AI in the galley: Less waste, more profit

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AI is everywhere these days. And an increasing number of airlines are taking a look at how AI technology can help reduce food waste while improving operational efficiencies and the passenger experience. This month’s story on AI-assisted flight provisioning is a must-read, plus find out what’s happening with in-flight catering around the globe. ✈️ 🤖 🦐 

The age of AI-assisted flight provisioning is dawning

Several years ago, United Airlines announced that it would start using lighter paper for its in-flight publication, shaving one ounce off the weight of each magazine. The airline estimated that this seemingly minuscule change would save it 170,000 gallons of fuel a year across its fleet, accounting for $290,000 in savings.

Now imagine if airlines could remove heavy cases of soft drinks or unnecessary meal trays from their planes. The financial savings, not to mention the reduction in food waste and lower greenhouse gas emissions, would be significant.

Each day, tens of thousands of flights take off around the world with more food and beverage supplies than they need. The result is massive food waste, unnecessary costs, and inefficiencies that add up to hundreds of millions of dollars each year. Citing a 2023 study by Singapore’s Changi airport, the International Air Transport Association estimates that each passenger generates nearly 1 kg of cabin waste per flight, translating into 3.6 million tons per year. That figure is estimated to double by 2040 with current passenger growth rates. That’s a lot of fuel.

Despite operational costs that continue to rise, airlines have approached inflight catering logistics with a rather rigid and simplistic system—stock every flight as though it’s at capacity in order to ensure that there’s plenty of meals, drinks and snacks for everyone. But forward-thinking airlines are beginning to harness machine-learning and artificial intelligence to embrace dynamic provisioning, an approach that ensures aircraft are loaded with only what’s needed based on real-time consumption analytics.

It’s a monumental shift that has the potential to transform airline catering, reducing costs, improving sustainability, and streamlining operations.

INDUSTRY INSIDER

Major airlines making moves to improve menus

Starting this week, American will break out five new breakfast options, from a white cheddar and Monterey Jack omelet to a smothered veggie and cheese frittata. The airline is also rolling out sliders and fries nationally, after a successful test run in Chicago. Meanwhile, Qantas is unveiling an improved international dining experience in its economy cabin, including options like Angus beef steak and pumpkin tortellini. New menu items will show up in other cabins, such slow-braised lamb with white wine in premium economy.

dnata partners up with Sydney’s new international airport

dnata Catering & Retail is investing $17 million to build an advanced inflight catering center at the forthcoming Western Sydney International Airport, which is currently under construction. The catering facility will be located with the airport’s cargo precinct for better operational efficiency, and will be able to produce three million meals each year. [Aviation Pros]

Korean Air’s brand makeover includes inflight meals

In its first visual brand change in 41 years, Korean Air unveiled a new corporate identity this month, including a modern, stylized look for its iconic logo. The makeover will make its way across the airline and into its lounges and cabins, where a new menu concept will encourage more interaction between passengers and crew. Moving away from classic French fare, the new dishes will feature modern takes on traditional Korean cuisine. They’ll also be served with new dining ware in premium cabins. [Forbes]

A word from our partner

Airlines face major challenges in coordinating in-flight catering, as miscommunication between teams can lead to loading errors, delays, and wasted resources. Many still rely on outdated systems like printed documents or emails, which make real-time collaboration difficult.

Modern in-flight catering software streamlines operations by improving communication, reducing errors, and ensuring that meal provisioning runs smoothly—saving both time and money.

IFCS Aviation Galley Planner is the easiest way to monitor and control the operational functions related to inflight catering, menu planning, and galley loading.

TECH CHECK

How generative AI is changing the business of flying

More and more airlines are seeing the potentially massive benefits of generative AI technology. Consider Delta Airline’s AI-powered Delta Concierge, Lufthansa’s booking assistant Swifty, and KLM’s Ask Atlas recommendation platform, just to name a few. Most of these new innovations leverage Large Language Models or LLMs—machine learning that can comprehend and generate text in natural conversation. [PhocusWire]

Inside Qatar Airways’ massive catering kitchen

The Daily Mail’s Ted Thornhill gets an inside look at Qatar Aircraft Catering Company’s “kitchen city” at Hamad International Airport. The 69,000 sq m/742,709 sq ft facility can produce a staggering 200,000 meals—per day. [MSN / Daily Mail]

The One Chart You Need to Know

This graphic ranks the top airlines in 2024 by customer satisfaction, based on data from the American Customer Satisfaction Index. The ACSI ranks airlines based on three simple questions: How satisfied are you with the service? How well did the service meet your expectations? How did it compare to an ideal service?

Interestingly, United was the only airline that saw its score drop from 2023. [Visual Capitalist]

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