Singapore Airlines is stepping up sustainability efforts by cutting food waste, reducing single-use plastics and making in-flight meals greener.
New initiatives combine data analytics, cabin crew input and closer collaboration with catering partners to reduce uneaten food after flights. By analyzing customer consumption patterns and collecting feedback from staff, the airline can better predict demand and adjust portioning and meal offerings to minimize waste.
Eliminating single-use plastics is another area of focus. Singapore Airlines has been replacing conventional plastic items with sustainable alternatives and has worked toward removing plastic straws from regular service. After removing most plastic straws in 2018—keeping only those specially designed for children—the airline expected to eliminate around 820,000 plastic straws annually by switching to eco-friendly materials.
All paper products on board, including menus, tissues, toilet-paper rolls and children’s activity books, are sourced from Forest Stewardship Council (FSC)–certified suppliers, ensuring they come from socially and environmentally responsible forestry.
The carrier’s From Farm to Plane program, first introduced in 2017, has expanded through a partnership with AeroFarms, an indoor vertical farming company based in Newark, New Jersey. AeroFarms grows produce without soil or sunlight using aeroponic techniques, producing pesticide-free leafy greens and herbs year-round.
As a result of this collaboration, passengers on the Newark (EWR) to Singapore (SIN) route began seeing fresh, sustainably grown produce served on board starting in September 2019, demonstrating how on-board dining can be both high-quality and environmentally conscious.
By combining smarter food planning, responsible sourcing and reduced reliance on disposable plastics, Singapore Airlines aims to lower its environmental footprint while maintaining service standards that travelers expect.