Latest news with #AllNipponAirways
Yahoo
4 days ago
- Yahoo
Investigation Launched After 2 Planes Collide at a South Carolina Airport, Leaving 2 Passengers Injured
A Breeze Airways flight was parked at Charleston International Airport when an All Nippon Airways (ANA) Boeing 787 struck its tail while taxiingNEED TO KNOW Two planes on the ground at a South Carolina airport were involved in a collision, injuring two people and causing all of the passengers on board to deplane A Breeze Airways flight was parked at Charleston International Airport at around 9:30 p.m. local time on July 18 when an All Nippon Airways (ANA) Boeing 787 struck its tail while taxiing Two people were evaluated for minor injuries, and the FAA said that only the ANA crew was aboard at the time of the incidentA plane that was grounded in South Carolina was struck by another aircraft while it was taxiing, injuring two people and causing all of the passengers on board to deplane. According to a statement from Breeze Airways, a Utah-based budget airline, flight MX509 was headed from Las Vegas to Norfolk, Va., on Friday, July 18, when the plane was forced to divert and land at Charleston International Airport at around 9:30 p.m. local time due to thunderstorms near Norfolk International Airport. The airline said its Airbus A220-300 aircraft was parked and awaiting fuel to continue on to Virginia when the plane's tail was struck by another aircraft, a Boeing 787-10 belonging to All Nippon Airways (ANA), at around 9:50 p.m. ANA confirmed to PEOPLE that the left wingtip of its Boeing jet came into contact with "equipment positioned near a Breeze Airways aircraft." Local outlet WCSC reported that law enforcement agencies and emergency medical personnel were called to the scene. "There were five people onboard the ANA plane, who disembarked without injury," the Tokyo-based airline said. A Federal Aviation Administration (FAA) spokesperson also confirmed to PEOPLE that ANA Flight 9397 was taxiing at the time of the incident, and that only crew members were on board. Never miss a story — sign up for to stay up-to-date on the best of what PEOPLE has to offer, from celebrity news to compelling human interest stories. All of the passengers on the Breeze Airways flight got off the plane and were bused to the terminal, and Breeze said that two people were "evaluated for minor injuries." A new aircraft eventually took all of the passengers aboard the Breeze Airways flight to Virginia, and they arrived in Norfolk at 2:50 a.m. on Saturday, July 19. Both ANA and Breeze Airways told PEOPLE that they are working with investigators and airport authorities. The FAA is set to investigate the incident. Read the original article on People Solve the daily Crossword
Yahoo
4 days ago
- Yahoo
Investigation Launched After 2 Planes Collide at a South Carolina Airport, Leaving 2 Passengers Injured
NEED TO KNOW Two planes on the ground at a South Carolina airport were involved in a collision, injuring two people and causing all of the passengers on board to deplane A Breeze Airways flight was parked at Charleston International Airport at around 9:30 p.m. local time on July 18 when an All Nippon Airways (ANA) Boeing 787 struck its tail while taxiing Two people were evaluated for minor injuries, and the FAA said that only the ANA crew was aboard at the time of the incidentA plane that was grounded in South Carolina was struck by another aircraft while it was taxiing, injuring two people and causing all of the passengers on board to deplane. According to a statement from Breeze Airways, a Utah-based budget airline, flight MX509 was headed from Las Vegas to Norfolk, Va., on Friday, July 18, when the plane was forced to divert and land at Charleston International Airport at around 9:30 p.m. local time due to thunderstorms near Norfolk International Airport. The airline said its Airbus A220-300 aircraft was parked and awaiting fuel to continue on to Virginia when the plane's tail was struck by another aircraft, a Boeing 787-10 belonging to All Nippon Airways (ANA), at around 9:50 p.m. ANA confirmed to PEOPLE that the left wingtip of its Boeing jet came into contact with "equipment positioned near a Breeze Airways aircraft." Local outlet WCSC reported that law enforcement agencies and emergency medical personnel were called to the scene. "There were five people onboard the ANA plane, who disembarked without injury," the Tokyo-based airline said. A Federal Aviation Administration (FAA) spokesperson also confirmed to PEOPLE that ANA Flight 9397 was taxiing at the time of the incident, and that only crew members were on board. Never miss a story — sign up for to stay up-to-date on the best of what PEOPLE has to offer, from celebrity news to compelling human interest stories. All of the passengers on the Breeze Airways flight got off the plane and were bused to the terminal, and Breeze said that two people were "evaluated for minor injuries." A new aircraft eventually took all of the passengers aboard the Breeze Airways flight to Virginia, and they arrived in Norfolk at 2:50 a.m. on Saturday, July 19. Both ANA and Breeze Airways told PEOPLE that they are working with investigators and airport authorities. The FAA is set to investigate the incident. Read the original article on People
Yahoo
16-07-2025
- Business
- Yahoo
In-flight Catering Services Market Set to Soar, Reaching a Valuation of US$ 30.23 Billion by 2033
The in-flight catering services market growth is defined by a surge in demand for premium, personalized, and sustainable meals. Airlines are leveraging digitalization and pre-ordering to manage complex logistics, reducing waste, and enhancing passenger experience. Chicago, July 16, 2025 (GLOBE NEWSWIRE) -- The global In-flight catering services market was valued at US$ 19.52 billion in 2024 and is expected to reach US$ 30.23 billion by 2033 at a CAGR of 5.62% during the forecast period 2025–2033. Airlines are increasingly enhancing the passenger experience by offering unprecedented levels of culinary personalization and choice. Some major carriers now provide up to 14 different special meal types, catering to a wide spectrum of dietary, religious, and health-related needs. The demand for such customization is evident, with a leading international airline reporting over 750,000 special dietary meals handled in just one month. All Nippon Airways has expanded its pre-order menu to include 23 premium meal choices for purchase in economy class, while premium cabins on select airlines feature partnerships with multiple celebrity chefs, allowing passengers to enjoy a variety of culinary styles on a single flight. The popularity of pre-order services is clear, as one airline's 'Book the Cook' program exceeded one million gourmet main course selections annually. Free Report Sample Available for Immediate Download: Children's meals remain a significant focus, with major carriers in the in-flight catering services market preparing over 4 million specially designed meals for young travelers each year. To maintain variety and freshness, a large airline rotates its menu every 90 days, introducing dozens of new dishes across its network. Special meal requests typically require 24 to 48 hours' notice to guarantee fulfillment. The complexity of premium class service is highlighted by meals that can include over 20 individual components. Some airlines now allow passengers to pre-select their preferred meal from the standard menu, ensuring they receive their first choice and further personalizing the in-flight dining experience. Key Finding in In-Flight Catering Services Market Market Forecast (2033) US$ 30.23 Billion CAGR 5.62% Largest Region (2024) North America (38%) By Aircraft Seating Class Economy Class (55%) By Flight Type Low-Cost Carriers (LCCs) (58%) By Food Type Meals (52.6%) By Flight Category International Flights (55%) Top Drivers Rising passenger demand for premium and personalized dining experiences. Airlines leveraging enhanced catering for competitive differentiation and branding. Significant growth in global air travel and passenger traffic. Top Trends Focus on sustainability through eco-packaging and reducing food waste. Digitalization with pre-ordering apps and AI for demand forecasting. Surging demand for plant-based, healthy, and locally sourced meals. Top Challenges Managing complex logistics and volatile global supply chain disruptions. Controlling high operational costs while maintaining service quality standards. Reducing food waste while complying with strict international regulations. Airlines Embrace Digital Transformation and Technology To Revolutionize In-Flight Meal Service The integration of advanced technology is transforming in-flight catering and service delivery. A major airline caterer in the In-flight catering services market has invested over $15 million in a new fleet of high-loader trucks equipped with state-of-the-art cooling and tracking systems. AI-powered demand forecasting has enabled a European airline to reduce food waste by more than 1,500 metric tons in a single year. The introduction of pre-ordering systems has also proven effective, with one carrier reducing food waste by 3 kilograms per long-haul flight. Cabin crew on some airlines now use tablets containing meal and beverage preferences for over 300 passengers per flight, while a leading aviation technology company is deploying real-time meal consumption tracking for over 500 meals loaded per flight. Automation is now a key feature in catering facilities, with robotic systems assembling up to 1,000 meal trays per hour. Digital platforms process over 100,000 meal orders daily, and the shift from paper to digital records has saved one major catering unit over 500,000 sheets of paper annually. New galley inserts can chill and heat meals on demand, enabling restaurant-style service for up to 20 premium passengers. IoT sensors in food carts provide continuous temperature monitoring, preventing spoilage of thousands of meals each year and ensuring food safety and quality throughout the journey. Airlines Prioritize Sustainability With Eco-Friendly Initiatives and Waste Reduction Strategies Sustainability has become a central focus for airlines in the In-flight catering services market, with significant efforts to reduce environmental impact. One major airline eliminated over 80 million pieces of single-use plastic annually by switching to alternative materials, while another replaced plastic stirrers with bamboo, cutting 45 tonnes of plastic waste in a year. Improved loading and waste management practices have enabled a large airline to divert more than 25,000 tonnes of waste from landfills each year. At a major UK airport, a new recycling program now processes over 2.2 million glass and plastic bottles annually, and some airlines have introduced closed-loop recycling, turning used plastic meal trays into new ones. Sourcing produce from farms within a 150-mile radius of catering hubs has significantly reduced food miles for one airline. Encouraging water bottle refills saved another carrier over 500,000 plastic bottles on long-haul routes in a year. The introduction of lighter cutlery and service ware has reduced aircraft weight, saving over 1.2 million liters of jet fuel annually. Food waste tracking systems have identified over 100,000 untouched bread rolls wasted monthly, prompting menu changes. Partnerships with food rescue organizations now redirect over 50,000 surplus meals from catering units to local charities each month, further supporting sustainability and community welfare. Airlines Shift Business Models To On-Demand Retail and Ancillary Revenue Streams The business model for in-flight food and beverage is rapidly evolving across the In-flight catering services market, with airlines embracing retail opportunities and ancillary revenue streams. Low-cost carriers now offer 'buy-on-board' menus featuring more than 40 food and beverage items for purchase. On transatlantic routes, a full-service carrier may provide a complimentary three-course meal in economy, while a low-cost competitor charges around $15 for a hot meal. A major US airline generated over $1.5 billion in ancillary revenue from food, beverage, and retail sales. In premium economy, some airlines offer complimentary main courses but charge for premium snacks and alcoholic beverages. Top-selling buy-on-board items in Europe In-flight catering services market include sandwiches and wraps, with some carriers selling over 2 million units annually. Pre-purchase meal options for economy passengers, priced at $25, are selected on over 10,000 flights each year. Low-cost carriers often bundle food and drinks into 'meal deals' for around $10, which are more popular than individual item sales. Snack pricing on budget airlines ranges from $3 to $8. Full-service airlines may load over 600 meals for a single A380 flight, all included in the ticket price. The move to buy-on-board for short-haul flights saved one legacy carrier an estimated $30 million annually in catering costs. Airlines Respond To Health, Wellness, and Authenticity Trends In Onboard Dining Health, wellness, and authenticity are shaping the future of onboard food and beverage offerings in the In-flight catering services market. A leading Middle Eastern airline employs a team of nutritionists and chefs who have developed over 1,800 recipes for its menus. Demand for vegan meals on one carrier grew by over 40,000 orders in a year, prompting an expansion of plant-based options. To ensure authenticity, an Asian airline ships over 500 kilograms of specific spices and ingredients monthly to its international catering stations. Collaborations with wellness brands have introduced specialty herbal teas and cold-pressed juices, with over 100,000 units served in the first year. A European airline's 'fresh food' option on short-haul flights, featuring salads and fruit plates, sold over 500,000 units in its first year. Authentic regional dishes, such as Japanese ramen, are served in specially designed bowls to over 20,000 passengers monthly. The market for gluten-free products continues to grow, with one airline offering over 15 gluten-free items across service classes. Healthy snack boxes, including protein balls and dried fruit, became a top-five seller for a US airline's buy-on-board program. To cater to diverse palates, one airline loads four different main course options, including two regional Indian cuisines, on flights to India. A major caterer's dedicated Halal kitchen produces over 3 million certified meals annually. Global In-Flight Catering Logistics: Managing Complexity, Scale, and Precision Worldwide in The logistics of global in-flight catering services market are a marvel of scale and precision. Major catering facilities at hubs like Dubai or Singapore can produce over 150,000 meals in a single day. The journey from kitchen to aircraft can take as little as six hours to ensure freshness. A single catering unit for a large airline may service more than 400 flights in a 24-hour period, sourcing ingredients from over 30 countries for its global menu cycle. A fully loaded catering truck for a wide-body aircraft like a Boeing 777 or Airbus A380 can carry over 40,000 individual items, including meals, drinks, cutlery, and napkins. Meal trolleys are chilled to below 5°C and must maintain that temperature for up to 18 hours. The world's largest flight catering facility spans over 60,000 square meters and features more than 2.5 kilometers of monorail to move meal carts. Logistical precision is critical; a 15-minute delay in catering delivery can delay an entire flight. Servicing a single Airbus A380 can require a team of 10-12 catering staff up to 90 minutes to offload old carts and load new ones. Special meals are tracked with specific three-letter codes, such as VGML for vegan, throughout the logistics chain to prevent mix-ups and ensure accuracy. Airlines Expand Retail Offerings and Ancillary Revenue Beyond Traditional Meal Service Airlines in the In-flight catering services market are capitalizing on new retail opportunities and ancillary revenue streams beyond traditional meal service. Successful pre-order programs for duty-free and retail items via seatback screens can generate an additional $5–$10 in revenue per passenger. One airline's 'celebration' package, offering cake and champagne for $35, was purchased over 5,000 times in a year. Branded merchandise, such as model airplanes and comfort kits, can add over $1 million in annual revenue for large airlines. Low-cost carriers generate food and beverage ancillary revenue averaging over $12 per passenger. Onboard connectivity has enabled new models, such as food delivery from airport restaurants to the gate for connecting passengers. The top-selling alcoholic beverage on many transatlantic flights is a 187ml bottle of wine, with a large airline selling over 3 million bottles annually. Upselling from standard to premium meal options in economy, for a fee of $20–$30, is now common. In-flight retail is expanding to include high-value items like electronics and designer watches for pre-order and delivery. Data analytics on past purchases allow airlines to tailor retail offerings to specific routes, such as loading more instant noodles on flights to East Asia, boosting sales. Need a Customized Version? Request It Now: Navigating Food Safety, Regulatory Compliance, and Allergen Management In Airline Catering Stringent food safety and aviation regulations are central to airline's In-flight catering services market. Major facilities undergo more than 20 external and internal food safety audits annually, including from regulatory bodies and airline clients. Food temperature must be strictly maintained between 5°C and 60°C; any deviation can result in the disposal of entire batches of up to 500 meals. Special meal orders, especially for severe allergies, must be placed at least 48 hours in advance to ensure safe preparation and sourcing. Catering staff preparing allergen-free meals receive specific training and work in segregated areas to prevent cross-contamination. Traceability regulations require caterers to track every ingredient back to its original supplier, involving thousands of daily records. Some airlines publicly state they will not serve peanuts and request other passengers to refrain if a severe allergy is reported. Halal and Kosher kitchens must undergo regular inspections and recertification by religious authorities, often two to four times a year. Waste from international flights is classified as 'International Catering Waste' and must be disposed of under strict regulations, often by incineration, to prevent disease spread. Flight crews are trained to discreetly handle allergen information and confirm meal safety with at-risk passengers. A single food safety incident can cost millions in fines and reputational damage, making compliance with standards like HACCP non-negotiable. Global In-Flight Catering Services Market Major Players: gategroup Holding AG LSG Group (LSG Sky Chefs) dnata (Dubai National Air Transport Association) Emirates Flight Catering Do & Co AG SATS Ltd. Newrest Group Flying Food Group Journey Group Plc (Air Fayre, e.g.) Other Prominent Players Key Segmentation: By Aircraft Seating Class Economy Class Premium Economy Business Class First Class By Flight Type / Carrier Full-Service Carriers (FSCs) Low-Cost Carriers (LCCs) By Catering Type Classic Catering Retail‑On‑Board By Food Type Meals Bakery and Confectionary Beverages Convenience Snacks Others By Flight Category Domestic Flights International Flights By Region North America Europe Asia Pacific Middle East Africa South America Need Strategic Clarity? Talk to Our Analyst Today: About Astute Analytica Astute Analytica is a global market research and advisory firm providing data-driven insights across industries such as technology, healthcare, chemicals, semiconductors, FMCG, and more. We publish multiple reports daily, equipping businesses with the intelligence they need to navigate market trends, emerging opportunities, competitive landscapes, and technological advancements. With a team of experienced business analysts, economists, and industry experts, we deliver accurate, in-depth, and actionable research tailored to meet the strategic needs of our clients. At Astute Analytica, our clients come first, and we are committed to delivering cost-effective, high-value research solutions that drive success in an evolving marketplace. Contact Us:Astute AnalyticaPhone: +1-888 429 6757 (US Toll Free); +91-0120- 4483891 (Rest of the World)For Sales Enquiries: sales@ Follow us on: LinkedIn | Twitter | YouTube CONTACT: Contact Us: Astute Analytica Phone: +1-888 429 6757 (US Toll Free); +91-0120- 4483891 (Rest of the World) For Sales Enquiries: sales@ Website: in to access your portfolio
Sinar Daily
09-07-2025
- Sinar Daily
Japan urges travellers to keep power banks handy on airplanes for safety
Lithium-ion batteries, commonly used in power banks, can ignite upon physical impact or due to gradual degradation. 09 Jul 2025 11:36am The Japanese government on Tuesday began urging travellers to keep power banks within reach on airplanes following a series of incidents of mobile batteries catching fire on flights. Photo for illustrative purposes only - Pixabay TOKYO - The Japanese government on Tuesday began urging travellers to keep power banks within reach on airplanes following a series of incidents of mobile batteries catching fire on flights, according to Kyodo News Agency. Airline staff at airports across the country began asking flyers for their cooperation, with staff of All Nippon Airways group at a boarding point at Tokyo's Haneda airport urging against stowing power banks in overhead compartments onboard the aircraft. The Japanese government on Tuesday began urging travellers to keep power banks within reach on airplanes following a series of incidents of mobile batteries catching fire on flights. Photo for illustrative purposes only - Pixabay "For safety, we would like to ask for understanding and cooperation," one staff member said. Lithium-ion batteries, commonly used in power banks, can ignite upon physical impact or due to gradual degradation, according to the Ministry of Land, Infrastructure, Transport and Tourism. Mobile batteries are not allowed in checked baggage, and there are limits on the number and capacity permitted in carry-on luggage. Earlier this year, a fire broke out on an Air Busan plane at South Korea's Gimhae International Airport, injuring three people. South Korean investigators later said the blaze may have been caused by a power bank. The transport ministry noted that while similar incidents have occurred on Japanese flights, all have been managed without serious injury or damage thanks to early detection. - BERNAMA-KYODO
The Sun
09-07-2025
- The Sun
Japan urges travellers to keep power banks accessible on flights
TOKYO: The Japanese government has started advising travellers to keep portable chargers within easy reach during flights following multiple reports of power banks catching fire mid-air. The new safety measure aims to prevent potential hazards caused by overheating or damaged lithium-ion batteries. Airport staff nationwide have begun requesting passenger cooperation, with All Nippon Airways employees at Tokyo's Haneda Airport reminding flyers not to store power banks in overhead compartments. A staff member stated, 'For safety, we would like to ask for understanding and cooperation.' Lithium-ion batteries, commonly found in power banks, can ignite if physically damaged or degraded over time, according to the Ministry of Land, Infrastructure, Transport and Tourism. Current regulations prohibit power banks in checked baggage and restrict the number and capacity allowed in carry-on luggage. - Bernama-Kyodo
