Food Waste Management from the Airline Caterers

doi: 10.14456/mijet.2022.10

Abstract

The food waste crisis is a major problem affecting the world, about one third of the world's food is being lost and discarded.  And food waste has been recognized in the Sustainable Development Goals with a specific target to halve per capita global food waste at consumer levels and reduce food losses by 2030. So, food waste has been neglected in aviation sector.  Also, the International Air Transport Association reported that 5.7 million tons of cabin waste was generated on airlines, up to 80.5% of which was leftover food and beverages. The airline business is a capital-intensive industry that consumes a large amount of resources in order to provide its services. The provision of food for airline passengers demonstrates an unsustainable consumption and production pattern and food waste from flight catering poses a significant sustainability issue, not only because valuable caloric content is lost, but also the loss of land, water and energy required in the production of food. The objectives of this article are 1) the impacts of food waste from the airline caterers. Which affected economic and environment because of the unnecessary raw materials, that caused pollution, and 2) the food waste management guidelines to reduce the amount of discarded food with the 3Rs (reduce, reuse and recycle).