Aviation catering

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catering aérien restauration

Catering in the world of aviation is a fascinating story. The first meal eaten in the air, or at least one of the first, took place in 1785, over England. For the record, it was Vincenzo Lunardi on his balloon, who had prepared roast chicken legs, salad and cheese. Unfortunately, the sand used to weight the balloon spilled over his meal, rendering it inedible. Still, he managed to save one chicken leg !

 

The challenges of aviation catering

In aviation, catering is a serious business with several challenges. The first, of course, is to ensure passenger safety, by providing food that meets consumer standards. This requires vigorous control of all foodstuffs and their storage conditions.

In addition to safety, airline catering must also satisfy passengers. Last but not least, meals must be satiating and provide passengers with the energy they need for a pleasant journey.

Airline catering : food delivery operations

Airline catering involves many more operations than you might think. Getting the food onto the plane, storing it, preparing the meals, etc. are all tasks that have to be carried out by the caterer. These are all tasks that need to be carried out with the utmost care.

Speaking of GSE equipment, the SOVAM vehicles used to transport foodstuffs from the preparation area to the aircraft are specifically designed for this task. The design of these vehicles is adapted to such a mission, where hygiene must be irreproachable and not threaten the purity of the food.

Airline catering also involves the regular, rigorous cleaning and maintenance of aircraft kitchens. These meal tray storage areas are also subject to strict hygiene standards, designed to ensure passenger safety.

Foodstuffs are systematically inspected from the moment they are stored in the preparation area, through transport and storage in the aircraft, to the moment they reach passengers’ hands.