“We envision a future where optimizing inflight meals through consumption data is a standard in airline catering. For airlines, passengers and the planet,” says Robin Sippel, Head of Digital Agenda at the LSG Group. Learn more about how the company is able to optimize loadings, improve passenger experience and help airlines to become more sustainable – by scanning returning food trays and analyzing them with the help of artificial intelligence.

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The TFI consists of several subdivisions. TFI Logistics ensures that all 28 vaccination centers in the state of Hesse are supplied with vaccines as soon as it is available from the relevant suppliers and the federal government are adequately and punctually supplied with the necessary supplies for the vaccination process, logistically implement the policy requirements regarding vaccination, and provide data and information relevant to the vaccination process to the state government.

Appropriate planning and control of the supply chains are therefore imperative. This is where Dominic Schwarz comes in. Since the beginning of June, our Project Manager IT Deployment Supply Chain Management has been temporarily based in Wiesbaden.

Dominic Schwarz is not only a former air force transport soldier (Luftwaffentransportsoldat) and active reservist in the Bundeswehr, but he also happens to know a lot about logistics, materials management and, of course, transportation. He currently supports the TFI Logistics in controlling, scheduling and management tasks.

“I am very happy that the LSG Group has made it possible for me to join the task force as part of the Bundeswehr’s reserve exercise,” says Dominic Schwarz. “That way, I can actively contribute in the efforts to contain the COVID-19 pandemic and make the lives of my peers and colleagues freer and safer again. At the same time, my civilian training and professional experience can also benefit the Bundeswehr and the task force.”

“We are delighted about Dominic’s commitment and that we can support the state of Hesse in this way,” says Thomas Halter, Head of LSG Information Management. “Dominic is an expert in supply chain management and is responsible for SAP IT solutions in the area of materials management at our company. This makes him a good recommendation for the TFI team. When the Bundeswehr requested his support, we immediately agreed.”

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Globally more than 3 billion onboard meals are produced and delivered every year. The ACA/IFSA COVID-19 Guideline introduces several guiding principles which provide direction on managing the COVID-19 pandemic and to support safe business operations including at airports, airlines, kitchens, and aircrafts. The document takes a pragmatic approach in implementation by highlighting and giving guidance on the ways in which individual locations and situations can best be re-engineered to meet the updated health safety standards. This document, which supersedes the previous guidelines released shortly after the start of the pandemic, serves to guide mitigation based on risk assessment for catering kitchens and airline in-flight services globally.

It was key for IFSA and ACA to collaborate in order to develop this guidance. The two global organizations represent the most skilled individuals with diverse backgrounds and expertise. This combined guidance addresses the global nature of the industry. “IFSA remains dedicated to the global advancement of the airline catering industry. This collaboration with ACA strengthens the airline catering industry and equips for safe global business resumption,” said IFSA Executive Director Lauren Costello. This industry has shown time and again how adaptable and resilient it can be. And we are glad we could, together with our colleagues from IFSA, bring our contribution with this very comprehensive guidance which is publicly available,” stated ACA Managing Director Fabio Gamba.

IFSA and ACA remain informed on applicable governmental guidance relative to COVID-19 as the situation changes frequently and directives may vary in each country/state/province. IFSA and ACA have made the guidelines available online, you can download them here.

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The purchase agreement concluded between the Lufthansa Group and gategroup in December 2019 for the European businesses of the LSG Group has now been executed. gategroup fulfilled all the requirements of the European Commission, which meant that the closing of the agreement could take place on December 2, 2020.

Lufthansa and gategroup have agreed not to disclose the financial details of the transaction. In addition to the European LSG Sky Chefs catering operations, the purchase agreement includes the lounge and train business, the retail convenience-food expert brand “Evertaste”, the equipment business of “SPIRIANT” and the “Ringeltaube” retail stores. However, the LSG Group remains present in Europe with its expert brand
“Retail inMotion”, and continues to expand its market-leading onboard-retail and technology business.

“This milestone also marks the beginning of a new chapter for the LSG Group and everyone else who works in the same industry,” said LSG Group CEO Erdmann Rauer. “It is a different world full of unique challenges, but we are confident in the fact that together with our customers we will find the right solutions with the same creative spirit, dedication and hard work that has brought us this far.”

We wish all of the European colleagues a great future and would like to now say … farewell.

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The traditional paella from Valencia dates back to the mid-19th century. Mixed in with the rice would be meats such as chicken, rabbit or duck. However, as time went on, the dish was soon found all over Spain. And of course, variations of the dish emerged; one of which you might be familiar with is paella de marisco, or seafood paella.

While the rice dish is often regarded as a Spanish dish, most Spaniards would characterize it to be from the Valencian region. In fact, the word “paella” is actually Valencian for “frying pan”, and stands for the iconic plate in which the dish is typically prepared.

Watch the video above to see how you can recreate it at home.

For more #lockdownrecipes, head to our YouTube channel, or check out the playlist directly below.

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With the help of his daughter, LSG Group CEO Erdmann Rauer steps in front of the frying pan to show us how to prepare a Paella Valenciana for a summer dish.

The traditional paella from Valencia dates back to the mid-19th century. Mixed in with the rice would be meats such as chicken, rabbit or duck. However, as time went on, the dish was soon found all over Spain. And of course, variations of the dish emerged; one of which you might be familiar with is paella de marisco, or seafood paella.

While the rice dish is often regarded as a Spanish dish, most Spaniards would characterize it to be from the Valencian region. In fact, the word “paella” is actually Valencian for “frying pan”, and stands for the iconic plate in which the dish is typically prepared. 

Watch the video above to see how you can recreate it at home.

For more #lockdownrecipes, head to our YouTube channel, or check out the playlist directly below.

The post appeared first on LSG Group.

According to Rauer, LSG Group and its daughter company Retail inMotion have already laid the foundation for this before the crisis with a “Food on Demand” concept. IT technology used to forecast catering preferences and volumes as well as a more attractive, individualized and, at the same time, cost-efficient onboard service are part of this.

To read the full article that also features Fabio Gamba, Managing Director of the Airline Catering Association (ACA), and his view on inflight catering safety, please click here.

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The LSG Sky Chefs operations in Frankfurt has donated around 15.5 tons of food to charitable organizations in the Rhine-Main region in recent weeks. To the delight of the volunteer organizers and the many people they help every day, the majority of the surplus goods resulting from reduced flights went to two initiatives: Essen für Alle (EFA) in Mörfelden-Walldorf and Foodsharing e. V. in Frankfurt and Darmstadt.

In addition to orange juice, milk and yogurt, LSG Sky Chefs distributed butter, cheese, olives, baked goods, chocolate and fruit – particularly bananas, apples and pears. Niklas Wolf, Operational Excellence Manager, is happy to have helped people in need. “Some of the food pantries that we usually support had to close due to official regulations. So we made new arrangements to reach those in need,” he says.

Normally, LSG Sky Chefs has far fewer goods left over as our operations produce at just the right time to build up the smallest possible stock. That changed when the pandemic hit Germany and resulted in more flight cancellations and tighter schedules – temporarily, at least.

Hannelore Simon from EFA is grateful: “The demand is currently enormous,” she says, and reports long queues at the improvised distribution points of the non-profit organization from Mörfelden-Walldorf, where people can obtain supplies several times a week without having to present a coupon. “We also go to social institutions and rescue stations. We deliver packages to people who cannot leave the house or do not dare to because they belong to a COVID-19 risk group.” Homeless people in Rüsselsheim and people in need in the Gross-Gerau district also benefited from the donations made by LSG Sky Chefs.

Foodsharing e. V. in Frankfurt and Darmstadt also forwarded LSG Sky Chefs’ donations to where they were essential – to the needy, the homeless and hospitals. Some orange juice packets were used to feed paramedics in ambulances. “The Tafel (the largest German foodbank) and other organizations that distribute food to the needy are always a priority for us. We see ourselves as the last resort”, says Anja Grünewald of Foodsharing e. V. “We only save the food when the Tafel – for various reasons – are unable to pick it up”.

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By the mid of April, LSG Sky Chefs loaded 86 flights in Frankfurt, 40 flights in Munich, 23 flights in Zurich, 22 flights in Brussels and, wherever possible, at destinations around the world with the help of outstations. As of yet, the Lufthansa Group airlines operated about 450 special connections from Germany, Austria, Switzerland and Belgium on behalf of governments as well as travel and cruise operators.

In contrast to regular flights, the aircraft left the departure airport without passengers on board and therefore only with catering for the crew and the return flight. In some cases, however, passengers flying back to their home countries were boarded at short notice for the outbound flight – in which case the catering had to be adjusted.

“Scheduling flights at short notice was a challenge for us, but thanks to the excellent coordination with customers and the extraordinary dedication of our operations, we have mastered it,” says Binoj Sebastian, Head of Sales Europe at LSG Group. “Sometimes we only had one day’s notice to organize the catering. This could only work in close coordination with the respective airlines. Additionally, there were spontaneous decisions or events that have nothing to do with the Corona crisis, such as the recent cyclone in the South Pacific.

Some destinations in the repatriation flight plan were far away and provided hitherto unfamiliar long-haul connections. “If you’re going to Auckland, Christchurch or Manila, you need extremely long-lasting meals – especially in the case of a layover,” says Christine Hiebel, Director Global Key Account at LSG Group. “It was not always possible to implement additional catering on site. The local business might have been closed down, for example.”

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