PAX International WTCE June 2023

PAX International

Mississauga, Ontario Canada

Tel: (1 905) 821-3344

Website: www.pax-intl.com

PUBLISHER

Aijaz Khan

E-mail: aijaz@globalmarketingcom.ca

EDITORIAL OFFICES

Stephanie Philp, Editor Tel: (1 416) 822-1758

E-mail: stephanie@pax-intl.com

Alex Preston, Senior Editor Tel: +44 (0) 7969 092913

E-mail: alex@pax-intl.com

Rachel Debling

Special Reports Editor

Reedah Hayder

Editorial Assistant

Ash Khan, Advertising Sales Executive

E-mail: ash@pax-intl.com

ART DEPARTMENT

Jessica Hearn, Art Director

E-mail: jessica@globalmarketingcom.ca

PAX International and PAX Tech are published a total of 10 times a year by PAX International, Mississauga, Ontario, Canada. International Distribution.

Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not be returned unless accompanied by return postage. The views expressed in this magazine do not necessarily reflect the views and opinions of the publisher or editor. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine

ISSN 1206-5714

Key title: Pax International

Hamburgbound

What an exciting year it has been so far! Since our April Amenities and Comfort issue, the PAX International team has been busy gathering the most exciting stories in the industry to share with you, our readers. As air travel booms once again, it couldn’t be a better time to come together to celebrate the hard work being put in to make the inflight passenger experience the best it has ever been. From luxurious amenities to personalized inflight food and beverage options, it is clear that putting the passenger first is of the utmost priority.

In this issue, we cover all the latest news and updates from caterers and suppliers and take some deep dives into how the industry is making sustainability really mean something. You’ll find a re-cap of our recent roundtable discussion where industry leaders speak about bringing the “wow” factor back to travel, a feature all about what true sustainability looks like, a snack and drink roundup plus way, way more.

Special Reports Editor Rachel Debling shares the history of VACS and gives a report on how SATS is outlining its developments in sustainability and partnerships to help airlines offer a wider range of onboard meal solutions. She also details all the latest about dnata’s recent kitchen opening in Australia.

A guest column from Matt Crane of the Aviation Sustainability Forum (ASF) reminds us that, when thinking about sustainability as an industry, part of the answer sits in the second syllable of the word, in “our ability to recognize that we are at our best when we work together.” With more than 5,000 attendees (including 750 onboard buyers) expected at WTCE 2023, there is no time to waste in building up the relationships necessary to put ideas and practices into motion that will keep important conversations going. Working together toward shared goals is essential. As Bill Carrejo, Linstol’s Director of Sustainability says on page 54, “our industry needs to make sure we are actually delivering on our promises and not just selling a marketing program.”

PAX International looks forward to connecting with many of you in person. If we have not already set up a time to meet, be sure to stop by to visit us at Stand: 1D85 — we can’t wait to hear all the latest and share in the excitement that WTCE 2023 is sure to bring. We would also like to remind you that tickets for the annual PAX Awards (this year in partnership with TravelPlus) are still on sale for the ceremony on June 6.

See you there!

Stephanie Philp Editor

PAX International

ON THE COVER

Inside dnata’s latest kitchen opening in Australia. Image courtesy of dnata. Read more on page 40

Departments

EDITOR’S NOTE 3

NEWS 6

FACTS & FIGURES 10

Features

PROFILE

16 STREAMLINING SUCCESS

Watermark’s Managing Partner, Kenny Harmel, details the company’s recent rebranding and its commitment to providing curated experiences onboard

LOUNGES

20 SOARING ABOVE EXPECTATIONS

As travel takes off in Vietnam, the country welcomes the launch of its first halal-certified lounge at Tan Son Nhat International Airport: the Jasmine Halal Lounge

INDUSTRY Q&A

22 TRENDING UPWARD

LSG Group CEO Erdmann Rauer shares details of the three-pillar strategy that is driving business growth and promoting innovation in the onboard experience

SPECIAL REPORTS

26 30 YEARS AND STILL GROWING

With 30 years in the industry, Vietnam Airlines Caterers looks back on its impressive journey and sets its sights on the future. Deputy General Manager Bert Dinkel details the company’s focus on culinary and operational excellence — and what’s to come

CATERING

32 QUALITY CUTS

Calvetti Meats details its specialized cooking method: sous vide, which promises consistent, moist and juicy results each time. From hand-picking ingredients to integrated systems, the company prides itself on its focus on “long-term vision”

34 GLOBAL REACH, LOCAL FEEL

SATS outlines its developments in sustainability and latest partnerships to help airlines offer a wider range of onboard meal solutions, including their investment in extending the shelf life of inflight meals and plant-based protein alternatives

40 GAINING MOMENTUM

dnata details its newest kitchen in Australia, innovative product line and promising airline partnerships

FOOD & BEVERAGE

44 SNACK & DRINK ROUNDUP

As the industry picks up on growth, suppliers are revolutionizing the inflight food and beverage experience, introducing exciting and unique options that cater to the diverse palates of passengers

ONBOARD EXPERIENCE

48 THE “WOW” FACTOR

Four expert panelists discuss what creates a luxurious and memorable passenger experience in air travel, with insights on factors that contribute to passenger satisfaction like hospitality, amenities and service quality

52 TRUE SUSTAINABILITY

As airlines set goals to meet net-zero targets and single-use plastic falls further out of fashion, major players are innovating ways to maintain luxury while minimizing harm to the planet. PAX International spoke to leaders at FORMIA, Linstol, WESSCO International, Plane Talking Products and Buzz to hear about what true sustainability looks like

UNIFORMS REPORT

58 CIRCULAR SOLUTIONS

SKYPRO details the relaunch of its sustainable uniform collection, highlighting a new circular program

WINE AND

SPIRITS

60 LOVELY IN LEMON

With the rising popularity of the Spritz, Bottega SpA’s President shares everything behind the launch of the Lemon Spritz, a bubbly and refreshing low-alcohol drink — made with organic lemons from Sicily

62 THE ART OF PLAY

Fraternity Spirits spills the beans on how it’s shaking things up with innovative mixology and unique liquid blends to make every moment special. But that’s not all — the company is also breaking the mould with sustainable practices and inclusive marketing campaigns

CONFECTIONARY

64 SWEET TREATS

Sweet news for travellers! Lindt’s Head of GTR reveals chocolate remains a resilient and premium category for global travel retail, with common “demand moments” driving growth

GUEST COLUMN

66 SUSTAIN-ABILITY

The Aviation Sustainability Forum targets the aviation industry to work together to reduce cabin waste, aiming to achieve net zero CO2 emissions for aviation by 2050

EVENTS

68 WTCE PREVIEW

The World Travel Catering & Onboard Services Expo (WTCE) is set to showcase new products and innovations that aim to shape the future of the passenger experience

Bamboo Airways extends service contract with GIC

Vietnamese airline Bamboo Airways has announced the extension of its catering services agreement with GIC International Catering in Frankfurt for another two years, starting June 1, 2023. The announcement was made during a signing ceremony attended by executives from both companies, including Bamboo Airways’ inflight services manager, cabin crew service instructor, and station manager, as well as GIC’s Chairman, Director Commercial, Executive Chef, and Asia Business Development Consultant.

At the ceremony, GIC’s culinary team showcased three upcoming menu cycles that will be served on Bamboo Airways’ routes from Frankfurt to Hanoi and Ho Chi Minh City. The menus feature a range of ingredients, including local produce from Germany. GIC’s Chairman expressed his pleasure at serving Bamboo Airways’ customers with a creative and high-quality menu.

SUPPLIER

Bangkok Air Catering launches new kosher meal box

Bangkok Air Catering has unveiled its latest product, an all-new kosher meal box designed for airlines. With more than 15 years of experience in producing and selling kosher meals, the new meal box promises a crew- and passenger-friendly solution for airlines that are seeking high-quality kosher meal options for their travellers.

The kosher meal box features a fresh and visually appealing design and menu that will delight travellers.

Bangkok Air Catering is committed to using only the freshest and finest kosher ingredients to guarantee a satisfying dining experience for passengers.

At Bangkok Air Catering, the focus is on ensuring customer satisfaction through ongoing enhancements of its products and services. The company offers new menu selections that include Asian,

Mediterranean, and Western cuisine. With the introduction of the new kosher meal box, Bangkok Air Catering is committed to providing a comprehensive range of meal options to cater to the diverse needs and preferences of all travellers.

Bamboo Airways’ 787 Dreamliners currently fly to Frankfurt three times a week from Vietnam.

A signing ceremony celebrated a contract extension between Bamboo Airways and GIC International Catering

The new kosher meal boxes are prepared with the freshest and finest quality kosher ingredients

APOT relaunches networking event for onboard hospitality in Asia

After a hiatus, Asian Pacific Onboard Travel (APOT) Founder Keerthi Hapugasdeniya announces the relaunch of the only Asia-based networking event for the hospitality travel industry. APOT is known for its relaxed and focused networking environment, open to all individuals associated with the hospitality travel scene in Asia. The event has had successful runs in Perth, Bali, Da Nang, Shanghai, Colombo, and Seoul, and now the team plans to build on that legacy.

The team is planning an event in Vietnam from November 9 to 12, 2023, which as always, is a limited-numbers event. Partners are welcome to join in the entertainment and educational visits as well, according to an April 19 press release.

If interested in attending APOT in Vietnam in 2023, con-

tact APOT CEO Jeremy Clark at ceo@apot.asia, expressing your interest and the approximate number of attendees.

AIRLINE

Qantas and Tourism Western Australia collaborate with Watermark for a special edition amenity kit

Qantas, in collaboration with Tourism Western Australia and Watermark, has launched limited-edition amenity kits for Business Class passengers travelling on international flights from Singapore, London, and Rome to Perth.

“We are committed to bringing more travellers to experience Western Australia. The city and regional areas have so much to offer and we’re proud to showcase its nature and culture through a talented artist,” said Qantas Group Chief Customer Officer

Markus Svensson, in an April 26 press release.

The amenity kits showcase the artwork of Wongi artist Kevin Wilson, featuring various Western Australian landscapes from Ningaloo Reef to the Margaret River Region. The kits contain a range of travel essentials such as eye masks, socks, earplugs and Lit’ya skincare products.

Wilson said, in the same press release, his artwork explores the interconnectedness of culture and history, while also being vibrant and expansive. “Within my artwork I’ve aimed to capture the story of wondering, exploring and discovery — showing this through the abstractness of my work. I’ve also represented our ancient song lines, waterways and animals of the landscapes.”

Carolyn Turnbull, Managing Director of Tourism WA, said the launch of the amenity kits helps showcase the wondrous and unparalleled landscapes of Western Australia. She said, “While relaxing on flights, we hope this artwork helps to inspire Qantas passengers ahead of their dream stay in Western Australia.”

Founded in 2010, APOT has launched events in several Asian countries

The kits are in celebration of Western Australia’s new global tourism brand “Walking On A Dream”

Le Must’s premium condiments

Combining classic culinary techniques with a contemporary enthusiasm for innovation, Le Must crafts all-natural and organic balanced blends of condiments and preserves, produced in small batches, to deliver a taste and texture that seek to set the brand apart. The uniquely shaped signature presentation of Le Must’s signature curved glass bottles promises to make fine dining and inflight dining a memorable experience.

The range includes mini condiments, preserves, honey, peanut butter, chocolate hazelnut spread, maple syrup hot sauces, and biodegradable sugar stick packets.

Le Must founder Moshe Cohen, whose career has been focused on propelling luxury brands globally, tells PAX International that the brand has taken off quickly, and Le Must condiments are now served across the world at over 200 hotels and resorts. The brand is featured at select properties of Ritz Carlton, Mandarin Oriental, Four Seasons, St.

Regis, JW Marriott, Loews, Montage, Pendry, and Nobu.

The products are an ideal addition to post-COVID First and Business Class cabins, in single-portions and equipped with tamper-evident seals, Cohen explains. They suit the passenger who would generally enjoy organic, sustainable, high-end condiments.

CATERING

The Gourmet Center introduces Europastry Cristallino Bread

The Gourmet Center is introducing Europastry Cristallino Bread, a bread that can take any culinary experience to the next level. Made with 100 percent natural ingredients and sourdough, the company’s

demanding high hydration process results in a bread with a thin, crispy crust and light, airy crumbs. Whether a round or square bread, the Kornspitz, Beer, or Bio varieties, Europastry Cristallino Bread is the perfect choice for those who want to elevate dishes to the next level. The honeycombed interior of the bread is perfect for soaking up sauces and juices, making it the ideal complement to burgers, sandwiches, and other culinary creations. The bread is also great to combine with soups and salads because of its airy, light, soft and versatile textures.

Cristallino bread is easy to prepare. The bread can be served after thawing or toasted for 4-5 minutes.

Le Must products are served in eco-friendly glass jars, without GMOs, high-fructose corn syrup, palm oil, preservatives or other harmful ingredients and packaging components typically used by mass-market brands

The honeycombed interior of the Europastry Cristallino Bread is perfect for soaking up sauces and juices

Global Inflight Products introduces biodegradable serveware

Global Inflight Products (GIP) is now using plant fibre for passenger cups, casseroles and trayless products. These new products are biodegradable and can be composted after use.

Airlines are increasingly seeking sustainable solutions and, in response, GIP has developed its plant fibre pulp compostable cups to be 100 percent plastic-free. The cups are stackable and leakproof and can be custom designed to meet the needs of hot or cold beverages, including hard liquor. GIP hopes to replace all plastic and aluminum with eco-friendly alternatives.

GIP is also using sugarcane pulp compostable casserole dishes made from plant fibre. The dishes are oven safe to heat up to 302F for 20 minutes. The casseroles are also water- and oil-proof. Moulded from bagasse, straw residue, and other non-wood plant fibre pulp, these casseroles come in different shades to enhance onboard services. The new plant fibre trayless solution saves space by allowing for 84 meals per trol-

ley. The lid of the meal box can fit a casserole dish, with endless combinations for snacks, breakfast or dinner.

In other news, Wafa Zaghdadi is GIP’s new VP of Sales and Marketing. With GIP’s continued expansion on a global scale, Zaghdadi will play a key role in driving the company’s sales strategy and planning for its growth.

Diskomat and Wexiödisk launch sustainable WD-BS for airline catering

Diskomat, the global distributor of Wexiödisk, is introducing the latest addition to their range of eco-friendly dishwashers: the WD-BS, a successor to the well-established WD-B model.

The product is designed for airline catering without compromising sustainability and developed with technology that provides the lowest possible operating costs and the highest reliability.

Wexiödisk has prioritized sustainability by developing the WD-BS to provide significant savings on water and chemicals. The machine recycles wastewater from the dishwasher, using it for controlled pre-rinsing, which saves water, energy and labour. The components of the dishwasher are carefully selected to guarantee a long life cycle, with the highest proportion of stainless steel.

“For many years our philosophy has been eco-design, where the life cycle cost of a dishwasher, ergonomics and sustainability go hand in hand. Therefore, what is good for the customer or operator will be good for the environment,” said CEO of Wexiödisk, Magnus Titusson.

Wexiödisk’s flight type dishwasher S-range is available in five different models

GIP’s new 100 percent compostable products are made from plant fibre

White Glo introduces new Toothpaste Tablets

White Glo is introducing its latest innovative oral care product: Toothpaste Tablets. These tablets offer a guilt-free, eco-friendly brushing experience that leaves teeth sparkling and healthy.

With each tablet providing six essential benefits for maintaining optimal oral health, as well as containing five times more whitening technologies, White Glo’s Toothpaste Tablets are the perfect solution for travellers looking for a convenient and effective oral care option.

By using 100 percent biodegradable packaging, the tablets help minimize the carbon footprint of travellers and remain convenient to store in any travel bag or purse. To achieve a lasting, fresh and clean sensation, just bite down on the tablet, brush your teeth and rinse.

White Glo’s Toothpaste Tablets are specially formulated with active ingredients to remove surface stains and prevent plaque buildup. But it’s not just the convenience and

COMPANY

effectiveness of the tablets that make them stand out. By eliminating plastic toothpaste tubes, White Glo’s Toothpaste Tablets are an environmentally friendly option that will help travellers reduce waste and protect the planet.

Megan Ireland named Vice President of Production and Distribution Management at AMI Group

AMI Group recently announced that Megan Ireland is the new Vice President of Production and Distribution Management for the company.

In the new role, Ireland will oversee all activities associated with AMI’s distribution management programs for major airline clients’ wine and liquor programs. She will also continue to monitor all aspects of AMI’s co-packing operations in the United States and the expansion of a special meal program into Europe, set to begin before summer 2023.

“Megan’s ability to drive change and embrace the challenges of our industry will be critical to our ongoing success,” said Jeremy Parsons, CEO of AMI Inflight and AMI Wines LLC.

Megan will work closely with the AMI Group board members to shape the company’s strategy and direction, focusing on enhancing operations, sales, and customer engagement.

Ireland joined the AMI Group in 2013. She started in sales before becoming Director of Program Management due to “her unique ability to facilitate and spearhead special projects,” the release said. Ireland previously spent nearly a decade at a major airline in both the finance and onboard services departments. She is a graduate of the University of Virginia.

Each tablet contains the same beneficial properties as White Glo’s toothpastes

Megan Ireland, Vice President of Production and Distribution Management, AMI Group

Best

Looking forward to seeing you again at the WTCE 2024 with our Mercury awarding winning...

in conjunction with Flex-e-Clip Flex-e-Drawer and introducing Flex-e-Frame 3 R’s Reduce (waste, weight), Reuse, Recycle

Cuisine Solutions brings tasting menu for WTCE

This year at WTCE, Cuisine Solutions, the world’s largest sous vide manufacturer, and pioneer of the method, will spotlight specialty items from the U.S., France, and Thailand, the locations of each of their three manufacturing plants.

Items will focus on not only on-board dining, but lounge meals and buy-on-board snacks as well.

The tasting menu for on-board dining will include a Plant-Based Crab Cake with celeriac remoulade, mache salad, lemon herb sauce, and a pepper mix, as well as a Grilled Pave Beef with Sarawak pepper served with Pearl Barley, Eggplant confit, and tomato caper sauce. For lounge meals, expect samplings of FrittataStyle Squares with Everything Seasoning and the company’s award-winning Coconut Chia Pudding. Buy-on-board snack selections will include savoury portable options like the Closed Burger, Egg Wellington, JUST Mexico Baked Bites, 5-Cheese Pasta Bake and sweet options like Boba Bites with flavours like Mocha Coconut and Golden Ginger.

Chef Gerard Bertholon, Cuisine Solutions’ Chief Strategy Officer,

Weave Intelligence

Weave Intelligence uses the power of Big Data, AI software and RFID tracking to answer the question “What happens to onboard products once they enter circulation?” Until now, there has been no way of tracking the millions of items flowing around the world.

Weave is connected across an entire network of cabin cleaners and laundries and can provide a full picture of the supply chain — analyzing the traffic of millions of individually tagged assets.

Weave’s value, Founder Ian Linaker explains, is the complex software that pulls, and then analyzes the real-time tag data from the outstations around the world. “Anybody can stitch in an RFID tag — that doesn’t really do anything significant. Weave has spent a considerable amount of time building advanced software along with a powerful AI reporting platform that analyzes huge volumes of data and tells our customers exactly what is happening to the products.”

For example, by attaching a Weave tag to a blanket, customers can track everything from the number of blankets they have on-hand, to a product’s age, its rotations, the overall equipment balance, location, and product

will present at WTCE’s Taste of Travel on June 7. He will lead a discussion on The Future of Plant-Based, going beyond the traditional protein preparations. He will cover everything from plant-based lamb to shrimp and the new rules around clean labels, spotlighting the latest innovations in this ever-evolving food space.

performance. Airlines use these insights to make more informed procurement decisions, achieve cost savings, and witness tangible transformations in their supply chains. Read more about how Weave Intelligence is using AI and Big Data to transform airline inventory management in PAX Tech‘s cover story.

Weave Intelligence uses RFID tracking technology to monitor the lifecycle of every textile product in circulation

Cuisine Solutions’ tasting menu at WTCE will focus on not only onboard dining, but lounge meals and buy-onboard snacks as well

Streamlining

success

STEPHANIE PHILP

From the creation of Galileo (which didn’t necessarily start as you might think) to the merger with Watermark in 2016, Kenny Harmel, Managing Partner at Watermark, has seen the aviation product supplier’s business grow and change from the inside.

Harmel, who is half Irish and half South African, grew up in London. As a child, he spent ample time visiting extended family in South Africa. “I was fortunate enough to travel from a very young age. I’ve always been inquisitive about exploring different places, different cultures, and travelling as much as I could,” he tells PAX International.

He met his future business partner, Ian Linaker, at Durham University. At school, Harmel studied business finance and Linaker was in business management. The two became friends toward the latter half of their time at Durham and started Galileo in their spare time. When the company (originally a men’s skincare line) started gaining traction, the two knew the business was something they wanted to commit to full-time.

The pair placed the premium men’s grooming range into retail in the UK, Europe, the U.S. and Asia. “It reached the point where, to take it to the next level, we started looking at hospitality,” Harmel says. “We didn’t want to go into the

Galileo Watermark launched the first Tencel product to fly as part of a collaboration between Qantas and Sheridan

PAX International spoke to Kenny Harmel, Managing Partner at Watermark, to discuss Watermark’s recent rebranding by

Kenny Harmel, Managing Partner at Watermark

mainstream and mass market, because the risk was that you could strip the premium out of the brand.” The pair targeted hotels and airlines and were lucky enough to be selected by an airline as part of their business-class amenity kit in 2014.

The business “grew arms and legs” from there, Harmel says.

Business is booming

Linaker and Harmel were heavily involved in growing the business strategically right from the start. Sometimes, Harmel says, it felt like he was wearing so many different hats that “they almost didn’t fit on [his] head.”

Rather than being a product-led business, Harmel and Linaker wanted to approach the industry to bring curated experiences onboard.

“There’s a huge opportunity to provide a really memorable experience, deliver a message to passengers and really make a difference,” Harmel says. “We wanted to do that through different collaborations and sustainable innovation.”

Sustainability is something Harmel has always thought about as an obligation rather than a choice. “We, I believe, have a responsibility to do that.”

Merging with Watermark in 2016 gave Galileo a few opportunities. The first was the well-regarded name that was well-known in the industry. “It’s a name that every airline in the world knows,” Harmel says. “It’s a great credential for any conversation you have. But I think the thing that attracted us more was its association with so many innovations in the industry over the years, such as the first rPET kit to fly onboard Cathay Pacific in 2012.”

Watermark was also known for its meal service capability in manufacturing and supplying porcelain, glassware and cutlery. That was something Galileo couldn’t do. “The thought of being a full-service supplier to an airline was something we were always thinking about,” Harmel says. “The prospect of really making a difference across any product an airline is looking for. That was the most attractive thing.”

Since the merger, the company has launched a number of products, including an innovative service tray design for United Airlines that led to weight savings of 800 grams and reduced fuel consumption; the lightest and purest glassware in the world onboard Qantas, and the first Tencel product to fly as part of a collaboration between Qantas and Sheridan.

However, the merger also brought new challenges. Overnight the team grew from its London base to having personnel in New York, Sydney and Hong Kong. The number of people in the business was multiplied by five or six. With that came challenges, but also “huge amounts of excitement,” Harmel says.

Then the pandemic hit.

The re-set

“The pandemic reset everything,” Harmel says. “In a bizarre way, and it’s really hard to find silver linings in this instance, but the pandemic really allowed us to take a step back and rethink everything we were doing.” From the business model and the service the company gave to its airline partners, lockdown became the time to rethink the direction that the airline industry as a whole was heading.

“Overnight, it was like a light switch,” Harmel says. “You’re working on all these projects, you’re fulfilling orders, and then: all aircraft are grounded, all manufacturing stops and we are pausing all project work. We had to think pretty creatively on our feet for different solutions.” In 2020, the company invested more in its retail ventures and turned its attention to PPE.

At the same time, Watermark was reaching its 40th anniversary. The team decided to use some of the downtime during lockdown to truly rebrand the company. The Galileo Watermark Instagram went dark and the company was transformed significantly. With the rebrand came the decision to drop Galileo from the official company title.

“Galileo was a huge sentimental value for Ian and myself and a few of the team who were there from Galileo, but ultimately, Watermark has such a long-standing heritage and pedigree and is renowned for so many different things in the industry. All of our airline partners have been used to working with Watermark for over 40 years so we felt it was the right time for Watermark to continue on its own, but with a new identity.”

What now?

With a strategic growth strategy, Watermark has now opened an office in Chicago and the company is looking at other U.S. cities with an eye on expansion. Harmel says the Sydney office, which closed during COVID, could reopen. The company also intends to grow its office in Hong Kong.

“As the industry comes back, and the project work restarts, we’re focused on investing in the team. We’re looking at roles across almost every discipline and are looking for the right people.”

Part of finding the right fit is meeting other people who are “aviation obsessed.” Harmel explains: “It’s not just being obsessed with flying and travelling but being obsessed with finding solutions for both the passenger and the airline.”

For Harmel, success is all about progress and growth. “Rather than a particular achievement or milestone, success for Watermark is bringing the business forward both in thought delivery and supporting our partners with the innovations we are bringing to market,” he says.

“A really exciting thing for us right now is breaking away from being a traditional design and product partner, and instead supporting our airline partners in really drilling down on solving their problems.”

An innovative service tray design for United Airlines led to weight savings of 800 grams and reduced fuel consumption

Soaring above expectations

PAX International investigates the exciting launch of the Jasmine Halal Lounge at Tan Son Nhat International Airport — the first of its kind in Vietnam — and what passengers can expect from this unique experience

by RACHEL DEBLING

In the Departure area of Ho Chi Minh City’s Tan Son Nhat International Airport, Muslim passengers are now able to relax in a luxurious new lounge designed to cater to their cultural needs. Located on the second floor of the terminal, near gate 17, Jasmine Halal Lounge welcomes discerning travellers who require access to a prayer room, a halal-certified menu, and all the amenities expected by those traversing the globe.

Launched to market in December 2022, the intimate space, spanning more than 3,000 square feet, welcomes guests with the calming and enchanting fragrance of its namesake jasmine flower to create a warm and inviting atmosphere. Owned and operated by Southern Airports Services Joint Stock Company (SASCO), the lounge features gender-specific prayer rooms for private religious rites, and its Mediterraneaninspired menu delights the senses of passengers from all backgrounds. In fact, as neither pork nor beef is included in its dishes, even those of the Hindu faith can dine worry-free and in style on the lounge’s halal Mediterranean cuisine.

The facilities adhere to Islamic Law’s hygiene requirements, as well as Malaysia’s Halal standard MS1500-2019,

with certifications awarded by Malaysia Consulting and Training Company in accordance with International Halal Alliance standards. In total, 234 lounge employees have been certified, 14 received halal internal assessment certificates and two were certified to teach the standards of halal to others, helping to ensure that all levels of service adhere to the strict guidelines that their guests expect and require.

“In addition to ensuring halal eligibility to serve Muslim passengers, Jasmine Halal Lounge demonstrates respect and interest in cultural values, religion and beliefs in order to meet the diverse needs of passengers, thereby contributing to the perfection and improvement of Tan Son Nhat International Airport’s service level,” says Mr. Nguyen Van Hung Cuong, Deputy General Manager of SASCO.

Passengers who have enjoyed the offerings of the lounge agree.

“I’ve travelled to many countries and had the opportunity to visit Business lounges with varying standards,” Ahbi, a 31-year-old traveller from England, told SASCO. “Jasmine is one of my top five favourite lounges in the world in terms of quality, food and space.”

Saily, a 28-year-old from Malaysia,

had similar thoughts. “The staff was very friendly and asked if I had any special food or drink requests,” Saily told SASCO. “As a vegetarian, I appreciate it. The salads and vegetarian dishes on offer are all delicious. From the moment I walked into Jasmine Halal Lounge, I felt welcomed and cared for.”

With the utmost respect for the culture and beliefs of all passengers, this first-of-its-kind Business Class Lounge will continue contributing to — and improving — Tan Son Nhat International Airport’s bespoke service to the tens of millions who travel through its gates each year.

SASCO’s Le Saigonnais Business Lounge at the Tan Son Nhat International Airport received the 2020 Pax International Readership Award for Best Airport Lounge in Asia.

A selection of the delicious, Mediterranean-inspired dishes offered at the Jasmine Halal Lounge

Professor Dr. HJ Abdul Rafek Mohamed Saleh (left), Managing Director of Malaysia Halal Consultation and Training Company (MHCT), is awarded the certificate recognizing that Jasmine Halal Lounge meets international halal standards by Mr. Nguyen Van Hung Cuong, Deputy General Manager of SASCO (center), with Mr. Cuong, a member of the lounge’s staff

Trending upward

by STEPHANIE PHILP

From pledging a commitment to a cage-free egg supply chain by 2025 to utilizing technology in hopes of reducing food waste, the LSG Group (Retail inMotion and LSG Sky Chefs) is keeping both sustainability and innovation top of mind. PAX International spoke to CEO Erdmann Rauer to hear major updates from the company, including details of LSG’s recent sale to the AURELIUS Group which is expected to close by Q3 of this year.

“AURELIUS believes in our three-pillar strategy and is willing to support us in further building a successful business on this foundation,” Rauer tells PAX International.

LSG’s three-pillar strategy is comprised of keeping classic catering as the core business, emphasizing onboard retail as a major growth area and further developing food commerce (such as ready-to-eat meals for supermarkets and supplying meal-kit companies) to diversify revenue.

Rauer sees the sale to the AURELIUS Group as another step on the path to fully utilizing the group’s potential. “We have already identified some projects in our business plan, which we would like to realize together with AURELIUS, and are thinking about acquisitions both in terms of capacity and in food technology,” he says, adding that there are plans to get back to doing business in Europe.

PAX INTERNATIONAL: The LSG Group reported consolidated revenue of €1.9 billion (US$ 2.1 billion) at the end of the 2022 fiscal year. That is a 75 percent increase from 2021 and reflects a return to 85 percent of reported pre-pandemic revenues in 2019. What do you attribute this growth to? Is it emblematic of a larger strategy you are undertaking?

ERDMANN RAUER: The bounce in business after the height of the pandemic is part of it, of course. But keep in mind that this recovery happened a lot quicker in the Americas (especially in North

America) than it did in the Asia-Pacific region. So, it was not an even bounce. But we definitely saw our strategy come to fruition as we were able to instantly react to the market situation with a range of innovative solutions. Then there was also our decision to explore new areas of business in the non-airline food commerce arena. This helped us take advantage of our capacities while creating new sources of revenue.

No doubt, times were tough and the ramp-up processes, especially in the U.S., were a tremendous challenge for us. But we showed our resilience and hands-on mentality to solve problems and focused on the needs of our employees to deal with our staffing issues. Our flexibility and customerorientation during that difficult period were core to our activities. I think it was crucial that we remained in close contact with our customers and partners during those tough times. We did our best to overcome the challenges together. Now, this has paid off.

Erdmann Rauer, CEO of the LSG Group, shares how his company’s three-pillar strategy is helping business boom and making space to innovate ways to improve the onboard experience

Erdmann Rauer, CEO, the LSG Group

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PAX INTERNATIONAL: You mentioned earlier that onboard retail is part of the group’s current three-pillar strategy. In this vein, Retail inMotion extended its contract with Aer Lingus last year for an additional three years. It also successfully relaunched the boutique inflight shopping business on all Lufthansa intercontinental flights with a new product range. Why was it the right time to relaunch the inflight shopping program?

RAUER: Inflight shopping in general is an incremental part of the passenger experience on board. Passengers spend a significant amount of time on board, especially on long-haul flights and enjoy shopping or browsing through the catalogs. They expect to be offered exclusive products they can only get on board, such as airplane models or watches with the benefit of a duty-free price. If we fail to fulfil these expectations, it can negatively impact passenger satisfaction and the NPS score of the airline. Clearly, there was a very good reason to pause

inflight shopping during the pandemic. But with the quick ramp-up and the passenger volumes coming back, we see an increasing demand. In the future, we intend to enhance the experience further by giving passengers pre-order options and home delivery.

PAX INTERNATIONAL: When we spoke, you mentioned that efficient IT solutions and consumer-focused concept development are playing an important role in bringing onboard retail and preorder/pre-select concepts to life. How does the Consumption Analytics program, which uses AI to analyze digital photos of uneaten meal items on returning trolleys, fit into this?

RAUER: Consumption Analytics is now called AICA, which stands for Artificial Intelligence Consumption Analytics, and we have even created a new logo to represent it. This underlines the transition it has gone through, from a project to a product that enriches our portfolio. By choosing AICA, we wanted to make

it clear that artificial intelligence is key to the technology. A new camera solution at the heart of the product enables us to scale the project globally.

There are already several projects with customers in place with AICA. We see huge interest within the industry as sustainability not only plays an important role for us but for our customers too. The payoff is that we are reducing waste while also improving the passenger experience by offering and serving them what they really want.

PAX INTERNATIONAL: Part of bringing passengers what they want is ensuring great partnerships are in place, ones that align with your goals. What makes a good partnership for LSG?

RAUER: A good partnership makes sense for both sides, it has to be a winwin. With them we are opening the door to an industry that our partners could not easily penetrate on their own, while we in return get their expertise in a very specific field or exclusive access to a

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product range. Together, we are stronger — and even more attractive for our customers than on our own.

For the LSG Group, partnerships are crucial in bringing in specific expertise that allows us to diversify our portfolio. For us, it is important to gather the most capable parties together and offer our customers a more robust range of products and services. With Cuisine Solutions, for example, we are able to take sous-vide products up into the air. The products are perfectly cooked meats with a new level of quality. With NotCo, we can offer top-notch vegan products developed with artificial intelligence, matching the growing demand for animal-free choices. Barilla is the world leader in pasta, an all-time favourite in airline catering. Finally, Kaelis brings its sustainable equipment know-how to the table, which complements our culinary offerings perfectly.

PAX INTERNATIONAL: From business practices to environment-focused initiatives, how is the LSG Group thinking about sustainability?

RAUER: Sustainability plays an important role in everything we are doing, something that is absolutely non-negotiable. We are concentrating on achieving our seven most relevant sustainability targets. Following our commitment to the three dimensions of “People. Planet. Prosperity,” the LSG Group wants to improve working conditions and be a more attractive employer. On the People front, we are focusing on occupational health and safety and fostering diversity and equal opportunities. For the Planet dimension, lowering our emissions and improving our waste management are things we are closely looking at. When it comes to Prosperity, customer satisfaction and a responsible supplier selection

are our main targets. I am proud to see a lot of local initiatives going on, showing that sustainability is not just something that is important to us, but something that is close to the hearts of our employees.

PAX INTERNATIONAL: What trends do you anticipate taking precedent at the WTCE 2023?

RAUER: Certainly, meat alternatives and vegan food choices are something we must keep an eye on. At our booth, we are going to spotlight a number of concept dishes that fall within that range, some of which have been created with the help of our partners. The customization of the whole travel trajectory is an equally relevant subject. Furthermore, the ever more important role of IT within our industry will underline a lot of what we are planning to show.

30

years and still growing

Vietnam Airlines Caterers (VACS) has been on an upward trajectory since its launch in 1993 and has shown no signs of slowing down. On the eve of its 30-year anniversary, PAX International caught up with Bert Dinkel, Deputy General Manager at VACS, and Mr. Hoang Xuan Hiep, the company’s General Manager, to discuss the company’s origin story, history and take a look into the future

VACS was established in July 1993 as a joint venture between Vietnam Airlines and Cathay Pacific Catering Services and officially launched in November of the same year. The task was clear: renovate the original catering unit, which served as a field hospital during the Vietnam War and where Vietnam Airlines was running its own catering

unit, bring it up to operational standards and establish a customer base for the airlines operating out of Tan Son Nhat International Airport in Ho Chi Minh City. At this time in Vietnam, the country’s Do Muoi policy opened the country to foreign investors, ensuring the homegrown catering industry would not last long. Per contractual agreements with the joint venture partners, a new catering facility was needed within three years in order to keep up with forecasted growth.

Cathay Pacific Catering Services’ corporate office appointed Bert Dinkel to the title of General Manager in October 1993, moving him from its Hong Kong kitchen to Vietnam. Swiss-born Dinkel’s

past experience as a seasoned, qualified chef (in Switzerland at various hotels and restaurants; in Canada at hotels, catering operations and restaurants serving the 1988 Calgary Winter Olympics; in Australia at a new hotel opening for Hyatt Hotels; and in Hong Kong at Cathay Pacific Catering, formerly known as Swire Air Catering) made him a suitable candidate. Dinkel formed a strong sense of teamwork with the company’s employees and the community, working together with his local Deputy Manager and two other Hong Kong-appointed Support Members. This was a challenge for Dinkel — in fact, he says it was the biggest challenge

Bert Dinkel, now Deputy General Manager at VACS, hard at work back in 1994

Traditional beef noodle soup, also called pho, is one of Vietnam Airlines Caterers’ specialties

Newly appointed General Manager Mr. Hoang Xuan Hiep at the helm of Vietnam Airlines Caterers

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he has experienced in his life. The grueling project schedule had him working in a new country every day for three years with no holidays.

“At the same time, it was also very rewarding,” Dinkel says. “I saw first-hand the country’s transformation from having hardly any cars, motorbikes or high-rise buildings to today’s Ho Chi Minh City: a fast-paced metropolitan that seems to never sleep.”

When Dinkel started working in Vietnam, he says there were hardly any American products in the country, due to a trade embargo. “It was a challenge to haul a 40-foot container from the port — there were no container trucks in the country and every day we faced new problems,” he says.

Luckily, with a big dose of effort and the determination to not give in, the 12,000-square-metre catering facility opened in 1996 as planned.

Their dedicated kitchen team currently produces a whopping 25,000 meals daily for 26 international airlines, including Vietnam Airlines, the country’s flag carrier and biggest carrier, volume-wise.

Fast forward to 2013, when Vietnam Airlines took ownership of the catering unit, as the contract with Cathay Pacific Catering Services had come to an end. At this point, the unit was renamed from

VN/CX Catering Services to Vietnam Airlines Caterers. Fortuitously, Vietnam Airlines saw Dinkel’s potential and offered that he stay on beyond the end of the contract and continue to contribute to the development of the kitchen unit. Dinkel happily accepted the offer.

Today, serving Vietnam’s most famous and beloved dishes is the primary focus of Vietnam Airlines Caterers, with pho,

bo kho, com tam, cha ca la vong and beef lalot being some of the favourites that it features. The dishes of other cultures, such as Japanese and Chinese, also make appearances on the company’s menus. In addition, halal options are available through its exclusive halal kitchen, certified by Malaysian Airlines

“At each of our kitchens, the focus is on culinary and operational excellence

It was a challenge to haul a 40-foot container from the port – there were no container trucks in the country and every day we faced new problems.”

– BERT DINKEL, DEPUTY GENERAL MANAGER, VIETNAM AIRLINES CATERERS

A cold plate created for Tết, one of Vietnam’s most important holidays

A look inside VACS’ new state-of-the-art hot kitchen

and consistently providing the highest quality products and services tailored to our customers,” says Mr. Hoang Xuan Hiep, VACS’ newly appointed General Manager. “Our comprehensive catering services are standardized for consistency and quality, from Asian cuisines to Western food, which cover cockpit to tail, on the ground and inflight.”

Technological advancements that have recently been added to VACS kitchens, controlled equipment storage areas for each airline customer. VACS staff can tackle inventory management with surgical precision through its Inflight Catering Management software and other, locally developed software which ensures the optimal

amount of any service item is available, controlling waste in the process.

“Our software can predict the next month’s consumption based on our big history data with 97 percent confidence,” says Hiep. “This provides a secure and sustainable platform to offer airlines comprehensive and holistic food solutions from strategic sourcing and procurement to warehousing and logistics.”

VACS, under the leadership of Hiep, has many developments underway to continue the growth of its operations, such as a planned kitchen in Ho Chi Minh City’s new state-of-the-art airport in Long Thanh, which is currently under construction, as well as tender for a small kitchen at the Phu Quoc Airport, where in the past the company had served some charters to Phu Quoc, an island destination popular with European tourists, out of a fridge container! (In the future, an official catering unit may be set up to accommodate these flights, says Dinkel, but at the moment the demand is not high enough.)

The evolution from a kitchen with 80 staff members to one that employs more than 800 has been an adventure 30 years in the making. Hiep notes that AI-

Delicious satay is served atop a bowl of rice noodles and veggies, another Vietnam classic dish

The old field hospital that eventually became the original VACS kitchen unit.

powered automation will be the next big step in the industry, to improve kitchen operations and give customers confidence in the company’s safety measures.

New partnerships and new menus are also consistently at the forefront of VACS’ strategy, and they are expanding their market by offering boba tea, bakery items and pastries to their school, hospital and event customers. Though it has not and will not overtake the organization’s inflight business, non-air business currently contributes a small fraction of its revenue, effectively boosting its presence in the highly competitive food and beverage industry.

Of course, there are still plenty of opportunities ahead. As Dinkel says, “No doubt there will be more to come as the development of VACS continues to be recognized and valued as a great supply base for its service partners for quality airline meals.”

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An exterior shot of VACS’ catering facility

Jamie Calvetti Meats, Inc. is a second-generation owned food processing business that specializes in providing meals and entrees in the premium travel catering sector. The company was started by Jamie Calvetti’s father, Jim Calvetti in 1974 — nearly 50 years ago. Using only the finest raw materials, the company’s top-notch butchers prepare a wide range of premium cuts of high-quality products for its airline customers. From handtrimmed fillet mignon to custom pork loin chops, Calvetti Meats offers a wide-range of products appropriate for many different menus.

Jamie Calvetti, President of Calvetti Meats, tells PAX International that part of the company’s ongoing success has a lot to do with the “long-term vision” that comes with being in business for more than forty years.

“We know where to source products and how to process it efficiently,” Calvetti says.

Calvetti Meats specializes in sous vide cooking. The method, which means “under vacuum” in French, refers to

Quality cuts

by STEPHANIE PHILP

the process of vacuum-sealing food in a bag, then cooking the contents to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.

“The advantage of sous vide is that we can take some of the less tender cuts of beef and cook them at low temperatures for long periods of time,” Calvetti says. The company’s short ribs are cooked for 16 hours and the beef brisket is cooked for 12-14 hours in a sous vide water environment that ensures the product is “fork-tender” when served. By cooking meat in its own juices at a precise length of time the products come out consistent with a very even cook and a promise that the food will be moist, juicy and tender.

Some of the most popular items from the company include short ribs and chicken breasts. The various forms of chicken breast (all prepared via the sous vide method) come with different sauces and flavourings, with some unseasoned options available to airlines that want to add a different sauce or flavouring through their own catering kitchen. The company’s fillet mignon

and beef brisket are also very popular. Calvetti Meats prides itself on hand selecting ingredients to complement the natural characteristics of corn-fed, 100 percent Black Angus beef.

“They haven’t invented a new animal in years,” Calvetti jokes, quoting the line his late father and founder of the company used to say. “But you can always find new variations on a theme.”

In addition to its culinary operations, Calvetti Meats also portion-cuts its own products, something that helps ensure such a high quality of product. Butchers work on-site in the production facilities based in Chicago. This integrated system is something Calvetti says helps the company stand out.

“We have our chefs, our culinary skills, we’re integrated and we have experience,” he says.

Calvetti Meats offers an extensive line of chef designed or inspired entrees that range from long cooked Midwest USA Black Angus sous vide beef short ribs and antibiotic free boneless chicken breast to slow cooked halal lamb Osso Bucco and sous vide boneless duck confit.

Jamie Calvetti, President of Calvetti Meats, speaks to the importance of having “longterm vision” and details how sous-vides cooking allows for high-quality products

local feel Global reach,

by RACHEL DEBLING

Looking back on his entry into the inflight services industry, Siang Han Goh believes it was the excitement of the sector and the personal and professional possibilities available that first drew him in.

“What attracted me was how dynamic and essential the aviation industry is,” he recalls. “I kickstarted my aviation career journey in the Gateway Services team of SATS. At that time, I thought that I would be in the company for just a few years before moving on to other opportunities. Before I knew it, I was finding deep job fulfilment while moving from one department to the next and building on my experience.”

Thirty-two years later, Goh finds himself at the C-level of the company as Chief Operating Officer of SATS’ Food Solutions division in Singapore. During those three decades, the airport services company, which has operated out of Changi Airport since 1981, has changed dramatically. But no matter how the airline industry changes, especially in the wake of COVID-19, SATS has stuck to its roots, ensuring high-quality products and personalized service that meet the needs of its airline customers.

“Operating for over 50 years, SATS has evolved to become an increasingly global company while retaining a local sensibility,” says Goh. “Our network presence, history, leadership and agile workforce have allowed us to stay

Siang Han Goh, Chief Operating Officer of SATS’ Food Solutions division in Singapore, spoke to PAX International about the company’s exciting developments in sustainability and how its latest partnerships are helping customers offer a wider repertoire of onboard meal solutions

An emphasis on authentic Asian cuisine and strengthening its network products to create sustainable solutions are at the forefront of SATS’ business model

relevant while remaining true to our heritage by offering authentic cuisines, Asian hospitality and gotong royong — a Malay expression for the spirit of coming together to make things work for our community and stakeholders.”

Leveraging its strong global network, spanning from supply chain logistics supporters to kitchen and production facilities, SATS is able to keep up with demand and deliver food solutions to its clients quickly and safely.

The organization’s Global Innovation Hub (GIH) is another exciting endeavour through which SATS takes a designthinking, insights-driven and sustainability-focused approach

to helping its divisions, and by extension its airline customers, deliver innovation and sustainable food and gateway solutions.

At the World Travel Catering and Onboard Services Expo (WTCE) this June, the company is hinting at a big release in the snacking and fast meal categories. “Together with our network partners, we will be showcasing a diverse range of hand-held options and long shelf-life products for airlines to use onboard,” shares Goh.

But that’s not all. Recognizing the focus of its customers on safety and efficiency, SATS has plans underway that will help ensure a safer, healthier food service experience. In turn, these

Siang Han Goh, Chief Operating Officer of SATS’ Food Solutions division in Singapore

efforts will result in a more sustainable alternative to the food systems that the inflight industry has traditionally relied upon.

“SATS has been investing in technologies to extend the shelf life of inflight meals, while ensuring food safety and maintaining appearance, nutrition and taste, to help the ecosystem better manage food waste,” explains Goh.

“In particular, SATS Food Solutions operates a frozen food production facility in Pathum Thani, Thailand, which allows us to offer an additional product format in our solution suite. We are also actively reviewing our ambient product line-up to allow customers more flexibility and variety in their inflight meal programs.”

Pointing to the protein-processing capabilities of SATS distribution company, Country Foods — Singapore’s biggest meat importer, distributor and processor — Goh says that through this partnership SATS can go above and beyond when it comes to airlines’ meat-based menu needs. Country Foods services more than 1,000 clients and offers 800 white-label and branded products, including recognized brands Farm Pride and Tyson

But the benefits don’t stop there, as Country Foods’ varied brands speak to a wide scope of nutrition concerns.

“Country Foods not only provides an extensive range of quality meat, including halal-certified frozen poultry, seafood and delicatessen offerings, but also a wide selection of alternative plant-based proteins through brands such as Impossible Foods and Fable,” explains Goh. “Working together with Country Foods, SATS is able to develop new culinary

concepts and grow our range of sustainable, premium food products while catering for various consumer groups, as seen with our new brands such as Butcher’s Ridge and Kuro.”

SATS has been listening closely to the rising trends in the food service industry, especially for global travellers who are looking for onboard menus that satisfy their tastes and are designed to improve their wellbeing, and the wellbeing of the planet at large.

“Consumers, for instance, are now more aware and conscious about the impact of their actions on the planet, which in turn motivates them to seek out more sustainable food and packaging options,” says Goh. “For SATS, we are in a unique position because we are able to address sustainability in an integrated manner, from a food and aviation perspective across various geographies. Importantly, as a service provider, our hope is to help our entire value chain, from our suppliers to our customers, achieve their sustainability goals.”

To respond to this demand, SATS has hired Agnes Lim as Head of Sustainable Packaging Transformation to improve its capabilities and operations. The organization has also been conducting internal sessions with its leadership in conjunction with the GIH to further drive sustainable thought leadership amongst its ranks.

To deliver on its sustainability promises, most notably in the areas of packaging and circular waste management, the company has also entered into new agreements with firms that specialize in waste reduction. SATS and Singapore-based TRIA Solutions have plans to pilot a new solution that will

enable food and packaging waste to be transformed into other products, such as nutrient-rich compost and farm-ready fertilizer, without the need for waste segregation. And through a partnership with Hilton Foods, SATS will increase operational efficiency and improve its sustainable packaging options.

“Collaborations such as these take SATS closer to its goal of introducing 100-percent sustainable food packaging by 2030,” notes Goh. “This is one of the 2030 goals we are pursuing within our overarching sustainability framework comprising three core themes: develop smart infrastructure; reduce food and packaging waste, and nurture skills for the future.”

Being able to anticipate the needs of its airline customers is clutch for SATS’ future growth plans. It can be a difficult task — the tastes of travellers evolve at a breakneck pace — but Goh says that SATS is well-positioned to meet and surpass the expectations of a fickle global audience.

“One of the key challenges in the airline catering market is the need to constantly come up with new concepts to enhance and elevate the inflight experience for consumers,” says Goh. “It

is important for us to leverage trends, insights and data to come up with new innovative solutions to maintain our competitive advantage and constantly provide value to our customers and their customers.”

Many of SATS’ customers are turning their attention to a trend that the company is prepared to deliver on: sustainably sourced ingredients and menu items.

“We also continue to seize growth opportunities overseas and in our network by enhancing our capabilities in key markets such as India and China to better serve their local markets, creating synergies to allow the division to offer stronger, more integrated network solutions,” notes Goh. “Finally, we are staying on top of technological advances and other developments in the food industry to offer solutions to industry concerns with food waste, productivity, efficiency and sustainability.”

With a business model that is leading the way in sustainable inflight menus, Goh says the SATS team will continue to put the environmental concerns of airlines and their passengers at the forefront of its goals — one onboard meal at a time.

“One of the key challenges in the airline catering market is the need to constantly come up with new concepts to enhance and elevate the inflight experience for consumers.”

– SIANG HAN GOH, CHIEF OPERATING OFFICER OF SATS’ FOOD SOLUTIONS DIVISION IN SINGAPORE

SATS Global Innovation Hub’s headquarters in Singapore

Gaining momentum

by RACHEL DEBLING

Robin Padgett, dnata’s Divisional Senior Vice President for Catering and Retail, spoke to PAX International about his company’s latest kitchen opening in Australia, an exciting state-of-the-art product line and new airline partnerships that will see its catering division soar beyond expectations

Australia is known for many things: playful kangaroos, rough-andtumble rugby and superstar Margot Robbie come to mind. But in the inflight services industry, there’s one name that has been making a splash down under, and that’s dnata.

The lower-hemisphere continent and the catering division of the Dubai-based leader in airline logistics are a natural partnership, according to Robin Padgett, the company’s Divisional Senior Vice President for Catering and Retail. With the opening of a kitchen at Australia’s Sunshine Coast Airport in January, Padgett says that dnata has positioned itself well to cater to its carrier clients.

“dnata Catering plays a key role in keeping the Australian aviation industry moving,” explains Padgett, adding that the company is committed to support-

ing its growth across international, domestic, and regional networks.

“dnata Catering has lofty goals for not only its businesses but also for the Sunshine Coast as a key travel destination and hub. As the region’s only inflight caterer, and the preferred caterer for many of the country’s and world’s leading airlines, we are excited to be able to contribute to the growth of the region.”

The launch of this new kitchen coincides with another big announcement for dnata: a multi-year contract with Australia’s newest airline: Bonza, through which the company will support the carrier’s operations and services. As Brisbane is preparing to host the Olympics less than a decade away in 2032, the move is perfectly timed.

The menu dnata has created for its newest customer stays true to the homegrown theme that the low-cost

airline has crafted. In this vein, dnata has delivered a 100-percent Australian selection of meals and beverages, sourced from across the continent through its robust supplier network.

Opening the new facility in the Sunshine Coast airport precinct marks the company’s fifteenth facility across 10 cities worldwide.

Snapfresh

dnata’s ready-made meal solution, Snapfresh, is also an area of growth for the company. The Snapfresh line came into dnata’s fold during its acquisition of Qantas’ catering business in 2018. This “viable alternative to the traditional cook-chill meal sector,” as Padgett describes it, serves over 20 million meals each year on airlines and in healthcare, long-term care, retail and more. But it’s more than a ready-made meal solution: it has made strides in improving the way food is delivered to dnata’s clients, and in turn to their customers.

“Snapfresh has focused on transforming the business through process improvement and investments in

Robin Padgett, dnata’s Divisional Senior Vice President for Catering and Retail

dnata’s beetroot-cured Tasmanian Balik-style salmon with Meredith Dairy goat cheese, golden heirloom baby beetroot, native ruby finger lime caviar and foraged sea spray

taste that matters

Consumers like to know where their food comes from, that it’s natural and of the best quality. Our cheese is produced using a traditional method and made with vegetarian rennet.

Since 2007, Beemster participates in the “Caring Dairy Program” promoting sustainable farming. Well nurtured animals produce the best milk and our free-range cows are grass fed in the meadows. Any additional food is GMO-free and farmers are encouraged to use solar panels, windmills or other green energy sources.

Come and taste the best cheese at WTCE (1C18)

new technology and equipment,” says Padgett. “It is a full-service catering solutions partner setting the standard in menu design, meal production, packaging selection and logistics management.”

Award-winning international chefs bring this program to life, along with in-house microbiology and food safety experts, with the goal of meeting — and exceeding — the expectations of dnata’s customers. The technology behind the line allows for high-quality products.

“We utilize state-of-the-art spiral-freeze and vacuum-sealing technology to guarantee product taste, consistency, nutritional integrity, and most importantly, safety,” notes Padgett. “Due to this technology, our products are far superior to those that are frozen or sealed using other types of technology, which take significantly longer to ‘slow freeze’, creating large ice crystals among the ingredients and damaging the structure of the meal.”

This is just one example of how dnata works to provide a bespoke catering experience to its airline customers.

Mighty menus

“Menu changes are based on the individual needs of each (airline) client,” says Padgett. “We regularly make changes with airline customers on a monthly basis, although for our short-haul partners, these can take place weekly. We also implement changes quarterly based on the seasons. For example, many customers like us to create a special festive-themed menu in December or an Easter offering in April.”

In 2023, Padgett says that travellers can expect to see an array of menus from its kitchens that focus on locally grown, sustainable produce. “There is great produce in every local destination. Our task is making sure that we source that produce, and its route to market is short and sustainable,” he says.

Other trends that are on the rise are healthy options and vegan and vegetarian menus, which dnata’s airline customers have been demanding in recent months. “They need to be as good or better than meat-based alternatives,” notes Padgett.

Looking ahead, Padgett sees promise in the onboard retail side of the business, noting that it will be a big part of air travel’s future.

“We have seen it for many years, albeit generally with low-cost airlines promoting it for the last 20 years,” he reflects. “But now we’re seeing legacy carriers, and perhaps long-haul carriers, become more excited for this area. We have a great track record in onboard retail, and have significant experience across our global network, in countries such as Australia, the UK and Czech Republic, where we deliver amazing customer service for our airline partners through our retail programs.”

Snapfresh serves over 20 million meals each year on airlines and in healthcare, long-term care, retail and more

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Snack

& Drink Roundup

 Royal Cheeses – Beemster: Introducing Beemster’s newest addition to its cheese family, the Royaal Grand Cru. This luxurious cheese has been aged for 12 months and carries the prestigious PDO label, which is only awarded to products that are made in a specific region using traditional methods. Developed to honour Beemster’s appointment as Purveyor to the Royal Court of the Netherlands, this cheese is fit for a king with its rich and nutty flavour and firm texture with crystallization.

 Gluten-free pizzas – Snackbox To Go: Snackbox To Go now offers gluten-free pizza, the perfect meal option for airlines. Their rectangular pizza is not only gluten-free, but also free of most allergens, containing only soy. It’s served in an ovenable and 100 percent recyclable box, making it an easy and sustainable option for the crew to handle onboard.

 Sweet snacks – DFMi: Laurieri Master Bakers is introducing its delectable sweet and savoury snacks, perfect for aviation food service. These bite-sized snacks come in handy, pocketsized packs that are ideal for pairing with a beverage or adding to a snack basket. With a 12-month shelf life, these snacks are easy to keep onboard and are offered in a range of flavours. Contact airline distributor partner DFMi for more information.

As the aviation industry continues its strong recovery, airlines are stepping up their game to provide an unforgettable culinary experience for passengers. With food and beverage being a crucial part of the overall journey, airlines are turning to suppliers to provide innovative and high-quality snack and drink options for their travellers — from healthy snacks to indulgent treats, the options are endless.

 Premium granolas – Elevate granola: Elevate granola began with a simple question: “Can a quick snack be healthy?” Made from all-natural, minimally processed ingredients like oats, almonds, seeds, and berries, Elevate granola comes in three variants — Almonds & Seeds, Apple & Cinnamon, and Cocoa & Almonds. The small-batch granolas are high in fibre and protein, and free from processed sugar and preservatives. Suitable for all age groups and sourced from reliable vendors, catch Elevate granola at the WTCE exhibit at stand Number 1A114.

 Classic cocktails – &Stirred: Introducing &Stirred offers a simple, convenient, and affordable option in the world of cocktails. With only three steps, you can create the perfect drink: Ice it, Spike it, and Stir it. &Stirred uses only the best ingredients to craft its products, with single-serve packs that feature variants like Margarita, Cosmopolitan, Mojito, and Bloody Mary.

 Premium cocktails – The Perfect Cocktail: The Perfect Cocktail features a range of cost-effective, ready-to-drink cocktails and mocktails. The Italian drinks company makes cocktails with classic recipes, available in packs ranging from a single-serve, stand-up plastic pouch to a threelitre bag-in-box — all fully recyclable. The Perfect Cocktail combines quality with flexibility and convenience, allowing all drinks to be stored and shipped ambiently with no expiration date.

 Appenzeller-Chive Egg-Rolls – Gut Springenheide: Gut Springenheide is presenting its new egg creation at WTCE: Appenzeller-Chive Egg-Rolls. They are a tasty treat and a visual delight that are perfect for breakfast, as starters or as a side dish. In the company’s artisanal production processes the dishes are lovingly crafted to preserve flavours and nutritious, natural ingredients.

The WOW factor

In association with WTCE, PAX International hosted a roundtable discussion with industry leaders to examine how airlines, with the help of airports, brands and suppliers, are re-inventing the air travel experience after the height of the pandemic

by STEPHANIE PHILP

Air travel remains the most luxurious form of travel. “It’s the only way to get anywhere in the world in 24 hours,” panelist Anne de Hauw, Founder of IN Air Travel Experience, says. But beyond the convenience of speed, there are many touchpoints that give passengers the opportunity to be impressed as they move from point A to point B. As the airline industry moves away from recovery and catapults forward into a new age of innovation, PAX International spoke to key industry leaders to get a good understanding of what this new “wow” factor might look like.

“Luxury has a different meaning for different people,” Marisa Pitsch, Chief Customer Experience Officer at FORMIA says. Though fundamentally “speed and convenience” play the largest roles, she sees the opportunity for “soft touches” to influence how memorable air travel can become.

These soft touches can be made at multiple points in a passenger’s journey — even before they board. For example, Pitsch sees airport lounges as “a wonderful opportunity of dedicated space for branded experiences.”

Anne de Hauw, Founder of IN Air Travel Experience

In the past three years, Kelly Stevenson, JetVine Brand Consultant and former British Airways Global Wine and Beverages Manager, has noticed airlines saying that people are spending much longer in lounges. In order to maximize the potential for that longer wait time to be a net positive, “people are creating experiences within the lounge that maybe are a bit more entertaining, and a bit more theatrical than previously,” Stevenson says. Personalization — a major theme in the roundtable discussion — has a place here.

In the amenity kit space, Pitsch can see a day where passengers make a choice before they board an aircraft about what goes in their kit. This could happen digitally, as seat and meal selection already do.

For Sean Wheaton, Vice President of Culinary at Cuisine Solutions, digitization is the answer that will give passengers the opportunity to make choices ahead of time. Choice comes down to “empowering the guest,” he says.

Inflight impressions

From her time at British Airways, Stevenson remembers that passenger feedback was almost always related to the level of service they received from cabin crew. “If something was a bit off on the day in terms of delays, or if there was perhaps not their first choice of food, if the crew delivered a good service, and if [the passenger] felt like they were wanted and they were being accepted onto that plane at that time — that was the crux of a good or a bad flight.”

De Hauw agrees. “I think the human experience prevails over anything else,” she says. “The interaction with customers is the number one KPI in hospitality.”

It can be small things that make a difference. “Everybody appreciates hospitality,” Wheaton says, detailing how an extra bag of pretzels or an additional blanket for a crying baby can go a long way. “People just want to know that their dietary needs are being thought about

and that there’s not a one-size-fits-all approach, no matter what goes on in the cabin or in the lounge.”

On the beverage side, “consumers are telling the airlines they want something different,” Stevenson says. “There’s a huge shift in the US and Europe to non-alcoholic products. Rather than just a standard soft drink, people are looking to more complex non-alcoholic drinks that they can have in the air which is an environment where they do get dehydrated.”

She continues: “If airlines can offer an experience that offers more choice and can offer something similar to what passengers would get in a nice restaurant or a fun bar then there is protentional to marry the hospitality experience.”

Stevenson sees that the inflight beverage industry is in “an innovative growth phase.” Part of this growth is understanding that “consistency goes alongside innovation.” One example she cites of this consistency is Delta Air Lines adoption of ready-to-drink cocktails. It “means you’re going to have the perfect serve every time and you are giving the cabin crew the tools to not have the complication of making up and mixing a cocktail in a potentially turbulent environment,” she explains.

Both Wheaton and Stevenson note a rise in the popularity of buy-on-board options.

Telling the story

“Today’s passengers take great design and amenities as a given,” de Hauw says. “What they are looking for instead is something that is original and meaningful, something that delights them, broadens their horizon and opens their minds. Choice and personalization are the answer to that.”

In response, Pitsch says FORMIA’s clients are moving into an innovative space where different types of offerings are in the works that make passengers feel like their own personal desires are being met on board, especially on medium- to long-haul flights. A one-size-fits-all approach may no longer be the only way to present a kit. “Certainly, everyone has

Sean Wheaton, Vice President of Culinary at Cuisine Solutions

Marisa Pitsch, Chief Customer Experience Officer at FORMIA

their own definition of comfort onboard and while one may prefer socks, others may prefer an eye-mask,” Pitsch says.

Personalization could be brought to a place where it happens on board, in Premium Cabins, “in the form of selecting right then and there what it is that you would like to fill an amenity kit with — it’s all in the presentation and service delivery,” Pitsch says. In terms of sharing the story of a brand or partnership, Pitsch sees a move towards including QR codes in kits, which often “lead into the universe of a brand.” Because there is limited real estate on packaging, a digital tie in has the chance to “connect that passenger with the story of the brand and add more perceived value to the passenger experience.”

The amenity kits that are coupled with a recognizable name “really do offer both parties added perceived value,” she says, adding that there may be a possibility to one day have “wellness ambassadors” inflight in a similar way to recognizable “flying chefs.” There is also a chance here to tie-in the sustainability story of a product as well, Pistch says.

Wheaton sees that a curated, branded experience is also returning as a trend on the catering side of the industry.

It’s another “opportunity for storytelling, another opportunity to tell not only the story of the ingredients but the story of how the chef decided to come up with what that meal requires in terms of training for that onboard staff,” he says. When passengers want to know more, a good tie-in he sees could be to “tell the story of the chef in the onboard magazine.”

To watch the entirety of the roundtable, visit PAX International’s YouTube channel

Kelly Stevenson, JetVine Brand Consultant and former British Airways Global Wine and Beverages Manager

True sustainability

As airlines set goals to meet net-zero targets and single-use plastic falls further out of fashion, major players are innovating ways to maintain luxury while minimizing harm to the planet. PAX International spoke to leaders at FORMIA, Linstol, WESSCO International, Plane Talking Products and Buzz to hear about what true sustainability looks like

by STEPHANIE PHILP

For industry suppliers, sustainability is one of the most important ongoing conversations. Part of what makes the issue so pressing is agreeing on a definition. What does it mean to be truly sustainable?

Being upfront about sustainability practices can build trust between airlines and passengers. For Alison Wells, Managing Director at Plane Talking Products (PTP), “true sustainability is when you’re asking questions across the entire supply chain and making informed choices at every opportunity.”

To Wells, “purposeful products with good reuse or afterlife are always going to be better than something that is used once and discarded.” A great first question she suggests starting with is: “Do we really need this product in this way?”

Forefronting sustainability has the potential to improve the passenger experience in a few different ways. For one, “it drives the innovation of materials, products and service, leading to more unique and interesting passenger experiences,” Sarah Klatt-Walsh, Sustainability Lead at FORMIA, tells PAX International.

WESSCO’s partnership with LATAM airlines and Feito Brasil celebrates the work of exceptional Latin American artists and provides passengers with an eco-friendly, stylish, and functional bag that can be used long after a flight

Created by Buzz in collaboration with RECLINER, these sleepsuits designed for American Airlines are consciously made from recycled plastic bottles and blended with cotton, making them luxuriously soft and highly breathable

Passengers on flights today expect sustainability, that is a given. “We see a dynamic shift in passengers pushing to see our partners making change and I believe they are willing to pay for that change,” Bill Carrejo, Director of Sustainability at Linstol says. “I also think airlines have an opportunity to set their brands apart by featuring and highlighting what they and their partners are doing that will have a positive impact on our world, making just one change can have a huge impact.”

What “good sustainability” looks like

For Wells, who notes varying levels of legislation and international regulations, “it can be difficult to know “what ‘good’ looks like in sustainable inflight products.” At PTP, she says, “we help our customers by advising them on the advantages and disadvantages of the options open to them.”

Carrejo says that “challenging our complete supply chain” is essential to enacting meaningful change. In answer to this, Linstol is finding ways to “reduce the use of disposable plastic bags, utilize post manufactured waste to manufacture our bagasse cups and working with strategic partners like MNH to create zero landfill programs for headsets in specific markets.” These efforts add up to a significant reduction in Linstol’s environmental footprint and support many of its customers’ overall objectives.

At Linstol, a true balance of financial, social and environment responsibilities is what encompasses true sustainability. Improving product life cycles is a part of this. For example, “Why does an earbud need a plastic bag?” Carrejo asks. “Could we not utilize a change in packaging to have a better impact?” With so much plastic that already exists in the world, he notes that some might go as far as to consider it a renewable resource. Improving recycling programs and knowledge of their impact can go a long way.

Linstol is pushing to achieve a “plastic positive” position, which means taking more plastic out of the environment than the company puts into it. “With the amount of plastic items we produce today, this is a massive target. I think our industry needs to make sure we are actually delivering on our promises and not just selling a marketing program,” Carrejo says.

Simon Yaffe, Director of Client Relationship at Buzz, says that “real sustainability is about finding ways to create value without waste.” One of the key design principles at Buzz that enacts this is “Design for Keeps,” he says.

This principle results in products that passengers can enjoy well beyond arriving at a destination point — a factor that helps make a product more meaningful to passengers. “By providing customers with a luxury and valued product, it will be cherished, reused and repurposed for many years to come,” Yaffe says.

“Passengers want to see that the airline understands its eco footprint and is actively engaged in taking steps to minimize impact on the planet,” Yaffe continues. As a way to keep passengers informed of sustainability efforts, Yaffe suggests sharing stories of the sustainable initiatives airlines are taking.

Wells echoes this: “There is simply an expectation from passengers that we are doing all we can to be as sustainable as possible when it comes to product and service. She reccomends demonstrating this by telling “the ‘story’ of the products which is not only usually very interesting but also offers the reassurance that passengers are looking for.”

Principles in action

By partnering with highly sought-after brands that share its focus on sustainability, WESSCO International aims to provide customers with collections that not only look great but are also eco-friendly, socially responsible and on-trend with passengers.

Sarah Klatt-Walsh, Sustainability Lead, FORMIA

Alison Wells, Managing Director, Plane Talking Products Petros Sakkis, Chief Marketing Officer, WESSCO International

Bill Carrejo, Director of Sustainability, Linstol

Simon Yaffe, Director Client Relationship, Buzz

For example, WESSCO’s partnership with LATAM airlines and Feito Brasil celebrates the work of exceptional Latin American artists and provides passengers with an eco-friendly, stylish, and functional bag that can be used long after the flight. Feito Brasil, a certified B Corp, offers passengers all-natural, vegan cosmetics that are good for the environment and their skin.

In partnership with All Nippon Airways, WESSCO developed a unique and sustainable amenity kit for Premium Economy passengers. The kit features a Tyvek tote bag, a stylish, eco-friendly and practical item that provides ample space to store all inflight essentials. WESSCO also partnered with Icelandair to create the “Dýralíf” (Wildlife) amenity kit collection, featuring designs that celebrate Iceland’s unique natural inhabitants and includes luxury skin care contents from Hannes Dottir. The reusable bags are made from sustainable materials such as recycled canvas, vegan leather, and felt made from recycled plastic bottles.

WESSCO is dedicated to delivering a travel experience that is both luxurious and eco-friendly. Petros Sakkis, Chief Marketing Officer at WESSCO International tells PAX International, “We strongly believe that sustainability and style must go hand in hand. We’re continuously seeking out new ways to manufacture our products using sustainable and upcycled materials and partnering with the world’s best brands to deliver products that passengers love.”

FORMIA’s kits for JetBlue’s Core Experience have a strong focus on endless re-usability while for China Airlines Business Class and Premium Economy, together with performance apparel brand The North Face, kits were designed to maximize the passenger’s ability to incorporate the bags into their everyday lives as an extension of a healthy, active lifestyle. These are just two examples of partnerships that put FORMIA’s sustainability principles into action.

A growing number of airlines are also taking advantage of FORMIA’s initiative to change the virgin polyester in socks and eye masks to recycled polyester — an initiative launched in 2021 to further drive the use of recycled polyester across the industry.

For its part, Linstol currently partners with several different companies that are working to make a global impact on sustainability. “Flexport.org and the Pachama Foundation are our carbon offset programs,” Carrejo says. “We have also been partnering with Plastic Bank™ to help remove tons of plastic from the ocean-bound waste stream and have started to use those collected plastics (called “Social Plastic”) in some of our headsets and other products.”

The company’s newest partnership with “Got Bag” shows how bringing recycled products to our airline partners is possible.

“We have also been working with Smart Planet technologies on our Linstol Super Cup,” Carrejo says. “Today we can provide an airline with a truly recyclable paper cup that can be processed in the normal paper pulping process.

Buzz champions the inclusion of sustainable materials in luxury products, as seen in the RECLINER sleepsuits designed for American Airlines. The stylish and sustainable sleepsuits are crafted from recycled plastic bottles blended with breathable cotton. Created by Buzz in collaboration with RECLINER, the sleepsuits are consciously made from recycled plastic bottles and blended with cotton, making them luxuriously soft and highly breathable.

The Linstol Super Cup provides airlines with a truly recyclable paper cup that can be processed in the normal paper pulping process

PTP is meeting the demand for a high-quality, earth-friendly inflight experience in multiple ways. “We’ve been meeting with waste management companies so we can better understand what can and can’t actually be recycled or commercially composted,” Wells says. PTP is also expanding its manufacturing base with the aim of offering more local production.

“We want to work with our customers and others in the supply chain to look at reuse of our products and/or options for disposal — and most of all we want to continue to strive for improved circularity,” Wells says.

As an early member of the Aviation Sustainability Forum, PTP affirms that it wants to play its part in collaborating with the overall inflight supply chain to drive better outcomes for the products it supplies.

Focusing in

A theme throughout the conversations leading up to WTCE this year has been the importance of collaboration for the industry as a whole. Be it through a push for transparency in manufacturing practices, localized efforts, sharing stories with

passengers or a combination of all of the above — the major take-away is that figuring out how to achieve true sustainability must remain a living discussion.

“The global responsibility falls on everyone — supplier or buyer — it has to be a part of the culture of every organization,” Carrejo says. “With our industry’s environmental impact, we owe it to our world, our passengers and our employees to be as good a steward of the environment as we can be.”

Passengers can connect via a QR code with the artisan in Mexico who created their bags on Delta Air Lines Premium Cabin kits — a partnership facilitated by FORMIA with Mexico-based B-corp apparel brand Someone, Somewhere

Circular Solutions

SKYPRO

by REEDAH HAYDER

With a focus on reducing its environmental impact and meeting the increasing demand for sustainable products in the industry, aviation uniform company SKYPRO is set to relaunch its brand-new collection of eco-friendly uniforms: “SKYPRO NextGen Sustainable Uniform Collection.”

The company launched its initial collection of environmentally friendly uniforms in 2021. It is updated every year with new NextGen materials.

“We have been making great investments to incorporate sustainable practices into our operations,” SKYPRO’s Director of Sustainability, Ricardo Silva tells PAX International. “These investments are directed to bring to the uniform industry two unmatched offers:

effective eco-friendly uniforms and a circular economy for used garments.”

The SKYPRO NextGen Sustainable Uniform Collection is currently being developed with the company’s “Zero Waste” principle approach and manufactured using raw materials that are (fully or partially) bio-based, biodegradable (as bio-based products are not always biodegradable), recycled, recyclable, or sourced from certified sustainable sources. The production process will be carried out by carefully selected producers who follow environmentally responsible procedures.

Beyond eco-friendly uniforms, SKYPRO is also committed to implementing circular economy principles throughout its business. “We believe a circular model is the best sustainability approach and a circularity program for

CEO, Jorge Pinto, and Director of Sustainability, Ricardo Silva, introduce their latest creation: the SKYPRO Sustainable Uniform Collection and share how their company is highlighting circular solutions in the textile industry

SKYPRO’s NextGen Sustainable Uniform Collection is made using carefully tested, raw materials

Jorge Pinto, CEO, SKYPRO

Ricardo Silva, Director of Sustainability, SKYPRO

our uniforms is on the move,” says Silva.

The circular program will aim to ensure the return and reverse logistics of uniforms, facilitate reuse through an innovative enzymatic hygienization process and small repairs, and conduct research and development for recycling solutions for garments that have been discarded for disposal.

SKYPRO’s sustainability policy includes thorough research and testing of materials to ensure eco-friendly alternatives that meet technical performance requirements. This is important as, Silva points out, the textile sector is the second-most polluting industry in the world and is projected to consume 25 percent of the world’s carbon budget by 2050. Creating durable products made with the environment in mind can help reduce unnecessary waste.

“Nowadays, organizations are still hesitant to employ eco-friendly materials for uniforms due to their greater cost and inferior technical performance,” explains Silva. “So, SKYPRO embarked

on a mission to find really efficient, eco-friendly alternatives. Our specialists examined over 100 materials and refined the list based on cost, transparency, resistance, and touch validation.”

From there, an independent testing lab conducted a second set of tests on selected materials. The tests collected data on dimensional stability, anti-pilling, colour fastness, washing resistance and resistance to ripping, elongation, and bursting.

Silva said, “We can now offer unmatched next-generation textiles manufactured from regenerated and recycled fibres, including upcycled end-of-life clothes, and our experts update their list of eco-friendly fabrics every six months to follow sustainable textile trends.”

Since presenting its first airline sustainable uniform portfolio, SKYPRO is now in discussions with several airlines on gradually substituting current uniforms with newer sustainable offerings. Currently, SKYPRO is

Products Worth Flying For

also working on a partnership with a ground handling company to develop sustainable uniforms for intensive use, such as polo shirts, cargo pants, and t-shirts. Announcements on these items are set to be released later this year.

But the design of air travel uniforms is not just for employees — it is for everyone travelling in the air.

Jorge Pinto, CEO of SKYPRO, underlines the multitude of passenger requirements that arise from aviation uniforms, such as the importance of clearly delineating different job roles and instilling a sense of trust and connection with the company.

“More than ever, we are concentrating on producing uniforms that improve the lives of people, both airline professionals and, ultimately, passengers. When an aviation professional wears a SKYPRO uniform, we want them to feel the care we put into our garments, which are designed to make their lives simpler, more comfortable and safer,” Pinto says.

Lovely in lemon

Sandro Bottega, President of Bottega SpA, shares the company’s answer to the rising popularity of the Spritz

by STEPHANIE PHILP

Bottega Group, a successful four-generation family business, produces and distributes Italian premium-quality wines, grappa and liqueurs to a global market. For WTCE this year, Bottega is launching Lemon Spritz: a bubbly and refreshing new addition to their offerings.

According to Sandro Bottega, President of Bottega SpA, “Bottega wanted to intercept a rising consumer trend of ‘light’ drinks for social engagements and pro-natural young adults who want more cultural, mild and mindful recipes.” The Lemon Spritz is the company’s answer. “It’s a great alternative to the classic Spritz made with bitters, a fresher and new version perfect for summertime,” Bottega tells PAX International.

The Lemon Spritz original recipe includes Bottega Sparkling wine, an infusion of lemons organically grown in Sicily (the same lemons used for

Bottega Limoncino) and mint. The raw materials are carefully selected to ensure maximum quality. The beverage has a low alcohol content (5.4 percent) and is available in two formats: minibottle (200 mL) and can (250 mL).

Though Bottega considers its target consumers for the Lemon Spritz to be millennials and young people, the refreshing flavour of the drink is sure to interest many palates. “Its freshness and liveliness come from the infusion of juicy lemons from Sicily and the mint note,” Bottega says. “Despite many ready-todrink products, the bubbles of Lemon Spritz come from the sparkling wine and not from the addition of carbon dioxide.”

The drink can be served on ice with a lemon slice or mint garnish. Savoury snacks, chips and olives are good pairings for the drink and it is good for both pre- and post-dinner. As many choose to lighten their alcoholic intake with refreshing, lower-percentage

drinks, it is no surprise that today, Spritz is in the top-ten list of the world’s best-selling classic cocktails

Currently, Lemon Spritz is flying on easyJet and Kesko Finland.

In other Bottega news, Istanbul Airport recently opened a new Bottega Prosecco Bar in the international departure area. There, travellers can taste Bottega wines paired with some traditional Veneto and Italian gastronomic specialties.

Sandro Bottega, President of Bottega SpA

Lemon Spritz is bubbly and refreshing with a low alcohol content

The art

of play

by LAURA SHIRK

As reported by the IWSR Global Trends Report (IWSR) earlier this year, flavour innovation across the spirits category in 2023 focuses on “unique experiences and fun moments.” Tapping into this playful mood in the travel retail space, PAX International spoke with Fraternity Spirits Owner Rafael Berardi to learn how the spirits distributor is driving innovation and prioritizing escapism. IWSR also revealed consumers continue to seek comfort in nostalgic serves and saline notes.

While Berardi believes in traditional products and flavours, he points out that innovation is a requirement to succeed. This

99,000 Hours Tequila

Fraternity Spirits supports new serves within mixology to help create special moments and stand out from its competition

Rafael Berardi, Owner, Fraternity Spirits World

Ron Prohibido XO Mexican Rum

is why Fraternity Spirts supports new serves within mixology to help it stand out from its competition and the introduction of new liquids with different profiles and unique combinations.

“We are constantly developing new ways to create special moments. For us, bringing people together through our products is the final goal and we do so by supporting our clients with creative, fun and original ideas that will leave an experience in our consumers’ memories,” says Berardi.

As a company that specializes in Mexican spirits, Fraternity Spirits seeks to reinvent the customer experience and runs promotions directed at bringing visitors to its distillery. It is essential that visitors have the chance to engage in an authentic Mexican experience by learning about the origin of the product and getting a taste of the culture.

Sense of escapism

At the same time, Berardi notes that classic cocktails like the old fashioned, margarita and other nostalgic serves and flavours that are rooted in the past often evoke memories of a simpler time. The perspective of the brand is that its portfolio and product range should always be authentic. According to Berardi, nostalgia ties into the concept of escapism by transporting consumers to a different time or place and providing a temporary reprieve from the stresses of everyday life. The heightening of a moment by a product in

Fraternity Spirits’ portfolio could bring a feeling equivalent to the sense of escapism that travel offers to individuals.

“When we travel, we are often exposed to new culinary experiences that can be incredibly memorable and that can transport us to new states of mind. Trying flavours can be exciting and stimulating and help us feel more connected to the places we are visiting and the people we are interacting with,” he explains. Additionally, Berardi says taste can be a powerful memory trigger especially with tequila — and spirits in general — having such enormous flavour within every drop.

Disrupting norms

Fraternity Spirits continues to be a leader in driving innovation in the spirits category by focusing on sustainability, leveraging technology to enhance the customer experience and disrupting category norms through more inclusive and diverse marketing campaigns. Berardi provided a 2022 brand campaign as an example. Launched in partnership with local LGBTQ+ organizations and in collaboration with its Saints Hard Seltzer brand, the campaign featured a series of inclusive ad placements in celebration of Pride Month. The company also maintains relevancy among a wide group of travellers by identifying new consumer segments and designing versatile products that cater to various occasions.

Sweet treats

by JANE HOBSON

Tucked neatly into the western coast of Lake Zurich in Kilchberg, Switzerland, proudly stands the Lindt Home of Chocolate. Opened in 2020, the building houses a museum, a café, an enormous chocolate fountain, Lindt & Sprüngli’s largest retail store and several corporate offices.

Located on the same grounds as Lindt & Sprüngli’s original headquarters and factory, which were established in 1899, the grand Lindt Home of Chocolate is the ideal backdrop for unveiling an energetic new approach to the global travel retail confectionery category.

Recently, Lindt Global Travel Retail (GTR) hosted a media event at the Lindt Home of Chocolate where the brand presented its new category vision for travel retail.

“We enchant the world with chocolate. Our mission is to create premium chocolate for the global confectionery market based on consumer preferences and extensive research,” said Peter Zehnder, Head of Lindt GTR, during the press presentation. “We are very proud that over the last year we did more and more research specifically for travel retail and adapted shopper studies for the travel retail world.”

Category growth

Lindt & Sprüngli partnered with the Ehrenberg-Bass Institute for Marketing Science to conduct a deep-dive study into the confectionery category and its growth drivers. The study includes 17 countries, five continents and more than 100,000 consumption occasions and shopper interviews.

“Understanding the key thoughts, needs and occasions of shoppers will guide us to success,” explains Zehnder.

Noting that “chocolate is a resilient category,” the findings reveal that more than 64 percent of shoppers say they love chocolate and 65 percent say they are never without chocolate in their house. Furthermore, 66 percent say they would buy their favourite brand even if it were not on sale.

Premiumization remains a relevant “growth engine” of the confectionery category, even in a recession,

with research highlighting that 55 percent of shoppers are willing to pay more for premium chocolate.

Demand moments, needs and occasions

The study indicates that reasons why people purchase chocolate in global travel retail fit within five categories called demand moments: “Treat,” “Indulge,” “Recharge,” “Connect” and “Delight.” Within these demand moments are common needs and occasions that come up during travel — from looking to share a moment to increase energy quickly — which are major growth drivers of premium chocolate.

Lindt GTR highlights that the focus on growing the confectionery category reaches industry-wide with a bettertogether approach. Growing the category benefits retailers (strategic partnerships that increase value), suppliers (move away from stealing share to growing the category and value overall), shoppers (focus on relevant and engaging experiences) and consumers (meeting all demand moments, needs and occasions with a complementary portfolio).

Currently Lindt & Sprüngli enjoys a global presence in more than 120 countries with 500 shops worldwide, 100 distributors, 31 subsidiaries and 11 production facilities.

From left to right: The Lindt GTR team, Stephanie Schmidle, Peter Zehnder and Florence Benguerel at the Lindt Home of Chocolate in March 2023

Peter Zehnder, Head of Lindt GTR, details how recent research proves chocolate continues to meet traveller’s needs

The enormous chocolate fountain in the center of the Lindt Home of Chocolate

Sustain-ABILITY

sector of over $7 billion and releasing over 30M tonnes of CO2 into the atmosphere. This can’t continue.

We have a shared responsibility to deal with this.

At the Aviation Sustainability Forum (ASF), we are hearing a consistent message from colleagues across our sector — aviation is back, and we are building back more sustainably.

Colleagues are coming together to tackle the challenges of SAF, ethical and sustainable procurement, single-use plastics and more.

International cabin waste (ICW) is also on the agenda. It’s a complex problem to grasp and not only presents challenges for identifying the changes we need to embrace the environmental benefits of the circular economy, but also

internal challenges. The commercial, contractual, competitive and ingrained legacy processes of ICW supply chains that have not materially changed for decades and which can act as barriers to us working together to openly embrace change and find the solutions we need.

But change we must if we are to meet the LTAG commitment set by the ICAO last year of net zero CO2 emissions for aviation by 2050.

The ASF predicts that commercial aviation could incinerate or bury the equivalent in ICW of 24 million cars between today and 2030 with related waste disposal costs to our

Part of our answer sits in the second syllable of sustainability, our ability to recognize that we are at our best when we work together. We have the ability to find solutions together that can be adopted by all and are not just for ourselves. We have the ability to act as one to support IATA and our governing bodies in making the case for the ICW regulatory change we need.

At the ASF we have a plan. With our consulting partners and members, we have developed a detailed collegiate pathway for the entire sector that clearly sets out an approach to developing a deep understanding of the external and internal challenges of ICW and how, by working together, we can identify solutions to bring about the changes needed. To find out more, contact us at

info@aviationsustainabilityforum.com

The ASF is calling to share responsibility of dealing with ICW

In this guest column Matt Crane, a founding member of the Aviation Sustainability Forum (ASF) calls for the industry to work together to solve the problem of cabin waste

WTCE PREVIEW

by REEDAH HAYDER

As passenger demand continues to rise in the leisure travel sector, with international markets reporting an increase in air travel in January 2023, the industry is once again focusing on growth. More than 5,000 attendees are expected at this year’s World Travel Catering & Onboard Services Expo, including more than 750 onboard buyers. WTCE 2023 will showcase new products and innovations that aim to shape the future of the passenger experience, including products developed to help airlines achieve their sustainability targets.

This year’s key themes are “wellness onboard,” “creating memorable experiences,” and “sustainability.” The show floor will feature more than 250 suppliers of onboard products and services, including 60+ companies making their WTCE debut this year. Newcomers include: innocent Drinks, Roddas, Doves Farm, Skinny Genie, &Stirred and Lockdown Liquor & Co. WTCE will also welcome back a number of suppliers that have exhibited at every event to

date, including Monty’s Bakehouse, Sola Switzerland, Linstol and FORMIA. Visitors will be invited to explore snack brands that provide complete meal solutions, special meals and sustainably packaged options. Foodcase International BV, Cuisine Solutions, SATS Catering, dnata, and LSG are just a few of the caterers that will showcase their products. In addition, a host of companies that cater to special diets will be on-hand. Producers specializing in halal and kosher meals will be present, such as Kragtwijk Finest Food and Islamic Chamber Halal Certification

Beyond food and beverages, a diverse range of products will also be showcased. Many different sectors of the industry will be represented: from packaging, passenger comfort and well-being to hygiene and onboard technology. Several exhibitors will be showcasing their latest innovations, such as Hello Straw’s biodegradable paper straws, Kaelis’ range of products and services, Paradies’ high-quality bedding, and Buzz Products’ luxury amenity kits. Attendees will also have the opportunity

to experience the latest from Korita Aviation and Egret Aviation, which specialize in cost-effective or high-end galley equipment. Inflight logistics will also be showcased, with exhibitors such as LimeFlight offering fully integrated end-to-end solutions to streamline airlines’ inflight logistics operations.

Now in its 11th year, WTCE is recognized as one of the leading global events for the onboard industry and is well-known for being the place to collaborate with the right people and discover the latest products for a stronger and more sustainable onboard passenger experience.

As a proud media partner for the event PAX International will be in attendance, distributing copies of the WTCE show issue, in addition to hosting the annual PAX Readership Awards — this year in partnership with TravelPlus. The Awards ceremony will be held on June 6 alongside WTCE as a component of an early cocktail reception.

The event is set to wow visitors this year, organizers say

Polly Magraw, Event Director, WTCE

Hamburg-bound!

As the World Travel Catering & Onboard Services Expo (WTCE) prepares to take over Hamburg, Germany, visitors have the opportunity to explore all the city has to offer. From the best shopping destinations to top business hotspots, Hamburg is a city filled with hidden gems waiting to be discovered

Walderhaus

A 2012 wooden hotel built in a neighbourhood that showcases developments in sustainable and ecological architecture.

The Karoviertel neighbourhood

Visitors can find designer and vintage fashion and meet the in-crowd at the hip cafés along Marktstrasse — only a short walk from Schanzenviertel.

Water & Light Concerts

Every summer night, the Planten un Blomen lake lights up in magical colours accompanied by classical music. Perfect for a picnic!

Planten un Blomen

Just a short stroll from the city, Planten un Blomen park is the place to relax under Mediterranean fig trees or at the Japanese teahouse.

International Music Festival

International orchestras, choirs and solo artists from Hamburg and beyond join forces in this annual classical music festival.

OberhafenKantine

A small restaurant that started to serve dockworkers in the 1920s. Built near the River Elbe, soil has been washed away by flooding, resulting in a forward tilt of the entire building.

St. Pauli Elbtunnel

A 610-meter-long tunnel beneath the Elbe River, opened in 1911. The tunnel is open 24/7 for pedestrians.

Creating culinary connections

Connecting people around the world through memorable culinary experiences from the ground to the sky.