Hi Guys,
Following an update of your project:
Airplane Food
We were able to get in contact with a spokesperson from Gate Gourmet and ask Questions about our project. We'll post the original answers in german and add a short english translation.
1) How can a salad stay fresh at an altitude of 10 kilometers?
Wie kann ein Salat auf 10 km Flughöhe frisch und knackig bleiben?
Salate oder allgemein alle Speisen im Trolley verlassen die Kühlkette (gekühlter Truck) nicht und werden in einer gekühlten Position im Galley (Flugzeug Küche/Trolley Park) versorgt, bevor sie serviert werden auf entsprechender Flughöhe.
Dazu werden Blattsalate vom Passagier selber angemacht (Dressing Portion auf dem Tray).
Salads or generally all food in the trolley do not leave the cold chain and are stored in a refrigerated position in the galley (aircraft kitchen), before they are served at the appropriate altitude.
For this purpose, the salad is prepared from the passenger himself (dressing portion on the tray).
2) Do the ingredients lose any of their vitamins or minerals?
- Gib des bei den Zutaten irgendwelche Vitamin oder Mineralstoff Verluste?
Vitamine und Minerale bleiben ohne Verlust erhalten, jedoch führt der Kabinendruck zu einer verminderten Speichelproduktion beim Passagier, wobei Salzgehalt in den Speisen und Tannin im Wein schwächer wahrgenommen werden. Moderne Flugzeuge können aber mittlerweile den Kabinendruck ausgleichen.
Vitamins and minerals are preserved without loss, however, the cabin pressure leads to a reduced production of saliva, so that the salt content in the food and tannin in the wine are perceived weaker. Although, modern aircrafts can compensate the cabin pressure which solves that problem.
3) Do the producers keep in mind the seasonality and the sustainability of the meals?
- Achten Sie als Produzenten auf Saisonale und nachhaltige Mahlzeiten?
Unbedingt! Kostendruck und Lokalität, dazu Nachhaltigkeit lassen uns als Caterer nur diese Wahl!
Den Airlines werden saisonale Menus im 1-3 Monate Wechsel präsentiert (SWISS, EK, SQ) und Gategroup wird noch mehr auf Plastikreduktion und recycelbare Ressourcen zurückgreifen!
Wir verkaufen bereits kompostierbares Geschirr aus Pflanzenfasern und setzen dies schon z.T. ein.
Der Ball liegt bei den Airlines, unsere «grünen» Produkte auch einzusetzen!
Absolutely! Cost pressure and locality, as well as sustainability let us as caterers only this choice!
Seasonal menus will be presented to airlines in 1-3 months, and Gategroup will use plastic reduction and recyclable resources even more!
We already sell compostable crockery made of vegetable fibers and are already putting this on.
The ball is up to the airlines to use our "green" products as well!
4) Approximately, how much energy is used to reheat the meals in the aircraft?
- Wie viel Energie wird ungefähr für die Zubereitung einer Mahlzeit gebraucht?
Dazu habe ich leider keine Zahlen, aber die Strategie der Firma ist klar und wir legen sehr viel Wert darauf, unsere Natur zu schonen und Müllberge zu reduzieren!
Aus getrennten Küchenabfällen/Retouren vom Flugzeug wird Biogas produziert.
Unfortunately, I have no figures, but the strategy of the company is clear and we put a lot of effort on conserving our nature and reducing waste!
From separate kitchen waste / returns from the aircraft biogas is produced.
Because of the interview we asked ourselves what the airlines do to reduce the waste they produce.
Overall one flight contributes 1,4 Kilograms waste – Including paper, cardboard and newspaper. This was the outcome of an investigation from IATA.
In Summary every passenger produces 1.4 Kilogram waste per Flight including plastic, cardboard and paper. This was the result of a study from IATA (International Air Transport Association)
According to Etihad Airways 95 items are used just once. The airline tries to reduced their waste per flight. They introduced blankets which are produced with recycled plastic and cutlery with recycled materials.
The Airlines are faced with government restrictions. For example, airlines need to throw the unused soda cans away. With those unnecessary regulations it is impossible to reduce waste on airplanes.
Although, several airlines have a plan to reduce their waste:
Lufthansa/SWISS: have an in-house project, they want to reduce the waste and recycle much more than they currently are. Today around 80 kilos are so-called one-serve products that are used on board of a flight between Frankfurt and Los Angeles. They said that they want to introduce plastic cups which are produced out of recycled materials and could be re-used.
Condor: has the intention to reduce the amount of plastic on board with a new economy project. The Airline tries to better the products and invest into products which are less environment harming. In conclusion they will also reduce the amount of C02 Emissions.
Things which everyone can do to reduce the waste:
- Take your waste with you!
- Ask the crew if they can refill the plastic cup avoid the use of a new one for every drink
- Ask the Airline Company critically why they use so much plastic on board.
- Pass up on plastic
Ideas to improve the packaging for Airlines:
- Plates out of palm fibres
- Plastic from the Wipf AG bio degradable instead of plastic
- Of course, it’s a separate market which needs to be explored.
Mary Christmas and a happy New Year’s Eve
Jeff and Loris