Friday, September 28, 2012
From one corner of the trade floor to the other, this year’s International Flight Services Association event featured the latest efforts by companies seeking to satisfy the demands by airlines for products that meet environmental standards.
Several of those companies are from the United Kingdom and would do well to consider offering their products and green initiatives for the 2013 Ashden Awards for Sustainable Travel, sponsored the railroad Eurostar. The awards are open to travel related businesses in the United Kingdom, France and Belgium.
Eurostar is considering programs that promote more sustainable forms of travel, help improve quality of life, reduce congestion and pollution and cut carbon dioxide emissions.
Entries for the awards will be open for another month, but end October 30. Two winners will share a £30,000 prize at a ceremony next June. Last year’s winner was the City of Ghent in Belgium for a UK car-sharing website.
The award is part of Eurostar’s Tread Lightly program, undertaken to improve its own environmental impact. Interested parties can visit the Award's website for more information.
Monday, September 24, 2012
To mark the second edition of the French Fête de la Gastronomie September 22, Air France and Servair offered gourmet treats and a question and answer session with chefs for passengers of AF 718 between Paris and Dakar.
During the flight, passengers were be able to talk to the chefs and learn the fine points of the travel catering trade. Seasoning a dish served on board, ingredients not compatible with air transport, advice on presentation and other insider information about airline cuisine were shared during the trip.
“We are delighted to give our chefs the occasion to meet passengers and demonstrate our devotion to fine cuisine and give them an insight into our universe”, added Claude Thénevin, Executive Vice President Sales, Marketing and Innovation at Servair.
On the menu
Economy passengers: Autumn Verrine made from lentil and duck magret salad, mushroom carpaccio and fried prawns
Business and Premium Economy passengers: Salmon Mousse Roll
Friday, September 7, 2012
A dishwashing information management tool that reduced consumption and saved energy has earned LSG Sky Chefs Fraport Energy Award 2012 in the category "highest savings.”
The program, called SIMBA, started as a pilot project in April 2010, when it was installed in the eight dishwashing lines at Frankfurt International Airport. Reductions in energy and water consumption were noticeable immediately. The system also allows for easy documentation of chemical usage and temperature measurement. Data is captured at 16 points throughout the dishwashing process by an in-house developed software tool, and is made available in real-time through an intranet.
"If defined target values are exceeded, alarm messages are sent to the service technician, who can react immediately to the deviation", explained Gerd Aeckerle, Section Manager Facility Management in FRA ZE.
SIMBA has since been rolled out globally and was initiated immediately after the successful pilot project in Frankfurt International. Sixty-five LSG Sky Chefs facilities worldwide are working effectively with SIMBA.
Fraport presented the "Fraport Energy Award" for the first time this year. All companies that purchase their energy from Fraport were asked to submit their energy efficiency projects in the categories "highest savings" and "innovation.”