Please activate JavaScript!
Please install Adobe Flash Player, click here for download
ePaper created 2014-08-08, 11:09:35 | version 1.32.01
Ú LSG Sky Chefs: Avoiding waste and conserving resources LSG Sky Chefs is the world’s largest provider of airline catering and management services for all inflight processes. LSG Sky Chefs has developed a comprehensive system of key performance indicators. These are used to measure and continually optimize the out- come of all measures taken to reduce waste quantities and conserve resources. They include the indicator waste per meal in grams, which the company aims to lower worldwide by another 2% in the next three years. Other indicators are water consumption per meal, energy per square meter of operating surface, energy per meal, and recycled waste as a percentage of total waste. Ambitious goal: 100% recycling in the USA LSG Sky Chefs has set itself the goal of having as much of its waste materials recycled as possible and to steadily reduce the quantity of its waste. Since 2008 the Lufthansa Group’s catering specialist has been keeping a record of all the waste produced by all of the compa- nies throughout the world that are wholly owned by the Group. The data that are col- lected in this way provide the basis on which the company calculates the recycling rate for each location, each country, and the entire Group. LSG Sky Chefs set itself the goal of recycling 100% of its recyclable waste at all 41 of its locations in the USA by 2015. Since the Zero Waste to Landfill program began in February 2013, nine locations have introduced the new procedures and were thus able to success- fully recycle some 6,500 tonnes of waste. play an important role for us (see Balance 2013, page 84). LSG Sky Chefs in Frankfurt gets its own combined heat and power plant Since October 2013 the Frankfurt location of LSG Sky Chefs has been producing much of the energy it needs on its own. A combined heat and power plant was installed in the basement of the facility. This plant uses natu- ral gas to generate the necessary electricity along with heat and hot water. By producing its own electricity, heat, and hot water, the location is reducing its annual carbon dioxide emissions by roughly 3,000 tonnes, thereby helping to protect the environment and cli- mate. The cost of electricity and gas has risen steadily over the last several years, and, given the volume and production growth that is to be expected at the Frankfurt location, con- sumption and, ultimately, costs are going to be rising even further. By having its own combined heat and power plant, the com- pany is therefore able to save costs in the long term. “To meet our social responsibility, we aim to become the first airline caterer to achieve zero waste to landfill in the US,” says Dale Easdon, LSG Sky Chefs’ Senior Vice Presi- dent Operations, North America. The com- pany produces 532 million meals a year, 160 million of them in the US. SIMBA: Environmentally friendly operation of dishwashing lines LSG Sky Chefs also developed an environ- mentally friendly method for operating its dishwashing lines, a tool called SIMBA (a German acronym that translates to dishwash- ing information management tool including operations analysis and alarm system). Since April 2010 when the pilot project began, we have been able to reduce water consumption in the dishwashing process by 30% and energy consumption by 24% at the Frankfurt base alone. SIMBA is currently in use at 65 LSG Sky Chefs locations worldwide. For its commitment to conserving resources, LSG Sky Chefs received the Fraport Energy Award in the Highest Savings category in August 2012. Recycling on board Limited stowing capacity and short service periods are crucial factors that affect the choice of foods and beverages that are offered on board. They also have a direct effect on waste management. Incorrect sort- ing of recyclable wastes cannot always be avoided, for example. Nevertheless, we aim to conserve valuable resources and avoid increased disposal costs. For this reason, airline catering is subject to specific sorting criteria. Flight attendants are urged to stow all items in the places from which they took them. While we dispose of open foodstuffs in waste boxes or with clean-up trolleys, empty beverage containers are returned to the beverage trolleys. National disposal rules also Fly Greener Ú Cabin Crew Manager Rebecca Emmerling from Munich is currently promoting the Fly Greener initiative in the cabin area. Our aim here is to heighten flight attendants’ environmental awareness. Measures include information stands on the theme of recy- cling and increased coverage in internal media. Planning is also underway for a team of Fly Greener ambassadors. Participants will actively com- municate the theme of recy- cling on board. Sustainability Report Balance // Issue 2014 // Lufthansa Group // 63