一 | ST洲际：上半年净利润1.94亿元同比增长288.9% 人民财讯8月24日电，ST洲际(600759)8月24日披露半年报，2026年上半年，公司实现营业收入13.69亿元，同比增长29.65%；归属于上市公司股东的净利润1.94亿元，同比增长288.9%；基本每股收益0.0475元。报告期内，由于国际油价上涨，公司销售油价高于去年同期，原油外销销售收入较去年增加约21.65%；同时成品油销售优化产品结构和销售布局，成品油销售收入较去年同期上涨约44.1%。
二 | 。 (ECNS) -- Major Chinese airlines, including Air China, China Eastern Airlines, China Southern Airlines and Sichuan Airlines, have introduced paid in-flight meal options on domestic routes, ranging from affordable snacks to premium platters costing several hundred yuan, as carriers seek to diversify their catering services. Economic analyst Pan Helin said the move is being driven by several factors. Paid meal services are already a well-established business model in other transport sectors, while offering passengers more choices can also help airlines increase brand exposure through social media. In addition, in-flight catering has long faced cost pressures, and paid services could help turn catering from a cost burden into a potential source of revenue. A survey showed that ticket prices account for 34% of passengers' decision-making when booking flights, while in-flight meals account for just 6%. However, passengers said they were willing to pay an average of $27 more for higher-quality meals, a finding Pan said reflects increasingly diverse passenger preferences. While budget-conscious travelers may be reluctant to pay extra for meals, others, including business travelers, content creators and social media users, may be willing to spend more for an enhanced dining experience, Pan noted. The China Air Transport Association has said that free economy-class meals will not be eliminated despite the expansion of paid options. However, Pan said some adjustments to complimentary meal services may be unavoidable from a business perspective. He suggested four measures to prevent excessive downgrading of free meals: establishing clear basic meal standards, improving cost transparency, introducing third-party catering companies into the supply chain, and clearly distinguishing between basic and premium meal services. Looking ahead, Pan said the future of paid in-flight meals lies not in luxury, but in offering trendy and visually appealing choices that cater to social media-savvy travelers. Airlines could also provide more diverse options, including vegetarian, low-calorie and liquid meals. He suggested that carriers could source local specialties from stopover airports or collaborate with lifestyle brands and intellectual properties on selected routes. Ultimately, paid in-flight meals should focus on meeting passengers' changing preferences rather than simply charging higher prices, Pan said. (By Tang Yuxian) 
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