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Singapore Airlines (SIA) and SilkAir will offer a wider range of main courses on flights of less than 3.5 hours (except Kuala Lumpur, Medan and Penang) from December 1, 2020, providing customers with a new concept of economy class meals.
“We are delighted to be able to offer a greater variety and quality of food on our short-haul flights, including selections from popular Singaporean local favorites that we hope Singaporeans and international customers will find familiar and comforting.”
Mr. Yeoh Phee Teik, Senior Vice President of Customer Experience, Singapore Airlines
More than 40 new dishes will be available in rotation on different flights, including Singapore favorites like congee, laksa, and sauce-rich mee siam that were previously unavailable in Economy Class.
The new food concept was jointly developed by SIA and SATS, the Singapore-based airline’s catering partner.
Passengers can now enjoy these meals after SIA replaced their plastic casserole serving utensils with a new packaging solution, consisting of a leak-proof box and glass made from Forest Stewardship Council certified paper, a dessert box and a bamboo cutlery package with wrapping paper.
This will also reduce the amount of single-use plastics, including plastic cups and silverware bags, in the food tray by 80 percent by weight. The leftovers from the tray, including the new utility items, will be brought back to Singapore, sent to an ecodigester at SATS, and then turned into pellets that can be used as waste-derived fuel; an energy source that can replace fossil fuels and coal. On-site waste processing reduces approximately 60 percent of catering waste, further reducing emissions from transportation to the incinerator. In addition, the use of lighter paper helps reduce fuel consumption on flights.
“Developing eco-friendly packaging solutions that can improve food quality must take into account several unique challenges of aviation meal preparation.”
Mr. Kerry Mok, Executive Director Food Solutions, SATS
Visitors to SIA’s Inside Singapore Airlines tours in November 2020 will be the first to see a preview of the new meals, which will be served at the event.
Let me know what you think? Do you see it as a cost reduction or a more sustainable approach?
Image and source: Singapore Airlines
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