DWG Visit to SERVAIR

With a group of 15 women and 1 man we visited the building of SERVAIR, near the airport. It was a very interesting visit because normally you don't have an idea what is going on in an enterprise who prepares the food we eat in an airplane.

It turns out to be a major logistical operation, 24 hours a day, 7 days a week, the whole year round. There is the waste water that comes out of the plane (that has been cleaned by SERVAIR), that is processed and re-used if possible, the filling of the trailers with drinks and trays for the meals (every company has its own plates, cutlery, napkins), and the storage of the different drinks and equipment for the different clients, etc.

And then the preparing of the food--every company (and SERVAIR has the major ones) has its own regulations, its own daily menu, its special services and a very specific time when it has to be ready. All this food is prepared at the right temperature (see all the controls and check ups), cooled down to 10 degrees and then stored in an icy chamber to wait its delivery in the plane.

All these people working hard and taking care so that we can eat our meal, drink our drinks, enjoy the flight and stay healthy!

Think of them, with the OCI flying in, all the private airplanes, with all their private wishes and schedules that will interfere with the normal work. We wish M. Alain leForestier and his staff 'du courage' and good luck.