Airline Cabin Crew Perspectives: The Operational Feasibility of Reducing Food Waste
Reducing food waste on commercial flights requires solutions that cabin crew can apply in their daily work. A survey of 179 cabin crew members, working primarily for full-service airlines in Taiwan and Hong Kong, shows that perceived airline commitment goes alongside greater policy awareness, clearer guidance, and stronger supervisor support. These factors alone, however, do not make crews more confident that food waste reduction is workable. Feasibility judgments are linked primarily to interventions closely connected to service routines, such as portion adjustment and onboard recycling. More experienced crew members express greater skepticism. The study highlights the importance of supporting sustainability goals with solutions that fit the operating conditions and everyday practices of cabin crew.
Keywords: cabin crew, inflight food waste, operational feasibility, commercial aviation, sustainability
DOI: 10.57590/1120-5032-202604ENG-7
