How can you create environmentally sustainable food distribution logistics for airline food service?

1 Assess your carbon footprint

The first step to creating more sustainable food distribution logistics is to measure and monitor your carbon footprint. This means calculating the greenhouse gas emissions generated by your entire supply chain, from the sourcing of ingredients, to the processing and packaging of meals, to the transportation and storage of food. You can use tools such as the Carbon Trust's Food Carbon Footprint Calculator or the Cool Farm Tool to estimate your emissions and identify the hotspots where you can reduce them.

2 Optimize your routes and modes

The second step is to optimize your routes and modes of transportation, to minimize the distance and fuel consumption of your deliveries. You can use software such as Route4Me or Routific to plan the most efficient routes for your trucks, vans, or bikes, taking into account factors such as traffic, weather, and customer preferences. You can also choose the most eco-friendly modes of transportation, such as electric vehicles, rail, or sea, where possible. For example, some airlines use trains to transport food from central kitchens to regional airports, reducing their road emissions by up to 75%.

3 Reduce your waste and packaging

The third step is to reduce your waste and packaging, to avoid sending unnecessary materials and food to landfills or incinerators. You can do this by implementing strategies such as portion control, demand forecasting, inventory management, and food donation. You can also use biodegradable, recyclable, or reusable packaging materials, such as paper, cardboard, bamboo, or compostable plastics, to reduce your environmental impact. For example, some airlines use edible cutlery, cups, and wrappers, made from rice, wheat, or seaweed, to eliminate plastic waste.

4 Source your ingredients locally and ethically

The fourth step is to source your ingredients locally and ethically, to support local farmers and producers, and to reduce the emissions and costs associated with long-distance transportation. You can do this by establishing partnerships with local suppliers, who can provide you with fresh, seasonal, and organic products, that meet your quality and safety standards. You can also choose ingredients that have a lower environmental impact, such as plant-based proteins, organic grains, or fair-trade coffee and tea. For example, some airlines use local ingredients such as quinoa, kale, or blueberries, to create healthy and tasty meals.

5 Innovate your menus and recipes

The fifth step is to innovate your menus and recipes, to offer your customers more variety, choice, and satisfaction, while also reducing your environmental footprint. You can do this by creating menus that reflect the cuisines and cultures of your destinations, using local and seasonal ingredients, and incorporating global trends and preferences. You can also use techniques such as sous-vide, freeze-drying, or vacuum-packing, to preserve the flavor, texture, and nutrition of your food, while reducing the energy and water consumption of your cooking processes. For example, some airlines use sous-vide to cook meat, fish, or vegetables, to ensure consistent quality and tenderness.

6 Engage your stakeholders and customers

The sixth and final step is to engage your stakeholders and customers, to communicate your sustainability goals and achievements, and to solicit their feedback and suggestions. You can do this by publishing reports, newsletters, or blogs, that showcase your environmental initiatives and impacts, and by using social media, surveys, or focus groups, to interact with your customers and learn about their preferences and expectations. You can also use incentives, rewards, or recognition programs, to encourage your employees, suppliers, and partners, to adopt more sustainable practices and behaviors. For example, some airlines use gamification, badges, or certificates, to motivate their staff to reduce their waste, energy, or water usage.