catering momberger 887



catering momberger 887
25 August 2010
Caterer news
Two former LSG Sky Chefs managers have formed a new catering company in South Africa
called Wings Inflight Services, operating out of an 8500 m² brand new catering unit at the
Johannesburg base since March 2010, when Virgin Australia became its first customer. Thai
Airways then followed at the beginning of June. The 1300-m² Cape Town unit is operational but awaiting its
first customer. A unit in Durban is under consideration.
Wings Inflight CEO Gerhard Reiling formed the company that is now LSG Sky Chefs, South Africa in 1992
with David Coyne as the General Manager. He sold his shareholding in 2002 and Coyne took over as the LSG
Country Manager, sub-Saharan Africa until 2006. Therefore, the two have a great deal of experience in the
South African inflight catering industry. Eighteen months ago, they decided to return to the market place
together and through research found that many airlines believe there to be a serious lack of competition in
the airline catering market in South Africa. #887.CAT1
Contact details: David Coyne, C.O.O., Wings Inflight Services, Khulani Business Park, Kelly Road, Jet Park
Johannesburg/South Africa; Tel: <27> (11) 397 6767; Mobile: <27> 83 297 0000; e-mail:
[email protected]
LSG Sky Chefs has won an extensive contract with Canadian flag carrier Air Canada. The new
deal includes eight cities in North America (Boston, Fort Lauderdale, Los Angeles, New York-LaGuardia,
Orlando, San Francisco, Seattle, Washington DCA) four in Europe (Frankfurt, London-Heathrow, Munich,
Rome), two in Asia (Hong Kong and Shanghai-Pudong), and four in Latin America (Buenos Aires, Mexico
City, Santiago de Chile, São Paulo). LSG Sky Chefs has been serving Air Canada for more than twelve years
in 15 of these locations, while this agreement secures new and additional business at three airports, namely
London, Mexico and Shanghai. #887.CAT2
Japan’s Royal Holdings Co. is homing in on in-flight catering as a new source of revenue growth
as customer traffic and sales at eateries decline in the country. A Fukuoka-based unit of Royal
Holdings prepares in-flight meals. In a move to expand its presence in the market, Royal Holdings, which
operates the Royal Host family restaurant chain, has decided to bid for Japan Airlines Corp.’s
in-flight catering business, TFK Corp. If the bid is successful, the company will become Japan‟s No. 1
airline caterer. At a press conference on 30 July 2010 to announce the company‟s earnings for the first six
months of the year, Royal Holdings President Tadao Kikuchi called in-flight catering an important business.
He said he will “consider all options carefully”, hinting that his firm was going after TFK. At a March 2010
press conference, Kikuchi had stressed that the company‟s future lies in food service contracts.
Royal Holdings started gearing up for the acquisition in 2009, immediately after the Government decided to
bail out the troubled airline. Royal Holdings has a 49% stake in JAL Royal Catering Co. (JRC), a TFK
subsidiary that supplies meals to airlines flying into Tokyo-Narita. Fearing that if JAL sells TFK as part of its
reorganization, JRC‟s fate could become unclear, Royal Holdings decided to bid for the catering unit. Royal
Holdings executives spent more than six months weighing their options and researching the move, talking
with business partners and brokerages. JAL is soliciting bids for TFK and its other subsidiaries. Of the food
service firm‟s total sales of JPY 28 billion, in-flight catering accounts for an estimated JPY 16-17 billion.
Royal Holdings started as a caterer to U.S. military bases in Fukuoka Prefecture and began
supplying meals to JAL in 1951, when the airline started flights to and from Fukuoka Airport. The firm
now prepares meals for airlines operating from Fukuoka and Kansai International Airport through a whollyowned subsidiary. A successful purchase of TFK would boost the sales at the company's in-flight catering
business to over JPY 22 billion, giving it more than one-third of the domestic market. Royal Holdings is
expanding its airline catering business in response to harsh conditions in the restaurant industry. In 2009,
Japanese consumers spent some JPY 24 trillion on dining out, down more than JPY 5 trillion from its 1997
peak, according to figures from the Foodservice Industry Research Institute. Store sales at Royal Host
restaurants have also been falling and 60 money-losing restaurants were closed in 2009. #887.CAT3
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The catering arm of Surinam Airways (SLM), Surair Catering Services N.V., is operating
successfully at Paramaribo’s Zanderij Airport in Suriname. This was demonstrated not least by the
recent win of a silver award in the IATA Catering Quality Assurance programme ICQA (#886.CAT18). The
flight kitchen was HACCP-certified in 2006 and has retained and even improved food-processing quality and
safety ever since. Activities are being co-ordinated by Medina Quality Assurance Services. The operation has
a model character for the region. #887.CAT4
LSG Sky Chefs presented its annual report for the 2009 business year earlier in 2010,
confirming that consolidated revenues declined by 9.6% to EUR 2.1 billion; the operating result
was 2.9% above that of 2008 and amounted to EUR 72 million. Revenue in local currencies declined
in almost all regions except Asia/Pacific and Latin America. Average staff numbers sank by 7.3% to 28 000
employees. Staff costs, however, fell by only 5.9% to EUR 775 million, due to wage increases and positive
one-off effects from pension provisions in the U.S.A.
The group now consists of 130 companies with more than 200 customer service centres (as the
group‟s kitchens are called) in 51 countries. In 2009, these units produced about 405 million airline meals for
more than 300 airlines worldwide. Through its catering expertise, LSG Sky Chefs has developed specialized
skills in the planning, implementation and management of all processes related to in-flight services. As a
logical extension of these capabilities, LSG Sky Chefs has also begun a successful expansion into
adjacent markets, such as train, school and healthcare catering as well as retail.
The group‟s Executive Board consists of three members: Walter Gehl, Chief Executive Office, Jens
Theuerkorn, Chief Financial Officer, and Jochen Müller, Chief Operating Officer. Operations are divided into
six geographical regions: North America, Latin America, Europe, Germany, Emerging Markets, and
Asia/Pacific. There are regional management teams within each respective market.
In spite of the global financial crisis that hit the world economy in 2008, LSG Sky Chefs has been able to
maintain its premier market position with a global share of about 30%. In America and Europe, the company
estimates its market share at between 35% and 40%; in Asia, the Middle East and Africa, the majority of
local airlines still have their own catering facilities at their hubs. LSG Sky Chefs is endeavouring to build its
presence there via partnerships and management contracts.
As the business environment for LSG Sky Chefs is defined by dwindling demand and increasing
pressure, the company has adjusted its strategic outlook, which includes four major paths: 1)
strengthen the on-going improvement initiatives, focusing on the standardization and streamlining of
processes in all operating and administrative units; 2) increase sales of products and services for airlines
beyond airline catering and including consultancy, development and logistics duties for airlines, such as
design, procurement, management and stock optimization of in-flight equipment as well as comprehensive
advice in the evaluation and selection of menu concepts; 3) develop additional partnerships to enter growth
markets and enhance the product portfolio for airlines; 4) realize the potential in adjacent markets, such as
train, school and healthcare catering as well as retail. LSG Sky Chefs already scored some successes in the
year under review, such as an extension of the existing contract with Swedish Railroads by another five
years and an extension of the customer base for retail in the U.S. to include Starbucks, The Coffee Bean &
Tea Leaf, Core-Mark, the 7-Eleven chain of convenience store, plus Kroger and Trader Joe‟s grocery stores.
Gategroup reported first half 2010 improvements in revenue, operating profitability and cash
flow against a backdrop of continuing global economic uncertainty and an airline industry just
starting on the path to recovery. Airlines, Gategroup‟s main customer group, in the U.S.A., Asia and
Latin America have reported significantly improved results, but the situation in Europe remained clouded in
the first half. Continuing challenges due to the debt crisis, industry labour unrest, and the volcanic eruption
in April 2010 all combined to depress the performance of Europe‟s airlines, and Gategroup was not immune
to these effects. Due to the ash cloud alone, Gategroup experienced an operational impact on revenue of
CHF 21.0 million and CHF 8.0 million in EBITDA. “Despite the exceptional challenges, Gategroup has once
again delivered to expectations,” said Chief Executive Officer Guy Dubois. “Our business model continues to
demonstrate its resilience.”
Operating profit for the period was CHF 40.5 million, an 11.8% gain over the same 2009 period
after adjusting for foreign currency fluctuations. Profit for the period was CHF 10.3 million in 2010
versus CHF 33.2 million last year, due largely to an unrealized foreign exchange gain not repeated in 2010.
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Reported earnings before interest, taxes, depreciation and amortization (EBITDA) also
increased to CHF 93.8 million versus CHF 89.9 million, which resulted in a reported EBITDA margin of
7.1% for 2010, virtually the same as 2009.
Dubois commented: “We are pleased with these results in the context of the overall economic and industry
climate. They are a testimony to our long-term strategy, dedicated employees, and high-quality
management.” Gategroup continued to generate strong cash flow from operating activities. The
amount for 2010 was CHF 21.0 million compared to CHF -2.4 million in 2009. “This is another reflection of
strong underlying performance,” said Thomas Bucher, Chief Financial Officer. Capital expenditures,
meanwhile, decreased from CHF 41.7 million in 2009, when the company made significant investments in
Japan and Scandinavia, to CHF 26.3 million during the same 2010 period. “We believe that our cash flow
generation will remain strong going forward and, as a result, we intend to be able to further reduce our net
debt level by the end of the year,” Bucher said. Net debt at the end of the 2010 first half was CHF
418.1 million, down from last year's CHF 578.7 million. Furthermore, equity attributable to the
company‟s shareholders increased year over year by CHF 79.9 million to CHF 134.4 million.
The company also announced several strategic investments aimed for long-term growth. In
Tokyo, Gate Gourmet is expanding its catering capabilities to include Haneda Airport by autumn 2010 when
a new runway will permit international flights. Pourshins also will open a bonded warehouse at Haneda.
In London, the transition of British Airways‟ short-haul business to another provider, completed in May 2010,
has allowed the company to rationalize its footprint at Heathrow Airport. A new purpose-built flight assembly
centre at Heathrow North, which opened in July, gives the company increased flexibility in its operating
model. A refurbished Heathrow West continues to cater British Airways‟ long-haul flights and the company
will end the lease on the Heathrow South building before year-end. In Latin America, Gate Gourmet in July
completed construction begun in 2009 on a new more efficient, eco-friendly facility in Guayaquil, Ecuador.
There were also important developments on the employee relations front. Gate Gourmet's union-represented
workers in the U.S. ratified a new agreement through the end of 2012. Labor accords also were reached in
the U.K., Argentina and Brazil.
Outlook: Airlines have started to gain positive traction and IATA has revised its 2010 outlook from a loss of
nearly USD 3 billion to a profit of USD 2.5 billion on the strength of a global traffic upturn. IATA, however,
expects airlines in Europe to lose an estimated USD 2.8 billion for the full year, the only region anticipated to
be in the red. From a Gategroup perspective, the North American market is stabilizing. The Asia
Pacific and Latin America regions are developing positively, but a turnaround in Europe will
only begin later in 2010. “Gategroup remains cautiously optimistic about the outlook for the remainder of
2010,” Dubois said. “Based on these solid first half results and an anticipated recovery during the second
half in Europe, all other things being equal, we now expect an EBITDA margin of close to 8% with continued
strong operating cash flow.” #887.CAT6
Chicago-based Flying Food Group (FFG) has been named by the U.S. Department of Commerce
Minority Business Development Agency as the National Minority Global Supplier Distributor of
the Year. FFG Founder and CEO Sue Gin will accept the award in a ceremony in Washington, D. C. in late
August. “As a Chinese-American woman who has built an international business by providing multi-ethnic
meals for airline passengers from around the globe, as well as for consumers of varied retail meals-on-thego and snacks,” said Gin. “My business has been fuelled by diversity.” FFG services more than 55 airline
customers, primarily international, and retail partners including more than 4200 U.S. Starbucks cafes, from
17 U.S. facilities and one in Shanghai, China. The company has over 3200 employees worldwide, including
several hundred at the Shanghai facility. Some 80% of the employees are women and minorities. “We have
many long-term employees,” Gin said. “They have bought homes, sent their kids to college, and participate
fully in their communities. Our wages and salaries have wide distribution. And because of our national
network of production facilities, the taxes that FFG pays contribute to many regions, as well as the Federal
Government. #887.CAT7
Airport restaurants & lounges
A bid from SSP America was recently ranked first by Los Angeles International Airport staff and
management to improve the culinary offerings at several of the airport’s terminals. Representing
14 of the city‟s top food & beverage enterprises, the potential chefs and restaurateurs of the near-future at
LAX gathered at Patina in Downtown to offer samples of what the food options at LAX could be once the
F&B contract is given the final go-ahead by officials. “We‟re very excited to be a part of seeing LAX change
and become a place where people will be able to experience and know that we‟re a city that‟s full of passion
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and innovation and excited about food,” said Border Grill‟s chef Susan Feniger, who was on hand with
business partner Mary Sue Milliken to share samples of their Yucatan Pork Tacos. Pat Murray, Senior Vice
President of SSP America says they have been working on this project for over two years, and that it
reflected a perfect answer to Mayor Antonio Villaraigosa‟s wish to improve the food choices at LAX. Murray
calls the shift in the food programme at LAX a “cultural expression” of Los Angeles, and a reflection of
society‟s wish to move away from fast food, as well as a result of the restaurant industry responding to the
will of customers, who now want something different in food at the airport. Murray said construction of the
new dining venues could begin as soon as January 2011. #887.CAT8
A local company has signed a franchise agreement to open 35 UFood Grill locations throughout
the U.S. Southwest over the next five years. Congusto LP, a new venture between Gerald and Troy
Alley, will focus the UFood Grill expansion primarily on the Lone Star State, according to Charles Cocotas,
President & COO of UFood Grill. The new units will likely be located in non-traditional retail
settings such as airports, medical centres/office buildings and college campuses, as well as
government facilities and military bases.
Boston-based UFood Grill is a fast-casual restaurant concept that provides healthy food that also tastes
good. It was created by George Naddaff, who founded Boston Market. Naddaff serves as the chairman and
CEO of UFood Grill. Currently, UFood Grill has two locations in the Southwest - one in Dallas/Fort Worth
International Airport and one in Parkland Health & Hospital System in Dallas. Additionally, it has several
restaurants in its hometown of Boston including Boston-Logan International Airport and just opened a
location in Cleveland Hopkins International Airport. #887.CAT9
The international travel retail and catering giant Autogrill Group has recorded a 5.4% rise in
consolidated revenues to EUR 2.80 billion in the first half of 2010, compared with the corresponding
2009 period. EBITDA grew by 3.5% to EUR 265.7 million in the first six months of the year. The company
said the growth in revenue was “more relevant in the airports, driven by the return of business
traffic and long-distance flights”, adding that sales performed well in the U.S. and the U.K. while Spain
showed positive signs of recovery.
In the first half Food & Beverage sales totalled EUR 1.835 billion, an increase of 3.4% (+3% at
comparable rates) against the EUR 1.774 billion in the same period 2009. This result was achieved despite
the unfavourable weather conditions which penalized traffic in Europe and the United States, above all in the
first quarter, as well as the low temperatures which, primarily in Italy, limited sales, in particular of
beverages. The results for the airport activities were better than those achieved along the motorways, while
railway stations benefited from the new openings in Italy and the temporary shift of passengers to this
channel during the period impacted by the volcanic ash phenomenon. In U.S. airports, while passenger
traffic was largely in line with the lows recorded in the prior year (+0.1%), sales increased 5.2% (+3.2% at
comparable rates). The airport channel (+7%; +6.5% on a comparable basis, against traffic which rose
5.2%), the railway stations and shipboard catering (+7.4%) all made positive contributions. #887.CAT10
The Servisair Executive Lounge at London-Luton Airport has officially opened. The launch
followed a competition inviting members of the public to suggest names with a local emphasis for the
lounge. Following hundreds of entries, „The Someries‟ - named after a castle near the airport - was selected.
The official opening was attended by representatives from the airport and Servisair Management.
The Someries is the most recent addition to the network of Servisair lounges in the U.K. and
offers passengers executive lounge facilities on a pay-per-use basis. Visitors to the lounge enjoy
complimentary drinks (alcoholic and soft), light refreshments and a relaxing environment in which to wait for
their flight. Other facilities include upgraded seating, complimentary newspapers and magazines, internet
access and helpful Servisair staff. -- Annual membership of Servisair Lounges costs GBP 250 per person,
giving unlimited access all year in any of the Servisair locations in the U.K., the Netherlands, and Denmark.
Annual members can take a guest in to the lounge for free when flying. Access to the lounge is available
three hours before flight departure. #887.CAT11
Delta Air Lines says it will ‘reinvent’ the customer dining experience at New York’s LaGuardia
Airport with the introduction of 13 new food & beverage concepts throughout its main terminal
facility. Delta is working with renowned airport restaurateur OTG Management to develop the
concepts exclusively for the carrier‟s LaGuardia terminal. The new dining experience will include distinct F&B
concepts and brands, an expansive gourmet food hall, coffee bars, and a wine bar. OTG Management will
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own and operate each of the new dining establishments and has assembled a group of New York City‟s top
chefs – including Riad Nasr, Lee Hanson, Michael Lomonaco, Dominick DeMarco, Jamison Blankenship, Jim
Lahey, and Jason Denton – as well as restaurateurs Chris Cannon and Garrett Oliver to create restaurant
concepts that are exclusive to the terminal. Delta said that the redesign is one of several major investments
it is making in New York and reflects a commitment to enhance the customer experience. The project will be
launched in phases, started on 21 August 2010 with the first four restaurants: Bisoux (Provençal cuisine),
Prime Tavern (modern American steakhouse), Tagliare (New York-style pizzeria,) and Pat LaFrieda (unique
and classic burger combinations). The full redevelopment of the space is expected to be complete by
summer 2011.
The new restaurants replace mainstream airport concepts that have existed at the terminal for
more than a decade. In addition to new cuisine, each new restaurant will feature inviting design, lighting
and music created by New York-based design firm ICRAVE and custom music provider EL Media Group. “As
part of our aggressive plan to invest in and improve our main terminal at LaGuardia, Delta is fully committed
to enhancing the experience for our New York customers with superior amenities that include outstanding
food & beverage choices,” said Delta Senior Vice President – New York Gail Grimmett. “We‟re confident that
the unique concepts we‟re developing with OTG at LaGuardia will reinforce our efforts to become New York's
preferred airline, offering our passengers the best customer experience available in airport dining.”
OTG Management is an award-winning airport restaurateur with more than 80 restaurants and
eateries in eight airports (New York-LaGuardia, New York-JFK, Boston-Logan, Tucson, Washington
National, Orlando, Chicago-O‟Hare, and Philadelphia). Since its entry into airports in 1996, OTG has been
recognized throughout the industry for its strong customer focus and innovation and has become a pioneer
of the industry with hallmark programmes focused around sustainability and customer-friendly technologies.
Airline news
Hong Kong-based Dragonair has announced the launch of an inflight promotional menu
featuring Chinese dishes from the Lei Garden restaurant that will be served in all classes on
several of its flights. The first of the dishes were boarded on the airline‟s flights from Hong Kong to
Beijing and Shanghai. Another selection was served in First and Business on flights from Hong Kong to
Taipei and Kaohsiung in Taiwan. “Lei Garden, a Michelin-starred restaurant, needs no introduction to the
Hong Kong community. It is well-known for its high quality and creative cuisines,” said Cecilia Leung,
Manager - Inflight Services for Dragonair, when announcing the partnership. The Lei Garden Restaurant
Group has been a favourite among Hong Kong diners. Lei Garden Restaurant Senior Manager (Operations)
Taylor Pang said: “The Lei Garden Restaurant Group is very honoured to be invited by Dragonair to provide
recipes for its inflight meals. We are certain that the internationally acclaimed service of Dragonair coupled
with our Michelin-rated Chinese cuisine will take dining in the air to even greater heights.” -- The new
association comes on the heels of Dragonair‟s partnership with JW‟s California and Dynasty restaurants.
They are part of a summer where the airline has observed its 25th anniversary (#884.CAT15). Some of the
authentic Lei Garden dishes will be served on Dragonair through July 2011. #887.CAT13
With the start of the Islamic holy month of Ramadan, Emirates has undertaken several
initiatives to ensure the comfort and care of fasting customers. For flights departing close to Iftar,
Emirates will provide small snack boxes at the boarding gates. These boxes containing vegetable calzone,
namoura dessert, dates, water, and a laban drink to serve as a quick snack so that passengers can break
their fast immediately. Passengers who are in flight when the sun sets will be informed of the Iftar time by
the captain. Iftar will be determined based on where the aircraft is located at the time the sun goes down.
Large Iftar meal boxes will be served to fasting passengers in flight and will comprise an array of traditional
Arabic dishes including hummus with crudités, mini Arabic bread, traditional chicken shawarma, pistachio
baklava, dates, banana, laban drink, calzone, dried apricots and prunes, and roasted almonds. The meal
box, designed by Emirates‟ chefs, will be served in Economy, with a similar selection of foods served to
fasting passengers in both Business and First Class.
“While we take pride in our cultural diversity, Emirates‟ foundation is rooted in Islamic culture, and we are
committed to ensuring that our Muslim passengers are well looked after during the holy month of
Ramadan,” said Robin Padgett, Vice President of Aircraft Catering at Emirates. “Our non-fasting passengers
will continue to enjoy the world-class meals Emirates is globally known for.” Non-fasting passengers
travelling on Umrah and Jeddah flights will receive a cold meal instead of the regular hot meal for all flights
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taking off after sunrise and before sunset, in respect to the many Muslim passengers completing Umrah on
these flights. #887.CAT14
Thai Airways and Singapore’s Tiger Airways are set to form a new low cost carrier to be called
Thai Tiger and due to start flying out of Bangkok’s Suvarnabhumi Airport early in 2011. While
destinations are yet to be announced, the short-haul, point-to-point routes will be operated using Airbus
A320 aircraft, flying within a five hour radius. Tony Davis, Tiger Airways' CEO did say, however, that
Bangkok is a key gateway to the whole of South East Asia, and that spreading its „paw-print‟ would mean
“greater economies of scale” for the airline. “From its base at Suvarnabhumi Airport, Thai Tiger will be well
positioned to also serve destinations in North Asia and the Indian sub-continent,” he said. Thai Airways will
own 51% of the company, with Tiger Airways owning the remaining 49%. Piyasvasti Amranand, Thai
Airway's President, said: “With its disciplined approach to the low-cost model, Tiger Airways has proven that
it has the right approach to competing effectively in the growing low-fare travel market in Asia.” Due to
liberalization policies, he expects to see growth in the low-cost carrier market in Asia. #887.CAT15
In July 2010, Thai Airways began a ‘dish of the month’ promotion that will be held for two days
in subsequent months. On its domestic routes, the airline served Tom Yum Koong Fried Rice on
international and domestic Business Class in July. The meal was teamed with a mixed vegetable salad on
northern and southern routes and two different cakes. International routes on those days featured Chinesestyle stir-fried tiger prawns in Royal Class and Hong Kong style sweet and sour stir fried pork in Economy
Class. The airline says the feature is a gesture of appreciation to its customers as it continues with its 50th
anniversary celebration. #887.CAT16
Etihad Airways has been handed security approval to start U.S. flights from the new Terminal 3
at Abu Dhabi International Airport. Passengers flying to Chicago and New York will now checkin and board from T3. Premium customers flying to the U.S.A. can now access Etihad‟s First and Business
class check-in and lounges in T3. In addition to the U.S. destinations, flights to Cochin, Islamabad, Karachi,
Lahore, and Peshawar now operate from Terminal 3, switching from Terminal 1. Flights to Colombo and
Moscow will move to T1, the airline added. -- T3 opened in January 2009, taking the airport to an annual
capacity of 12 million passengers. It is expected that passenger numbers will reach this level in 2011. Peter
Baumgartner, Etihad Airways‟ Chief Commercial Officer, said: “We are pleased to now be able to offer our
U.S.-bound customers the convenience and luxury of Terminal 3.” #887.CAT17
Waste management
At London-Stansted Airport, over 60 tonnes of waste has been diverted from landfill in the past
three months, thanks to the latest re-cycling initiative that is keeping the airport on-track to
achieve its target of zero waste to landfill by 2015. “Developing new re-cycling methods is a key
priority for my team and the introduction of our food composting initiative, where catering companies
separate food waste into biodegradable bags, has seen great results in just the first three months,” said Dr
Andy Jefferson, Head of Environment at Stansted Airport. “Just over ten years ago, 93.5% of waste at
Stansted went directly to landfill. Today, over 50% of waste is re-cycled and our ambition is to be sending
zero waste to landfill by 2015. The catering companies at Stansted grabbed the cost-saving benefits
associated with separating food waste for composting with both hands, engaged staff and through their
focus and commitment over 60 tonnes of food waste was diverted from landfill between May and July this
year. In 2009, we worked with Cranfield University to review our waste collection methods and implement
more efficient, streamline collection services across the airport site. We‟re already reaping the benefits of
that work with over 1300 tonnes of waste re-cycled or composted in the first half of this year, that's nearly
52% of total airport waste collected. We will continue to work with businesses across the site that produce
high levels of waste and support them to develop plans to not just reduce waste but to increase recycling.
Our motto is „Reduce and Reuse‟ and we will do all we can to achieve the challenging targets that we‟ve set
ourselves as a business to send zero waste to landfill by 2015.” #887.CAT18
Waste management is an industry-wide problem and there are many approaches to the problem. With its
new system of sending some 2500 tonnes of inbound waste a year to a new energy-from-waste
facility a few miles from London-Heathrow, Alpha has become the first caterer at the airport to
completely eliminate the use of landfill. As airline waste tends to be too wet for incineration, some of
the wet waste is diverted out of the stream by Alpha staff and a valve was installed at the bottom of the
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compactor so that practically dry waste is now transported to the waste plant, which generates electricity for
the national grid. So far, Alpha has no direct cost benefit from the system, but the company plans to
increase the recycling of plastic and is looking into ways of reducing transport costs and the weight of the
waste sent to the incineration plant. #887.CAT19
Ten years ago, Singapore-based Diethelm Keller Aviation Pte Ltd (DKA) launched its first allaluminium light-weight meal cart design. The company now has made quantum improvements to the
design. With the continued emphasis to shed more dead weight inside the aircraft to reduce fuel
consumption as well as carbon emission, DKA successfully designed and developed a meal cart that
is 20% lighter than most existing lightweight carts, including its own earlier model! At 16.5 kg for a
full-size cart, the weight is only slightly higher than the composite carts available today though at easily 30%
less than the composite cart price. While DKA can also lay claim to have developed composite carts with the
full-size weighing in at only 15 kg, the costs of the raw material needed to pass all airworthiness
requirements are still prohibitive, which has delayed the decision to market the product. DKA‟s Design
Engineering is still pursuing this course of development however to satisfy customers‟ desire to have lighter
weight and greener equipment that is reasonably priced. DKA‟s Ultra Lightweight meal carts are made of
aluminium, a recyclable material and the same material the aerospace industry has trusted for decades.
Gross weights for a full size cart remains at 113.4 kg (250 lbs) and at 68 kg (150 lbs) for a half size – the
highest in the industry. This shows that the equipment‟s structural strength is not compromised. The thermal
performance has also been enhanced so that the food is more evenly chilled, thus lessening possible
bacterial growth and possibly lowering the energy consumption of the galley refrigeration system used.
Contact via #887.CAT20
14 - 16 September 2010, Long Beach, CA/USA
2010 IFSA Annual Conference & Exhibition at the Long Beach Arena, co-located with the Aircraft Interiors
Expo which will have a dedicated Inflight Services Zone. Details online: or
31 Oct. – 2 Nov. 2010; Dubai/UAE
ITCA Dubai 2010 Exhibition & Conference. The 5th Travel Catering Services Exhibition will take place at the Dubai
International Convention & Exhibition Centre alongside ITCA‟s Dubai 2010 Conference. ITCA Dubai will be held in Hall 7.
Together with the Speciality Food Festival and Sweets & Snacks Middle East, the three shows will fill halls 7 and
8, conveniently located next to Convention Gate entrance and the Novotel hotel. Details online: or
10 - 12 Nov. 2010, Shanghai/China
FHC China 2010 - The 14th International Exhibition for the Food, Drinks, Hospitality, Foodservice, Bakery & Retail
industries at the Shanghai New International Expo Centre (SNIEC). Details online:
15 - 17 February 2011, Nice/France
ITCA 2011 Networking & Tradeshow Forum. Details online:
5 - 7 April 2011, Hamburg/Germany
2011 Aircraft Interiors Expo organized by Reed Exhibitions at Hamburg Messe. Details online:
Editors/Publishers: Karin & Manfred Momberger
Editorial office/subscriptions: Momberger Aviation Catering News,
D-71277 Rutesheim/Germany
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