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We are now quite familiar with customer-written hotel reviews; we also know about the trendy use of video reviews of hotels but what about reviews of flights?! Yesterday I stumbled upon an incredible amateur video that made it to the top #20 of the most watched video of Youtube. The statistics speak for themselves: Views: 76,062 Comments: 468 Favorited: [...]

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The post Garmin echoMAP CHIRP 74Cv Review appeared first on Patriot Outdoor News.

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A clever, versatile, well-made alternative to traditional airplane tray tables.

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In March, Hong Kong International Airport (HKIA) became the first in the world to be certified as an International Air Transport Association (IATA) Center of Excellence for Perishable Logistics (CEIV Fresh) Partner Airport.

Two of the airport’s cargo terminal operators, Hong Kong Air Cargo Terminals Limited (HACTL) and Cathay Pacific Services Limited (CPSL) have achieved IATA CEIV Fresh Certification, while Cathay Pacific recently became the world’s first airline to be certified.

IATA created the Centre of Excellence for Independent Validators (CEIV) to help organisations involved in the air cargo supply chain achieve handling excellence.

The certification underscores the speed, consistency and efficiency of all HKIA stakeholders when it comes to the treatment and transportation of perishable products.

It also helps to ensure food safety, and reduce food wastage and loss along the supply chain.

Quality benchmark

Hong Kong Air Cargo Terminals Limited Chief Executive Wilson Kwong said the main value of the accreditation is that it provides a universally recognised standard.

“It gives assurance to the various stakeholders that we have, and we are adhering to the highest possible standards.”

Both accredited cargo terminal operators HACTL and CPSL have set up perishable cargo handling areas with truck docks next to the apron.

As soon as the perishable goods are unloaded from the aircraft, they are immediately transported to the handling area.

The clearance and sampling checks have been streamlined to minimise the time taken to unload the goods. There are cold rooms set at tailored temperatures for various kinds of perishable cargo.

Their staff training and handling process have also been assessed and certified for their compliance with the global industry standards.

Cathay Pacific Services Limited Chief Executive Officer Jenny Lam noted that one of the challenges in meeting the certification standard is training its 2,000 employees in handling and storing perishable goods.

“They first have to identify what types of perishables they are, such as are they flowers, are they fruits, are they meat, so that they know how to segregate the storage.

“Secondly, they gain knowledge about certain fruits that cannot be put close to each other such as bananas and apples.”

Growth opportunities

In 2018, the airport handled about 380,000 tonnes of perishable cargo - a rise of 12% on 2017, with perishables accounting for about 8% of total air cargo volume.

Airport Authority Commercial Executive Director Cissy Chan explained that temperature-controlled air freight is one of the fastest growing segments in the air cargo market.

She believes with the new certification, the airport is well-placed to capture the increasing growth opportunities in the market for fresh and perishable goods.

“With the opening of the Hong Kong-Zhuhai-Macao Bridge, the transport time between the airport and the Greater Bay Area, notably the western part of the Pearl River Delta, will be further cut down.

“So this will put us in an even better position to become the transhipment hub for these perishables for the entire bay area.”

Extra backing

To support the growing demand for perishables, the Airport Authority has provided additional cool dollies, so there are now more than 30 for use by the whole airport community. It is also building apron shelters to protect the perishables from ambient weather elements.

Cathay Pacific Cargo Service Delivery General Manager Frosti Lau said they would work closely with the authority and its cargo terminal to see what new investments are required to handle the increasing demand.

The Airport Authority expanded the scope of its food waste recycling programme in 2011 to cover Hong Kong International Airport business partners, including restaurants and lounges operating in terminal buildings, as well as airline catering companies, hotels and cargo terminals.

In 2017-18, over 2,000 tonnes of food waste from 17 airport business partners were collected for recycling.

Rainie Ho, the supervisor of one participating restaurant, said staff make every effort to collect food waste on a constant basis.

“We have three bins of recycled food waste, including eggs, toast, bread, chicken, meat, pork bones, tea and coffee every day.”

Ms Ho gave kudos to the Airport Authority for making the process simple.

“The Airport Authority provides us with garbage bags every month. We explain to our staff that the red bags are for food waste, while the black ones are for general rubbish. This makes it easier for them to remember and handle.”

Airport Authority Assistant General Manager (Sustainability) Mike Kilburn is the facilitator of the food waste recycling programme. He hoped to encourage more business partners to join by making the scheme as trouble-free as possible.

“This is an example of an easy, useful and free programme because the contractor comes to collect from each company and the contractor provides a clean rubbish bin for the food waste, they take the food waste away, they wash the bin and then they bring it back clean.

“And it is useful because the food waste is not just sent to the landfill, but it is turned into fish meal so it goes back into the food chain because the fish meal is fed to the fish and the people can eat the fish, so it is a very complete system.”

Surplus food collection

In addition to food waste recycling, the authority promotes the Food Rescue Programme in co-operation with a local non-governmental organisation called Food Angel.

In 2013, the authority helped Food Angel to purchase a refrigerated truck and covered the cost of collecting surplus food from business partners on the airport island.

By 2014, a central storage room was set up in the terminal building to collect even more surplus food from catering outlets.

By proving it can reduce its environmental impact by working closely with the entire airport community, the authority was recognised at the 2018 Hong Kong Awards for Environmental Excellence where it won the Gold Award for the Public & Community Services Sector.

Future prep

In 2018, the authority launched a voluntary municipal solid waste charging pilot scheme to achieve waste reduction.

It has assisted more than 200 tenants with measuring their waste generation and calculating what it would cost to dump it in the future.

Another participating restaurant manager Alfred Lau explained that the pilot scheme helps restaurants gear up for the polluter-pays principle.

“A mock monthly invoice was issued to us, showing the quantity of waste disposed and the estimated disposal charge. Now we understand that by reducing our waste, we will pay less in the end.”

Mr Lau believes the pilot scheme encourages eateries to alter their disposal behaviour by recycling as much food waste as possible.

“Our disposed waste amount fell sharply once we learnt useful ways to recycle. Our restaurant is located in the restricted area of the airport where drinks are not allowed to be brought inside. So many passengers buy bottled drinks and create a large amount of plastic waste. Just by recycling plastic bottles, our waste decreased significantly.”

The authority said it is proud to be the driving force behind waste reduction.

“We make it easy for them because we do all the organisation, we make it useful because they can help them to prepare, and it is free for them to join the programme. This is very important for us because as the Airport Authority, our job is to create a concept that other people can follow and if you address those three criteria, you make it very hard for them to say no to you. We take away their reasons to say no, so it is easy for them to join our scheme,” said Mr Kilburn.

The Hong Kong Awards for Environmental Excellence is led by the Environmental Campaign Committee alongside the Environmental Protection Department and in conjunction with nine organisations. The objective is to reduce Hong Kong’s environmental impact by promoting environmental management.

The Airport Authority’s current target is to reduce, recycle and recover 50% of all its waste by 2021.

After a lengthy hiatus we are back to FINALLY talk about the iPhone X. Computerworld UK editor Scott Carey is in the hosting chair to chat with Chris Martin, reviews editor at Tech Advisor and Macworld UK, now that we have got our hands on one. Chris talks us through what he likes and dislikes so far about the pricey smartphone.

Then Miriam Harris, staff writer at Digital Arts jumps in to discuss the design principles behind driverless cars and what we can expect in the future (17:00).

Finally, pod debutante Caroline Vanier, senior staff writer at Tech Advisor France talks about the FairPhone and if it is a new model for the smart phone industry (28:00).

See acast.com/privacy for privacy and opt-out information.

Here’s my Q&A column from the WSJ this week — and if you have any questions for me, you can tweet them to @danariely with the hashtag #askariely, post a comment on my Ask Ariely Facebook page, or email them to AskAriely@wsj.com. ___________________________________________________ Hi Dan, I have a hard time watching...

Londres : Paris, 1860.

Stuttgart : F. Enke, 1881.

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(Last updated: 08.05.2020) Find out here about the current situation at Schönefeld and Tegel Airports.