In the last two decades, flight catering systems have made steady improvements to the quality of airline meals. However, economy class passengers continue to hold unfavourable perceptions of food quality, packaging and report a dissatisfying experience overall. This results in a high volume of un-consumed food, amounting to 1.1bn tons of annual waste and $3bn in economic losses. This solution challenges the current model, addressing passengers’ needs through improved packaging functionality and convenience. Food can be pre-booked and collected at the airport prior to boarding from the retailer, Pret A Manger, which strives to close the loop. The proposal provides a glimpse into a future where we may have to balance our expectations as consumers with sustainability and exercise our own choice to enjoy in-flight meals.
Process Photos

View More Projects:

Back to Top