30/06/2003 (Agence Europe) - The International Union of Railways (UIC) hosted an international conference on food and services on board trains, on 19 and 20 June in Belgirate-Stresa (Italy). According to a survey carried out with 18 UIC members, including three from outside Europe (United States, Canada, and Japan), the availability of food and drinks on trains is perceived as a determining factor in quality of service. However, traditional services are not financially viable, and bring about considerable costs for railways. Several suggestions were made as to how this trend can be reversed: close restaurant carriages or bars outside normal meal times; reduce the average time spent by customers in restaurant carriages or bars; use the seats in dining carriages or food-service areas as first-class seats outside meal-times.