Singapore Air Rolls Out New Economy Class Meal Concept
Eco-friendly leak-proof paper containers and bamboo utensils reduce single-use plastics by 80 percent
December 1, 2020
Singapore Airlines and SilkAir have introduced a new economy class meal concept on short-haul flights under three-and-a-half hours. Beginning Dec. 1, customers are able to choose from more than 40 new dishes featuring a wider variety of local Singaporean and international favorites.
The menus will be available on rotation on different flights, and include classic Singaporean dishes such as congee, laksa and gravy-rich mee siam.
The airline can make the menu items available in economy class thanks to a new packaging solution that replaces plastic casserole service ware. The food is served in a unique leak-proof box and cup made of Forest Stewardship Council certified paper, with a dessert box and a cutlery pack made of bamboo with a paper wrap.
The eco-friendlier box holds the same amount of food as the casserole but is deeper and more secure, so gravy and soupy dishes can be served without any leakage. It is also oven-safe and resistant to overheating, ensuring that food quality is preserved even after reheating.
The launch of the new economy class catering concept comes as the airline works to recover its network in the wake of the COVID-19 slowdown in international travel. In addition to increasing its short-haul services, the carrier recently resumed more long-haul flights from its US gateways at New York and San Francisco and upping the frequency of its LAX service.
Details of Singapore Airlines flight schedule through January 2021 are available here.
The new meal concept and service ware for Singapore Air’s short-haul economy class were developed jointly by SIA and SATS, the airline’s Singapore-based catering partner. The airline says the new packaging not only expands and enhances the quality of economy class menu options, it also offers significant sustainability pluses.
The amount of single-use plastics, including cups and polybags for cutlery, on the meal tray are reduced by 80 percent by weight. Leftovers, including service ware items, are processed by an eco-digester at SATS into refuse-derived fuel that can replace fossil fuel and coal. In addition, using lighter paper products helps reduce fuel consumption on 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 favorites,” said Mr Yeoh Phee Teik, Singapore Airlines’ senior vice president customer experience. “This is part of our continuous efforts to enhance the customer experience while keeping sustainability at the forefront of our operations.”