Design studio PriestmanGoode has developed partially edible meal trays and other eco-friendly items to promote zero-waste alternatives to an on-board meal service for airlines.
5.7 million tonnes of cabin waste – through items such as earphones, eye-masks, toiletries and meal trays – are accumulated each year on global passenger flights. The number is expected to almost double in the next decade.
With the aim of reducing the impact on the environment and finding an environmentally friendly solution, the designers have developed trays out of used coffee grains and condiment pods out of seaweed to replace the usual plastic items used in every in-flight meal. Food containers made with wheat brans, cutlery with coconut shells, and eco-friendly cups with banana leaf or algae mixed with rice husk are some more examples of creating a sustainable dining experience when flying.
PreistmanGoode has also designed refillable water flasks made from cork and compostable bioplastic, with all products developed as part of the Get Onboard: Reduce. Reuse. Rethink exhibition at London’s Design Museum, with a mission to reveal how much waste is generated through air travel, especially with single-use disposables.
