The Problem of Food Waste in Aviation and its Improvement Strategy: a case study of XY Airlines' passenger response and suppliers
Li, Lulu (2024)
2024
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2024051913252
https://urn.fi/URN:NBN:fi:amk-2024051913252
Tiivistelmä
The global food waste crisis stands as a critical challenge impacting the future trajectory of our world. A report released by the United Nations Environment Programme on March 27, 2024, underscored the stark reality that 783 million individuals continue to suffer from hunger, while one-third of the global population grapples with food scarcity. Despite its significance, food waste within the aviation sector has long been neglected. The International Air Transport Association has highlighted that airlines generate a staggering 5.7 million tons of cabin waste, with a substantial 80.5 percent comprising leftover food and beverages.
In view of this urgent problem, this paper conducted an empirical study on the relationship be-tween the attributes of meals provided by XY Airlines and the amount of leftovers through questionnaire survey. This paper introduces the general situation and research objectives of the whole paper from the introduction, and describes the history of airline food and the current situation of airline food waste faced by airlines through literature review, taking XY Airlines as an ex-ample. Through the questionnaire survey method, SPSS analysis and discussion results, the whole paper and learning experience are summarized.
The thesis commences by tracing the historical evolution of aviation cuisine while dissecting the current landscape and associated challenges. Subsequently, through a meticulous questionnaire survey, passengers were engaged to assess and rate the in-flight meals provided by XY Airlines. The ensuing analysis focused on unraveling the correlation between the attributes of in-flight meals and the remaining quantities of airline provisions. Finally, the discourse delves into strategies for repurposing surplus airline meals.
This study harbors dual objectives. Primarily, it aims to curtail the residual waste of airline provisions by enhancing the culinary attributes of in-flight meals. Secondly, it endeavors to proactively address and diminish food wastage at its source through the implementation of sustainable food waste management policies. Through these joint efforts, the study aims to promote sustainability and efficiency in the aviation industry, foster responsible consumption for passengers and the global environment, and promote a culture of reducing food waste.
In view of this urgent problem, this paper conducted an empirical study on the relationship be-tween the attributes of meals provided by XY Airlines and the amount of leftovers through questionnaire survey. This paper introduces the general situation and research objectives of the whole paper from the introduction, and describes the history of airline food and the current situation of airline food waste faced by airlines through literature review, taking XY Airlines as an ex-ample. Through the questionnaire survey method, SPSS analysis and discussion results, the whole paper and learning experience are summarized.
The thesis commences by tracing the historical evolution of aviation cuisine while dissecting the current landscape and associated challenges. Subsequently, through a meticulous questionnaire survey, passengers were engaged to assess and rate the in-flight meals provided by XY Airlines. The ensuing analysis focused on unraveling the correlation between the attributes of in-flight meals and the remaining quantities of airline provisions. Finally, the discourse delves into strategies for repurposing surplus airline meals.
This study harbors dual objectives. Primarily, it aims to curtail the residual waste of airline provisions by enhancing the culinary attributes of in-flight meals. Secondly, it endeavors to proactively address and diminish food wastage at its source through the implementation of sustainable food waste management policies. Through these joint efforts, the study aims to promote sustainability and efficiency in the aviation industry, foster responsible consumption for passengers and the global environment, and promote a culture of reducing food waste.