FIJI Airways chose to cut back on on-board meals rather than reduce flights as it faced a major surge in fuel costs.
The airline’s revised catering costs form part of a wider cost-cutting program as it dealt with what Finance Minister Esrom Immanuel described as the biggest fuel shock it has faced in more than 50 years.
Other measures include optimising routes and flight frequencies, reducing employee allowances, deferring non-essential capital spending and reviewing non-core assets.
Minister for Tourism Viliame Gavoka said the catering cuts allowed Fiji Airways to maintain flight capacity while other airlines reduced services.
“If you want to provide that quality of catering that is consistent with OneWorld standard, they would have had to reduce some flights,” Mr Gavoka said.
However, the move drew criticism from MPs who questioned whether food should be an area for cost-cutting.
Opposition MP Premila Kumar said the quality of economy-class food was “simply not good enough” for an award-winning airline, particularly given the fares passengers pay.
She questioned whether passengers should receive only a sandwich, saying “in our culture, food plays a very big role”.
“Financial performance is important, but passengers need reliable services,” Ms Kumar said.
The debate ensued as Parliament approved a further $200million Government guarantee for Fiji Airways.
