In flight meal provider Gate Gourmet has designed a global programme to create ambassadors for food across the business. This move will see the international company increase the use of fresh fruit and vegetables in the 40 million meals it produces a year for approximately 170,000 flights.
The programme is know as SPICE and stands for Sustainable Progress In Culinary Excellence. It promotes training, research and development, sharing best practice, teamwork and creating the “wow factor”.
Gottfried Menge, head executive chef at Gate Gourmet, told FPJ: “The fresh produce we use for the meals is very much seasonal to the particular country the plane is flying from, and we have many growers and suppliers in place all over the world.
“Over the last three to four years, there has been a slow change towards using more fresh fruit and vegetables in airplane food and Gate Gourmet has been at the forefront of that. We create a restaurant style in the air, and sustainable, seasonal fresh produce is a big part of that. It is certainly part of our SPICE initiative and we will be using fresh fruit and vegetables more and more.”
The initiative has already won the International Travel Catering Association’s Mercury Award in the training and skills development category, and continues to create training leaders and mentors across Gate Gourmet’s 90 airport locations throughout the world.
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