Focus on: Infinite service
YATES+ has unveiled a new Infinitelives closed loop system for airlines, focused on a service designed for waste reduction, recycling and repurposing
Plastic pollution is a one of the great challenges of our time. If present trends continue, by 2050 there will be 12 billion tonnes of plastic in landfills worldwide. It's time to do things differently.
That is the call from Craig Devoy, operations director of YATES+ initiative Infinitelives, and Werner Kimmeringer, head of culinary practice for YATES+, as they launch the new Infinitelives closed loop system for airlines designed to tackle this topic head-on.
seeking solutions
In 2018 they calculate airline passengers alone used one trillion single-use plastic cups. So it is perhaps little wonder that airports, including Chatrapati Shivaji International
Airport (Mumbai), are locking their bins to airlines, and authorities like the European Union Parliament are banning single-use plastic cutlery, straws and stirrers.
But there are possible solutions and the two are currently presenting their revolutionary vision for sustainable catering to airlines worldwide.
"Infinitelives, has been set up specifically to facilitate the best of both worlds: the convenience of plastic products, which are light, hygienic, durable and versatile, and the sustainability provided by a closed loop system, created by repurposed products, says Devoy. “The initiative takes the plastic products used on flights and repurposes them. The waste reduction and energy consumption savings are astonishing.”
forensic systems
The initiative uses a forensic system for sorting products for repurposing quickly and is already trialing it with major airlines. “We are setting up onboard separating processes for crews, so this can begin right away, saving time, effort and energy. Both passengers and crew can feel positive about the initiative,” adds Devoy.
The programme diverts plastic waste away from landfill and back into use as ‘ new’ products, significantly reducing carbon emissions. Kimmeringer adds: “The waste starts with the design, so if you get the design right – you build-in a smart, flexible system that makes a big difference. There are real energy and waste savings to be made in loading and packing – linking equipment and meal ratios, reviewing and customising packing by aircraft type, and at offloading we can salvage efficiencies at catering units too.” •
The waste reduction
and energy consumption savings
are astonishing
Not since its low-cost launch more than 20 years ago has Westjet embarked on such an ambitious journey. It is redefining the passenger experience and bringing the Spirit of Canada onboard.
Repositioning framework
Westjet needed to revisit its brand framework and perceptions in the marketplace ready for a more global reach. It wanted guests to see all the benefits of the enhanced experience, while still maintaining the caring spirit it was built on in 1996. The goal was to change the way travellers perceived Westjet, and also over deliver on the expectations of frequent travellers for Premium and Business.
The airline’s guest experience team had just one year to develop, source and roll out the new product across three cabins on the airline's new flagship Boeing 787 Dreamliner aircraft.
Design hackathon
To make it happen competing suppliers were called together for a week of focused product development, and challenged to collaborate in a
hackathon-style design event. The results created specific new products, drawing inspiration from the heritage and hospitality of Canada: its landscapes, multicultural mix and indigenous roots. The cruet set, for example, is inspired by the Rocky Mountains; and the stitching detail on the Business class seats drew on traditional First Nation designs. Sustainability was also top of mind throughout the design process. Follow up workshops have ensured an ongoing focus on weight reduction.
Concepts in simple mantras
The concept was clearly defined. In Business, opportunities to customise the experience to the guests' needs were key. In the Premium cabin, the focus was elevated attention and inspiring the traveller. The Economy product was defined by leading service and guest appreciation. To support the service, the airline rolled out its largest staff training programme including 10 days of service, hospitality and leadership training developed with the Southern Alberta Institute of Technology and five-star hospitality organisations.
Food philosophy
A new menu uses seasonal Canadian ingredients, and some dishes developed by chef Bill Alexander of the Tsuu-t’ina First Nation. Popular Canadian restaurants Cora and Moxie’s, and food suppliers such as Calgary’s Pie Junkie are now part of the dining mix, while a junior chefs workshop helped develop the kids offer. Bespoke signature drinks, Canadian wines (including a Canadian sparkling in Premium and signature ice wine in Business), a social area for snacks, and a hand-run service in Premium also enhance the overall experience. To guide future development, Westjet has teamed up with the Humane Society International and Fairtrade Canada to agree targets for food sourcing and sustainability initiatives in the coming years.
Distinctly Canadian
The design of the airline’s 787 is distinctly Canadian and uniquely Westjet. Three cabin interiors welcome guests with a rich colour palette – a bold turquoise, inspired by mountain glaciers in Economy, aurora-inspired shades in Premium, and rich earth tones coupled with smooth shapes and varied textures, echoing Canada’s vast landscape, in Business. Extended privacy screens provide a more cocooned feel in Business. All cabins feature the maple-delta logo, stylishly incorporated into bulkhead designs.
Local comforts
Business cabin amenity kits were designed by Montréal’s Matt & Nat. They feature plant-based skincare products from Ontario’s Province Apothecary brand with ingredients sourced from each Canadian province. Premium Economy kits feature products from
Canmore’s Rocky Mountain Soap Company. In Economy, a certified Pet-recycled blanket, a pillow and water are offered on every seat.
Standard setting
The thinking behind this Dreamliner concept has set the standard for a company-wide redesign including updated livery and logo, and an ongoing uniform redesign. The collaboration between Westjet and its suppliers has addressed everything from how the airline speaks to its guests and how it looks to training, food, tableware and packaging.
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