Formation partnered with Ergonomic Systems Design Inc. to research, develop and validate a new global standard that will enhance every aspect of in-flight food service. The SPICE research and performance study is the foundation for one of the most fundamental changes in long-haul aircraft cabin systems in over 40 years.
This methodical research program considered all phases of in-flight food service including menu planning, ground-based food prep & handling, aircraft catering and the experiences of flight attendants and passengers. Initial contextual research was followed by feasibility studies and design development culminating in a comparative performance study using a full size wide body jet mock-up and flight crews from around the world.
SPICE research is central to an ongoing effort focused on enhancing aircraft service, logistics, and catering. It was recognized with an IDEA award in 2008.