Up in the Air: Hospitality

Inflight catering companies share strategies for tackling the impact of the COVID-19 outbreak, while supporting airlines and protecting the supply chain.

Air New Zealand is trialling edible coffee cups for customers in the air and on the ground as it explores new and innovative ways to reduce waste.

The exclusive amenity kits are made from vegan leather and are offered in two different colour options for Qatar Airways’ passengers.

Cathay Pacific is introducing a pork substitute called OmniPork to its onboard offering, becoming the first airline to serve the plant-based alternative.

Mohammad Bhimani gives his verdict on the new Club Suite product on British Airways’ first A350 routing between London Heathrow and Dubai.

As planning for ‘Project Sunrise’ gathers pace, Qantas has announced three ultra-long-haul research flights to study passenger and crew wellbeing.

The new menus, designed by Michelin-starred British chef Tom Kerridge, will be available in every cabin on all of the airline’s long-haul flights.

SATS and Dassault Systèmes have successfully implemented a digital twin experience of a central kitchen to enhance SATS’ inflight kitchen operations.