Quorn, reports that 58% of the UK population is

actively looking to reduce the amount of meat in their diet. “Interest in plant-based menus shows no sign of slowing,” she says. “Sustainability alongside health is driving the desire to be meat free with 69% of consumers saying they are trying to lead an environmentally-friendly lifestyle.”

Veganism is on the rise in the U.S. too. A 2019 study by Ipsos Retail Performance found that almost 10m Americans had moved to a vegan diet – up 3000% in 15 years. A 2018 Gallup poll estimated that a further 16m (or, five per cent of the U.S. population) identify as vegetarians.

For some, avoiding animal products is a religious choice, too. In India, only around 32% of the population regularly eat meat, whilst Peru, Malaysia and Chile have the highest proportion of flexitarians in the world, at 27%, 25% and

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PLANT-BASED FOOD / 21 Kitchen Flight Catering (EKFC), says: “Plant-based, and vegan in general, is definitely on trend and Emirates now offers vegan choices within its onboard mens, not just as a special meal. We’ve supported Veganuary promotions and our lounges also offer vegan choices too.”

Qatar Airways has also added its first range of fully vegan dishes to its à la carte menu for Business Class passengers on all flights. Economy passengers can pre-order vegan choices.

Left from the top: Quorn Beefless Pieces; and Vegetarian Butcher' meatfree burger

Innovative ingredients

22% of the population respectively (Ipsos MORI, 2018). Once a 'special meal' meat-free menus are increasingly mainstream. Marc Warde, at Libero, says: "Having delicious plant-based, vegan food isn’t solely for vegans. Many people are choosing a plant based diet for sustainability reasons too and creating tasty vegan food onboard is entirely possible for any passenger to choose."

Increase in demand

Both airlines and caterers have caught on to this shift. “We have definitely identified an increasing demand for plant-based meals among our airline customers,” says Anita Visvanath, category manager – food & beverage (onboard retail) at Retail inMotion. “These are in line with the trends of sustainable living and conscious eating. There is a marked uptake in the demand for both plant-based meals and products with an overall sustainable approach encompassing sourcing, packaging and ingredients too.”

LSG Group has noted it too. Sunbul Dubuni, director customer insight, says: “We have seen plant-based ingredients gaining popularity over the past few years and they now tend to be the 'main star' of a dish. Whether because of health, environmental or animal welfare reasons, more consumers are looking into vegetarian, vegan or plant-based food options. As a result, airlines are increasingly seeking solutions which include choices that meet theses demands.”

James Griffith, vice president culinary, at Emirates

The rise in demand for meat-alternatives has served as a catalyst for innovation. Plant-based food producers have been manipulating a multitude of ingredients including wheat, soya protein, pea protein, mushrooms and other creative combinations of vegetables to create convincing alternatives to meat.

Quorn products, for example, are made with mycoprotein, a naturally occurring fermented fungus (fusarium venenatum). “The texture of Quorn closely resembles that of meat ensuring a familiar experiences for passengers. We grow and harvest mycoprotein using a process that is better for the environment as it uses less water, produces fewer greenhouse gases and takes up less land,” says Roper.

“It is nutritious and sustainable like no other protein. It’s also extremely versatile, takes on flavour and can be used as both the finished product or an ingredient chefs can work with.”

Its ‘Flying Unami’ concept tailored for airline needs provides ideas for all meals. It includes a Vegan Wingz Box featuring

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An alternative future

Passengers are increasingly interested in what they eat, where it comes from and its impact Quorn’s Vegan Wingz and dips, Asian Braised Beefless Pieces and a Superfood Grain Bowl with Quorn’s Vegan Grilled Fillet.

Unilever has also developed a number of new plant-based products including a soy-based Raw NoBeef Burger and Crispy NoChicken Burger, part of The Vegetarian Butcher brand.

“Chefs know that times are changing and while many people still enjoy meat they are also a lot more conscious of their eating habits and aware of their impact on the planet, a trend only accelerated by COVID,” says Fikerte Woldegiorgis, foods marketing director for Unilever UK & Ireland.

“Our launches have been purposefully created for hospitality and foodservice alongside the rest of The Vegetarian Butcher’s line-up and aim to make it easier for chefs to switch to plant-based without sacrificing quality, taste or profit.

“To help them grow their meat-free offering with confidence, we also offer recipe and menu support showing them how to replicate their best-selling dishes with meat-free alternatives that taste and look just as good as the ‘real thing’.”

It’s all an illusion

Whilst veganism isn’t a new concept, quality plant-based meat alternatives have only really become readily available in recent years. Many vegans/vegetarians opt for a more ‘natural’ diet, simply omitting meat and opting for naturally occurring ingredients like pulses and legumes.

Visvanath thinks preference depends on the customer profile. “Meat-eaters seeking alternatives favour plant-based products as the like the taste and texture of meat but want to be more sustainable while naturally vegan ingredients are favoured by those less interested in meat substitutes. We believe both types of vegan meals have an audience. We live in a world of extensive choice and that trend impacts the food and beverage sector too. Products need broad appeal.”

Dubuni echoes this, saying: “We are following both paths to develop and deliver a variety of options. We draw on the wide knowledge of regional cuisines through our global Center of Excellence Culinary team. Many traditionally include vegan and plant-based meals. ”Passengers are a very heterogeneous group with diverse needs and expectations,” concludes Dubuni. “The bigger takeaway is that increasingly, passengers are interested in what eat, where it comes from and its impact on health and the environment. It is crucial that we provide options to suit every passenger.” •

LSG Group has also been innovating with ingredients. “Our job as chefs is to create menus that adapt to trends but also excite our customers’ passengers,” says Sebastian Schäfer, manager global culinary excellence. “Ongoing research into protein alternatives shows people are still searching for solutions be it through pulses, insects or even jellyfish. There is a worldwide interest in a healthier, more sustainable approach to food.

Hopefully, we will find a good variety of answers, where one of them is veganism.”

The group has developed is a vegan egg yolk made entirely from carrots, seasoning and spices.

Using spherification, it turns the ingredients into something that looks and acts just like an egg yolk – when you crack it open, it oozes like a soft poached egg. The taste is quite different from that expected which makes the dining experience something really quite special,” adds Schäfer.

Left: Quorn is supporting chefs with recipe and menu inspiration to help build the meat-free range

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24 / THINK TWICE

Think twice about avocados As global catering begins to take flight again, chef and inflight caterer Marc Warde, of Niche Free From Kitchen/Libero urges hospitality buyers to think twice when menu planning, and put conscious sustainability top of mind…

Despite the pandemic, sustainability is still very much on the agenda and as hospitality buying restarts we need to ask ourselves do we really understand what it is to have a sustainable supply chain? Are we all doing our bit? In the A-Z of rethinking the products we use, let's start with avocados.

It is no longer enough to just rely on the ‘governance’ of products. Buyers must do their own homework to ensure their supply chains meet and exceed the goals they want to achieve and portray, honestly. There are many questions to ask: Where does the item come from? Where Think environmental sustainability is it sourced? Who grows it? How? Are the The positive, negative or neutral impact of producers looked after? the supply chain on the How far does each item natural environment is travel? It is complex the topic we hear most and takes time to fully on - the move from Buyers must do their realise the true cost of fossil fuels to electric, own homework to ensure from plastic to wooden being sustainable, but their supply chains meet cutlery, compostable consciences have been & exceed the goals they cardboard etc. But stirred, and it is time to want to portray, honestly the reality is that act now, however small the steps you take... sustainability is made up of many parts and we must go further.

Think economic sustainability

Profit is not a dirty word in all this. Being economically sustainable is essential otherwise businesses fail and that doesn’t help anyone. But that economically sustainable profit should not come to your business at the cost of social and environmental sustainability elsewhere.

Think social sustainability

Ask yourself: Are those in my supply chain being rewarded and treated fairly? How does the production of the commodities I order sustain the lives of those producing them?

Are my buying decisions ultimately enhancing lives? Is my supply chain treating people and animals well. Question whether it is socially

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Rethink the retro

The avocado is a revived global superfood, a reimagining of the retro throw-back from middle-class dinner parties of the 1970s and 1980s - then frequently stuffed with prawns and topped with Marie Rose sauce. Now it is born anew in many guises, but at what cost?

Count the true cost

The flourishing global demand is causing prices to rise, and it is therefore becoming difficult for local communities to afford to purchase a food stuff that is native and culturally associated with their region. These pressures will worsen in the coming years with China increasingly looking to import avocados as a rising middle-class demands access to a Western diet.

Consider food security

sustainable or even morally acceptable for your living standards to be far better than those producing the commodities you buy?

Think seasonal sustainability

Before picking an ingredient like avocado for your menus think about the sourcing and how they will get onboard. Seasonality in onboard menus is a bit of a sham. Most menus tend to reflect the price paid or the perceived social class of the cabin. In the front it’s avocado, asparagus, caviar and the like, in the back its peas, carrots and broccoli. Most Economy-served chicken comes from intensive farming. Most likely that chicken never saw the light of day in its brief existence. None of this reflects seasonality, sustainability or the reality of what people actually want to eat, it’s mostly about affordability or cost, and pleasing the majority. Of course exceptions to exist and are noted. They show it can be done.

Each avocado requires a purported 80-300 litres of water to grow. Given the high profit to be made, growing avocados is often prioritised above other crops. Since avocados tend to be grown for export and not for the locals, this has a negative impact on local food security. Also, the water is exported within the fruit itself is lost to the local ecosystem where the fruit was grown.

Wake up to the water issue

In the UK alone, avocado imports contain over 25m cubic metres of virtual water each year – that’s 10,000 Olympic-sized swimming pools! With global temperatures rising and water becoming scarce, this has serious impacts on local drinking water supplies.

Understand your markets

The avocado story is further complicated by a strong presence of drug cartels in the central region of Michoacán which is said to currently produce 80% of Mexican avocados.

Marc is part of our campaign PLANET Action Group focused on onboard sustainability. He urges: "Educate yourself on the sustainability story of the ingredients you use. Check out Rotten Docuseries on Netflix, the true stories of the food supply chain, revealing truths behind chocolate, sugar, bottled water, avocado and other family favourites."

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28 // XXXXX BEVERAGE SERVICE

On cloud wine

As COVID restrictions begin to ease, the onboard drinks service is making a return – ‘Cheers to that!’ says April Waterston

I

walk onto a plane and am handed a cold glass of something sparkling. It’s a fantasy that has got me through many a dark lockdown day and it's not just travel I’ve been longing for, but the joy of the journey.

The welcome drink is symbolic. It's the first moment of relaxation and sets the tone for the journey to come, and post-pandemic this moment of joy is beginning to return.

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The joy of travel

Sandra Pineau-Boddison, inflight experience expert at The Hayward Partnership and president of the IFSA Foundation, says: “Prior to the pandemic the onboard F&B service was definitely a differentiator with airlines investing in service and product delivery. Now safety and hygiene have become key but as we continue through the recovery, F&B will again become something customers expect. I think right now the ‘joy’ is just to be able to travel, especially internationally, so we are now starting from a new base but the trend towards complimentary

meal service in Economy on medium-longer haul domestic flights is emerging, and there is also a focus on new exciting retail options onboard.”

Taking a hit

Both the onboard and wider beverage industry has been impacted dramatically by the pandemic.

Onboard, additional hygiene measures aimed at reducing touchpoints for both passengers and crew meant most beverage service was removed in favour of essentials only, like bottled water.

“I don’t think anyone who supplies F&B to the travel industry can honestly say that this pandemic hasn’t been devastating,” says Ed Matovcik, CEO at Intervine, an international wine management company serving the travel industry for more than 25 years. “We have all had to make painful cuts. Airlines started cancelling contracts almost immediately. If they have a company like Intervine managing their wine programme, we were the ones making the difficult phone calls…and hearing the screams on the other end of the line. But that’s the critical role we and others provide. Unfortunately, many of us were stuck with a lot of inventory that

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Beverage service is returning but hygiene, packaging and serving procedures are now key

suddenly had no home.”

Considering the speed with which COVID hit, it is no surprise that airlines were faced with a mountain of perishable inventory. “By managing the full wine programmes of several US airlines, we were able to stop future shipments and evaluate the wines they had to determine what could be saved and what needed to be destroyed,” Matovcik explains.

“When domestic travel resumed, international was still dead so we needed to be creative for our partners. Wine that was slated for international business but no longer needed was quickly moved to domestic use, like domestic First class. You would think that was easy but it required changing the tax status of each wine and lining up trucks in a trucking shortage.”

Intervine also helped American Airlines set up a Wine Club to help sell high-end wines that were no longer needed onboard. It was highly popular, testament to the quality of the onboard offer.

As travellers slowly return to the skies, airlines are beginning to reinstate a more ‘normal’ offerings, especially in the premium cabins but service has changed to reflect new hygiene anxieties. “Some that are serving wine are now passing out the 187ml size versus opening and pouring 750ml bottles,” explains PineauBoddison. “Airlines are also reviewing their options and how they can support the ‘new normal’ through products such as the mini soda/ juice cans which require no ‘open and pour’ activities, in addition to handing out the widelyused full cans to the customer.

“Traditionally, some airlines did not pass out full or mini cans due to higher costs and while cost is still a priority, safety and hygiene is currently more important. As traditional beverage services resume, airlines will look more at packaging and serving procedures. Single serve offerings will be here for some time.”

Matovcik adds: “Business is starting to come back strongly, with airlines refilling their pipeline. A bright spot of the pandemic was that it allowed us to explore other products and markets. We recently started supplying water to Southwest Airlines for example with the very cool Open Water in cans.”

Another product jumping on the single-serve trend is Canvino, formally known as Cansecco. It launched a new-look, all-natural, vegan-friendly, 100% recyclable single-serving canned sparkling wine with strong provenance credentials and millennial-friendly pastel packaging. Launched for summer 2021, Canvino is available in two naturally-sparkling flavours: Bianco and Rosé.

Movers and shakers

Airlines resuming F&B are in some cases upping their offer. For example, since July WestJet’s Business passengers have been offered newlydesigned menus with full wine and beverage list and after take-off aperitifs and cocktails including a Mimosa and Classic Caesar. There’s a wide

ISTOCK.COM/ALEXANDER KUZMIN

Single-serve future

Above from the top: Westjet enhances its beverage offer in Business; and the American Airlines' Wine Club offer

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30 // XXXXX BEVERAGE SERVICE

board service too using its new mobile wallet technology. “We know that having a wide variety of gourmet F&B options is important to our customers and we look forward to introducing these exciting, new options to enhance their flying experience,” says Toby Enqvist, chief customer officer for United. “Our new contactless payment technology enables us to safely introduce this new menu on select flights as passenger numbers grow.”

United’s revamped beverage menu features options sourced locally from United’s hubs, plus favourite iconic brands. It includes: White Claw Mango; Breckenridge Brewery Juice Drop Hazy IPA; Kona Brewing Co. Big Wave Golden Ale; Michelob ULTRA; Stella Artois, and wine options.

Time to celebrate

“Passengers are now more stressed than ever, flying for the first time in a long while,” concludes Matovcik. “Crew are key to making initial journeys enjoyable and less stressful and the return of F&B service can really help. Marking special occasions like International Champagne Day with special promotions can help too.

“The travel industry has proven its resilience time and time again. I have no doubt it will welcome passengers back with creative, open and safe arms.” And a nice glass of chilled sparkling for me, I hope. •

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choice of spirits too including Smirnoff Vodka, multiple rums, Bombay Sapphire London Dry Gin, a selection of whiskies and a cognac.

“As we safely bring back the service our guests have been asking for we have taken this opportunity to enhance the onboard experience across all our cabins,” says Robert Antoniuk, WestJet chief operating officer.

Pre-COVID, Delta Airlines announced an industry first – welcome drinks for all passengers in every cabin. More recently the airline has announced a new partnership with SweetWater Brewing Company. Since Memorial Day weekend, Delta customers on domestic routes have been offered SweetWater Brewing Company’s exclusive Elevated H.A.Z.Y. IPA, created in partnership with Delta and formulated specifically to be enjoyed at 35,000 feet.

“We know how a taste of something out of the ordinary – something created just for that moment – can elevate the journey,” says Delta’s Mike Crowley, vp onboard service operations.

“Just as we’ve done with our wine programme, we wanted to create a beer that tastes as delicious in the sky as it does on the ground – and our hometown independent craft brewer, with a knack for tastes that meet the moment, was the perfect partner.”

Delta has also reintroduced its onboard snack and beverage service, punctuated by new singleserve Coca-Cola mini-cans, wellness-focused snacks and Tip Top Proper Cocktails.

United Airlines has resumed its buy-on-

Left: Formulated specifically for inflight service, Delta now offers SweetWater Brewing Company’s exclusive Elevated H.A.Z.Y. IPA.

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32 // TAKE TAKEYOUR YOURPICK PICK

Feel good In a year when health and wellness has been top of the agenda, even the latest drink choices have a new feel-good twist says April Waterston LITTLE RICK

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Little Rick's drinks contain naturally occurring cannabinoids, designed to be relaxing and stress relieving. Flavours include Relaxing Raspberry Coconut; Peaceful Pina; Raspberry Lemonade; Mindful Mint & Lime, and Cola. The range is both vegan and gluten free. littlerick.co.uk

New Zealand-based Kombucha Bros has recently launched a new Yuzu, Blueberry & Collagen kombucha range, which it describes as the 'ultimate superfood'. Kombucha is known for improving gut health. kombuchabros.co.nz

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BOTTLESHOT

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With 10g of collagen per serving, Vital Protein's Collagen Water offers all the benefits of collagen in an easy-to-consume drink.

Hydrating and refreshing, flavours include Peach White Tea; Blackberry Hibiscus; Lemon Ginger; Blueberry Mint; Strawberry Lemon and Lemon Slice. vitalproteins.com

RECESS

'Calm, cool, collected', Recess contains hemp, ginseng, L-theanine and lemon balm – all of which it claims contribute to a feeling of 'calm and clarity'.

Available in black cherry; pomegrante hibiscus; blood orange; peach ginger; coconut lime and blackberry chai flavours. takearecess.com

DREAM WATER

Dream Water is a zero calorie sleep and relaxation shot. It claims its three key ingredients – Melatonin, 5-HTP, and GABA – help the consumer to wake up feeling rested and rejuvenated. drinkdreamwater.com

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34 / PRIORITISING PEOPLE

Prioritising people People are at the heart of the onboard sector. Mike Pooley, of The Hayward Partnership, explores how we can best support our workforce talent postpandemic and beyond

O

ur industry has been having a pretty rough ride. Redundancies and furlough, budget cuts and restructuring have dominated the past year so, as we recover, how do we show its value and the opportunities for the people who remain and how do we best support the remaining talent pool?

It's a broad topic but as an industry veteran (sadly undeniable!) and a real-time mentor, coach and advisor, I will focus on two key elements among the many: company culture and inspiring our next generation.

Onboard Hospitality is already focused on

these key subjects as part of its far-reaching Get Onboard Now! initiative which includes a proactive PEOPLE Action Group, which I am privileged to chair. The kick-off meetings have been refreshing and inspiring, establishing a collaborative team that is willing to give its free time and set the ball rolling on a wide range of initiatives. These are all people established in our sector and ready to champion progress, sponsor debate on recruiting and career choices, support leadership training, knowledge transfer and skills retention, as well as wellbeing - at work and across the travel experience - as awareness of healthier lifestyles and allergens impact the

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supply chain and airlines alike.

Company cultures and next generation development concerns were well debated in the forum - as they are too in academic institutions, large commercial organisations, and those small/ medium-sized enterprises I work with regularly as all do their very best to navigate the impact of the pandemic and clear a path to recovery.

Healthy culture

Looking ahead, one thing is ever certain, that the best business plans, strategies and opportunities will always require some magic, genuine people to do their very best. Managers need to inspiration, and good luck. But at the same time, be motivating minds and developing skills to nothing is deliverable without a large investment ensure staff deliver their full potential. Only a of human energy, commitment and, on occasion, healthy supportive culture ensures organisational tears to achieve excellent results. heads, department leaders The rules of workplace and individuals want to engagement for these come to work and find an resources have been Nothing is deliverable employment environment re-written in the past 18 without a large which nurtures talent, months with the boundaries investment of human harnesses the strength of between work and home increasingly blurred. For energy and commitment collective accountability, and encourages creative licence many, expectations on to reboot and go again! returning to work The big question is: Can we feel optimistic that have changed and employers have globally our industry is ready to address the to be ready with new parameters challenging transformational market factors we to apply and eventually embed now face? In my view there has never been a industry-wide. more important time to do our absolute best for Leaders need to invest in and recruit those most vital agents of change, our people.

The next generation

And that brings me to the second key challenge inspiring the next generation. It is a sharp reality that many of those now charged with driving onboard change and a return to profits represent the new generation of managers and leaders.

These professionals are the future our sector will rely and, they need investment in the form of management development, mentoring and above all future-proofing. It is their experiences, and training given now that will develop and build legacy and reputations. These in time will

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36 / PRIORITISING PEOPLE

The forum will also share views on how the industry can best support their career aspirations and life choices, and build networks between established players and newcomers.

As businesses looking to recruit the best young talent we need to fully understand how rapid and seamless transformation has to be to retain NextNext-Gen Forum Gen interest and meet their expectations both as The PEOPLE Action Group felt we were not, employees and as travellers. in general, sufficiently tuned into this next The campaign aims to bring generation and the value together voices from across they can add to the the sector including recruiters, recovery debate, so one inflight teams, mentors, new feature of the Onboard The goal must be to designers, market analysts, Hospitality Get Onboard Now! build an industry the and trend spotters. There campaign is the Next-Gen Next-Gen are excited to will also be contributions and Forum to capture the views be a part of involvement from graduate of newcomers and help trainees, corporate human develop industry talents. resources leaders, scholarship awardees and The group will provide insights through their own hospitality students. lived experience, sharing their ideas on how we The goal is to help build an industry the next recover from the pandemic and identifying the generation is excited to be a part of. An industry areas they see as ripe for progress and change. fit for purpose with companies peopled by talent Onboard Hospitality is now providing a platform that can set the pace of future change in our for this next generation of leaders and industry industry just as it is being viewed through a new converts, encouraging them to speak up on how world lens. Watch this space. • we should address the changing times.

cement the next line of succession. But do we know enough about these people? Do we listen to them, understand how they see the world, how they view travel and feel about committing to careers in our sector?

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

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38 / IN CONVERSATION

catering concepts

fierce competitors are facing common challenges. is it time to collaborate?

Lance Hayward, MD at THP, will moderate a catering concepts session at WTCE Virtual’s Taste of Travel, with a focus firmly on profits

I

t has been a privilege to contribute to Onboard Hospitality’s excellent ‘Get Onboard Now!’ campaign looking at our ‘People, Planet and Profits’. These three strands are clearly inextricably linked, and successful organisations will need to address all three in their post-COVID strategies.

The debate has been set against the back-drop of a painful business environment. Our industry has been forced to pause, re-think and re-set itself. Most organisations have been faced with a devastating downturn in volumes and revenue, and have been focused on survival and cost cutting.

Keeping people motivated through the process has been one of the biggest challenges but those remaining can see the customer experience and expectations have shifted.

Technology has been embraced for communication and retailing, and most people now expect ease of transaction and almost instant fulfilment as part of normal life. Business process and norms have also changed. Organisations have discovered they can function without the daily commute and maintain relationships, in the most part, remotely.

Join the debate

This new environment will impact future catering concepts and some interesting themes are emerging. Just how much have passenger expectations changed?

Will the renewed impetus to pre-order solutions mirror the smooth experience at home? And what about the role of Intelligent Automation (IA) in buy-onboard programmes, and back offices too. WTCE's Taste of Travel programme

will open debate on the potential for increased collaboration between airport, airline and service providers as we provide joined-up passenger experiences. Can we also identify and exploit new opportunities retail? And of course the consciousness around environmental sustainability must also be reflected in the onboard offer.

Previously fierce competitors are facing common challenges as they ramp back up while also facing a chronic shortage of driver/loaders due to the demand for home deliveries. It will be interesting to identify opportunities for increased cooperation. Do join us, it promises to be an engaging debate!

The Hayward Partnership (THP) is committed to supporting the industry it loves get back on its feet. #positiveimpact. •

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HOW TO... / 39

How to...

...dynamically load The benefit of dynamic loading was a key topic for the Get Onboard Now! PLANET Action Group. Here Job Heimerikx, ceo, AirFi.Aero identifies the challenge, and the solutions…

ACCEPT THE CHALLENGE

Historically there have been three problems around the loading of product onboard. First is the inability of caterers to do intermediate topup loading (unless the airline is willing to incur additional costs of doing so). Second is the challenge of having truly differentiated bar sets (loading plans) for specific routes because of purchasing and supply chain issues. Third is the lack of granular consumption and sales data – either because any data is purely point-of-sale (POS)-driven or because the input comes from crew input and is often inaccurate.

of the products they put onboard.

It can even help drive promotions from onboard retail. The devil of dynamic loading really is in the data detail. It's much more precise if it's actual behavioural and transactional data than the traditional secondary inputs from crew.

EMBRACE CHANGE

The only way to really change the challenges of loading is to create a more sustainable, efficient process of robust pre-ordering, pre-selecting and pre-payment programmes as part of the booking flow and pre-travel marketing. Airlines also need to allow passengers to order through their own devices inflight because this is now what they are most comfortable and familiar with.

DOUBLE DOWN ON DATA

By embracing this change, airlines gain accurate ways of getting data.

The data generated through digital inflight ordering and through preordering has nothing to do with crew inputs so it represents realistic actual passenger behaviour, and from this airlines can accurately tailor the quantity and assortment

GRAB THE OPPORTUNITY

FACT FILE AirFi’s Onboard Retail Wireless EcoSystem was launched on Scoot in December 2020.

This enabled the restart of F&B and retail onboard.

An added revenue stream was accessed through

real time geo positioning that allows Scoot to push targeted next-gen advertising opportunities.

The system brings convenience for the passenger and efficiencies for the crew.

Most airlines have seen 20-40% increases in pre-booking of meals post pandemic – mainly because passengers prefer the choice and perceive it to be more hygienic. Preorder/select/paid product allows for more efficient provisioning (and higher sales).

Increased conversions and revenues can finally allow caterers to afford to do interim loading with more certainty on sales outcomes. As an added bonus this all results in less wastage and higher sustainability credentials. •

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40 / THINK TWICE

Think twice about cups

As net-zero targets move up the sustainability agenda Alison Wells, from Plane Talking Products, asks how can the humble plastic cup inspire onboard buyers to think twice about purchasing decisions, for the good of the planet?

Onboard sustainability is fast moving up the travel agenda and the PLANET Action Group set up as part of Onboard Hospitality's Get Onboard Now! campaign identified the need for serious industry-wide action and radical thinking. Key innovators and thought leaders joined the kick-off sessions and a shocking statistic came to light: on average eight plastic cups are used for each passenger on each long haul Economy flight.

This got me thinking. If airlines and suppliers want to become more sustainable, we must all recognise that it is not only about working in greener ways and supplying more sustainable products, but about looking at the entire end-to-end supply chain. We have to make as many positive changes as we can to reduce impacts on the environment all along the supply chain, and perhaps by focusing on the lifecycle of those plastic Suppliers have to get on the pathway to cups and considering small changes, the net zero too and demonstrate sustainable results can add up to a big difference for the operations in support of airline and environment. passenger efforts. Cost The checklist on will inevitably be a factor the facing page in these choices but this shows just what an is now just something environmentally fraught Looking at the total process the purchase lifecycle cost of a product we have to do. Looking of just one product can can help airlines direct at the total lifecycle cost of a product can be, but also just how their spending, to ensure help airlines (and their we could make better the biggest eco impacts suppliers/partners) choices to cut impacts decide where and how on the planet fast. to direct their spending to ensure they have The aviation sector has made public the biggest eco impacts. commitments to becoming net zero by 2050.

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Think about CHANGE Think materials...

Traditionally clear plastic cups are made from food grade PP. Plastic.

By virtue of the fact that it’s food grade, it’s virgin material. The material is extruded and thermo formed into cups, packed and shipped out.

Make a change

Seek alternatives to PP and consider a multi-purpose cup that works for both hot and cold drinks. Recycled PP that is food grade is also on the cards and this will be a game-changer. Currently made in the UK or Europe, meaning transport and handling would be cut significantly for European operations.

Think transport...

Typically plastic cups are transported by truck, most likely old-tech high-polluting diesel trucks, taking them from the factory to the port.

Go electric

Switch to electric or hybrid vehicles for product transport and consider packing specifications which increase the number of items per box and reduce packaging. Try sourcing closer to home too.

Think shipping...

The cups are then sent by a container ship consuming huge amounts of fossil fuel – usually long distance from the Far East. In port they are unloaded and trucked to a warehouse, unloaded and handled onto the shelves. Picked as required they are trucked again to caterers for loading.

Harness the wind

Wind-assisted container ships are already a reality. One UK-based company is developing technology to harness

wind power for these vessels. This exceeds the sector’s 80% CO2 reduction towards net zero. Fuel and costs can be saved. Shipping goods direct to the point of consumption also saves on shipping and handling, so try to avoid shipping to global cargo hubs for onward distribution.

Think service delivery...

Once onboard the aircraft, the cups are given to passengers at each food and drink service and as requested on a long haul flight.

Consider rotable or reuse options

Here’s where real change can happen. Consider rotable cups that can be used inflight and kept for post-flight use, or systems that allow passengers to bring their own reusable cups onboard, coffee shop style. Increasingly consumers want to be greener and this can be presented as a point of sustainable difference.

Think disposal...

Used once, plastic cups are thrown into the rubbish for disposal. After the flight they are removed from the aircraft and sent for incineration or in some locations to landfill.

Clean or close the loop

A rotable cup can be washed and reused many times or taken home by the passenger for post-flight use.

Or, with recycled PP cups, airlines can close the loop by segregating used plastic cups onboard and collecting them airside for recycling, in much the same way most airlines already recycle headsets these days.

In this scenario the plastic cups go on to live another day as another cup.

At Plane Talking Products we believe now is the time to transform our approaches to sustainability. Real change has to happen at every level. We have to pool our knowledge, share the challenges, and find the best ways forward together. Keep talking, keep collaborating and together we can come up with new, even better and more ingenious solutions. alison@planetalking.net www.planetalking.net

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FOCUS ON / 43

Seeing the invisible Cutlery can make or break a meal service. Dutch specialist Sola believes the brand behind the product can make the difference. Julie Baxter discovers why

S

ome touchpoints across the travel experience are taken for granted and rarely given much of a second thought.

Take cutlery for example. It's a highly specialist product for the onboard market with requirements in design, manufacture and daily delivery that differ from almost all other loaded products. Yet it is a somewhat invisible product rarely noted except when it is missing. The meal it supports is the star, cutlery the mere supporting cast, but without it the meal's a disaster!

Much thought goes into its delivery though. Almost every product the Dutch cutlery specialist Sola supplies to its 80 customers is custom-made, and in many cases the cutlery actively supports the onboard experience and client’s brand. Yet the traditions, skills and scientific specialisms behind that delivery remain largely invisible.

Brand identity

As it emerges from the pandemic downturn, Sola is among businesses working to address this invisibility a little with a strong new brand identity and a determination to build on nearly

100 years of innovation. The business cutlery really adds to the passenger has been bringing its products to the experience. We all know the difference tables of the world’s best hotels and it can make to a dining experience but restaurants, travel and retail sectors understanding what works and why is since 1922. It developed a dedicated quite a science and one Sola has spent travel sector over many years and the many years perfecting. The onboard rebrand now tightens sector has very onboard links with the specific requirements core business and aims in terms of weight, to better reflect the Quality cutlery really image, lifecycle and combined strengths, supply chain which adds to the stature and reputation takes thoughtful passenger of the company as a planning and experience whole. There is a new development that unifying logo, brand many never give a image and website too. thought too. We are very happy to be the supporting cast of a great onboard meal and help make the culinary stars Going for growth shine. Our rebrand just aims to reassert The team has expanded too with Bernd Koperdraad joining to support European our expertise and shine a light on those often invisible skills and nuances which and African clients. Hans Engels, export only many years of specialist experience manager airline and railway for Europe, can bring to the table.” • Canada & Americas, says: “Quality

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44 / EU DIRECTIVE UPDATE

Plastics under fire This summer, EU rules governing single-use plastics changed dramatically. Our Get Onboard Now! campaign PLANET Action Group asked sustainability expert, Roel Vink, of Now New Next, to explain exactly what it means for global caterers…

O

n July 3 2021 the European Union Single-Use Plastic (SUP) Directive came into force - a package of measures adopted by the European Commission to reduce the amount of single-use plastic ending up in the environment. It covers the production and sale of plastic products and all packaging designed for single-use and has a large impact foodservice businesses, including onboard catering, within and to EU states.

The motivation

Around half of all litter in the sea and on our beaches comprises SUP products and packaging and without change, this will only increase.

Convenience is a major driver in the foodservice and packaging sectors and convenience products tend to use more SUPS and packaging.

The regulations

The SUP directive is specifically aimed at food packaging and disposables that are used outside the home (packaging used at home rarely ends up in the environment). It also covers fishing

gear, hygiene products, cigarettes and balloons.

The directive includes multiple regulations, and each regulation has different implications and timings. This means that not all requirements have to be met immediately, giving room to focus on the ones that are effective as of July.

SUP definitions

Before diving into the different regulations, it is good to know the official SUP definition: “A product that is made wholly or partly from plastic and that is not conceived, designed or placed on the market to accomplish, within its lifespan, multiple trips or rotations by being returned to a producer for refill or re-used for the same purpose for which it was conceived.”

That means not only products made from 100% plastic but also products made from biobased and/or biodegradable plastics, for example, products made from PLA and PHA. Only natural polymers, that have not been chemically modified, are out of the directive’s scope, for example, non-modified cellulose-based materials.

Products made from other materials that have

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EU DIRECTIVE UPDATE / 45

been laminated or coated with plastic are also covered, although this does not include glues or paint. It does include, for example, cardboard with a PE or PLA coating.

Market restrictions

From July 3 these items are not allowed in the EU: Cotton bud sticks, (except medical); cutlery (including chopsticks); plates; straws (except medical use); beverage stirrers; balloon sticks; food containers made of expanded polystyrene, intended for immediate consumption from the container, either on-the-spot or take-away; beverage containers and cups made of expanded polystyrene, including their caps and lids; and all products made from oxo-degradable plastics.

Producer responsibility

Producers of SUP products will have to cover the costs of awareness-raising measures, public waste disposal systems and litter collection, overseen

by EU states. This applies to food containers, bags and wrappers for direct consumption, cups, beverage containers and light carrier bags.

Consumers need to be made aware of SUPs and good waste management. By 2025, 77% of beverage packaging must be collected separately for recycling, by 2029 it should be 90%.

Implications

Because of the broad scope of the SUP directive and delay in supporting guidelines, there is still a lot of uncertainty especially for onboard catering between EU and non-EU territories.

Marking requirements The market restrictions On July 3 it also became and marking requirements, mandatory that all drinking Around half of all litter in and the other regulations, cups contain a clear the sea and on our apply to companies located marker on the presence beaches comprises SUP within the member states. of plastics and the correct products and packaging The Dutch government has way of processing waste. said that the directive does Besides drinking cups these not apply to non-EU companies, flying into the EU. requirements also apply to sanitary towels, However, they have to apply with the rules in their tampons and applicators, wet wipes and cigarette home country, and many countries are working filters. Drinking cups partially made of plastic on their own SUP regulation. need the marking shown in image A below, featured in print. All cups placed on the market before the July 4, 2022 can be marked with a Future-scoping sticker instead of a printed mark, so products The EU has already said it wants more items to already produced don’t have to be thrown away. be included under the regulation, and favours Drinking cups fully made out of plastic need the a move to more re-use materials so future image B marking, in print or embossed. legislation will probably also focus on other materials. Other countries are also working on their own, even more ambitious SUP legislation.

Consumption reduction France for example, is banning the entire use of Under the directive, by 2026 each member state disposables within (fast-food) restaurants . The has to have achieved an ambitious and sustained SUP directive seems to be only the beginning.• reduction in the consumption of: cups, covers and lids; food containers, with or without a cover, used For more help & advice: roel@nownewnext.nl for food for immediate consumption/ready to be consumed without any further preparation.

Design requirements

For beverage containers up to three litres, design must change. Caps and lids have to be attached to the container (by July 3 2024); PET bottles must be 25% recycled content (by 2025) and all plastic bottles must be made from 30% recycled content (by 2030).

Left: These markings for partially made plastic items and fully made plastic items will become mandatory

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46 / welcome music

Tuning in The music played as passengers board sets the mood for a flight. April Waterston explores how airlines can discover their own sound

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welcome music / 47

A

s passengers return to the skies postpandemic, many will bring new feelings of anxiety and fear with them. They may not have flown for many months and concerns over health and safety are now added to their boarding check-list.

It is important, therefore, to set the right mood as soon as they board and this is something boarding music can support.

Brad Power, creative director at Stellar Entertainment, thinks boarding music achieves several key objectives. “It should provide a welcoming atmosphere, induce and maintain a feeling of calm, and reflect the airline's brand strategy,” he says. “The music may reflect the airline’s home nation, or a destination.”

makes the most of that opportunity. A bespoke offering can also be as long as 30 minutes, giving the composer the freedom to take the listener on a seamless sonic journey. Existing songs are only about five minutes long.”

A bespoke process

Stellar Entertainment creates bespoke boarding music at its fully owned, state-of-the-art multistudio production facility with an in-house composer. “Our sound designers are producing inflight content every day,” says Power. “We love it and understand it. We always have a boarding track in production at any given time and have a great insight to sonic branding for airlines.”

Most recently Stellar worked with Australian airline Regional Express (Rex) to create a bespoke Choosing a track track which has been flying To meet these objectives, since March 2021. There are airlines can either license A lot of brands never actually two contemporary pre-existing songs, or give much thought to create a bespoke track. Prethe question: What does tracks designed to create a comforting and relaxed existing music – including your brand sound like? ambience. Power says: “It is songs from the charts, important to us to consult classic tunes or one-hitwith the airline and manage their expectations. wonders – can create a sense of familiarity and Some do supply examples of music styles for our tie into wider branding campaigns. For example, creative team to review but others ask us to find a Jet2 used Jess Glynne’s chart-topping pop song sound that reflects their offering.

‘Hold my hand’ across its television adverts and “One of my favourite projects was for Malaysia online marketing, as the on-hold music for their Airlines. Malaysia is such a melting pot of cultures telephone lines, and on repeat during boarding.

– the Malay, Chinese, Indian and indigenous It arguably became synonymous with the airline. influences needed to be reflected in the However, the repetitiveness of the tune caused composition. We were able to draw on the musical many passengers to reportedly call for a boycott instruments and textures of each cultural group of the airline, claiming it became unbearable after and entwine them in a 30 minute soundscape – multiple plays - often five times on a single flight. it’s a lovely piece.”

Using licensed music can also raise cost issues, as Power points out: “While pre-existing songs may provide a sense of familiarity, they can be Deeper meaning expensive to license and are non-exclusive, so Whilst it may be tempting to board the song of the various airlines can use the same music which is moment, a bespoke track can bring added longer not great for differentiating your brand. term value. Power adds: “A lot of brands never “Bespoke music is exclusive and will save the give much thought to the question: “What does airline a significant cost. One of the unique your brand sound like?’ but I believe boarding aspects of boarding music is that (apart from music is a great way to reflect the cultural aspects safety announcements) it is the only IFE music that of the company. Familiar instruments, melodies, every passenger hears, so it is a great opportunity and voices are timeless, where trends can come to connect with the passengers. Bespoke music and go.” • onboardhospitality.com

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Untitled-1 1

W

ireless inflight entertainment (W-IFE) is continuing to grow in popularity as a cost-effective, safe, and engaging way for airlines to offer entertainment services on board.

However, many airlines can become overwhelmed trying to choose the best provider for all their needs.

Inflight Dublin’s end-to-end W-IFE solution, Everhub™, encompasses Hardware, Software, Content and Ancillary services in a single offering.

The Everhub™ Portable Wireless Server is DO-160G certified and requires no STC, making it the safest and most reliable solution available to airlines. The server has a removable SSD, enabling remote loading of content and 4G syncing, so that newspapers, magazines and other important information can be easily uploaded on a daily basis. The state-ofthe-art hardware is complemented by the Everhub™ software platform which is fully customisable and tailored

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to our clients’ requirements. This allows airlines to create an immersive and user-friendly experience while complying with the overall brand identity.

Built-in ancillary revenue generators such as advertising and Duty-Free shopping offset costs and create new revenue streams for airlines. What’s more, safety information, publications and communications with cabin crew are all accessible through the passengers’ own devices, making it a truly contactless experience.

The latest airlines that are currently utilizing Everhub™ include Condor, Korean Air, Widerøe, Air Peace and Sunclass Airlines, with more airlines to be announced in the coming months.

8/17/21 03:10 PM

focus on / 49

tray technology

T

In a bid to reduce inflight waste, Etihad Airways has partnered with The Concept to develop a smart inflight food tray

he Concept is a UAE-based product development and design company that develops sustainable solutions for clients combining hardware and technological innovation. It is now working with Etihad Airways to research and develop sustainable inflight technology designed to monitor food consumption.

As part of the partnership, Etihad will be providing industry expertise and access to its catering facilities and flights, to support The Concept with the development of the NEOS Fly+, an inflight smart tray.

A world first

The NEOS Fly+ is the world’s first Internet of Things-based inflight technology for trays. The goal is to gain data that will address the industry-wide problem of food waste - estimated to cost around USD 3.9bn a year. The technology will work as a data collection hub for airlines showing passengers’ food consumption behaviour. This will allow which the airline to better understand food preferences and cut waste.

The NEOS Fly+ tray is made from sustainable materials including PET bottles which have been previously

used onboard and recycled. It will allow Etihad to track consumption of food items served onboard its flights

This research reinforces Etihad’s commitment to sustainability with detailed information around components and portions of the meal that are not consumed.

Track consumption

The anonymised data collated will be used to highlight food consumption and wastage patterns across the network allowing improved meal planning and reduced operating costs.

“This research and development partnership reinforces Etihad’s commitment to sustainability and our reputation for innovation," says Frank Meyer, chief digital officer, Etihad Airways Group. "We look forward to working with The Concept on the development of the NEOS Fly+ which could support our efforts to reduce food wastage. We are proud to partner with a homegrown, locally-based startup, to push the sustainability agenda forward on this.”

Yadhushan Mahendran, chief executive officer, The Concept, said: “This innovative partnership with Etihad Airways will enable us to develop NEOS Fly+ locally in the UAE and is testimony to how companies in the UAE are aligned together towards creating a sustainable impact globally.” the-concept.co •

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50 / GLOBAL PERSPECTIVE

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

Meet us in the virtual world via Twitter and LinkedIn. Here's just some of digital chat you may have missed...

Follow us for more: @OBHMagazine and linkedin.com

Prime progress?

Debut in Korea

South Korean start-up airline Air Premia made its debut flights this summer, the latest low-cost carrier to enter the South Korean aviation market. The airline's Boeing 787-9 Dreamliner flew from Seoul Gimpo International Airport to Jeju International Airport in August, marking its first-ever commercial flight.

The airline has postponed its planned launches to Australia and the US, focusing on domestic routes instead until the pandemic health issues are resolved. @AirPremia

Retailing giant Amazon is moving into the aviation business with expanded cargo operations at its new US hub at Kentucky International Airport (CVG) The hub was more than four years in the making, for an investment of $1.5bn, and will create more than 2,000 jobs at the site, processing millions of packages a week.

In January Amazon also announced plans to buy 11 Boeing 767-300 jets and in March purchased a minority stake in American air cargo operator Air Transport Services Group. It already had a European air hub in Leipzig, Germany. How long before it processes passengers too? @amazon

Pilots as poets

An American Airlines pilot has turned the COVID-19 downturn into a positive moment for airline creativity, collating a book of poetry written by those usually based in the cockpit. Linda Pauwels has published a 59-page collection called Beyond Haiku: Pilots Write Poetry. The book includes her own haikus and those of 40 pilots of American Airlines all illustrated by a group of children - all are children of pilots. Linda hopes the book shows the softer side of traditionally steely aviators. @AmericanAir

Across the pond

New York-based carrier JetBlue arrived at London Heathrow Airport (LHR) in August operating its brand new Airbus A321 Long Range aircraft. It is the latest lowcost carrier to try its luck on the transatlantic route.

The carrier will add more destinations to its schedule with flights between JFK and London Gatwick Airport beginning September. @JetBlue

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GLOBAL PERSPECTIVE / 51

An indigenous first Dancing it out

Swiss regional airline Helvetic Airways is the latest carrier to show its crew can spread some joy with an interpretation of the viral song Jerusalema by South African singer Master KG. Originally launched on YouTube by the Angolan troupe Fenomenos do Semba in 2020, the Jerusalema Dance Challenge has since gone viral, thanks largely to the TikTok social network.

The challenge has inspired innumerable video versions, with many crews, from all over the globe performing the now-famous steps during the pandemic. youtube.com

Canada’s first Indigenous female-founded airline has launched on Vancouver Island, Canada. Iskwew Air (pronounced ISS-KWAYYO) will operate non-stop scheduled service between Qualicum Beach Airport and Vancouver International Airport four times per week .

Teara Fraser, the airline’s founder and chief executive officer, is Métis, and the airline name means woman in Cree. She says: “You know, in this industry, there isn’t a lot of diversity. There are few women and few women of colour certainly so this is about creating some diversity and celebrating and amplifying the importance of diversity in our industry.” @IskwewAir

Speak our language

easyJet is launching a new inflight learning initiative to encourage children to pick up a new language this summer at 35,000ft. The new partnership with children’s book series Mizzi Mozzi offers a selection of free digital books onboard featuring interactive stories that encourage kids to discover new languages including French, Spanish, Italian, German, Portuguese, Greek and English. The campaign follows research showing 82% of British parents are concerned their children have missed out on exposure to new cultures, experiences and languages during the pandemic travel ban. @easyJet

Sales push

Hong Kong Airlines is offering a range of inflight items for sale including inflight crockery, limited edition amenity kits, pillows, duvets and wine. The airline hopes the items will bring back fond memories for customers who enjoyed flying with them, reduce waste from no longer needed stock and generate a little revenue. Win-win until flying returns to better levels they hope. @hkairlines

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52 / events

World first for cruise hospitality What: Cruise Ship Hospitality Expo Where: Miami When: October 28-29 2021

Registration is now live for Cruise Ship Interiors Expo America (CSI) and co-located Cruise Ship Hospitality

Expo America (CSH).

The cruise hospitality community will reunite at the first-ever CSH (previously the Marine Catering Expo) for a two-day event.

The entire hospitality supply chain – including F&B, galley, restaurant, hotel operations, guest experience and technology – will be invited to exhibit.

Attendees can expect to meet their peers, customers and clients, including VIKAND, SIEMENS, Crane Worldwide Logistics, Ecolab, Rational and Steripower.

Visitors eager to debate the latest cruise hospitality topics and trends should head to the live Cruise Conversations Conference.

Industry leaders from cruise lines, buyers and key hospitality suppliers will be speaking on the status of the industry and their predictions for the future, including

CALENDAR hot topics such as sustainability and delivering guest experience. CSH will also introduce the all-new Health & Hygiene Zone, showcasing innovative companies that have created cutting-edge solutions for handwashing, air quality, infection prevention and more. cruiseshiphospitality-expo.com

Fine dining

Food-to-go

Returning for the first time since 2019, The Speciality & Fine Food Fair provides an opportunity for independent suppliers, buyers, importers, distributors and wholesalers to network and get up-to-date with the latest trends. There will be over 700 fine food and drink suppliers exhibiting, including 200+ new-tomarket companies in The Discovery Zone. specialityandfinefoodfairs.co.uk

Another show postponed by COVID, Lunch will return to the London ExCeL this September.

With over 300 exhibitors, visitors will be able to discover everything in the food-to-go sector from fresh ingredients, cakes and crisps, drinks, juices and smoothies and IT to breads, equipment, seasonal salads and packaging – plus three theatres of education and debate. We'll see you there! lunch.co.uk

What: Speciality & Fine Food Fair Where: London When: September 6-7 2021

What: Lunch!

Where: London When: September 23-24 2021

September 6-7 Speciality & Fine Food Fair, London specialityandfinefoodfairs.co.uk

------September 14-16 World Travel Catering & Onboard Services Expo Virtual (WTCE), Airline Interiors Expo Virtual (AIX) and Passenger Experience Conference Virtual (PEC) worldtravelcateringexpo.com

------September 23-24 Lunch!, London lunch.co.uk

------October 5-6 World Passenger Festival, Amsterdam terrapin.com

------October 19-21 IFSA/APEX, Long Beach USA ifsa.apex.aero

-------

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NEW ARRIVALS / 125

2021 ENTRIES 56 • Cabin Concepts | 62 • Amenity kits 63 • Textiles | 64 • Wellbeing 64 • Beverage | 65 • Catering innovation 66 • Kids onboard | 67 • Onboard service equipment 68 • Snacks | 69 • Sustainability 70 • Technology | 72 • Ones to Watch

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

Cabin Concept of the Year 2021

Awards Cover v7.indd 125

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54 / ONBOARD HOSPITALITY AWARDS 2021

Recognising

EXCELLENCE In the most unprecedented of years, we could not be prouder to reveal the range of impressive entries in the Onboard Hospitality Awards 2021. Almost 100 products have come forward to highlight the inspiring power our industry has to innovate positively through tough times.

Changing times

Given the challenging nature of this past year for buyers and suppliers, and our determination to maintain the international, expert make-up of our judging panel, Onboard Hospitality has postponed announcing its

finalists this year until after our expert judges have been able to meet virtually to fully discuss ALL entries. Judges will be advised of the top products or services identified by our readership vote and asked to add this public vote weighting to their decision-making process. They will identify a category winner, a highly commended and a readers' vote winner. All Ones to Watch, Cabin Concept and Industry Champions entries will also be fully assessed.

Peer to peer recognition

All entries have been viewed online by our international readership. We believe the

PANEL OF JUDGES...

ARIANE VAN MANCIUS

ANNE DE HAUW

BEV FEARIS

GEORGE BANKS

KAREN ROBINSON

Ariane of Now New Next has worked for Helios, deSter and Supplair (gategroup) dealing with more than 150+ airlines worldwide. Her passion is translating trends to products.

With 15 years’ experience as vp innovation at gategroup and as a board member at Servair, Anne, of INAir Travel, is focused on customer-centric passenger experiences.

Bev is editor of The Business Travel Magazine. She is a well travelled journalist with more than 25 years experience of the travel sector, and now a specialising in business travel.

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.

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.

MIKE CRUMP

MIKE POOLEY

MARIO PERERA

MARC WARDE

NIK LOUKAS

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 spent over 19 years with gategroup and is today part of The Hayward Partnership advising on business/product development, strategic programmes, recruitment and mentoring.

Mario has had an illustrious career as a high end chef and is currently Executive Chef at The Dorchester in London

A restaurateur and culinary consultant, Marc runs glutenfree restaurants, the Niche Free-From Kitchen and owns a special meals manufacturing business Libero.

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.

Read full product details at onboardhospitality.com/awards

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ONBOARD HOSPITALITY AWARDS 2021 / 55

Judging criteria

online voting allows for informed peer-to-peer recognition. Those eligible to vote are our readers – the buyers and suppliers of onboard hospitality – the people we believe are best placed to recognise a good product or service, or a true innovation. These are the people – you and your industry colleagues – who really are in the know, industry insiders with expertise in the field. Our thanks go to all those who voted and help make these awards the most authentic and accountable in the business.

Expert assessment

Having the final say will be our judges, a panel of distinguished experts with many years' experience in the industry. This powerful panel of experts are all industry stalwarts and

travel professionals with a wealth of knowledge when it comes to the user experience and operational practicalities.

The winners

Innovation / first impressions /quality / durability / life span/ weight / usefulness / design/ functionailty / taste / content / customer experience

Winners will be announced at a dedicated virtual awards ceremony on the Monday before WTCE Virtual (September 13, 2021). Winners will then be showcased in the next issue of Onboard Hospitality and online over the coming weeks. Onboard Hospitality editor, Julie Baxter, says: "We are delighted to see some great products and services in this year's awards and look forward to revealing the best of the best online." •

We would like to thank former editor, Jo Austin, for chairing the judging panel and for her ongoing support for our awards process.

HAPPY K

LANCE HAYWARD

MARKUS GILGES

RYAN GHEE

Keerthi Hapugasdeniya is a high-profile, international celebrity chef who works with a range of catering service providers to the airline industry.

Founder and ceo of APOT Asia.

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.

With 30 years in airlines, avionics and software, Markus knows about the technology needed inside vehicles to elevate the passenger experience.

Ryan spends every day studying aviation tech as editor at Future Travel Experience (FTE), head of strategy for FTE's global technology conferences, and manager of the FTE Innovation & Startup Hub.

GERARD BERTHOLON

SANDRA PINEAUBODDISON

SHELLEY DAUNCEY

SIMON SONI

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.

Gerard is the chief strategy officer for Cuisine Solutions and ceo of The Culinary Research and Education Academy. His culinary reputation and knowhow is of world renown.

Sandra is a senior consultant at The Hayward Partnership and has over 25 years of experience in the airline industry, most recently as senior vp customers United.

We are delighted to see some great products and services in this year's awards

Read full product details at onboardhospitality.com/awards

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QATAR AIRWAYS redefined the inflight customer experience during the pandemic

Airline

Qatar Airways

Enhanced products

Launched

From ideation to implementation: May to December 2020

Elements

• Protective Kits & new PPE • Service Evolution • New Products• New Dining Concepts • Premium Brands • Celebrating Festivals • Digital innovation

W

hile many airlines used the pandemic as an opportunity to cut back their offering, Qatar Airways (QR) continued to fly and saw itself as a beacon of hope. It found new, innovative ways to hold on to and deliver its signature high standards across all cabins, adapting its operations, service propositions, processes and equipment to provide customers with confidence in air travel and the chance to experience the joy of flying again.

While a lot changed for the industry, QR's team remained true to one guiding principle: ‘endeavour at all costs to keep our superior levels of care, comfort and service our passengers have come to love, while keeping our cabin crew and our customers safe’.

This inspired the teams to invest in new brands and enhanced products, sustain the amenities offered, introduce new dining concepts and redefine technology and service processes to offer the highest hygiene and service standards.

Food

Since the start of the COVID-19 crisis, the airline applied all necessary health and safety measures, including in the preparation and serving of food.

Read full product details at onboardhospitality.com/awards

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ONBOARD HOSPITALITY AWARDS 2021 / 57 unlimited access to 6000+ global digital magazine and newspaper titles through QR scan code and Oryx One app for personal devices. In Economy, new digital menus are available pre-flight and through the journey via the app or onboard wifi.

Comfort

While other airlines reduced comfort amenities onboard, QR continued to provide a wide-range of luxurious products from world-class brands like Narumi, BRIC'S, Castello Monte Vibiano Vecchio and The White Company, and introduced new brands including diptyque and TWG Tea. The airline also invested in festive activities onboard celebrating Ramadan, Eid, Thanksgiving, Chinese New Year and the Festive Season, to bring the joy back to flying. The aim was to make the customers' journey even more memorable with bespoke menus, décor, gifts and heartwarming moments throughout the customer experience.

Personal protection kits were developed containing a face mask, gloves and a sanitiser, with additional sanitisers available in the galley areas.

Service/Crew

Memorable moments onboard

Business Class meals are served covered on a tray instead of the usual table set up, and a cutlery wrap is offered as an alternative to individual cutlery service in an effort to minimise contact between crew and passengers. Qatar continues to offer its renowned Dine Anytime service and a full beverage selection including wines. The airline also introduced single-use menu cards and sealed refreshing wipes. In Economy, the full dining experience ‘Quisine’ is available, with all food and cutlery served completely sealed. In addition, the airline's first range of fully vegan dishes was added to the Business Class a la carte menu.

Technology

The airline empowered its passengers to take control of their journey through their personal devices and introduced touchless IFE which allows them to control the IFE systems, call the crew or activate their reading light through their mobile devices.

To create a more contactless and enhanced experience onboard, QR partnered with PressReader to offer

Cabin crew wear personal protective equipment but the airline increased the emotional intelligence training given to cabin crew to help them be more empathetic and caring, providing an elevated service to customers even during the pandemic.

The overall goal was to redefine the onboard service and keep passengers safe, but to also ensure delivery of a world class inflight experience.

The airline closely evaluated its end-to-end experience to source products and services that could be improved through smart service design.

And also sought to transform other touchpoints to a digital platform to facilitate contactless experiences that minimised crew to passenger interaction while still engaging with them on a personal level, full of special memorable moments.

The effects of the pandemic and the changing nature of travel restrictions resulted in many passengers arriving to the airport anxious and QR's crew wanted to provide them with an on board experience that worked to relieve their stress and anxiety to allow them to truly enjoy their flight. By doing this, they continued to win the confidence of customers, maintained high levels of customer satisfaction throughout and enhanced the customer experience, setting themselves apart from any other airline flying during the pandemic. •

Read full product details at onboardhospitality.com/awards

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LOT POLISH AIRLINES aims to have the best crew in the world thanks to new training methods focused on quality service

Airline

LOT Polish Airlines

Pre-order or innovations f F&B

Launched

Elite Fleet Group redefinition process began in June 2021.

New meal concepts launched May 2021

Elements • Comfort • Service/Crew • Food • Technology

To redefine the quality of its Business Class offer on long-haul flights, LOT Polish Airlines launched a three-stage crew training programme to up service skills, professionalism and performance, and transform the Business experience inflight.

This was combined with new e-training for Economy crews, new IFE and expanded pre-order meal concepts to improve the onboard offer...

The objectives

LOT Polish Airlines wanted to meet the expectations of its customers in a better way and reflect current trends. For Business passengers they wanted to create a competitive advantage in the market by providing the best Business Class service in Eastern Europe. In Economy they wanted to offer easy access to a wide choice of food and beverage. They decided to achieve this by redefining an elite team of dedicated cabin crew for Business Class given specific, high-quality training to deliver a new range of inflight catering concepts.

Economy innovation was driven by digitalisation and pre-order, alongside a purpose-made e-learning programme for crew. The training is trailblazing and ambitious, designed to transform the onboard offer.

Read full product details at onboardhospitality.com/awards

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ONBOARD HOSPITALITY AWARDS 2021 / 59 pursers with new leadership and management responsibilities to support the smooth running of the cabin and a personal service onboard.

Economy crews were given access to a largescale e-learning programme to support their understanding of operational processes and service delivery. This included virtual walk arounds and VR training tools designed to push industry standards to a new level.

Technology

LOT Entertainment, a wireless IFE service onboard the B737s, supports onboard service further and allows entertainment options to be accessed via personal devices free of charge. It also gives passengers the opportunity to browse the digitalised SkyBar menu and Shop&More catalogue. No app download is required.

In addition, the system showcases a new e-press service of daily papers and magazines for all classes, available prior, during and after each flight. This enhances the passenger offer as well as supporting LOT's sustainability goals by reducing paper onboard. The system includes guides written by the LOT cabin crew to support the passenger experience.

Cutting- edge training in service

Crew screening

All crew can apply for the new edition of Elite Fleet group and after initial screening those put forward will be put on a comprehensive, purpose-designed training course with four modules and an exam, plus detailed verification process. The course covers hospitality, crew roles, Business Class equipment, catering and wine as well as cultural differences, cheese board service, plating, service delivery, theoretical and practical tests.

This will be followed by a probationary period of six months during which newly empowered senior pursers will evaluate the Business Class personnel in action and support their development further.

The training

The process of creating the senior purser position and training in LOT Polish Airlines was designed to ensure the highest level of service and create an unforgettable and luxurious journey for all passengers. A proprietary recruitment and training programme were developed to identify and appoint senior

Catering change

Following a small trial, the opportunity to preorder meals and snacks went live in May 2021.

The brief for the revised catering offer was to be 'brave and open minded and pioneer a wide range of options to suit all lifestyle choices and dietry needs'. Economy passengers can now pre-order on booking and up to 24 hours before departure.

The launch produced great feedback and resulted in a 10-20% increase in sales each week following the full menu launch.

Catering in the LOT Business Lounge in Warsaw has been upgade too to provide a rich gastronomic offer served restaurant-style at the table to order.

The goal was to bring the onboard level of service into the lounge and innovation includes customised cocktails at the bar and local specialities.

Remotivated

The newly revised offering and focus on improved, quality training has given the crew a renewed sense of pride and dedication to service. The airline has developed a new sense of purpose among its teams – providing the highest quality of service in both cabins. Passengers are already noting and appreciating the change. •

Read full product details at onboardhospitality.com/awards

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KOREAN AIR’S Care First programme aims to give passengers the highest quality of virus protection

Airline

Korean Air

ne

Focus on hygie

Launched

Roll out from late January 2020. Fully launched by August 2020

Elements

• Technology • Comfort • Service • Crew • Food

Korean Air’s Care First programme was launched in fast reaction to the global COVID-19 pandemic.

It gives the highest quality of virus protection through cleanliness and safety protocols across the entire passenger journey. New standards and procedures are now implemented through multiple layers of protection to bring muchneeded comfort and assurance.

The airline is one of just a few airlines to have received a 5-star safety rating from Skytrax in recognition of the Care First programme and the way it has enhanced the customer experience through innovation in technology, inflight comfort, services, crew and food.

Technological advancements

Korean Air invested in IT innovation to improve the customer experience, prioritising technology that reduced touchpoints on the passenger journey.

Passengers were encouraged to use contactless services such as mobile self-check-in, kiosks and the self-bag-drop. The airline also developed a baggage reconciliation system (BRS) technology, (launched in June 2020) and enabled passengers to track their baggage via their smartphones.

In December 2020, a chatbot service on Facebook Read full product details at onboardhospitality.com/awards

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Add r

ONBOARD HOSPITALITY AWARDS 2021 / 61 check-in counters, with queue guidance markers to enforce social distancing in place at check-in and boarding gates. The aircraft are regularly disinfected and all passengers and employees are required to wear face masks. Hygiene products, including hand sanitiser are available on the aircraft and in airport terminals.

Care First kits, consisting of a set of hygiene products, including a face mask and hand sanitiser, are also available upon request at all Korean Air check-in counters and boarding gates. In addition, Korean Air conducts temperature checks on passengers before boarding and uses a ‘back to front’ zone boarding system to minimise contact between passengers. The airline also aims to provide as much spacing as possible between passengers when assigning seats.

The airline thoroughly disinfects all aircraft using MD-125, a disinfectant cleaner that effectively eliminates COVID-19 and is safe for customers and crew. It also provides the highest quality of cabin air through high efficiency particulate air (HEPA) filters, which remove 99.9% of viruses and bacteria.

Crew training

t& Added comfocre reassuran

Messenger and Korea’s mobile messaging app, Kakotalk, was added using an AI-based software application that communicates and interacts with users 24-hours a day, year-round.

The website was revamped and a new mobile app was added focused on customised travel, making ticket purchase easier. The carrier also created partnerships with Korea’s largest search engine Naver and Apple Pay, and is testing the IATA Travel Pass, to manage proof of COVID-19 testing or vaccination digitally.

Added comfort

The Care First campaign was designed to reassure and inform passengers of the multiple hygiene safety measures in place and helps them feel comfortable and confident to fly. As a display of the strong commitment to a safe inflight environment and onboard experience, Korean Air employees and executives, including Chairman Walter Cho, participated in disinfecting an aircraft.

The programme includes social distancing and multiple hygiene protocols.

Plexiglass shields have been installed at

Cabin crew were trained to work effectively amid the COVID-19 pandemic. They have been working in masks, gloves, goggles and protective gowns since April 2020. Inflight services were modified to minimise interaction between customers and crew. Cabin crew clean the interior of the cabins, including the washrooms, more frequently to maintain cleanliness and also make frequent announcements regarding COVID-19 protocols, policies, changes and precautions, as well as guidance on what to do if passengers feel unwell.

To minimise contact between passengers and cabin crew, Korean Air simplified inflight food and beverage options. Stricter hygiene standards for inflight catering were put in place and the airline expanded disposable products including disposable containers and individual water bottles. At lounges, food is served in individual packages and lunch boxes are provided to reduce physical contact.

In alignment with Korean Air’s mission to deliver ‘Excellence in Flight’ the airline was quick to make timely and comprehensive changes to its services, throughout the whole passenger journey, at the start of the pandemic – changes that will remain in force probably forever. Through the Care First programme Korean Air brought its passengers the ultimate package of safety, cleanliness and reassurance. •

Read full product details at onboardhospitality.com/awards

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Best for onboard

AMENITIES

BUSINESS

Bayart for Egyptair

A large soft-touch pouch containing a hairbrush made from sustainable wood and an eco-friendly pen, among other useful items. bayart-innovations.com

BUSINESS

BUSINESS

Galileo Watermark for Turkish Airlines

Eight collectable kits depicting Istanbul by Turkish artist Devrim Erbil. Antipodes lip balm included inside. galileowatermark.com

Vegan leather kits made in collaboration with Formia, using Castello Monte Vibiano Vecchio products inside. qatarairways.com

PREMIUM ECONOMY

BUSINESS

WESSCO for Jetblue

Qatar Airways for breast cancer awareness

Four route-specific kits – Flow, Renewal, Awake and Sleep – are focused on specific passenger needs through a variety of wellness brands and products. wessco.net

CLIP for Eva Air

The second in the Kipling series features a monkey mascot and introduces a new Taiwan landmark.

Contains Hudson Made skincare. cliponboard.com

BUSINESS

Buzz for Singapore

This unisex Penhaligon’s-branded kit with can be used as a wash bag or tech organiser post-flight. The vivid lining is a nod to the iconic brand. buzzproducts.com

BUSINESS

Bayart for Air Caraibes

This pouch, made from soft sweatshirt material, comes in four shades. Items inside include three L’Occitane products and socks. bayart-innovations.com

ECONOMY/LCC

AK-Service for Air Astana

Two eco-friendly bags - a paper zipbag for inbound and a non-woven shopping bag for outbound. Items inside include a ballpoint pen made from wheat straw. ak-service.ru

Read full product details at onboardhospitality.com/awards

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ECONOMY/LCC

ECONOMY/LCC

Buzz for United Airlines

Two Hawaii-themed kits. One featuring quirky words on each product. A lip balm from Sunday Riley provides a touch of Business Class luxury. buzzproducts.com

Kaelis Umrah kit

Made for Muslims travelling to Mecca, the colours and patterns of this kit are inspired by Arabic culture. Items include an anti-slip prayer mat. kaelis.world

Amenity kits increasingly set a tone and present a branding message to passengers that reflects the airline

Best for onboard

TEXTILES

TEXTILES

Kaelis Stone for Loftleidir

This cosy microfiber duvet is designed for Loftleidir Icelandic Private Jet and is named for its quilted pattern and high durability. kaelis.world

TEXTILES

WESSCO for Icelandair

This new textile collection, inspired by Iceland’s mountainous landscapes, is primarily produced from sustainable materials including recycled PET. wessco.net

Best for onboard

WEARABLES

TEXTILES

Kaelis for MEA

A comfort set with a plush and microfiber blanket and peach-skin pillow designed to make travelling cosier for Middle East Airlines’ Business passengers. kaelis.world

WEARABLES

Buzz for EVA Air

These unisex sleep suits inspired

by Jason Wu’s recent New York Fashion Week collection come in three relaxed and cosy designs, buzzproducts.com

Read full product details at onboardhospitality.com/awards

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Best for onboard

WELLBEING

WELLBEING

WESSCO for Jetblue Mint

These four route-specific kits are focused on wellness and contain a variety of branded items including vitamin C serum from Asutra. wessco.net

WELLBEING

WELLBEING

Buzz Etihad Wellness Kit

The kit includes a face mask, hand sanitiser and gloves or antibacterial wipes. Guests in premium cabins get a reusable jersey snood, treated with MicrobeBarrier. etihad.com

Rex Airlines Business service equipment

This sustainable but light-weight single-use collection by Global-C supports quick service and environmental savings. rex.com.au

WELLBEING

WESSCO for United Airlines This branded, reusable face mask for airline employees is Oeko-Tex certified with a three-layer cotton design and comes in two sizes. wessco.net

WELLBEING

WESSCO Travelshield kits for American Airlines

These kits for AA Lounges included sanitising wipes and a branded three-ply disposable mask. wessco.net

Best for onboard

BEVERAGE

BEVERAGE

Retail inMotion Côté Jardin Tomato Juice 100% Swiss tomato juice with the highest tomato concentration in the industry in a 250ml recyclable glass bottle. retailinmotion.com

BEVERAGE

Retail inMotion Julius Meinl Wiener Melange

This fresh-brew coffee served in porcelain for Austrian Airlines' Economy is inspired by Viennese coffee houses. retailinmotion.com

Read full product details at onboardhospitality.com/awards

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Best for onboard

CATERING INNOVATION

CATERING INNOVATION

Panoramic Gourmet AG on the Glacier Express

This premium service includes the Glacier Bar for a hotel experience and a local luxury five-course meal on the rails. panoramic-gourmet.ch

DESPITE THE CONSTRAINTS OF THE PAST 18 MONTHS, CULINARY AND RETAIL TEAMS HAVE FOCUSED ON INNOVATIVE IDEAS THAT TAP CONSUMER TRENDS

CATERING INNOVATION

Qatar Airways Brunch Platter

Combining six tasting portions using ingredients selected to ensure a combination of colours, flavours and textures. qatarairways.com

CATERING INNOVATION

This short-haul concept uses disposable, sustainable paperboard that supports effective service of all types of meals. singaporeair.com

Qatar Airways Vegan menu Plant-based dishes made from sustainable Qatar-grown produce using molecular techniques and innovative cooking styles. qatarairways.com

CATERING INNOVATION

Retail inMotion's three buyonboard concepts

Austrian Melangerie, SWISS Saveurs & Lufthansa’s Onboard Delights offer high-quality, eco-friendly, regional food & drink. retailinmotion.com

CATERING INNOVATION

SATS & Global-C Economy concept for SIA

CATERING INNOVATION

Blue Sky World afternoon tea A premium afternoon tea for Virgin Atlantic covering all special meal categories (except Kosher) and including a lemon/coconut cream Victoria sponge. blueskyworld.co.uk

CATERING INNOVATION

dnata for BA CityFlyer

A fresh, on-trend new menu and service across all classes which includes a seasonal ‘Best of British’ range, grazing platters and plasticfree packaging. dnata.com

Read full product details at onboardhospitality.com/awards

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CATERING INNOVATION

CATERING INNOVATION

Qatar Airways Mezze Trio

A vibrant assortment of dips and spreads made from fresh ingredients and herbs, eaten as an appetiser or light meal with Arabic bread. qatarairways.com

LSG Sky Chefs New Zealand

Covid-19 saw the catering company focus in on building its brand locally, getting creative and expanding into retail, superstores, school lunches and more. lsgskychefs.com

Food offerings in all classes reflect changing passenger tastes and the renewed interest in product provenance

Best for onboard

KIDS ONBOARD

KIDS ONBOARD

Kaelis 'My Dream is to Fly' kit for Turkish Airlines

A unique cloud-shaped bag bringing entertainment, fun and comfort onboard and including safe socks with rubber thread. kaelis.world

KIDS CATERING

Fru Crew Bursting Berry Oat Bar

Juicy blackcurrant with fruit juice concentrate and oats – high in fibre, vegan, gluten-and palm oil-free and low in calories. getfruitybar.co.uk

KITS FOR KIDS NOW OFFER IMAGINATIVE PLAY AND TRADITIONAL GAMES AS WELL AS TAPPING INTO FAVOURITE GLOBAL CHARACTERS

KIDS ONBOARD

Buzz Disney kits for Singapore Airlines

Aladdin, Lion King, Captain Marvel and Dumbo-themed kits including a coding game and plush puppet. buzzproducts.com

KIDS ONBOARD

Air Astana’s four new professions kits

Each Kaelis-designed kit helps kids learn about a profession via games and toys - actor, magican, scientist or skater. kaelis.world

Read full product details at onboardhospitality.com/awards

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KIDS ONBOARD

Augusta pencil case Air France

For kids aged three-plus, this metal cases come in two colours and include magnetic games and an activity book. augustaeu.com

Innovative design and creative thinking are impacting products across the passenger journey

KIDS ONBOARD

Buzz Creature Crew kit for Saudia

Fun character kits: infants, crossbody bag and duffle. Use 100% recycled materials with contents for rest and play. buzzproducts.com

Best for onboard

SERVICE EQUIPMENT

FOR PASSENGER

Qatar Airways latte glass

Specifically created for lattes, this transparent design with thermalquality double-wall glass allows cabin crew to show off their barista talents. qatarairways.com

FOR PASSENGER

FOR PASSENGER

Kaelis Vistara tableware

A 16-piece porcelain set creating a fine-dining onboard experience inspired by Indian culture and cuisine, using unique textures and shapes. kaelis.world

Clip/EVA Air/Guzzini tableware

Bespoke tableware for Premium Economy by a renowned Italian brand but referencing Taiwanese culture. cliponboard.com

FOR PASSENGER

Qatar Airways Trio Box

Made of recyclable PET, this lightweight compartmentalised box is easy to transport and stow and shatterproof. It visually showcases contents. qatarairways.com

FOR CREW

Rex/Global-C Business tray

Made with Global-C, this sustainable, disposable single-drop tray with recyclable/compostable food vessels is easier for cabin crew to deliver and clear. rex.com.au

Read full product details at onboardhospitality.com/awards

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Best for onboard

SNACKS

ECONOMY

En Route galley box for Air France

This compact self-serve snacking box has dividers to keep products organised and visible and fits neatly into a trolley. en-route.com

ECONOMY

ECONOMY

Monty's Bakehouse chilled Duo Box Combining a savoury vegetableflavoured filled wrap with a sweet gooey-centred sponge (four flavour options). montysbakehouse.co.uk

ECONOMY

Muscle Nation protein bar

High in protein, low-carb and low fat, this bar has a smooth cookies & cream custard layer, sprinkled with crunchy cookie nibbles, coated in white chocolate. musclenation.org

ECONOMY

Retail inMotion SWISS Cold Cuts Platter with bread Premium, regional meat, Sprüngli walnut bread, cornichons and onions, served on a sustainable wood platter. retailinmotion.com

Snackboxtogo Vegan Pocket

Served freshly-baked from the oven and available in two flavours: Curry Hummus and Broccoli Spinach Hummus. snackboxtogo.com

ECONOMY

Foodcase International cinnamon temptation swirl

A sweet ready-baked roll made from a soft yeast dough (25-35% less fat than pastry). Served hot or cold in a paper cup. foodcase.nl

ECONOMY

Retail inMotion dean&david vegan falafel tahini salad Including sweet potato, hummus, beetroot, pomegranate and a roll.

Sustainable packaging and bamboo cutlery. retailinmotion.com

ECONOMY

Snackboxtogo Vegan Sausage Roll

A tasty meat-free snack in a 100% recyclable carton which allows customers to consume the product handheld. snackboxtogo.com

Read full product details at onboardhospitality.com/awards

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Economy

FIRST/BUSINESS

Do Good Labs chocolate

Brown Sugar Development's rondel

A premium 55% dark but smooth 35g chocolate bar that gives back to local charities, is fair trade and has mental health exercises on the packaging. dogoodlabs.com.au

A hot hand-held snack. Multiple options for ethnically-themed infused doughs, fillings and toppings. brownsugarne.co.uk

Sustainability is moving up the agenda again post-COVID with eco credentials being applied to products, processes and service

Buzz Disney kids kits for Singapore Airlines

Recognisable characters and comfort and activity items made from FSC paper with soy-based inks and no polybags. buzzproducts.com

Qatar Airways lobster & avocado sourdough toast

Ethically-sourced Nova Scotia lobster with avocado and house-baked sourdough toast, with a seasonal garden salad. qatarairways.com

Best for onboard

sustainability

SUSTAINABILITY

WESSCO amenity kit for Jetblue Mint

Four route-specific kits featuring a variety of wellness brands and products printed on eco-friendly craft paper. wessco.net

SUSTAINABILITY

SUSTAINABILITY

FIRST/BUSINESS

ElifNatty eco packaging for Turkish Airlines

A compostable film to wrap blankets etc made from innovative bioplastic obtained from renewable resources. elif.com

SUSTAINABILITY

Kaelis sustainable products for AeroMexico

New packaging for earphones/ amenity kits & cutlery using Kraft paper, reduced carbon CPLA and recyclable rPET. kaelis.world

Read full product details at onboardhospitality.com/awards

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SUSTAINABILITY

SUSTAINABILITY

Monty's Bakehouse BarricadeECO

Ovenable,biodegradable packaging made from paperboard with virgin fibres from sustainably managed forests. montysbakehouse.co.uk

SUSTAINABILITY

Retail inMotion sustainable onboard menus

New digital menus and printed menu cards that are less wasteful and more durable, with antibacterial varnish. retailinmotion.com

SUSTAINABILITY

RMT Global Partners polycarbonate glassware

A proprietry manufacturing/ polishing process creates glass-like clarity but withstands up to 2,000 washes. rmtglobalpartners.com

Buzz Creature Crew kids kit for Saudia Iconic bright and fun bags for longhaul and short-haul made from 100% recycled fabrics with paperbased activities. buzzproducts.com

SUSTAINABILITY

Rex Airlines Business service equipment

This Global-C range includes paperboard tray, plastic-free compostable/ovenable hot meal dish and bamboo cutlery. rex.com.au

Sustainable choices across the cabin can play a significant role in supporting net zero targets and operator eco aspirations

Best for onboard

TECHNOLOGY

TECHNOLOGY

AirFi ScootHub

A new inflight mobile portal designed for the post-COVID world. Scoot customers can shop, play games and order food on their phones by scanning a QR code. airfi.aero

TECHNOLOGY

Collins Aerospace electronic Cabin Bag

A digital solution that creates a connected ecosphere of info between passengers, the airline and vendors. collinsaerospace.com

Read full product details at onboardhospitality.com/awards

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TECHNOLOGY

TECHNOLOGY

LSEAT

An economy class seat that converts into a sleep mode without power or crew assistance and maintains seat row pitch distances and cabin density. lseat.eu

TECHNOLOGY

An efficient app for crew and a tool for passengers to order food and shop from, even pre-flight, with a cloud-architecture to manage the backend. mobipax.biz

TECHNOLOGY

PressReader

A digital amenity providing the largest selection of global digital publications. Passengers can browse and download from their own device. pressreader.com

TECHNOLOGY

Inflight Dublin Everhub

Mobipax

Qatar Airways bluetooth headphone & Digital DND

Offering passengers the option to pair their own bluetooth headphones with the seatback IFE system. qatarairways.com

TECHNOLOGY

A wireless IFE solution for a touchfree experience. Using batteries or the aircraft, the server delivers highdefinition content to 75+ passengers per unit. inflightdublin.com

digital transformation is a top priority post-covid, helping to ensure an increasingly touchless journey

Qatar Airways Super Wifi

Broadband with speeds up to ten times faster, providing an on-ground experience inflight with Inmarsat’s GX Aviation technology. qatarairways.com

TECHNOLOGY

Qatar Airways digital menu cards A fresh look in full colour and including a navigation bar allowing users to select and view their areas of interest. qatarairways.com

TECHNOLOGY

Qatar Airways zero-touch IFE

Passengers can connect their PED to the OryxComms wifi network and use it as a remote control. qatarairways.com

Read full product details at onboardhospitality.com/awards

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TECHNOLOGY

TECHNOLOGY

Retail inMotion kubis

Qatar Airways wireless charging feature

Supplied by Panasonic, a way for Business passengers to charge PEDs through a wireless charger built into their suite. qatarairways.com

TECHNOLOGY

Featured on Spirit Airlines, this mobile app can be branded for any airline and provides personalised passenger experiences and crew management. retailinmotion.com

TECHNOLOGY

Whoosh Real-Time Journey Dashboard

Passengers scan a QR code with a smart phone to access bespoke journey info, retail options, menus or news. whooshmedia.co.uk

Motus

An Inflight advertising platform for advertisers to run digital campaigns on IFE systems via passengers' devices. Offers airlines income from third-party advertising. motus.aero

TECHNOLOGY

Retail inMotion Order 2 Seat

Passengers can browse/order goods onboard via a PED without ground connectivity. Integrates to any inflight retail process. retailinmotion.com

TECHNOLOGY

AeroChef Inflight Catering Software System

User-friendly, scalable web-based software system with real time data analytics. Supports all major cloud platforms. aerochefglobal.com

Best for onboard

ONES TO WATCH

ONES TO WATCH

AQUA Carpatica Water

Natural mineral water ethically bottled at source and on a mission to offer consumers the best and purest water. aquacarpatica.co.uk

ONES TO WATCH

AQUA Carpatica Kids

Mineral water in a bottle with a sippy cap, branded with colourful designs to make drinking water fun and easy. BPA-free and 100% spill proof. aquacarpatica.co.uk

Read full product details at onboardhospitality.com/awards

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ONES TO WATCH

FIFA-themed kit for Qatar

A bespoke World Cup-themed range of children’s kits created to engage young travellers in the run up to the 2020 FIFA World Cup in Qatar. buzzproducts.com

ONES TO WATCH

SUPPLIERS HAVE BEEN QUICK TO ADAPT AND REINVENT INFLIGHT PRODUCT TO SUIT THE POST-COVID ENVIRONMENT

ONES TO WATCH

EcoTensil

This ultra-compact, sturdy, folding paperboard multi-tensil is sealed in a paper packet with a paper napkin.

A SUPD-compliant alternative for onboard cutlery. ecotensil.eu

ONES TO WATCH

En Route Cheese Board

This cheese board’ is a chilled passenger-facing cheese experience designed for the preorder market, fully packaged and branded. en-route.com

ONES TO WATCH

Libero Special Meals Box

A smart, stylish 100% compostable box exclusively designed for Libero special meals by Global-C. Freeze stable and tamper resistant. liberospecialmeals.com

Monty's Bakehouse Bento Box

Inspired by Japanese culinary history, this new box is beautifullycrafted and fully recyclable. montysbakehouse.co.uk

ONES TO WATCH

CLICK tray by Clip

A compact box, this tray occupies 1/3 the space of a full-size ATLAS tray and safely protects food without disposable lids. It opens to a 2/3 tray. cliponboard.com

ONES TO WATCH

Kaelis protected by Copptech

The first onboard service products able to eliminate bacteria, fungi and viruses using copper and zinc, powered by Copptech. kaelis.com

Passengers are definitely ready to experience the joys of travel again so bringing new product onboard will help support recovery

Read full product details at onboardhospitality.com/awards

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THE PUSH TO REINSTATE QUALITY FOOD AND BEVERAGE ONBOARD WILL GATHER PACE AS STRONG NEW OPTIONS EMERGE

ONES TO WATCH

Monty's Bakehouse Snack Packs

A ‘freeze-thaw’ concept to deliver fresh, quality second service solutions comprising two elements. montysbakehouse.co.uk

ONES TO WATCH

ONES TO WATCH

Retail inMotion AR retail

Augmented Reality (AR) will enhance and create an emotional retail experience onboard enabling shoppers to try items on, virtually. retailinmotion.com

SATS Asian Heritage Desserts

A wide range of authentic Asian heritage desserts in convenient single-serve microwavable packaging. sats.com.sg

ONES TO WATCH

Nibnibs Star Cookies

The perfect accompaniment to onboard beverages with all the taste but 30% less sugar, no artificial sweeteners, colours or preservatives. nibnibs.com

ONES TO WATCH

Simply Doughnuts

British-made doughnuts with a uniquely long shelf-life.These stay fresh at ambient temperatures for between 27 and 30 days. simplydoughnuts.co.uk

Despite the pandemic and the economic climate it has brought, suppliers and buyers are clearly continuing to push boundaries and develop new and exciting ways to serve the passenger. This year has been a chance to rethink and reset

Read full product details at onboardhospitality.com/awards

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14 – 16 SEPT 2021 HAMBURG, GERMANY

VIRTUA

VIRTUAL

14 – 16 SEPT 2021

Get onboard WTCE Virtual to reconnect with the travel catering & onboard services industry.

Discover the latest industry trends and insights from experts across three conference streams.

Find out more at: worldtravelcateringexpo.com Co-located:

Organised by:

Aircraft EXPO Interiors

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