01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Campinas, Brazil
Airline catering, VIP & private jet catering at Campinas (SBKP / VCP)
VCP (IATA) · SBKP (ICAO)
The single wide-body reference code held at Campinas governs every stand this kitchen serves, so a scheduled widebody, a state aircraft and a private airliner are boarded to the same specification. AERO GOURMET runs inflight catering, in-flight catering and hi-loader uplift straight to galley height at SBKP, moving a full three-cabin load onto the aircraft without a foot-of-stairs handover.
3,240 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
2
FBOs on station
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Campinas
Wide-body aviation catering at Campinas
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window for Campinas departures
Aviation catering from sealed cart to galley door at Campinas, Brazil
Ramp access is what the loading window at Campinas is actually measured against, not a clock on the wall: every catering uplift here is timed from the sealed cart leaving our kitchen to the signature at the galley door. The apron sequence runs the same way whatever the cabin count, because the wide-body reference code held at this field sets one loading plan for scheduled, charter and VIP movements alike. Nothing about that sequence changes for a delegation or a routine sector; only the paperwork riding with it does.
Between our kitchen and the stand at Campinas sit screening, an escort through the airside gate, and whatever apron traffic the wide-body reference code here is moving that hour. We plan every catering uplift against the worst of those three, not the average, because a single missed escort window costs the whole galley catering slot behind it. Chain of custody is kept by temperature logged at sealing and logged again at the galley door, with a single named handler carrying the cart the whole way and signing it over there. Nothing about that sequence is delegated partway through the apron.
One seal, one route, one signature: that is the whole loading window.
Airline food supplier for VCP rotations
Cargo crew meals produced to the same standard at SBKP / VCP
The flight kitchen behind Campinas runs hot production, pastry, a cold larder and a protocol cell under one roof, which is what lets airport catering here move from a routine tray set to a full VVIP tray in the same shift without opening a second line. HACCP governs every stage of that production, from intake through the cold chain to the sealed cart, and it is the one standard that does not change between a scheduled sector and a state movement. Airport catering in Campinas is planned around that single kitchen rather than around the aircraft type booked in for the day.
Government flight catering at this kitchen is handled by the same named crew every rotation, not a rotating pool pulled in for the day. Each of them carries a standing security clearance on file, sits on the access list for the protocol cell, and is trained to the household service standard that a royal or state movement is held to. That team, and the chain of custody it signs against, is what a protocol officer is actually checking when they ask who touches the uplift.
VIP flight catering and dietary sets at SBKP
VVIP catering to a written specification at Campinas
Menus at Campinas are written to the cabin and the mission rather than to a single fixed sheet, so a scheduled sector, a charter rotation and a state movement each board a specification suited to what they actually are. Brazilian produce sets the seasonal frame wherever the mission allows it, drawn from the country's dairy, orchard fruit and fish rather than from a fixed import list, and the tray standard holds steady whether the cabin is a main cabin service or a full VVIP course. Inflight catering at this station runs from passenger meal boxes through to plated VVIP service on the same production line, with the specification changing but the standard behind it staying constant. Every dietary and religious set is labelled per passenger and per cabin before it is sealed, so nothing reaches the galley undocumented.
First & VVIP cabins
First and VVIP cabins at Campinas are plated to a written specification rather than a fixed menu card, with caviar and à-la-carte service available on request for a state or private movement. VIP flight catering here is filed against the standing order for that operator, so a repeat rotation boards the same course every time.
Business cabins
Business cabins at SBKP take a multi-choice hot service built to oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so the flight deck and the cabin crew board a set distinct from the passenger tray.
Protocol & dietary
Protocol and dietary requirements at Campinas are documented per passenger before the cart is sealed, covering household, religious and medical sets alongside halal and kosher production and the full range of IATA special meal codes. Inflight catering for these sets is produced on a separate line at this kitchen and sealed before it ever leaves that line.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering under HACCP control at Campinas (VCP)
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Campinas (VCP)
The wide-body reference code held at Campinas sets the same loading plan for a scheduled sector, a charter rotation and a state movement, so a delegation is worked as a documentation problem and a peak wave as a capacity one, never as a change to the method itself.
Aircraft catering here moves from our kitchen to the stand by hi-loader, boarded straight to galley height rather than handed off at the foot of the aircraft, with the ramp crew working under our own airside credentials rather than a third party's badge. Airline catering in Campinas is planned stand by stand rather than terminal by terminal, and airport catering at SBKP follows the same sequence whether the aircraft on it is a widebody airliner or a private one.
What we commit to on this station is one coordinator per rotation, carts sealed at the kitchen and opened only at the galley door, and a signed handover that closes the load: aviation catering, inflight catering and in-flight catering all run off that same single desk.
Commercial aviation catering for every mission at SBKP / VCP
01
Government and state flight catering at Campinas
At a field where the wide-body reference code sets one loading plan for every stand, government flight catering for a delegation or a head of state movement follows that same plan rather than a separate one built for the day. Protocol is documented per passenger, staff are security-cleared and on the access list, and the uplift is sealed before it leaves our kitchen.
Government & state flights →
02
Royal and VVIP flight catering at SBKP
Sequencing a royal household movement around the wide-body reference code held at this field means the galley plan is fixed before the aircraft is, not adjusted once it lands. Royal flight catering for a private airliner, BBJ, ACJ or wide-body VVIP configuration is held to a written household specification kept on file between movements, with halal and other household requirements produced on request at Campinas.
Royal & VVIP flights →
03
Charter and ACMI flight catering at VCP
3240 metres of runway at Campinas, and a wide-body charter can operate a full three-cabin load here rather than a reduced one. Charter flight catering for ACMI and wet-lease operators, group movements and special missions is counted against the loading sheet and staged in the order the galleys are laid out, the same standard applying whether the charter flight catering booked in is a single sector or a repeat one.
Wide-body charter →
04
Airline and ad hoc catering at Campinas
A widebody diverted or running a technical stop through Campinas boards to the same wide-body reference code as a scheduled rotation, because that code governs every stand this kitchen feeds rather than one class of movement. Ad hoc airline catering, outstation catering, diversion catering and technical stop catering all run off that single duty roster, with AOG covered inside the same multi-leg plan rather than as a separate exception.
Commercial airlines →
05
Private jet and FBO catering at SBKP
We hold that same 3240 metre runway open to business aviation as well as to scheduled and charter traffic, running private jet catering at Campinas through our dedicated branch rather than the wide-body line. Delivery goes to the FBOs on the field and to the GA terminal, on the same cold chain and the same paperwork as any airline uplift.
Private jets →
FBOs at Campinas
a.s.a.s. fbo
lider aviacao
Charter flight catering trusted at VCP
Flight departments on jet catering at VCP
Government flight department
Royal household
Charter operator
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Scheduled airline
“We used the team at Campinas (VCP/SBKP) for urgent airline catering after an unexpected operational change. Even with the late change, the meals were packed correctly and delivered within the revised window. A dependable option for irregular operations. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Noah — Trip Support Manager
“We used the service at Campinas (VCP/SBKP) for airline catering at outstations on a station where we do not have our usual suppliers. The crew received exactly what was ordered, with clear labels and no last-minute chasing from operations. Reliable and easy to manage from the ops desk. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Tom — Flight Dispatch Supervisor
“For our flight at Campinas (VCP/SBKP), we needed a quick airline catering quote before confirming the order. The quote was detailed enough for operations and accounting, but still quick to review. Straightforward and professional from quote to delivery. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Lina — Cabin Operations Lead
Outstation catering data for Campinas (SBKP / VCP)
| Datum | Value |
|---|---|
| Longest runway | 3,240 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | SBKP |
Airline catering services FAQ for SBKP
Pilot meals and loading questions at SBKP
What operations gets asked every week about Campinas.
Ask operations directly →How do you handle VIP flight catering, VVIP and government flight catering at VCP?
VCP works every government flight catering and VIP flight catering movement under the same protocol file, with staff security-cleared and the uplift sealed before it leaves our kitchen.
What does private jet catering delivery to the FBOs and the GA terminal at SBKP involve?
We run private jet catering and FBO catering straight to the GA terminal and to every FBO on the field, on the same cold chain and paperwork as an airline uplift.
Which halal, kosher and special meal codes can Campinas produce, and how are they documented?
The sealed cart carries halal, kosher and the full range of IATA SPML special meals on a separate production line, each one labelled and documented per passenger before it leaves the kitchen.
Can you tell me what airline catering costs at Campinas Airport?
The specification, the cabin count and the loading window drive the figure, so we do not publish a price list; the desk comes back with a quotation once those three are known.
Do you deliver airline catering airside at VCP, and how does the uplift reach the aircraft?
Yes, by hi-loader straight to galley height: the sealed cart moves from our kitchen to the stand under airside delivery, boarded directly rather than handed off at the foot of the aircraft.
Airport catering near Campinas
JHF / SBJH
São Roque
Brazil · 47 km from Campinas
Airline & VIP flight catering →
GRU / SBGR
São Paulo
Brazil · 83 km from Campinas
Airline & VIP flight catering →
CGH / SBSP
São Paulo
Brazil · 85 km from Campinas
Airline & VIP flight catering →
Charter flight catering quote for Campinas (VCP)
Request a quote
Send us your catering needs for VCP
Campinas (VCP / SBKP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Campinas, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Campinas (VCP)