In-flight Meals for
Sustainable Cities

Innovative Approaches to Elevating the In-flight Meals Ecosystem

In-flight meals as a product experience have the highest potential of impact making a city more sustainable through airports and real estate companies. It offers a unique opportunity for airports, real estate developers, and local economies to come together and address sustainability challenges head-on. By reimagining in-flight dining, we can implement sustainable sourcing practices, reduce waste, and support local communities simultaneously.

Airports, as key transportation hubs, play a crucial role in promoting sustainable practices to reduce their environmental footprint. Real estate developers can contribute by integrating sustainable food systems into airport infrastructure, fostering community engagement, and supporting local businesses. Also, real estate developers provide investible infrastructure for specialized retail spaces, where real estate spaces are for dedicated for highly specialized use for sustainable and equitable food systems.

Investing in sustainable in-flight dining isn't just about protecting the environment; it's about enhancing the overall passenger experience and building a better future for everyone.

 

Today, the in-flight meal experience is at a crossroads

Since 1919, in-flight meal service has evolved significantly. What began as a simple cold lunch box has grown into a $15 billion industry. However, despite its growth, the current state of in-flight catering presents significant challenges.

Today, in-flight meals are pre-prepared, packaged, and often lack customization options. This system, while attempting to cater to diverse needs, is constrained by logistical and budgetary limitations, resulting in inefficiencies in resource allocation and waste management.

This project is determined to change that.

The goal is ambitious: to set a new standard in the airline industry by combining culinary innovation with sustainability and community involvement. Not only will this revolutionize the in-flight dining experience, but it will also significantly reduce the environmental impact associated with traditional food production and transportation methods.

Why In-Flight Meals?

In-flight meals as a product experience have the highest potential of impact making a city more sustainable through airports and real estate companies while supporting local economies.

 
 
 

Sustainability in In-Flight meals

In the realm of in-flight meals, sustainability isn't just a buzzword - it's a commitment to a greener, more responsible future

Sustainability means more than just reducing waste; it's about minimizing our environmental footprint, maximizing resource efficiency, and ensuring social responsibility at every step of the journey, from sourcing ingredients to waste disposal.

QUALITIES OF SUSTAINABILITY IN THIS CONTEXT

By integrating these qualities of sustainability into in-flight meals, we can create a more environmentally responsible and socially conscious in-flight meal system

 

Reducing Environmental Impact


Implementing waste reduction strategies, such as minimizing single-use plastics and food waste, to decrease the environmental footprint of in-flight dining.

Resource Efficiency


Optimal use of resources through efficient waste collection, recycling, and composting, reducing the need for virgin materials and minimizing energy consumption.

Promoting Social Responsibility


Supporting local economies through sustainable sourcing practices, engaging with local communities, and ensuring equitable access to nutritious food for all passengers.

Innovation and Continuous Improvement


Embracing innovative solutions and technologies to continually improve waste management practices and minimize environmental impact.

Collaborative Approach


Engaging with stakeholders across the aviation industry, including airports, airlines, catering companies, and passengers, to collectively address sustainability challenges and drive positive change.

 
 
 
 

Archetypes

STRATEGIC SOURCING
How does this approach revolutionize the in-flight meals system, contributing to a greener, more enjoyable, and community-driven journey?

Food systems as we know it are fast changing. the current model is very linear; where farmers grow crops, sell to large distributors like Gordon Foods in Chicago and then procured by institutions like hospitals and catering facilities for consumption. It is a model that has operated for a very long time but it is a very flawed way of sourcing that does not take into account the external environment in which it operates. In fact for every dollar spent on food, $2 extra goes into societal costs related to consumption and production (1).

Sustainable food systems of tomorrow are more circular and distributed (Image 1). They have the same goals as linear food systems, i.e to feed as many as possibly can, but exhibit very different characteristics and features.

 

Food Systems of the Future

Key Features

More than half the world’s population lives in cities and this number is expected to grow by 68% by 2050 at which stage 80% of the world's food would be eaten within cities

Agricultural Technologies

Future food sourcing methods will include lab-grown sourcing, controlled environmental agriculture, cellular agriculture, and regenerative agriculture, among other forms of agricultural biotechnology.

Optimized Food Production

Ghost kitchens optimize food production by centralizing kitchen facilities and resources, enhancing strategically source ingredients in bulk, minimizing costs, and reducing food waste through better inventory management.

 
 
 

CUSTOMER EXPERIENCE
How can we reimagine the entire in-flight meal experience to prioritize sustainability and equity, while still ensuring passenger satisfaction and relevance?

Reimagining the in-flight meal experience goes beyond just changing what's on the menu; it requires a complete overhaul of how passengers experience the service. Sustainability, encompassing people, profit, and planet, lies at the heart of this transformation.

Currently, the focus is primarily on environmental impact, with little consideration for equity and inclusivity. Traditional in-flight meal services often overlook diverse dietary preferences and cultural considerations, leading to a one-size-fits-all approach that may exclude certain passengers.

The aim for this is to create an experience that is not only environmentally friendly but also fair and inclusive for all passengers. By leveraging data and innovative solutions, we can tailor the in-flight dining experience to individual preferences, ensuring that every passenger feels valued and catered to.

 

Key Features

Empowering the future of in-flight dining by giving passengers the agency to take ownership of their meal

Modular Meal Selection

This reimagined solution solves more ‘planet’ sustainability. 20-30% of food served inflight is wasted; even when untouched (2). By giving passengers the option to decide which components of their meals they are not interested in, we give them choice but more importantly personal agency over what does not get unduly discarded.

A typical example could be unchecking boxed salads or bread off ones tray before its served. That way not only is waste minimized or hopefully zeroed out, but airlines have a very ripe opportunity to determine patterns through data and insights after multiple cycles.

Top-up Points System

This second reimagined system is a lot more ambitious but has the biggest potential to support local ecologies and remain sustainable in reducing waste while also giving passenger the biggest experience upgrade in comparison to their current inflight meal experience.

Imagine a world where passengers could get to choose exactly what they would like to eat on board; reducing the waste that eventually ends up in landfills. Freedom of choice not only has long-term implication on reducing overall waste, but is the only way for airlines to deliver highly personalized, highly customizable meal inflight meals to fliers. Just like the first reimagined system, airlines get to leverage the data generated to this time around drive customer insights and hopefully engagement.

 
 
 
 

LOGISTIC & DISTRIBUTION
How can logistics and distribution be optimized to ensure the seamless delivery of fresh, personalized, and locally-sourced in-flight meals?

Reimagining the in-flight meal experience goes beyond just changing what's on the menu; it requires a complete overhaul of how passengers experience the service. Sustainability, encompassing people, profit, and planet, lies at the heart of this transformation.

Currently, the focus is primarily on environmental impact, with little consideration for equity and inclusivity. Traditional in-flight meal services often overlook diverse dietary preferences and cultural considerations, leading to a one-size-fits-all approach that may exclude certain passengers.

The aim for this is to create an experience that is not only environmentally friendly but also fair and inclusive for all passengers. By leveraging data and innovative solutions, we can tailor the in-flight dining experience to individual preferences, ensuring that every passenger feels valued and catered to.

 

Key Features

Transforming In-Flight Dining with Advanced Logistics and Sustainable Practices to Minimize Waste and Maximize Freshness

Optimized Supply Chain &
Just-In-Time (JIT) Delivery

Streamlining the supply chain with Just-In-Time delivery ensures fresh, locally-sourced meals and reduces waste.

Automated Delivery &
Digital Integration

Autonomous electric carts provide efficient airport logistics, supported by digital platforms that integrate with airline systems for personalized meal services.

 
 
 
 

WASTE MANAGEMENT
How can we transform the in-flight dining experience to not only serve nutritious meals but also responsibly manage waste?

With the number of global travelers reaching 1.5 billion in 2019, all requiring meals during their journeys, the tourism industry significantly contributes to the 40% of annual global food production that goes to waste, often ending up in landfills. Recent data has shown that approximately 2.5 million tonnes of food waste are generated annually from in-flight meals, significantly impacting the aviation industry's environmental footprint. However, airlines are at the forefront of deploying solutions to prevent and manage waste efficiently. Currently, food waste collection and disposal of in- flight meals vary among airlines and airports.

In the future state, airlines are adopting innovative solutions to minimize in-flight meal waste production, impacting the entire system of air travel. Leveraging data-driven insights and comprehensive waste management programs, airlines are optimizing meal preparation, minimizing waste generation, and promoting a more sustainable approach to in-flight meal waste management. By closing the loop in the product lifecycle and optimizing resource utilization, airlines are expected to significantly reduce in-flight meal waste production, contributing to a more sustainable and environmentally friendly flight experience.

 

Key Features

Transforming In-Flight Dining with Advanced Logistics and Sustainable Practices to Minimize Waste and Maximize Freshness

IoT-enable Carts

The collected leftovers and packages are placed in specially designed carts that weigh them. This innovative cart system automatically calculates the weight of the leftover food, capturing essential data on what and how much food is being wasted or left uneaten.

Waste Management Initiatives

Implementation of programs to collect and recycle in-flight meal leftovers, collaborating with waste management companies for responsible disposal and recycling.

Modular Packaging

Modular packaging solutions, designed to minimize waste and maximize resource efficiency, can be extended to consumer goods and packaging within cities, fostering a circular economy where materials are reused, recycled, and repurposed.

 
 
 

DATA AS AN ASSET
Exploring how the transformative power of data and computation in revolutionizing the way the in-flight meals ecosystem

Our entire solution for revolutionizing in-flight dining is backed and powered by the incredible capabilities of data and computation.

Imagine a passenger who prefers vegetarian meals, avoids gluten, and has a preference for spicy food. By leveraging data on past meal selections and dietary preferences, we can ensure that this passenger receives a personalized meal that perfectly aligns with their tastes and dietary restrictions. This level of personalization not only enhances the passenger experience but also minimizes food waste by serving meals that are more likely to be enjoyed and consumed.

One of the biggest challenges in in-flight dining is minimizing food waste. By analyzing data on passenger meal preferences and consumption patterns, we can optimize food inventory and meal preparation, ensuring that we only serve the right amount of food needed for each flight. For example, if data shows that a particular flight has a higher percentage of vegetarian passengers, we can adjust the meal options accordingly, reducing the likelihood of leftover food being wasted.

 

Data isn't just a part of our solution; it's the driving force behind our quest for a more sustainable, personalized, and enjoyable in-flight dining experience.

Data-driven insights also enable us to streamline our supply chains, ensuring that fresh and customized meals are delivered to aircraft efficiently and sustainably. By analyzing historical data on meal delivery times and flight schedules, we can optimize the timing of meal preparation and delivery, reducing the need for excess inventory and minimizing food spoilage.

 
 

Potentials and Opportunities

Re-Imagining the inflight meal experience solves for one industry interfacing with the entire food system; But it has the potential to solve for several industries as well

How we have designed this system is predominantly based on the in-flight meal experience. However, a system such as this can be modular in so many ways. It is possible to reimagine this entire system and model it for hospitals, schools and other larger institutional agents.

This system takes into account sustainable practices in food sourcing and waste disposal (among others), whiles centring the experiences of users and empowering local ecologies in the process