Elevating three crucial areas of your business
Transform food waste into opportunities and minimize your carbon footprint
Tailor your cuisine to your passengers' tastes
Optimize your budget and eliminate wastage
Leveraging state-of-the-art computer vision technology, we systematically capture and analyze images of trays and food items returning to airline catering units. By identifying recurring patterns and consumption trends, we empower you to fine-tune your meal offerings and tailor them to more accurately reflect the genuine culinary preferences of your passengers.
We work in tandem with your airline to define the extent of our cooperation, considering aspects such as catering units, booking classes, duration, flights and meals.
We adapt to your needs, installing our camera solution either permanently or temporarily, based on the scope of our partnership. Images are captured either automatically or manually by the dishwasher staff.
Images are transmitted to our Data Platform, where we train our AI to identify individual meals for each airline. With the integration of additional granular data about meals and flights, we can further optimize the resulting reports.
With insight derived from our analysis, our culinary experts provide tailored recommendations for enhancing your catering concepts
With insight derived from our analysis, our culinary experts provide tailored recommendations for enhancing your catering concepts.
Pioneering in our field, we've already built compelling user cases with leading airlines
Over a span of five weeks, we captured 20,000 images encompassing more than 50,000 food items from an international long-haul flight, providing invaluable insights into passenger dining preferences.
Within a four-week period, we amassed an impressive collection of 300,000 images from a bustling international hub catering unit, creating a comprehensive overview of food consumption patterns.
Our system can deliver substantial insight even in shorter spans of time, as evidenced by the remarkable results derived from just two weeks of image capturing.
AICA is a cutting-edge digital product from the LSG Group. The LSG Group is the quality and technology leader in airline catering and related markets. It has two strong, independent expert brands: LSG Sky Chefs, a globally active catering specialist with the highest hygiene and quality standards for airlines, the home-delivery market and retail. Retail inMotion, which specializes in on-board retail, product development and technology solutions, sets standards with its understanding of partnership and its innovative strength.
Leveraging our comprehensive knowledge of airline catering processes alongside our robust digital expertise, including computer vision, artificial intelligence, and data science capabilities, we aim to eradicate excessive food waste and CO2 emissions within the airline industry with our proprietary product, AICA. Simultaneously, we strive to enhance the quality of airline food and reduce associated costs.
Below, you will find responses to the questions we receive most frequently
The amount of food waste generated by airlines varies depending on several factors such as the size of the airline, number of passengers served, type of meals offered and more. However, according to a 2019 study by the International Air Transport Association (IATA), airlines generated around 6.7 million tons of cabin waste, including uneaten food, packaging and other materials. As air travel continues to grow, this figure is expected to double over the next decade if there is intervention.
Food waste reduction for airlines is a complex challenge due to several reasons. First, airlines must cater to a diverse range of passenger dietary requirements and preferences, making it difficult to predict exact quantities needed. Second, due to health and safety regulations, uneaten food on international flights often cannot be reused due to the risk of contamination. Furthermore, logistical constraints such as flight delays and cancellations can lead to surplus food. Lastly, airlines often over-supply to avoid running out of meals, leading to additional waste.
Yes, there are several strategies airlines can adopt to reduce food waste. These include improving forecasting methods to better match supply with demand, offering pre-order options for meals, repurposing food waste into compost or biofuel, reducing portion sizes and utilizing technology like AICA to gain insight into passenger preferences and consumption patterns.
The main challenge are here international regulations and restrictions of cross-border flights, where a lot of food items need to be disposed and can`t be reused.
Should you wish to delve deeper into our innovative service and solution, or if you're considering running a pilot project with us, we invite you to leave us a message. We are committed to responding promptly, and look forward to the opportunity to discuss how together we can transform your airline's dining experience.
