JetHouse Adopts Cold Chain Technologies AIB to Replace Dry Ice on Long-Haul Charter Flights

Private jet operator JetHouse has adopted the Advanced Insulated Box (AIB) from Cold Chain Technologies to replace dry ice for chilled food storage on its long-haul and transatlantic charter flights. JetHouse, which launched operations in 2024, operates private charters for VIP clients including heads of state, sportspeople and entrepreneurs, and required a catering storage solution capable of maintaining food quality across extended routes while supporting highly personalised menus.

The company had previously relied on dry ice supplied by airport catering companies but sought a safer, simpler and more cost-effective alternative. The AIB uses vacuum insulated panels and phase change materials to maintain food within safe temperature parameters for up to 24 hours without dry ice, electricity or human intervention. Following a trial in 2025, JetHouse adopted the solution for longer-range operations, eliminating the need to order, store and handle dry ice and removing the burn risk associated with its use.

Basile Desquiens, NPGO and Security Manager at JetHouse, said: "The AIB gives our crew the confidence to preserve that quality throughout long-range flights while simplifying our ground operations. After trialling the AIB, it was clear it would be a good match for our aircraft. It removed the need for dry ice, made the process easier for the crew and gave us a reliable way to support food safety on long-range flights." Cold Chain Technologies also provided supporting documentation on the AIB's thermal performance to help JetHouse demonstrate compliance with food safety guidance in private aviation. Peter Saunders, business development manager for EMEA at Cold Chain Technologies, said the AIB gave crews "a simple, reusable and proven way to protect catering quality and support food safety throughout the journey."

This case shows how a small operational choice around catering logistics can carry outsized weight for charter operators flying VIP clients on long-range routes, where menu personalisation and food safety both have to hold up over many hours without ground support. Dry ice has long been the default because it is widely available from airport caterers, but it comes with handling risk, storage needs and repeat ordering on every rotation.

A reusable insulated box with phase change materials shifts that model: the equipment cost is upfront and recurring only through reuse, rather than a per-flight consumable that has to be sourced at each stop. For an operator running transatlantic and other long-haul charters, that changes ground handling at outstations as much as it changes what happens in the cabin.

What happens next for JetHouse depends on whether the AIB is extended beyond its current long-range use to shorter routes, and whether the thermal-performance documentation Cold Chain Technologies supplied becomes a reference point other charter operators point to when weighing the same switch.