SUBU CONNECT had the privilege of attending the first ever symposium with the Airline Catering Association last week. This event delivered on so many levels, however a key differentiator for me, was the people and the connections made across the few days.
I had the privilege to meet so many like-minded and supportive peers from across the industry, coming together to tackle the key challenges and opportunities shaping the future of inflight catering and our planet.
A special thanks goes out to Michiel van der Eijk and the entire Airline Catering Association team, with a special mention to Fabio Gamba Parveen Raja Gemma Keen and Mercedes Dieguez Alvarez.
Our two-day event kicked off with an exclusive visit to KLM Catering Services, offering attendees a behind-the-scenes look at their catering operations.
Michiel van der Eijk opened the event, and discussed the importance of collaboration and innovation in the industry’s future and the role our association has to play in shaping future change.
Next, Barry ter Voert (KLM Royal Dutch Airlines) shared a detailed presentation setting out cost drivers affecting performance whilst emphasising customers are requesting better flying experiences and not necessarily materials things, highlighting a willingness to pay for better quality.
This was followed by two panel discussions:
Panel 1: Feeding 6 Billion Passengers by 2030+
This discussion focused on how the industry is preparing itself for rising passenger demand, with the personalisation of food selection and major talking point. Sustainable food sourcing and better demand planning were also key factors to improve industry supply requirements.
Panel 2: Sustainable or Bust?
Panelists shared their experiences in delivering more sustainable supply models in inflight catering, and tackled subjects ranging from waste management and local sourcing. Overwhelming support acknowledged that sustainability needs to be at the core of its work, in safeguarding our planet whilst balancing the need for profit to deliver results.
Anne-Laure Perrin (dnata) closed the event, reinforcing our shared mission to drive innovation and change within the industry.
SUBU Connect had the privilege to sponsor this event, and we look forward to supporting its members and supply partners in the future to source the best ingredients at the best value to achieve its goals.
Panel 1: Moderated by Fabio Gamba, ACA, with panelists:
Christoph Schmitz (gategroup), Robin Padgett (dnata), Rashed Alarfaj, PhD (CATRION), Alfred Anton Rigler (LSG Sky Chefs).
Panel 2: Moderated by: Simon Frischemeier (gategroup) with panelists:
Pawel Litkiewicz (FERIER sp. z o.o.), Lucie Lalanne (Newrest Travel Retail), Celine Hourcade (SATS Ltd.), Sam Nkuranga (Rwanda Air Catering), and Salim Hazife (Foodfolk Australia).
hashtagairlinecateringassociatin hashtagsubuconnect hashtagfoodandbeverage hashtagsustainability hashtagfoodandbeverage Ash Meddings
