Singapore Airlines To Offer New Short Haul Economy Class Meal Concept - Sam Chui

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.

Congee and Banana-Sugee Cake

Mee Siam and Pulut Hitam Cake

Laksa Coffee and Jelly

Beef Ragout and Raspberry Cake

Singapore Airlines New Short Haul Economy Class Meal Congee

Singapore Airlines New Short Haul Economy Class Meal Congee and Pulut Hitam

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.

Singapore Airlines New Short Haul Economy Class Meal Concept

Singapore Airlines New Short Haul Economy Class Meal Concept

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

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