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Industry Update


CRUISE CATERING


American eats local as it cruises


American Cruise Lines has launched a new dining initiative focused on locally- sourced ingredients for its regionalised onboard menus around the US. The Cruise Local. Eat Local initiative is dedicated to sourcing locally on each of the cruise line's 35 itineraries, supporting local farmers’ markets and producers. “This programme not only enhances the culinary experience for our guests, but also supports local economies and a balanced environment,” said Timothy Beebe, vp American Cruise Lines. “Nothing makes a menu more appealing than knowing it was developed on well-informed decisions and a conscious effort to source locally.” Regional ingredients used will include


freshly-caught Northwest salmon and sturgeon, Astoria honey, Rainier cherries and heirloom tomatoes from the Columbia and Snake Rivers area; Berkshire pork, artisan cheeses and pralines sourced along the Mississippi River; Maryland blue crabs, Apalachicola Bay oysters and wild-caught Georgian shrimp during Southeast USA itineraries, and Maine lobster, Maine Root Blueberry soda and craft beers while cruising New England. americancruiselines.com


AMENITY KITS


Austrian style takes flight


Formia has extended its existing relationship with Austrian Airlines to supply a new enhanced travel kit to passengers in Business and Economy. The new Business kit is inspired by the


Austrian mountain scenery and comes in a range of different designs, each featuring a traditional Austrian motif embroidered using typical Austrian leather stitching but with a modern twist. The kit comprises a high quality Loden- look fabric bag containing a popular skincare product from the renowned German Bogner range of cosmetics. Is has been designed as a collector’s item as well as an attractive accessory and to represent a little piece of Austria as an ideal take-away souvenir. The Economy kit, known as a 'Tascherl'


(or ‘Little Pocket’), comes in a red-and- white checked design and is available for purchase during the flight. Roland Grohmann, md of FORMIA, said:


“These kits offer outstanding design in translating the uniqueness of the airline’s brand and I am confident they will prove popular with passengers.” formia.com


ONBOARD CATERING


Tapas touches for JetBlue Airways


LSG Sky Chefs has extended its contract with JetBlue Airways for 16 airports throughout the US. Currently all JetBlue flights are


provisioned with shelf-stable products and beverages and now LSG Sky Chefs will provide catering for JetBlue’s new premium service entitled 'Mint Experience' between San Francisco and JFK. This service will feature a new take on inflight dining, with the introduction of a tapas-style menu in October 2014. LSG Sky Chefs provides retail products


for Economy customers out of all 16 airports, which includes improved and extended Buy-on-Board offerings between San Francisco and JFK. As part of the deal, LSG Sky Chefs


secured business in nine new locations, but will no longer provide provisioning for JetBlue in Los Angeles. Boston is kept under a separate contract. The caterer has been working with the


airline for over nine years. lsgskychefs.com


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