Singapore Airlines to offer wider range of main courses with new eco-friendly packaging

·2-min read
Eco-friendly packaging. (PHOTO: Singapore Airlines)
Eco-friendly packaging. (PHOTO: Singapore Airlines)

Singapore Airlines (SIA) and SilkAir will be offering a wider range of main courses on flights under 3.5 hours from 1 December in new eco-friendly leak-proof boxes, replacing the familiar plastic casserole service ware.

To provide a greater variety of local and international favourites on short-haul routes as part of its new Economy Class meal concept, the airlines will be introducing more than 40 new dishes on rotation on different flights. Congee, laksa and gravy-rich mee siam that were previously not available in Economy Class will be served on selected flights.

“We are delighted to be able to offer a greater variety and quality of meals on our short-haul flights, including selections from Singapore’s popular local favourites that we hope both Singaporeans and international customers will find familiar and comforting,” Mr Yeoh Phee Teik, Senior Vice President Customer Experience, Singapore Airlines, said.

Developed jointly by SIA and SATS, the airline’s Singapore-based catering partner, SIA will also be replacing its plastic casserole service ware with a leak-proof box and cup made of Forest Stewardship Council certified paper. A dessert box and a cutlery pack made of bamboo with a paper wrap will also be introduced to reduce the amount of single-use plastics.

Eco-friendly packaging. (PHOTO: Singapore Airlines)
Eco-friendly packaging. (PHOTO: Singapore Airlines)

Holding the same amount of food as the casserole, the box is, however, deeper and more secure, allowing it to retain gravy and soupy dishes without any seepage. It is also oven-safe and resistant to overheating, ensuring that food quality is preserved even after reheating.

“Developing eco-friendly packaging solutions that can improve the quality of food has to take into consideration various challenges unique to the preparation of aviation meals,” Mr Kerry Mok, CEO Food Solutions, SATS, shared.

The new changes, which were developed after months of research and development, will cut single-use plastics, including cups and polybags for cutlery, by 80% by weight on the meal tray. Leftovers on the tray, including the new service ware, will be brought back to Singapore and sent to an ecodigester at SATS. It will then be converted into pellets that can be used as refuse-derived fuel, a source of energy that can replace fossil fuel and coal.

The onsite processing of waste reduces approximately 60% of catering waste and further reduces emissions from transportation to the incinerator. In addition, the use of lighter paperware will help to reduce fuel consumption on flights.

Visitors to SIA’s Inside Singapore Airlines tours in November will be the first to preview the new meals, which will be served at the event.

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