Wellbeing on board is set to be a major theme at this year’s World Travel Catering and Onboard Services Expo (WTCE), featuring heavily throughout the Taste of Travel programme.
The programme, curated in association with Onboard Hospitality (OBH) magazine and organised by former OBH Editor Jo Austin, will feature sessions on the future of plant-based catering, shifting towards non-alcoholic beverages, the challenges surrounding allergies and the latest innovations from global airlines and more.
“The Taste of Travel programme is always a highlight of WTCE as it allows us to delve deeper into the core themes of the event and the collaborative thinking it initiates brings the industry together to tackle major issues,” said Polly Magraw, Event Director, WTCE. “The wellbeing sessions at this year’s event will be crucial to helping visitors better understand the trends in this sector and how these can be translates to the onboard industry.”
Day one will see a variety of sessions on food safety featuring expert panellists from Singapore Airlines, Iberia, IFSA and Create Nature, transitioning into topics on free-from and plant-based food onboard on day two, which will explore everything from plant-based meat and fish to new rules surrounding clean labels.
An additional session led by Kris Hall, founder of The Burnt Chef Project and Adam Simmonds, one of Britain’s highest profile and awarded chefs, will explore how the industry can support the mental health of those in the hospitality business.
The Taste of Travel programme will also feature sessions on sustainability and creating memorable experiences which are key themes across the wider event.
“The variety of expert speakers we have lined up to discuss the topic is second to none and I have no doubt that the sessions will be insightful for anyone attending WTCE this year,” added Magraw.