Mercurys 2010
balloons. They can also have tattoos and take pictures with the crew.
Internal and external customer satisfaction Premium Service for The Child is an interactive service allowing Asiana Airlines' crew to interact and play with the child passengers. Our young customers can spend up to one hour and 30 minutes with the crew. We believe the service helps children to remember their journey with us as a very special one.
CATEGORY 2 - FOOD OR BEVERAGE Emirates Flight Catering “Healthier Cooking”
Internal and external customer satisfaction The concept was trialled on select flights in the Premium cabins through November 2010 and is being progressively rolled out to cover all of Emirates flights. The provision of ‘zero added fat’ meals gives the airline an opportunity to provide its guests with a wider selection of healthy, fat content-controlled meals which are also balanced and nutritious.
CATEGORY THREE - LIGHT EQUIPMENT WK Thomas “Snackstick”
chopsticks/implements. Aside from stowage and weight benefits Snacksticks are a totally environmentally friendly product being made from a biodegradeable, sustainable source. They can be wrapped in compostable clear film, or in paper. They also provide a useful retail opportunity with the potential for operators to re-sell specially branded packs.
CATEGORY THREE - HEAVY EQUIPMENT
Sri Lankan Catering “Airline Food Waste sterilisation through Autoclave”
The WK Thomas team receiving the Mercurys award from Christian Bris and Rob Taylor
Dilip Nihawan, Emirates Flight Catering, receives the Mercurys award from Vicky Stennes and Marc Maisonneuve
Innovation We have developed a range of ‘zero-added fat’ meals which provide a wider choice of healthier menu choices to passengers flying on Emirates' services. Although not a specific ‘SPML’, this innovation is designed to cater to passengers looking for healthier preparation and cooking methods without in any way compromising on taste and variety.
Quality in application The new Emirates' meals have no added oil, fat, margarine, butter or shortening and are all prepared using a combination of traditional cooking methods such as quick braising and steaming as well as sous-vide cooking, a technique that is not usually seen in a typical flight catering facility. These methods allow for the cooking processes to take place without the addition of any oils or fats while still retaining the foods' nutrients and flavours.
Innovation Snacksticks are a unique and patented device for use with Asian and ethnic-style foods and are designed to replace traditional chopsticks and/ or traditional cutlery. They can be used both by children and adults alike and are brilliantly effective yet simple.
Quality in application The two separate snacksticks are designed to lock together using the slot at the top. Put simply they are "idiot proof" and are designed to save time, and mess for users who struggle with traditional chopsticks. Other benefits include space and weight saving in stowage versus conventional chopsticks, whilst providing an excellent branding vehicle for operators.
Internal and External Customer Satisfaction Snacksticks are a contemporary and fun vehicle for the enjoyment of Asian/ethnic food. Brilliantly simple and easily understood by handlers and users alike they offer a simple and effective solution for those who struggle with conventional
Sarath Fernando of Sri Lankan Catering receiving the Mercurys award from Kevin Cox
Innovation SriLankan Catering has developed Autoclave to deal with food waste generated in-flight, which is an average of more than one metric ton per day. Airline food waste is subject to stringently enforced garbage disposal laws as well as strict quarantine regulations to prevent the infiltration of foreign pests and diseases. Autoclave employs principles of steam sterilisation techniques.
Quality in application Autoclave is designed to sterilise food waste at a temperature of 121°C for 25 minutes. To maximise the environmental benefits, the food waste after completing sterilisation is disposed as animal feed to a local piggery farmer at a nominal charge, which ensures that no material is released to the environment as waste. The system saves a total of US$105,264 annual incineration cost. In addition, Autoclave also reduces carbon footprint by saving 95,559 litres of diesel and 24,713 KWh of electricity annually.
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