In-flight disposables

Amazingly, today, among the five so-called U.S. legacy carriers, only Continental still provides complimentary flight catering on domestic routes, something the airline has built an entire advertising campaign around. International airlines, which haven't faced the same financial difficulties have been the focus of this in-flight disposables market for airline cabin service. Some carriers, such as Austrian Airlines and Gulf Air, actually put chefs on board to prepare meals in the premium classes, and many airlines, including Austrian and Singapore, train flight attendants as sommeliers. For the majority of passengers who are not first class, the market is the buy-on-board snack menus. Studies show that passengers are happier paying for something they want to eat. These snack menus lend themselves to the use of in-flight tableware and packaging that is disposable.

Designs of in-flight disposables and in-flight tableware are focused upon the airline‘s vision and brand objectives. Passenger demographics, airline destinations and aircraft interiors are all taken into consideration. Economy class in-flight trays are sometimes made of food-safe polystyrene. Optimized design provides 15% savings in raw materials. There is a reduction in logistics costs due to an optimized and stackable design. The trays are light-weight and ergonomic. They are easily colour co-ordinated and can reinforce airline brand. The airline service packaging industry thrives as a consequence.

Other in-flight trays are made of recycled cardboard, which is fully disposable and optimizes the use of trolley space, lowering weight and, of course minimising breakage.

They have even manufactured in-flight disposables out of sugar cane, nvironmentally-friendly biodegradable material made from natural, environmentally sustainable crops.

These trays are also damp-proof, grease-proof, freezer-safe and suitable for hot and cold meals. They are microwave-safe and do not soak up liquids. Sugar cane bowls and casseroles are also available for a full eco-friendly concept.

In-flight catering  

Passenger appetite and behaviour, food acceptance and the effects of specific foods on mood and behaviour, alcohol, caffeine, the cabin environment, the effects of altitude, dehydration all play their part in airline in-flight catering. When flying, motion sickness, jetlag and increased arousal and stress at different stages of flight all effect passenger appetite. Air travel also brings contact with strangers, which is bound to affect behaviour.

Food hygiene and quality management, the nature of micro-organisms and their control, key pathogens, food safety and handling practices in flight catering, measures to control or remove micro-organisms, potential causes of food poisoning are all part of the science.

Finally, logistics: there are logistics issues in flight catering, a network of providers, warehousing, transportation, inventory management and information systems.