Seafood Champions

KLM Inflight Services – 2010 Seafood Champion

KLM Inflight Services is responsible for safety and security, cabin crew and service on board all KLM flights. In addition, KLM Inflight Services is responsible for catering of meals and drinks as well as Inflight Sales on board. KLM is the first airline in the world to experiment with implementing its sustainability strategy in the meals it provides on board, striving to serve sustainable fish in World Business Class at least two out of four cycles per year.

Seafood Choices: What is your favorite seafood?

KLM Inflight Services: The favorite seafood for KLM used to be large shrimp (scampi) because they are appreciated by the majority of our passenger mix, recognizable and globally available. However, our policy on sustainable catering forced us to remove shrimp from almost all menus.

What’s the most popular seafood item that you offer?

Currently, salmon is the most popular seafood in our dishes.

How did you get interested in the issue of sustainable seafood?

The company Fishes put us on the road to more sustainable catering. The Marine Stewardship Council (MSC) convinced us of the sense of urgency.

How would you describe your philosophy on ocean conservation?

KLM wants to set the standard in the airline industry and strives to be the most sustainable airline. Our CSR strategy is embedded in our policy. For the fifth consecutive year, AirFrance KLM is listed on the Dow Jones Sustainability index as leader in the aviation subsector.

KLM’s focus is on:

1. Combating climate change by reducing CO2 emissions as a priority.
We reduce emissions by modernizing the fleet and optimizing fuel consumption and flight procedures. We are also carrying out research into biofuels that don’t compete with the food chain.

2. Minimizing impact on local environment.
Noise reduction, controlling energy consumption and waste processing are all subjects that are high on our agenda when it comes to limiting the effect on our local environment. We also consider biodiversity with the introduction of a sustainable catering policy.

Our philosophy is to contribute to maintaining the current level of biodiversity and sustainable seafood was our first step.

How has your philosophy changed what fish you offer?

We are in the process of phasing out endangered species step by step (starting at our Home Base Amsterdam, later on the rest of the world) and we’ve chosen MSC-certified or “green” species instead.

Have your customers noticed?

Definitely! By various means of communication: among others, a menu card, Frequent Flyer Magazine, Inflight Magazine and by participating in the Global Sustainable Seafood Lunch on 30 September 2009 and the WWF press release.

Do you feel it limits what you can offer?

Unfortunately, yes because the availability (to meet the volume and quality requirements of the airline) of sustainable species is limited. Moreover formerly popular seafood items like tropical prawns are no longer appropriate, according to our sustainable seafood policy.

Have your seafood purveyors worked with you on getting sustainably caught seafood?

Initially we found them reluctant, they weren’t ready yet, but gradually they have become cooperative in sourcing the right species.

Have you received other support with your sustainable seafood policy?

Yes, from WWF and MSC.

How has your new seafood policy impacted your business model?

It has become an integral part of our business model.

Are you serving more seafood?

We serve the same amount, but less variety.

What trends have you noticed in seafood in the past 10 years?

More awareness of endangered species, like bluefin tuna and eel.

Posted April 2010