Packaging concept for flight catering

A Zero-Waste Meal Tray

As part of the research project “Get Onboard: Reduce. Reuse. Rethink.” developed solutions for the waste generated by air travel – as much as 5.7 million tons of cabin waste per year. The results of the agency, which specializes in the transport sector, were presented in 2019. The solutions developed focus on in-flight catering. This generates a lot of single-use plastic for every passenger and every meal. The sustainable catering concept developed by PriestmanGoode rethinks the composition of materials to make them more environmentally friendly.

The concept for sustainable in-flight catering includes the following natural ingredients: Coffee grounds and husks (tray, washable and reusable), wheat bran (meal trays, washable and reusable), seaweed or banana leaf (lid for side dish), edible wafer (dessert lid), coconut wood (cutlery, (cutlery, washable and reusable), dissolvable seaweed film (capsules for sauces and milk), rice husks with PLA binder (outer cup, washable and reusable), seaweed film (inner cup), bamboo (main course lid). The latter is designed in such a way that it can be folded up to hold all waste. This allows them to be disposed of efficiently and composted whole.

#innovative #materialconcept #greentravel #changemaker #plasticfree #ecodesign #designforthefuture

Product name: Zero economy meal tray
Manufacturer: PriestmanGoode
Project status: Concept // Prototype // Ready for market // Ready for series production

Source: PriestmanGoode.
Image source: PriestmanGoode.