Cabin Concept of the Year 2022

2022 CABIN CONCEPT AWARD ENTRY

Fleet renewal at AIR FRANCE aims to cut impacts and upgrade & enhance the customer experience

Airline

Air France

Comfort & style

Launched

October 2021

Elements

• Interior design • Catering, • Comfort • CSR

Since introducing the Airbus A350 on its long-haul fleet, Air France has continued its fleet renewal with firm orders – the largest from a European customer – for 60 A220-300s, plus 30 options and 30 purchase rights. These will replace the airline’s Airbus A318s, A319s and A320s by 2025. Ultimately the A220-300s will account for close to 60% of the medium-haul fleet, alongside the Airbus A320 and A321. The move has four key aims: To reduce environmental impacts, upgrade comfort for passengers, enhance the Air France brand, and reinforce the gastronomy positioning.

Reducing impacts

The Airbus A220-300 generates 20% less CO2 emissions than the aircraft it replaces and has a 34% reduced noise footprint. It plays a decisive role in reducing Air France’s environmental footprint. It has an operating range and capacity perfectly suited to serving Air France’s short and medium-haul network.

Comfort

The A220-300 has 148 seats in a 3-2 configuration offering 80% of customers a window or aisle

Art de vivre takes flight!

seat. The seat, designed by Collins Aerospace, is the widest in the market for single-aisle aircraft. It reclines and features an adjustable headrest, leather upholstery and an ergonomic seat cushion for enhanced comfort. The seat back features a symmetrical stitching pattern accentuated in the centre with grey embroidery thread, creating an upholstered effect for optimum comfort. The accent, the company’s brand symbol, adorns the front and rear cabin walls of the aircraft front and rear cabin walls of the aircraft and is embroidered on each seat, and is embroidered on each seat, highlighting the company’s identity. A highlighting the company’s identity. A wide solid tray table, cup holder, pouch wide solid tray table, cup holder, pouch for storing magazines/books, individual for storing magazines/books, individual USBA and C ports and a tablet or USBA and C ports and a tablet or smartphone holder integrated into the smartphone holder integrated into the backrest complete the package. backrest complete the package.

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that is free and allows them to send and receive messages in flight. The service also gives access to all information they may need related to their flight and onward connections. In addition, the Air France Play app, can be used to download a wide selection of newspapers and magazines onto smartphones or tablets up to 30 hours before departure.

Design

The bright and spacious cabin is decorated in the Air France signature colours - shades of blue, white (providing light and contrast) and a hint of red to symbolise the airline’s excellence and know-how. The carpet revisits the traditional ornamental herringbone patterns of the Haussmann-inspired world of Parisian apartments. Large panoramic windows provide natural light. From boarding to landing, eight specially-adapted cabin mood lighting settings create bright, dynamic lighting for the welcome and disembarkation and softer lighting for a more relaxed atmosphere in flight. The spacious baggage racks are easy to access, and the central aisle is particularly wide.

Food

In Business on European flights, passengers are now offered a full meal tray. For breakfast, a cold snack is served with a Lenôtre croissant and warm bread, as well as jam, butter, fresh fruit or cream cheese. For the rest of the day, a cold gourmet dish designed by François Adamski (Servair's corporate chef, 'Meilleur Ouvrier de France' and 'Bocuse d’Or') is accompanied by cheese, dessert and warm bread. On long haul flights, a selection of high-quality French biscuits and fine chocolates is offered at tea and coffee time. A wide range of French wines and champagne, selected by Paolo Basso (world’s best sommelier 2013), as well as a large selection of drinks, accompany the gourmet dish. In Economy, depending on the departure time, sweet biscuits or sandwiches, including a vegetarian option, are offered to all, with a choice of alcoholic and non-alcoholic drinks.

Technology

In all cabins, passengers on the A220300 enjoy Air France Connect, the 300 enjoy Air France Connect, the airline’s inflight wifi service which is airline’s inflight wifi service which is available throughout the flight via available throughout the flight via their personal devices. The Air France their personal devices. The Air France Connect portal offers them three passes Connect portal offers them three passes according to their needs, including one according to their needs, including one

Art de vivre!

The Air France A220 is the expression of the French art de vivre so the airline has revived a legendary tradition by naming its aircraft after French cities. This highlights the different regions of France, each steeped in history and culture, and contributes to the airline's reputation and visibility through the cities it serves. •

2020 CABIN 2022 CABIN CONCEPT AWARD ENTRY

FINNAIR marks its 100th anniversary with a project to elevate products and service across all classes

Airline

Finnair

Iconic new tableware

Launched

February 2022

Elements

Interior design • Comfort • Catering • Technology • Sustainability

Finnair is elevating its position in the market with a project touching all classes, to ensure a consistent experience across its A330s and A350s, and adding a new Premium Economy class. By its 100th anniversary in 2023 the roll out will be complete. It aims to be the airline of choice between Europe and Asia.

Interior design

Drawing on Nordic and residential design and nature, the new interiors bring in soft curves, natural materials and rich textiles. Neutral colourings give a light and airy sense of space, with darker and moodier moods in each individual seat space. In Business, walls are lined with felt to soften the environment and acoustics. All cabin elements are integrated to create a clean and seamless look and cabin lighting has been specially designed to combat jetlag. The main entrance door features an atmospheric lobby with credenza unit and large rounded mirror which cleverly doubles as a discreet but fully functioning galley area. Premium Economy and Economy feature highly customised new seats. The all-new look and feel is reflected in all touchpoints.

Maximum movement & comfort

Comfort

In Business class the new AirLounge concept is a ‘space’ rather than a ‘seat’ and uses a contoured 3D shell with panels that flip to create a market leading bed. It offers enhanced freedom of movement and has a flexible tray table, ample storage, and a strong Nordic and residential aesthetic - it's a home away from home, a 'nest'. The Premium Economy seats feature eight inch recline, waterfall legrest and six-way recline, waterfall legrest and six-way headrest with neck pillow. Ergonomics headrest with neck pillow. Ergonomics have been carefully considered and have been carefully considered and trialled in all cabins and all seats feature trialled in all cabins and all seats feature memory foam cushions and versatile memory foam cushions and versatile storage. All comfort items, blankets and storage. All comfort items, blankets and bedding sets are part of a partnership bedding sets are part of a partnership with design house Marimekko, and with design house Marimekko, and the textiles feature iconic prints from the textiles feature iconic prints from Marimekko’s archive. Marimekko’s archive.

Food

Finnair is renewing the service and meal concept in Business and introducing a concept in Business and introducing a bespoke concept for the new Premium bespoke concept for the new Premium Economy focused on quality and choice. Economy focused on quality and choice. Business menus are built on Business menus are built on Nordic

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heritage with Japanese and Asian influences, and include up to six courses in modern bistro-style plus another lighter meal. Those who want to maximise rest can take an express menu. The meals and drinks are served on new china and glassware designed by top Finnish designer Harri Koskinen and Finnish design icon, Iittala. Premium Economy customers enjoy a quality casual dining experience with two meal services. The three-course main meal is elevated and served on new Iittala plates.

Sustainability is at the core of the service, designed to cut waste and using considered ingredient sourcing.

Technology

Seat power and connectivity has been carefully considered for all classes. Business is fitted with a wireless Qi phone charger, USB A&C, PC power and a large high definition 18” monitor. The IFE has been redesigned to be user-friendly and personal, providing relevant services at relevant times. The new IFE has a lot of interplay with the wifi portal (Nordic Sky) making the digital experience onboard seamless and easy. Cabin crew can also use their iPhones to engage with the customers through the new IFE.

Service/crew

Service onboard has been re-thought to ensure a warm and attentive personalised service. All crew have iPhones featuring specially developed software and tools to support high quality, personalised service. They received a dedicated training package on the ground to go through the new service, concepts and cabin products.

Sustainability

Finnair aims to become carbon neutral by 2045. All cabin products are scrutinised for weight and every new seat feature had to be fully justified in terms of weight and fuel burn. Cabin finishes have been selected with sustainability in mind including recycled polyester hard-wearing carpets in Economy and natural wool textiles used for the seats and curtains. The new ‘Kuulas’ chinaware for premium cabins is 20% lighter than previously. Single use plastics have been significantly reduced, replaced with wooden cutlery and a cardboard box meal. Recycled materials have been used in comfort items. Finnair’s sustainability journey is on-going and includes end-of-life strategies for products.•

2020 CABIN 2022 CABIN CONCEPT AWARD ENTRY

AIR BALTIC has its focus on sustainable best practice, cutting waste through data analysis and pre-order

Airline

airBaltic

Loving the B-Cafe style

Launched

Q2 2021

Elements

• Catering, • Technology • CSR

In the second quarter of 2021 airBaltic stepped up an ongoing focus on environmental, economic and social sustainability. The airline believes those carriers working on improved sustainability now will win the future. To this end it has made significant efforts to reduce food waste, introduce more environmentally-friendly packaging onboard, and digitalised activities as it works towards a 100% paperless operation.

CSR

AirBaltic’s environmental management is based on the principle of continuous and systematic improvement. It identified key areas for improvement and set targets for each. This includes onboard service. It is committed to a high level of transparency on its sustainability record.

Food

In 2019, 45% of total inflight waste was food waste (loaded but not consumed inflight); in 2020 food waste accounted for 42%, and in 2021 it decreased to 38%. This is a result of significant growth in meal pre-ordering which is at the heart of the sustainability push. In Q4 of 2021 the airline launched a revised menu

Data-driven product selection

and concept for this successful and innovative meal pre-order system. The service offers a wide choice of meals for different dietary requirements and the booking process is designed to be userfriendly and flexible. For example, passengers departing from Riga can enjoy a meal ordered up to an hour before departure. Options include a healthy breakfast, delicious lunch and dinner all designed to make the journey a gastronomic adventure. A great effort is also being adventure. A great effort is also being made on new sustainable menu and made on new sustainable menu and packaging details. The goal is to reach packaging details. The goal is to reach close to zero waste with delicious food close to zero waste with delicious food and easy, well organized ordering. and easy, well organized ordering. In 2019, the menu was completely In 2019, the menu was completely changed based on careful revenue changed based on careful revenue analysis. Non performing meals were analysis. Non performing meals were removed and all options were revised, removed and all options were revised, updated and upgraded with great updated and upgraded with great support from LSG Group’s chefs and support from LSG Group’s chefs and input from leading local restaurants. input from leading local restaurants. More than 20 new meals were introduced More than 20 new meals were introduced and the branded B-cafe was created, and the branded B-cafe was created, highlighting that each meal is freshlyhighlighting that each meal is freshlymade just before departure. A lot of work made just before departure. A lot of work was done on food photography and PR to was done on food photography and PR to

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support the pre-order programme. This data driven enhancement programme was repeated in 2021 and will be done again every two years to ensure constant improvement in line with the company’s core values of: ‘We deliver. We care. We grow’. The goal is to ensure high quality meals, a wide offer, simple ordering and quick delivery. The pre-order system was launched after much research and serveral passenger insight projects, which overturned the myth that airline food is not enjoyable and identified exactly what passengers thought about the menus and service, and their priorities..Assessments after pre-order was introduced endorsed the changes, showing a 50% increase in meal pre-orders. The airline noted that suddenly passengers were talking about how delicious and convenient it was to eat inflight, and it became trendy to have a dinner in the sky. AirBaltic sold close to 100,000 meals during the 2021 despite the heavy impact of pandemic conditions. The B-cafe brand has become trusted and passengers have confidence in it, associating the offer with fresh, healthy, high quality food. The offer reflects trends in the food industry, packaging innovations and the development of technologies. Results are strong and passenger feedback is positive. The airline is ambitious about the quality of its food but also pays close attention to every detail by involving renown Latvian chefs in the menu creation process. Every two years sales results, passenger feedback, and cabin crew insights are reassessed as the basis for further revisions. The team constantly challenges itself to go further.

Technology

The airline believes the meal pre-order service is now well recognised and valued, based on the successful formula of: offer – order – delivery. Passengers value a concept which offers them more than 70 meal choices, smooth and flexible pre-ordering process (during the booking, after booking, during check-in), and high priority delivery to them onboard. With the launch of a new cabin wifi product, soon passengers will also be able to order meals for their next flights while onboard using airBaltic's cabin wi-fi. In addition the airline is working to go paperless with digitalisation projects which allow for faster reporting and operational efficiencies; electronic flight plans for pilots and digital post-flight reports for cabin crew and ground handling staff. •