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(CNN) — From Mexican dishes with a stellar view across the rooftops of London to Ethiopian cuisine in upstate New York, Mediterranean creativity in Bangkok to a Texas-inspired grill in Hong Kong, many of the most exciting new restaurants opening this year take their cue from global cuisines. Here are 20 new spots around the world to try at the turn of the new decade.Madera at Treehouse LondonMadera at Treehouse London provides an elevated take on traditional Mexican cuisine in a scenic location.Madera at Treehouse LondonThe sister restaurant to Toca Madera in Los Angeles and Scottsdale, Madera at Treehouse London brings an elevated take on traditional Mexican cuisine to the British capital. Located 15 floors up, its plant-filled interiors, quirky design touches and sweeping views are proving a big draw already.The food on offer includes a raw bar with flavorful ceviche dishes, a taqueria promising freshly-made blue corn tortillas and specialties like carne asada, and Black Angus skirt steak steeped in a coriander marinade and served on lava stones. Vegan, vegetarian and gluten-free menus and options ensure that all tastes are catered for, while the drinks’ program includes premium mezcals and tequilas, as well as inventive cocktails featuring ingredients such as chile de arbol or prickly pear.TURK Fatih Tutak, TurkeyTurkish chef Fatih Tutak launches his first restaurant in Istanbul this year.Courtesy TURK Fatih TutakAcclaimed Turkish chef Fatih Tutak, who has worked everywhere from Copenhagen to Hong Kong, is returning to his roots by opening his first restaurant in Istanbul.By working closely with Turkish fishermen, farmers and artisanal producers, Tutak promises to celebrate his country’s diversity of produce. Served in a modern, light-filled setting, the food here merges the chef’s extensive travels and overseas experience with historic Turkish techniques to reinterpret traditional flavors. This means multi-layered dishes that include bulgur wheat with miso, veal and radish, or a main of duck with sour cherries and chestnuts. Desserts on offer include a “snow'” of lemon verbena and persimmon, while all the wines served are Turkish.TURK Fatih Tutak, Now Bomonti, Cumhuriyet Mahallesi, Silahşör Caddesi, Yeniyol 1. Sokak No:2 Bomonti-Şişli; +90 (212) 709 56 79The Mayfair Supper Club, Las VegasSeveral of the dishes served up at The Mayfair Supper Club in Las Vegas are prepared table side.Courtesy The Mayfair Supper ClubVegas is arguably one of the best dining destinations in the US thanks to its seemingly unstoppable wave of restaurants led by domestic and international celebrity chefs. Open since New Year’s Eve, The Mayfair Supper Club, a new spot on the Strip at The Bellagio, promises to add to the culinary landscape, while throwing in some old school glamour.The roaring twenties provide the inspiration for the spot’s live entertainment, which features throughout dinner before a late-night jazz party — all played out against the famed Bellagio Fountains. As for the menu, many dishes are prepared table side, while the Wagyu and caviar handroll topped with gold leaf is one for the high-rollers.Cheval Blanc ParisChef Arnaud Donckele’s eagerly anticipated restaurant will open at the luxurious Cheval Blanc Paris in 2020.Courtesy Cheval Blanc ParisEven though it’s not set to open for at least a few months, this upcoming restaurant from three Michelin-starred chef Arnaud Donckele already has Parisian fine dining lovers excited.The location is the super-luxurious Cheval Blanc Paris on the banks of the Seine, adjacent to the famed Louvre Museum. Donckele promises to both celebrate and pay tribute to the “City of Light,” as the vast majority of the seasonal ingredients used will come from in and around the French capital.Given his stellar reputation, Donckele’s gastronomic creations are sure to be feasts for the eyes as much as the stomach, with artfully-crafted and flawless presentation at every course.HENRY, Hong KongThis new American grill and smokehouse is housed at the Rosewood Hong Kong.Courtesy HenryBased in Hong Kong, this new American grill and smokehouse channels the southern states of the US with a menu overseen by British Chef de Cuisine Nathan Green. The meat specialist comes with critical and public acclaim from a number of restaurants in both Hong Kong and London, all of which have celebrated charcoal grilling, meat-curing and butchery.His menu at HENRY’s continues in this fashion, with choices such as American Black Angus aged for 90 days in Woodford Reserve Bourbon and ash or a Becker Lane Farm Pork Chop served with heirloom carrots and pickled mustard seeds. Homemade sauces — 5-pepper & bourbon or tomatillo & ancho — really pack a punch.Southern-style dishes run from snacks and starters through to soups and sides, while desserts sound suitably sinful. On the design front, diners can expect leather banquettes and polished brass for a nightclub feel, while the marble bar leads to a terrace for cocktails, fine wines or cigars.HENRY, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road. Tsim Sha Tsui, Kowloon, Hong Kong; +852 3891 8888Davies and Brook, LondonDavies and Brook serves up dishes like duck glazed with honey and lavender.Courtesy Davies and BrookFew names in contemporary gastronomy are as renowned as Swiss chef Daniel Humm, who has helped make restaurants such as New York’s iconic Eleven Madison Park unmissable.His first London venture comes in the form of Davies and Brook at the storied Claridge’s Hotel. The restaurant is named after the cross streets the renowned building in the city’s Mayfair district spans. This is a space Humm knows well, having first worked there more than 25 years previously.Some of his signature dishes feature, such as duck glazed with honey and lavender, but there are plenty of new additions, like grilled short rib of beef with fermented mint or citrus-marinated yellowtail with crispy rice. The elegant Art Deco interiors include contemporary touches, such as works by American artist Roni Horn, while the bar is the go-to spot for cocktails and small plates.Davies and Brook, Claridge’s, Brook Street, Mayfair, London W1K 4HR; +4420 7107 8848Côte by Mauro Colagreco, Capella, BangkokAcclaimed chef Mauro Colagreco is bringing his renowned cuisine to the Thai capital.Courtesy Côte by Mauro ColagrecoNot only does Argentinean chef Mauro Colagreco boast three Michelin stars at Mirazur, his southern France restaurant, he also holds the coveted number one spot on the always contentious World’s 50 Best Restaurants list.Côte by Mauro Colagreco, the latest venture for the culinary powerhouse, who trained under titans such as Alain Ducasse and Bernard Loiseau, is launching in the Thai capital of Bangkok this year. The menu is set to offer modern takes on classic dishes from the Mediterranean coasts of France and Italy, in addition to some signatures already served at Mirazur.In a city where food is woven into daily life like few others, expectations are high that Côte by Mauro Colagreco will add to Bangkok’s reputation as a serious dining destination.Le chêne, South AfricaLe chêne provides superb views of South Africa’s Franschhoek Valley.Courtesy Le chêneLe chêne, which is French for “the oak tree,” recently opened in Franschhoek, a destination fast claiming a reputation as South Africa’s culinary capital.Here chef Darren Badenhorst crafts fine dining from two courses through to a full tasting menu.Hyper-local produce, namely ingredients that come almost exclusively from the estate where the Manor House sits, is transformed into dishes such as baked local hake with salted lemon and a garden pea risotto or porcini mushrooms foraged and paired with a tartare of cured Springbok. The venue’s glass conservatory offers panoramas of the Franschhoek Valley, while the wine is another highlight thanks to the region’s famously rich vineyards.Le chêne, Dassenberg Road, Franschhoek, 7690; 021 492 5988Hutong, MiamiHutong offers up “occasionally fiery” cuisine, like this crispy soft-shell crab with red Sichuan dried chilies, from northern China. Courtesy HutongMiami looks set to get a little bit hotter with the arrival of Hutong, a new restaurant specializing in “occasionally fiery” cuisine from Northern China. Positioned in the city’s burgeoning Brickell district, it’s the second US location (NYC is the first) for a restaurant born in Hong Kong.The decor melds Miami and China, meaning local artworks merge with teapots from Zhejiang and columns of Chinese clay roof tiles. Most strikingly, the dining room features 35,000 grey antique bricks salvaged from a 1930s building in China.From the menu, Beijing’s famous roast duck and Shanghai’s fresh seafood dishes are two highlights, but the standouts are those featuring Sichuan’s famously spicing and numbing chili peppers. The signature Red Lantern, where crispy soft-shell crab is served in a traditional Chinese wood basket covered with red Sichuan dried chilies, is undoubtedly the most photogenic. Milder options include extravagant dim sum featuring Wagyu beef or lobster and squid ink. Hutong, Miami, 600 Brickell Avenue, Miami, FL 33131: + 1 (786) 388-0805Dinner by Heston Blumenthal at The Royal Atlantis Resort, DubaiHeston Blumenthal’s successful restaurant “Dinner By Heston Blumenthal” is launching in the UAE.Courtesy Royal Atlantis Resort & ResidencesBritish chef Heston Blumenthal has won huge commercial and critical acclaim for his playful, innovative and theatrical takes on food at restaurants like the three Michelin-starred Fat Duck outside London.One of his other successes is “Dinner By Heston Blumenthal,” which celebrates British cuisine dating back all the way to the 1300’s in a series of painstakingly crafted dishes. These include the famed “meat fruit,” where a chicken liver parfait is brilliantly disguised to look like a Mandarin orange.After openings in London and Melbourne, the restaurant’s next destination is The Royal Atlantis Resort in Dubai, slated to open at the end of 2020. Dinner by Heston, The Royal Atlantis Resort & Residences, Dubai, United Arab Emirates; +971 4 426 2888The Japanese by The Chedi Andermatt, SwitzerlandThis new dining spot is the most elevated Japanese restaurant in Switzerland.Courtesy The Japanese by The Chedi AndermatLuxurious Swiss ski hotel The Chedi Andermatt, designed by famed Belgian architect Jean-Michel Gathy, is now home to a new restaurant simply called The Japanese. Positioned some 2,300 meters above sea level, it’s the highest Japanese restaurant in Switzerland, with stunning views overlooking the Oberalp Pass and the Ursem Valley, especially from its 45-seat terrace.Its cozy Alpine interiors feature roaring open fireplaces as well as Asian touches reflecting the brand’s heritage, while the menu is led by Executive Chef Dietmar Sawyere.Expect refined renditions of Japan’s vast panoply of techniques and dishes, all served up with Alpine precision and attention to detail.Des Roses et des Orties, ToulouseDes Roses et des Orties is set to launch in Toulouse with Michelin-starred chef Yannick Delpech at its helm. Courtesy Des Roses et des Orties restaurantKnown as the “Pink City,” Southern France’s Toulouse is welcoming a brand new establishment that comprises a restaurant, bistro, wine cellar and more, all at one address. Led by Michelin-starred chef Yannick Delpech, Des Roses et des Orties promises affordable meals made from high quality, locally sourced ingredients. The focus is on authentic local cuisine that’s crafted through a combination of historic techniques and recipes with modern touches and execution — one of Delpech’s signature dishes is pork with Jerusalem artichokes and fresh thyme.The kitchen’s focus is on authentic local cuisine. The region’s foremost artisans and producers, especially those committed to a sustainable vision of agriculture, inform dishes from a charcuterie plate to pigeon. With more than 800 choices on the wine list, there’s guaranteed to be a bottle for even the choosiest of palates. Ardor, The West Hollywood EDITION, Los AngelesUS chef John Fraser heads up Ardor, serving up California cuisine with a global twist.Courtesy The West Hollywood EDITIONUS chef John Fraser at Ardor brings an impressive culinary resume, having trained for years at Thomas Keller’s legendary French Laundry in Napa Valley. At the newly-opened Ardor, Fraser’s focus reflects his reputation as one of the world’s foremost vegetable chefs. Californian ingredients provide the backdrop for unique dishes such as the Italian classic pasta dish cacio e pepe. In Ardor’s version, ancient grains replace the pasta, and both raw cauliflower and pomegranate are unique additions.Drinks range from classic cocktails to creations made on the spot based on a guest’s preferences. Unexpected and unusual savory elements result in creations such as rye with toasted fennel, bergamot and avocado salt, or mezcal with tangerine chile soda and lime.Ardor, The West Hollywood EDITION, Los Angeles, 9040 Sunset Boulevard, CA 90069; +1 424 310 1572Henrock, United KingdomHenrock at Linthwaite House is surrounded by immaculate gardens.Courtesy Henrock at Linthwaite HouseBased in England’s famously picturesque Lake District, Henrock at Linthwaite House offers wonderfully perfect views over manicured gardens and the lake beyond.The restaurant takes its name from an outcrop in the water called Hen Rock that’s visible from its terrace.Head chef Brian Limoges previously worked under Dominique Crenn at San Francisco’s Atelier Crenn, and his menu reflects his global experience, even if much of the produce comes from the restaurant’s nearby farm.Small sharing plates are the order of the day, with halibut baked in cabbage leaf, bay shrimp and pink pepper, or a custard made from sea urchin set between two crisp pastry layers and eaten like a sandwich on offer. The distinctly decadent desserts available include fried apple pie with miso butterscotch and cassia clotted cream.Henrock, Crook Road, Bowness-on-Windermere, Windermere, LA23 3JA; +44 (0) 15394 88600Memoria, LisbonPortugal’s dining scene continues to go from strength to strength, and hip Lisbon neighborhood Campo de Ourique is home to another new spot making waves, Memoria.Named from the Italian word for “memory,” there are no prizes for guessing the cuisine on offer hails from Italy. The restaurant’s own organic garden, situated just outside Lisbon, provides much of its produce — in the same vein as similar restaurants in Italy.Memoria is somewhat aptly housed in a former ice cream shop. Seats in the tree-shaded courtyard are the most sought after, while handwritten menus offering fresh pasta or classic saltimbocca with pillowy gnocchi add to the traditional feel. Memoria, Lisbon, Rua 4 de Infantaria 26A, Lisbon, Portugal; +351 210 998 366Courchevel Bistro, Park City, UtahCourchevel Bistro in Park City, Utah, is based in a historic former Coal and Lumber building.Courtesy Courchevel BistroIt’s a resort largely known for snow and the Sundance Film Festival, but Utah’s Park City now has a fresh dining destination to add to its attractions. Based in a historic former Coal and Lumber property, Courchevel Bistro is bringing the flavors of France and the Mediterranean to Main Street. Executive Chef Clement Gelas oversees the fine dining restaurant, as well as a cafe, wine bar and private lounge.Spread across more than 5,000 square feet, diners can expect dishes such as onion tart or braised chicken coq au vin, with desserts including a decadent apple beignet — a sort of French doughnut — or a plate of local cheeses to round things off. Colours of the Garden at Soneva Kiri, ThailandThe menu at Colours of the Garden at Soneva Kiri consists of seven plant-based dishes.Soneva KiriLocated on a small island off the coast of Thailand, Colours of the Garden takes diners on a vegan culinary journey through four parts of the country, each with their own distinct taste profiles and produce. Intriguingly, the team led by Danish chef Carsten Kyster also incorporates Nordic cooking techniques and cooking methods, including fermentation and pickling.The result is a menu of seven plant-based dishes that celebrate organic fruit, vegetables and herbs, much of which is grown literally within arm’s reach. Diners begin their visit with a walk through Soneva Kiri’s garden, where three small dishes are served as finger food, before the main event kicks off.This could mean a take on the classic Thai curry Khao soi, but made with baby corn, enoki and sour mushrooms instead of the traditional chicken. Desserts may include ice cream with aged pineapple, mango pudding and fragrant galangal.The Yard, Great Scotland Yard Hotel, LondonThe Yard is opening at a building that once housed the headquarters of the London Metropolitan Police force. Courtesy The YardThis hot new restaurant is housed at Great Scotland Yard, a hotel that was once the home of law and order, namely the former headquarters of the London Metropolitan Police force. Chef and restaurateur Robin Gill’s approach is to celebrate some of Britain’s finest ingredients with a slice of culinary theater thrown into the mix.If venison with damson and baked celeriac doesn’t inspire, then maybe cod from Cornwall in southwest England, served with pumpkin ravioli and shellfish bisque, will do the trick.For the Krasota, MoscowAn artist’s impression of Russian Chef Vladimir Mukhin upcoming Moscow restaurant For the Krasota.Courtesy For the Krasota Russian chef Vladimir Mukhin, who famously featured in popular Netflix show “Chef’s Table,” is already well known on the fine dining scene thanks to his Moscow eatery White Rabbit, which is frequently named as Russia’s best.His new restaurant, For the Krasota, promises an unusual and experimental dining experience where the evening is as much about memories and interaction, “A place that will take you back to childhood or catapult you into the day after tomorrow.” Light, music and floating crystals all contribute to the dining destination, whose name translates as “beauty.” The quail cooked in ashes, a reference to the Phoenix — a popular motif within Russian folklore — seems set to be a signature dish.EthioEritrea, New YorkThis10 table restaurant in upstate New York (Syracuse) provides a wide menu of dishes from across Eritrea.Syracuse.com | The Post-StandardFinally, on our list is a new upstate New York restaurant with an unusual back story. Ched Tesfahiwot Okube is from Eritrea, but spent seven years in an Ethiopian refugee camp, where he was able to hone his cooking skills in a cafe. Now his dishes have a new audience at restaurant EthioEritrea, which offers a wide menu of dishes from across the region. One regular feature is traditional soft sourdough injera, which is used to scoop meats, grains or vegetables from stews known as wot.Okube also dedicates part of the menu to vegetarian and vegan dishes, such as braised greens or red lentil and chickpea stews. The ten-table restaurant, located in Syracuse, retains the family style feel of his former cafe. Wicker baskets known as mesobs serve as communal serving dishes, and it’s a meal about far more than the food.

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Out in the desert, a very different Egyptian adventure awaits intrepid travelers.

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(CNN) — Whether it’s biometrics to get through security, an airline app that tells you if your flight is delayed or free Wi-Fi and charging areas for all travelers, there’s no doubt technology this past decade has helped enhance the airport experience for fliers around the world. How exactly will it continue to make a difference in the 10 years to come? In fact, the better question may be: how won’t it? The future is nigh”Technology is going to play a much bigger role at airports than it ever has in the past and will be the key driver in creating every facet of a seamless travel journey,” says Sherry Stein, head of technology for SITA, a technology company providing IT and telecommunication services to the air transport industry.At London’s Heathrow, British Airways is using AI in a trial of autonomous robots meant to help with a slew of operational practices.Nicolas Economou/NurPhoto via Getty ImagesNina Brooks, director of security, facilitation and airport IT for Airports Council International, the trade association for the world’s airports, agrees and adds that technological innovations today are especially critical to how an airport runs because the number of global passengers is expected to more than double by 2040. According to ACI, 2018 saw 8.8 billion fliers; in 2040, that number is expected to jump to 19.7 billion fliers. “Airports are settings that involve so many different parties including airport and airline employees, security personnel, national aviation authorities and outside vendors,” she says. “Adopting new technology helps them operate more efficiently and sustainably.” Below, a sneak peek of what fliers can expect at airports on the technology front between 2020 and 2030.BiometricsTechnology that verifies a passenger’s identy through fingerprints, for example, is being tested at airports all over the world.Courtesy of Delta AirlinesAs of today, according to Brooks, around a few hundred airports all over the world are testing out biometric identification, a technology that verifies a flier’s identity through fingerprints or facial features and speeds them through an aspect of their journey such as security or boarding.Going forward, however, the use of biometrics will grow exponentially, she says. “More and more airports and airlines are collaborating to try out the technology for the first time or are expanding the programs they already have in place.” Singapore’s Changi Airport, for example, recently started a trial in Terminal 4 which allows Singaporeans to walk through arrival immigration without showing their passports or scanning their thumbs. Instead, they can clear immigration by going through an automated lane where they’re identified through an iris scan or face capture.Singapore’s Immigration and Checkpoint Authority hopes to implement this clearance for all eligible passengers by 2022, according to a spokesperson from the Immigration and Checkpoint Authority.On the airline side, British Airways has just installed biometric boarding for all domestic flights out of Heathrow Terminal 5. For international flights, Raoul Cooper, British Airways’ Senior Digital Design Manager, says that self-service boarding gates have now been installed at the terminal, allowing customers to scan their own boarding cards to get on their flight. “This is the first step towards biometric boarding on international flights from the UK,” he says.Biometrics is also a big focus for American Airlines this decade, according to spokesman Ross Feinstein. “We are already testing biometric boarding at some airports for international departures,” he says. Feinstein expects that biometrics will continue to be expanded throughout the next decade, to include the check-in process, security checkpoint and domestic boarding. Newark Liberty International Airport is one of the many airports beginning to roll out more biometric features to make passengers’ travel more seamless.Gary Hershorn/Getty ImagesThe Port Authority of New York and New Jersey, which includes Newark Liberty International Airport, LaGuardia Airport and John F. Kennedy International Airport, has the same idea. “We are currently building areas in all three airports where we can roll out more biometrics that customers can use in every part of their journey,” says Director of Aviation Huntley Lawrence. “By the end of this decade, it will be the exception for us to not offer the technology everywhere.”As biometrics becomes more prevalent, passengers may be even able to use it to shop duty-free, predicts Henry Harteveldt, a travel industry analyst and founder of Atmosphere Research Group. “It’s going to take over the airport,” he says. Artificial intelligenceArtificial intelligence, referred to as AI, is nascent at airports compared with biometrics, but this will soon change.”As airports get busier, airports, airlines and security organizations will collaborate to increasingly rely on AI to stay secure, efficient and proactive,” says Brooks. The Port Authority of New York and New Jersey, for one, is investing in luggage screening equipment for both check-in and carry-on bags that uses AI technology. Port Authority’s executive director, Rick Cotton, says that this equipment has the capability to identify any concerning bags, quickly deliver them to a TSA agent for additional screening and then back to the aircraft or passengers. “This is top of the line detection technology that’s going to make security screening a more rapid process,” he says. The equipment is expected to debut in LGA by the middle of this year and in other area airports by 2025.British Airways is using AI in a trial of autonomous robots that’s beginning this year at Heathrow Terminal 5. These robots, from technology company BotsAndUs, can interact with passengers in multiple languages and have the ability to answer thousands of questions including those related to real-time flight information. And, thanks to geo-location technology, they can even move around the terminal and walk customers to areas such as the Special Assistance desk. In a press release, Ricardo Vidal, British Airways’ Head of Innovation, says that the robots will free up the airline’s employees to deal with more time-sensitive issues. While passengers are sure to notice robots, AI will also be used at airports this decade in ways that they may not pick up on, says Stein, of SITA. “Airlines and airports will turn to AI to increase their operational excellence,” she says. “Escalators, for example, will be equipped with sensors that sound an alarm if they stop working that’s heard only by the airport’s operations center.” In a real-life case, Delta Air Lines is creating an AI-reliant machine that analyzes millions of operational data points from aircraft positions to airport conditions. The machine, to be introduced this spring, uses these points to create hypothetical outcomes that give employees the information they need to make decisions when flights are disrupted. If there’s a severe snowstorm or power outage, for example, employees will be able to decide, based on data from the machine, how to best rebook passengers and which routes are best for whom. Better appsDetroit Metropolitan Wayne County Airport is yet another airport testing out new technology — all in the name of providing a more seamless travel experience.Timothy A. Clary/AFP/Getty ImagesAirport and airline apps are far from new, but from 2020 to 2030, they’ll become far more sophisticated, according to both Stein and Brooks.”These apps include ones for fliers and ones for all the parties involved in running an airport from security personnel to airline employees,” says Brooks.Passenger airport apps, for example, will increasingly have information on weather, air traffic, gate information, parking and current security wait times. Some will even be equipped with geographical information systems (GIS) that give fliers maps to what they’re looking for including the nearest coffee shop or their departure gate. The New York Port Authority has plans to amp up its passenger app over the next few years. “Fliers will be able to see the security wait times at each check point and taxi wait times,” says Cotton, the executive director. “You’re also going to be able to order food and retail through the app and have it delivered to your gate.”Internationally, the Singapore Tourism Board (STB) has partnered with the Immigration & Checkpoints Authority to introduce the SG Arrival Card within the Visit Singapore app, (this app helps visitors navigate the destination). AFP Contributor/AFP/AFP/Getty ImagesInternationally, the Singapore Tourism Board (STB) has partnered with the Immigration and Checkpoints Authority to introduce the SG Arrival Card within the Visit Singapore app, (this app helps visitors navigate the destination). As of January 17, visitors can submit their disembarkation/embarkation cards electronically through the app up to 14 days in advance of their arrival in Singapore. On the airline front, Delta wants to make its app a digital concierge. “Our goal it to have the app manage all aspects of your journey,” says spokeswoman Kate Modolo. “We want you to be able to use it to order a Lyft (Delta has a partnership with the ride-share service), use miles to pay for your ride, check into your hotel room and have your key waiting for you when you arrive,” she says. American Airlines, too, wants to expand the functionality of its app to make it more self-serving, according to spokesman Feinstein. “At the end of 2019, we started using the AA app to inform customers if their flight is oversold and give them the option to volunteer to change their flight in exchange for a travel voucher,” he says. “We increasingly want them to rely on the app to rebook their flights and handle any of their other needs with us.”Airport and airline operationsFacial recogniion technology is gearing up to be a major force in airport advancement around the world in the coming decade.Courtesy Stuart BaileyFrom an operational point of view, a variety of technological innovations will come to fruition at airports in the following 10 years. Many are happening behind the scenes. At Port Authority airports, for example, Cotton says that the existing security cameras in terminals will be replaced with high-resolution models. All of LGA and Terminal 1 at Newark will have these high-res cameras by 2022, and they’ll be in JFK by 2025. Port Authority is also investing more than $25 million in improving the Ground-Based Augmentation System at LGA and JFK. This system guides an aircraft to the runway during bad weather and has technology that shows planes multiple paths to landing as opposed to a single path. These upgrades may not make a huge impact on fliers, but Delta’s foray into parallel reality is another story.Partly relying on multi-view pixels, this technology personalizes the content fliers see on airport screens to their profile and journey; the airline is testing it on 100 customers later this year at Detroit Metropolitan Airport. “Imagine two fliers looking at the same airport screen at the same time and each seeing different messages in their preferred language,” says Modolo. “That’s what parallel reality is.”Delta Airlines foray into parallel reality will be tested at Detroit Metropolitan Airport later this year.Courtesy of Delta AirlinesThese personalized messages vary but may include updates on flight times and boarding, the location of the nearest Delta Sky Club and even a flier’s upgrade/ standby status. (Fliers opt-in to use the technology when they check-in for their flight.)In other areas, Stein and Brooks say that more and more ground service equipment at airports will be automated including ramps, jet bridges and cargo and baggage loading trucks. Heathrow has already introduced automated ramps, and Winnipeg James Armstrong Richardson International Airport, in Manitoba, Canada, introduced the first automated snow plow in North America last year.”The more automated equipment there is, the fewer employees you’ll see,” says Brooks. “Some fliers may miss the human aspect, but the overall benefits that technology gives them when they fly is worth it.”Shivani Vora is a New York City-based writer who travels as often as she can, whether that means going on a walking safari in Tanzania, a mother-daughter trip with her 10-year-old in Istanbul or surfing in northern Portugal.

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(CNN) — Streamlined and elegant, with two long wings situated at the rear, this looks like a gas-guzzling super jet built for criss-crossing the planet with scant regard for environmental impact.In fact, it’s the design for electric passenger airplane that strives for efficiency, sustainability and glamor.The concept aircraft is the work of New-York based designer Joe Doucet, who was inspired by his frequent business travel short-haul flights to produce something capable of making the journey without producing typical aviation engine emissions.Doucet’s design, the Her0 Zero Emissions Airplane uses electric-powered propellers located at its rear to provide the thrust, while sweeping wings that end in large, upturned winglets, provide the lift. Her0 is one of several electric jet concepts that have premiered in recent years, as the aviation industry grapples with how to continue to grow while also trying to reduce its environmental impact.New era of flying?The Her0 Zero Emissions Airplane was designed by an aviation newbie, Joe Doucet.Courtesy Joe DoucetThis Her0 blueprint, Doucet tells CNN Travel, has both practical and aesthetic purpose.Propellers, he says, are reliable and efficient. The trade off is a slightly longer flight time — about 20% — but the designer reckons this wouldn’t be an issue on short or medium haul flights.As for the swept-back wing design, this is to ensures the airplane’s well balanced — most of the weight will be in the back of the aircraft, as that’s where the battery will be situated.The airplane is both aesthetic and practical.Courtesy Joe DoucetAesthetically speaking, Doucet says he wanted the plane to look “somewhat futuristic” but also be an attractive travel option for fliers.”If you can make this something that is desirable, something that makes people question why it’s not there, you have a better chance of forcing the hand of industry to respond to consumer demand,” he says.Move towards electricDoucet hopes the design will catch the eye of the aviation industry.Courtesy Joe DoucetAs well as new designs — such as Airbus’ dramatic “bird of prey” concept airplane — some aviation companies are also looking into ways of converting existing aircraft into electric, or hybrid-electric vehicles, to minimize environmental impact of short-haul flights.The aircraft would work well for short and medium-haul flights.Courtesy Joe DoucetDoucet describes himself as a “designer, entrepreneur, inventor and creative director” — but he’s not an aeronautical engineer, and this his first foray into the world of aviation.The designer says he drew upon his years of frequent flying in an attempt to find a solution to an issue that he’d been considering for some time.”I really follow problems where they take me, and try to address the solutions elegantly,” he says.Her0, Doucet acknowledges, may never see the light of day. But the designer’s sole goal is to open up a conversation, if interest around his design encourages progress towards electric planes, he’ll count it as a success. As it is, he’s already been approached from aviation engineers, suggesting improvements and discussing potential collaboration.

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Haida Gwaii (CNN) — Pristine wilderness dotted by ancient village sites so protected that only 12 people at a time are allowed to step ashore — this is Canada’s final frontier, a remote archipelago off British Columbia’s northernmost coast. At once thrilling, serene and mysterious, the mist-shrouded peaks of Haida Gwaii rise from the waves like magical kingdoms, home to a wealth of rare species found nowhere else on earth and a people whose rich culture developed in isolation over more than 12,000 years. The islands’ peaceful coves, silent moss-grown forests, miles-long beaches and cultural riches remain largely undiscovered, yet ready to welcome visitors drawn by the promise of an unforgettable experience. Boundary of the worldThe Haida called this wing-shaped swath of more than 150 islands and islets Xhaaidlagha Gwaayaai, Islands at the Boundary of the World, a name that perfectly conveys their isolation, separated from the mainland of British Columbia by more than 80 nautical miles across the notoriously rough Hecate Strait.Here, in temperate rainforest watered by more than 60 inches of rainfall a year, some of the world’s tallest and oldest red and yellow cedar trees still reach for the sky.And in the shelter of these ancient forests live the Haida, a people who — archeological and geological evidence suggests — have occupied the same land for more than 12,000 years, making them one of the longest traceable populations in the world. Despite more than a century and a half of colonization dating from the establishment of settlements in the early 1800s, the Haida never signed a treaty ceding the territory that until just ten years ago was called the Queen Charlotte Islands.In 2010, after the passage of a landmark reconciliation agreement, Haida leaders ceremonially returned the colonial name to the then-Premier of British Columbia in a traditional handcrafted bentwood box. The islands were renamed Haida Gwaii, Islands of the People, and maps were redrawn to include Haida place names.This transition received even more attention when Prince William and Kate Middleton visited Haida Gwaii during their 2017 tour of British Columbia and the Yukon. Shining a spotlight on Haida culture, they made the last leg of the journey in a ceremonial war canoe. A pledge to respectToday, a third of the islands’ land mass and the labyrinth of inlets, bays and fjords that surround and divide them are protected as Gwaii Haanas National Park Reserve, National Marine Conservation Area Reserve and Haida Heritage Site, accessible only by boat or floatplane.In a unique arrangement, the park is jointly managed between the government of Canada and the Council of the Haida Nation. “We may not agree on who owns the land, but we agree it needs to be protected,” says Hannah Fregin, a cultural interpretation officer for Parks Canada.To receive the permits required to enter the park, visitors must first spend time learning about the principles of Haida culture and sign a pledge to respect the land.In 2017, during a tour of British Columbia, Prince William and Kate Middleton visited Haida Gwaii.Destination BC”You’re agreeing to abide by the Haida principle of yahguudang, taking only what you need,” explains cultural interpreter Natalie Fournier, whose Haida name is Jaadguusandlans.Five heritage sites within the park, accessible only by boat, are supervised by Haida watchmen. Living at each remote location during the visitor season of May to October, the watchmen serve as guides and interpreters for visitors.A journey to the ancient pastThis remote archipelago off the northwestern coast of British Columbia is gorgeous — and ripe for exploration.Kyler Vos for Haida TourismThe most famous site is the UNESCO World Heritage Site of SGang Gwaay, where a row of rare, ancient standing poles — each intricately carved from a single massive cedar trunk — faces the sea in a narrow clearing. Dating from the late 1800s, they are the largest collection of North American monument poles still in their original location. The site, also called Ninstints and formerly known as Anthony Island, limits visitors to no more than 12 at a time. It’s a powerful experience to trace the loamy path through moss-grown stands of spruce, hemlock and cedar to the abandoned village, where a grid of tumbled cedar logs outlines what remains of enormous longhouses, each big enough to house 30 to 40 people. Like the longhouses, the poles, which once held mortuary boxes containing the remains of Haida elders, are slowly returning to the forest from which they came. Some lean so precariously they look as if the next strong wind might topple them.Visitors can stop by the remains of a village deserted in the 1800s.Visit BC”Last year’s storms did so much damage, and we don’t know how long the poles will stand, but we don’t try to save them,” says watchman Kelly Jones. “They were meant to return to the earth, releasing the souls of the dead.”Reviving a legacyCanoe-making is a huge part of the Haida culture.Kyler Vos for Haida TourismThe bold designs and craftsmanship displayed in these historic poles once threatened to disappear, as epidemics of smallpox and other diseases brought by settlers reduced the Haida population from an estimated 20,000 people to fewer than 600 by the end of the 19th century. While Haida carvings, weavings, baskets and jewelry became so prized by collectors that they made their way to museums worldwide, the traditions themselves were all but lost.Now the islands are in the midst of a vibrant renaissance, with a new generation of wood and stone-carvers, weavers, canoe-builders and others reviving ancient artistic traditions and taking them in new and exciting directions.In the workshop of renowned pole carver Garner Moody and his younger colleague Billy Yovanovich, Jr., the two men paint delicate lines of black and red on masks made from smooth yellow cedar.The works are destined for a gallery in Vancouver, whose owner calls frequently saying he can’t keep them on the shelves.Haida canoes, which could be up to 60 feet long and hold as many as 40 people, were the only ones capable of crossing the Hecate Strait to the mainland.Kyler Vos for Haida TourismIn another workshop, Jaalen Edenshaw hollows a 36-foot canoe from one massive cedar trunk, which he widens by steaming it open with hot stones.”To us, canoes are symbols of our culture,” says Edenshaw, who began learning the craft from family members at 15.Haida canoes, which could be up to 60 feet long and hold as many as 40 people, were the only ones capable of crossing the Hecate Strait to the mainland and were prized by First Nations up and down the coast.Heritage of the HaidaHow you get to Haida Gwaii is all part of the adventure, requiring some combination of air, water and land transport.Destination BCThere’s no better place to experience the revitalization of Haida Gwaii than the Haida Heritage Centre at the former village site of Kay LLnagaay. An ocean-facing expanse of weathered wood and glass laid out following the pattern of a traditional village, it’s fronted by six towering poles carved and painted in vivid depictions of bear, raven, orca and other characters from Haida storytelling. Each represents a village and the crests of the clan who lived there.In addition to classrooms, performance spaces and a café, the museum houses a stunning collection of Haida art dating back hundreds of years, one that’s growing quickly thanks to a campaign of repatriation. In an exhibition titled “Yahguudang,” in reference to the Haida principle, one room is lined floor to ceiling with poignant photographs of Haida artifacts currently in the collections of museums in New York, London, Toronto and elsewhere. Also recommended is a visit to Ben Davidson’s gallery, All About U Arts, which showcases Davidson’s own work and that of other contemporary Haida artists.Rare wildlife sightingsHaida Gwaii Black Bear, recognized by its over-developed skull and strong jaws, is the largest of its kind in the world. Destination BCDefined by its perch on the edge of the continental shelf, its western shore dropping steeply to the deep sea below, Haida Gwaii benefits from an ecosystem as rich and distinct as its culture.More than 20 species of whale and dolphin have been catalogued here, including the orcas, for whom the islands’ nutrient-dense fjords and channels are a critical feeding habitat. It’s not uncommon to see playful sea lions sparring on the rocks and otters lolling among the kelp beds or to hear the slap of a gray whale tail and glimpse the arc of a breaching porpoise.Isolation from the mainland resulted in a host of endemic species, among them pine marten, bat, otter and most especially the Haida Gwaii black bear, the largest of its kind in the world and recognized by its over-developed skull and jaws strong enough to crush sea urchin shells and salmon bones. Visitors may encounter soft-eyed Sitka black-tailed deer gazing unafraid from the shadow of the forest while bald eagles, so common they follow fishing boats like seagulls, might be seen nesting in the treetops.In fact, this is a bird-watcher’s paradise — an estimated 1.5 million seabirds breed among the rocks, among them the marbled murrelet, a threatened species known for their dependence on old-growth forests. Rarest of all, however, is the Haida Gwaii northern goshawk, a raptor whose population has fallen to fewer than 50 adult birds.A sense of adventureA must-see geological formation is eerie Balance Rock, a gigantic boulder impossibly poised on a narrow footing left behind by a glacial retreat.Melanie HaikenWhether via a wind-whipped zodiac expedition, an adrenaline-pushing kayak adventure or a meditative fishing trip, it’s essential to experience the islands’ rocky crags and pine-sheltered inlets from the water. One of the best places to experience the rugged splendor of the region’s craggy coastline is at Naikoon Provincial Park at the northeastern end of Graham Island. After following a boardwalk over boggy and luxuriantly green wetlands, the trail climbs a series of steep switchbacks to Tow Hill Lookout, where a deck juts from the hillside over a canopy of pine below. From here, the 1.5-mile hike continues to the Blow Hole, where, when the tide is right, spray foams geyser-like through the rock. Another must-see geological formation is eerie Balance Rock, a gigantic boulder impossibly poised on a narrow footing left behind by a glacial retreat.Standing on the continent’s edgeHaida Gwaii is separated from the mainland of British Columbia by more than 80 nautical miles of rough waters across the Hecate Strait.Destination BCThe Haida have a popular saying: “The world is as sharp as the edge of a knife; as you go along you have to be careful or you will fall off one side or the other.”The phrase conjures an edge-of-the-world feeling, perceptible to anyone who steps foot on the islands.Part of the saying also became the title of the first-ever feature film to be made in Haida Gwaii, “Edge of the Knife,” or Sgaawaay K’uuna, spoken entirely in the endangered Haida language.Living on the knife edge of the world requires nothing if not balance. Or, as the Haida principle of interconnectedness frames it, “Gina ‘waadluxan gud ad kwaagid” — everything depends upon everything else.” That lesson will stay with you long after leaving Haida Gwaii. If you go:Getting to Haida Gwaii requires some combination of air, water and land transport. By air: Air Canada flies regularly between Vancouver and Sandspit on Moresby Island, a route that requires a short car ferry trip to Graham Island. Pacific Coastal Airlines connects Vancouver with Masset. By boat: BC Ferries connects Prince Rupert on the mainland with Haida Gwaii, a trip that under the best weather conditions has a crossing time of eight hours, but can take much longer.Haida House, run by Haida Tourism offers multi-day immersive itineraries led by cultural interpreters that include myriad workshop opportunities. Its home base provides a pleasant backdrop for before and after exploring.

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(CNN) — New York City is no stranger to head turning, over-the-top fashion — but its biannual Fashion Week brings boldness in spades.Each year, design-savvy folk — designers, fashion lovers, the rich and famous — flock to the city to witness firsthand the styles of the future.This year fashion show producer Jessica Minh Anh’s event (though not officially part of New York Fashion Week) at New York City’s John F. Kennedy International Airport is primed to steal the show.Catwalk or runway?Jessica Minh Anh’s fashion show was held at New York City’s John F. Kennedy International Airport.Courtesy of John OakleyOn February 6, Minh Anh unveiled the first-of-its-kind fashion show in the name of sustainable fashion. The J Winter Fashion Show 2020 was Jessica Minh Anh’s 25th production since her catwalk on London’s Tower Bridge.Ostensibly centered on sustainable shipping and delivery in the fashion world, the show, a partnership with shipping service DHL, unsurprisingly features a backdrop of DHL’s fleet of aircraft, helicopters, trucks and energy-efficient vans. And forget the usual backstage: Here, models emerged with a Boeing 767-400 to their backs before assuming the usual fashion-walk strut. The show featured the wares of several international designers from the worlds of clothes, jewelry and accessories. The runway in this instance was a 180-foot-long outdoor catwalk near the international airport’s cargo area and away from the arrival and departure terminals.Soho’s Skylight Studios, one of New York Fashion Week’s main event spaces, this was not. Green deliveryFashion producer Minh Anh says she’s impressed with DHL’s energy-efficient facility at JFK.Courtesy of John OakleyGimmicky? Maybe, but Minh Anh says that it’s all in the name of bringing awareness to the often-ignored area of how fashion is delivered, quite literally, to stores and consumers. “Shipping, which is crucial to the fashion industry, can have an eco-friendly footprint,” she says. “My show illustrates that there are green delivery solutions which cut down on damage to the environment and reduce emissions.” Of course, the cool airport setting feels designed to ensure the show gets noticed.The Paris-based producer, who has a global following for her attention-grabbing catwalks in unexpected venues such as atop the Eiffel Tower, Grand Canyon Skywalk and One World Trade Center, says she sought out DHL because of its connection to the fashion industry and commitment to sustainable shipping. “The airport is the heart of DHL’s shipping operations so it was an obvious place to have the show,” she says. JFK’s stageMinh Anh’s role as an innovative fashion producer often has her traveling the world — so the JFK setting is in line with her lifestyle.Whether or not the location adds to the show’s sustainability is not entirely clear.Reiner Wolfs, the vice president and general manager for DHL Express U.S. in the Northeast, says that the company handles transportation globally for many famous fashion houses and points to a global company goal: to be at net zero carbon emissions by 2050. Other solutions include LED lighting, smart meters and energy-efficient heating and cooling systems. DHL also relies on electricity from renewable energy sources such as wind, hydropower, solar and biomass.Minh Anh says she’s impressed with DHL’s energy-efficient facility at JFK and says it couldn’t be a more perfect stage for her latest show. Toward sustainabilityLike all of her former productions, the JFK show features the wares of several international designers from the worlds of clothing, jewelry and accessories. Minh Anh is known for her outlandish productions. In 2016, she produced a show on the sun deck of the German cruise ship AIDAluna in New York.Courtesy of John OakleyExamples included French-Lebanese fashion designer Dany Atrache’s collection of elaborate haute couture dresses, Japanese designer Yumi Katsura’s feminine bridal dresses and semi-precious statement jewelry from Blossom Box, which is inspired by India. While the materials these designers use for their creations are not necessarily sustainably produced, Minh Anh points out the many factors contribute to making a show green. Energy-efficient heaters warmed the runway and backstage. Plus, Minh Anh used hangers from hangar company Arch & Hook, which uses sustainably sourced beechwood. “My show is meant to get the message out about sustainability and shipping, but that doesn’t mean everything in it is sustainable,” she acknowledges. Message in a hangarFashion analysts say that Minh Anh’s message, while perhaps promotional, is coming at a time when consumers, especially Gen Z’s and millennials, care deeply about sustainability and are seeking out sustainably-made clothing and accessories.Minh Anh’s show is intended to raise awareness about circular sustainability—how goods reach consumers.Courtesy of John Oakley”Sustainable fashion is a term that gets big buzz right now,” says Kristen Classi-Zummo, the director of market insights for the research firm NPD. “But most consumers think about the end product when how that product was shipped is also a factor.”Anh’s show, she says, will raise awareness about circular sustainability, that is, how goods reach consumers and stores. Hitha Herzog, a retail analyst and chief research officer of H Squared Research, says the interest in sustainable fashion is so heightened that fashion brands could start losing revenue if they don’t pay attention to the topic. For now, what is unarguably getting attention is Minh Anh’s location of choice — and what it signifies. JFK is the symbol of travel in the city, says Nathan Maleh, a travel advisor at Embark Beyond, in New York. “When people think of coming here, they always think about flying into JFK,” he says. “It’s the travel hub of New York.” The JFK show is meant to get the message of sustainability around shipping out. Courtesy of John OakleyThe idea which Minh Anh is attempting to relay is a crucial one, Herzog adds, but the reality is a truly sustainable fashion production would have no overhead. “It would be done virtually and you would watch it online,” says Herzog. “That is what the future of sustainability is.”

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