Nuts inflight: Time to go nut-free?

18 / FOOD SAFETY

No nuts, PLEASE

It’s time for all airlines to introduce nut-free policies argues special meals manufacturer and dietetic meals specialist Marc Warde…

It’s nuts, isn’t it, that something so delicious as nuts can actually be life-threatening to some people, and even kill. Even madder is the fact that this seems to be an issue few in the airline industry dare broach.

So what is the right thing to do about the consumption of nuts during flights? The truth is, most of us know but who among us is brave enough to act? Here I want to lay out some facts and fiction to help those responsible for the decision-making to fully understand.

Rising risks

Peanut allergies among children in Western countries have doubled in the past decade. Peanut allergies are emerging in Africa and Asia too. Research shows that 1.76% of people in the UK have tree-nut allergies; while in the USA, more than 3.9 million people have tree-nut allergies and 6.1 million people have peanut allergies.

In 2015 research showed that nearly 100,000 new nut allergy cases were being diagnosed annually in the USA and UK. Additionally, 1 in 50 primary school-aged children were affected in the USA, Canada, UK and Australia. Alarmingly, in the last two years alone these and other food allergies have risen 300% worldwide in children. This is unprecedented.

Nuts onboard

Aircraft are essentially flying tubes travelling at high speed with recirculating air and that means danger for those with severe nut allergies.

Exact risks and distance dangers within the cabin vary by individuals but there are multiple reports of passengers sitting as far away as 10 rows from nut eaters and having allergic reactions. Diverting an aircraft because of a severe allergic reaction is expensive and inconveniences the other passengers. It makes sense to avoid this on many levels beyond 'just' the passengers health.

Spurious ‘arguments’

There are numerous spurious arguments offered against removing nuts from aircraft. They include claims that it’s difficult to stop passengers from bringing their own nuts onboard; that it’s wrong to tell a passenger that they can’t have something they want; that nuts are part of some peoples' culture; that those with severe allergies should not fly or should wear masks; and even that for those who love eating nuts, eating them is a right.

Such voices remain loud. That doesn’t mean they should dominate the argument. A generation or so ago, smoking on flights was commonplace. For the good of all passengers, bans were introduced and now anyone flouting the rules can face a fine and possible arrest. Why can’t we have similar regulations for consuming nuts?

Saving lives

There are some simple fixes for ending this danger. It would be easy at the point of booking tickets to inform passengers that an airline is nut-

free and explain why: it’s down to the increase in nut allergies, which can be airborne. If one life is saved by banning nuts in-flight, you made a difference. Surely a compelling argument.

Automated announcements before and after boarding would act as a simple reminders. Nuts are no longer allowed in most UK schools. If children manage, I’m sure passengers can.

Nuts are a delicious snack. I personally like them, although my own businesses are completely nut and peanut free. And I am sorry for nut farmers and manufacturers, but this really is a matter of life or death and there are so many tasty nut-free alternatives to choose from for onboard service.

In the privacy of my own home and in restaurants that serve them I will eat nuts but I don’t have a problem with not eating them for the duration of a flight. They are a preference, not an addiction.

One of my friends has a severe nut allergy. When they visit, I go out of my way to make sure my home is spotless and all nuts are safely packed away. Surely airlines should offer that kind of genuine, caring hospitality.

Engage empathy

For those who argue it’s ‘not my problem’ if someone has a food allergy, I ask where is your empathy and compassion? What if someone you love had a life-threatening food allergy? The world is changing and we simply no longer need to serve nuts. Chefs are innovative and creative and can come up with delicious alternative recipes that don’t contain nuts.

Many people with allergies refuse to fly. They fear the attitudes they will encounter aboard aircraft and the life-threatening potential impact of being exposed to allergens.

As a special meals manufacturer and dietetic meals specialist, I am regularly trying to overcome the lack of understanding and empathy around the potentially deadly impact of allergens. If you won’t listen to me, please have a chat with the various anaphylaxis associations around the world. Take a look at the World Allergy Organization’s recommendations telling every government and every airline in the world to stop serving nuts.

Not taking action when you finally recognise and engage with the facts is... simply nuts. •

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Not taking action when you recognise the facts, is simply nuts

20 / IN DEBATE

Back to business

Caterers face big challenges as they ramp up their global kitchen services. Stuart Forster assesses the difficulties with gategroup's Gottfried Menge

Following the pandemic catering is ramping up, WHAT ARE THE MAIN CHALLENGES IN REOPENING AND EXPANDING KITCHEN CAPACITY?

GM

It's a very straightforward answer, the market is dry. Pre-pandemic, we were a company of around 50,000 employees globally – I think we lost something like 15,000 to 20,000. We lost a big chunk of our wisdom. With that, we lost experience and knowledge. People have left the industry. They are gone. We are trying to attract new talents. The market price of salaries in the hospitality industry is a lot higher than before the pandemic. We need to build up and train our people. We are investing a lot of time and money in this but it doesn't come overnight, it takes time. We are trying to attract people and give them benefits so that they will stay. But it's hard to attract skilled labour.

WHERE ARE THE BIGGEST GAPS?

GM

This summer was difficult. In operations, finding truck drivers was a challenge in Europe and lockdowns were severe in Asia.There was a chain reaction and supplies didn't come through so a lot of substitution had to happen. There were painful moments…menus were not printed and I think crews had to work much harder than before.

ARE YOU USING NEW FOOD PREPARATION MODELS?

GM

Not because of the pandemic. We already applied Advanced Production Techniques (APT) in our kitchens. Central Recipe Assembly (CRA) is one way of avoiding wastage and bringing consistency to the recipe and dish itself. We have introduced sous-vide cooking and doing hot-fill means we don't need to prepare

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basic sauces every day. This is helping in production. We also went into industrial kitchens, looked at the mass production process of frozen meals and learned from there. It's helping.

ARE CLOUD KITCHENS A WAY TO MEET DEMAND?

GM

Before the pandemic, gategroup's business was 100% to do with travel, mostly on airlines – nothing to do with schools or canteens. During the pandemic, we looked at how to diversify. We came up with the idea of dark kitchens or cloud kitchens. We cook for brands in city locations – it could be Uber Eats or Delivery Hero. People order, then it is delivered. We also invented the brand Uqonic Chefs. We were working with top chefs including AnneSophie Pic, Andreas Caminada, Dominique Crenn, Mauro Colagreco and Peppe Guida. We produced and packed their gourmet menus, it created a gourmet home dining experience.

IS OUTSOURCING A SOLUTION?

GM

At a company level we do a make or buy analysis to decide if it makes sense to find somebody. Why not, if it makes our life easier and we find a good partner who can produce consistently? Pastries and dessert production is a very competitive market and except for in a few of our kitchens, we have outsourced them to reliable and top quality producers. I would not say that we do this as standard as we are investing in culinary and culinary talents. We want to bring chefs back to our kitchens and do as much as possible in-house.

Gottfried Menge, VP Group Culinary Excellence at gategroup is based in Switzerland. He has over 35 years of global experience.

WHAT TRENDS ARE EMERGING?

GM

A lot of Premium travel today was Business before the pandemic. Customers are indicating that they will spend more money for better and higher quality meals. Maybe it will bring streamlining and investment into quality products – maybe more organic or animal welfare labels.

I see that comfort food is coming back. People are looking to feel at home and eat what they know when they travel. That makes them comfortable. •