Singapore Airlines (SIA) and SilkAir will offer a wider range of main courses on flights under 3.5 hours (except Kuala Lumpur, Medan and Penang) from 1st December 2020, providing customers a new Economy Class meal concept.
“We are delighted to be able to offer a greater variety and quality of meals on our short-haul flights, including selections from Singapore’s popular local favourites that we hope both Singaporeans and international customers will find familiar and comforting.”
Mr Yeoh Phee Teik, Senior Vice President Customer Experience, Singapore Airlines
More than 40 new dishes will be available on rotation on different flights, including Singaporean favourites such as congee, laksa and gravy-rich mee siam that were previously not available in Economy Class.
The new meal concept was developed jointly by SIA and SATS, the Airline’s Singapore-based catering partner.
Passengers can now enjoy these meals after SIA replaced their plastic casserole service ware with a new packaging solution, consisting of a leak-proof box and cup made of Forest Stewardship Council certified paper, a dessert box and a cutlery pack made of bamboo with a paper wrap.
This will also reduce the amount of single-use plastics, including cups and polybags for cutlery, on the meal tray by 80 per cent by weight. Leftovers on the tray, including the new service ware, will be brought back to Singapore, sent to an eco- digester at SATS and then converted into pellets that can be used as refuse-derived fuel; a source of energy that can replace fossil fuel and coal. The onsite processing of waste reduces approximately 60 per cent of catering waste, this further reduces emissions from transportation to the incinerator. In addition, the use of lighter paperware helps to reduce fuel consumption on flights.
“Developing eco-friendly packaging solutions that can improve quality of food has to take into consideration various challenges unique to the preparation of aviation meals.”
Mr Kerry Mok, CEO Food Solutions, SATS
Visitors to SIA’s Inside Singapore Airlines tours in November 2020 will be the first to preview the new meals, which will be served at the event.
Let me know what do you think? Do you see it as cost cutting or a more sustainable approach?
Image and Source: Singapore Airlines
This isn’t cost cutting.
Because of the customer service, rapport, Singapore Airlines meal service is really slow. Pre COVID, while airlines like THAI, Garuda, Vietnam Airlines are able to not only serve meals, there’s time for dessert and multiple beverage rounds. I stopped flying SQ on routes shorter than 4hrs, even with the lower fares because they were absolutely inferior on short flights.
Even bloody Malindo Air can serve a hot meal and a beverage on flights coinciding with meals on SIN KUL while SQ is serving a bun??
I even switched to flying China Eastern on SIN PVG red eye because MU serves a hot supper, a midnight snack bag of sweet treats and beverages, and breakfast.
It’s cost cutting measure. Looks cheap and nasty. SIA is going down the hill rapidly.
This sounds amazing. Both the eco-friendly aspect and the dish choices. Well done Singapore Airlines.