Airline Cabin Crew Perspectives: The Operational Feasibility of Reducing Food Waste
Download the PDF Introduction Inflight food waste has become a visible sustainability problem for commercial aviation. In fact, airlines are facing mounting pressure to improve their environmental performance while maintaining service quality, operational reliability, and cost discipline. Before the pandemic, commercial aviation operated at a scale that made even small inefficiencies consequential (O’Connell, 2018). In 2019, the industry carried 4.5 billion passengers and generated revenues of $838 billion (International Air Transport Association, 2020). Food waste matters in this context because ...