Elevating three crucial areas of your business
Transform food waste into opportunities and minimize your carbon footprint
Tailor your cuisine to your passengers' tastes to increase their experience
Gain insights into the consumption behavior to optimize your budget and eliminate wastage
Leveraging state-of-the-art computer vision technology, we systematically capture and analyze images of trays and food items returning to airline catering units. By identifying recurring patterns and consumption trends, we empower you to fine-tune your meal offerings and tailor them to more accurately reflect the genuine culinary preferences of your passengers.
We work in tandem with your airline to define the extent of our cooperation, considering aspects such as catering units, booking classes, duration, flights and meals.
We adapt to your needs, installing our camera solution either permanently or temporarily, based on the scope of our partnership. Images are captured either automatically or manually by the dishwasher staff.
Images are transmitted to our Data Platform, where we train our AI to identify individual meals for each airline. With the integration of additional granular data about meals and flights, we can further optimize the resulting reports.
With insight derived from our analysis, our culinary experts provide tailored recommendations for enhancing your catering concepts
With insight derived from our analysis, our culinary experts provide tailored recommendations for enhancing your catering concepts.
In our extensive research, covering 258 flights across 12 airlines, AICA has provided actionable insights to optimize meal services, reduce waste, and enhance passenger satisfaction through data-driven analysis and feedback validation.
During our analysis of 14 international long-haul flights, we identified uneaten meals and components to suggest better alternatives. For instance, significant amounts of Couscous were discarded in both Business and Economy classes, resulting in 150 kg of waste and 3.5 tons of CO2 emissions. Addressing such preferences can improve passenger satisfaction and reduce waste.
Our analysis over several weeks revealed that mid-flight snacks were rarely consumed, with over 90% going to waste. This insight led to a revision of the snack service, optimizing loading ratios and product choices to better align with passenger consumption patterns.
Crew feedback indicated a need for more desserts in premium classes on specific long-haul routes. Our analysis of 14 flights provided accurate consumption and leftover data, validating that ice cream was consistently left over. We also identified specific days where loading adjustments could be made to reduce waste and better meet demand.
AICA is a cutting-edge digital product from the LSG Group. The LSG Group is the quality and technology leader in airline catering and related markets. It has two strong, independent expert brands: LSG Sky Chefs, a globally active catering specialist with the highest hygiene and quality standards for airlines, the home-delivery market and retail. Retail inMotion, which specializes in on-board retail, product development and technology solutions, sets standards with its understanding of partnership and its innovative strength.
Leveraging our comprehensive knowledge of airline catering processes alongside our robust digital expertise, including computer vision, artificial intelligence, and data science capabilities, we aim to eradicate excessive food waste and CO2 emissions within the airline industry with our proprietary product, AICA. Simultaneously, we strive to enhance the quality of airline food and reduce associated costs.
Below, you will find responses to the questions we receive most frequently
The amount of food waste generated by airlines varies depending on several factors such as the size of the airline, number of passengers served, type of meals offered and more. However, according to a 2019 study by the International Air Transport Association (IATA), airlines generated around 6.7 million tons of cabin waste, including uneaten food, packaging and other materials. As air travel continues to grow, this figure is expected to double over the next decade if there is intervention.
Food waste reduction for airlines is a complex challenge due to several reasons. First, airlines must cater to a diverse range of passenger dietary requirements and preferences, making it difficult to predict exact quantities needed. Second, due to health and safety regulations, uneaten food on international flights often cannot be reused due to the risk of contamination. Furthermore, logistical constraints such as flight delays and cancellations can lead to surplus food. Lastly, airlines often over-supply to avoid running out of meals, leading to additional waste.
By reducing food waste, AICA helps lower the carbon footprint associated with food production and disposal. Additionally, carrying less unnecessary food weight on flights leads to lower fuel consumption and emissions, contributing to more sustainable air travel. Furthermore, by minimizing food waste, AICA helps reduce the amount of waste sent to landfills, thereby lessening the environmental impact of landfill usage.
AICA uses state-of-the-art computer vision technology to analyze images of leftover food on trays. By identifying consumption patterns and trends, AICA provides actionable insights to optimize meal offerings and reduce waste.
Airlines can expect detailed insights into meal consumption patterns per class and service, passenger preferences, waste generation, and recommendations for menu adjustments to enhance satisfaction and reduce waste.
By reducing food waste, AICA helps lower the carbon footprint associated with food production and disposal. Additionally, carrying less unnecessary food weight on flights leads to lower fuel consumption and emissions, contributing to more sustainable air travel.
Yes, there are several strategies airlines can adopt to reduce food waste. These include improving forecasting methods to better match supply with demand, offering pre-order options for meals, repurposing food waste into compost or biofuel, reducing portion sizes and utilizing technology like AICA to gain insight into passenger preferences and consumption patterns.
The main challenge are here international regulations and restrictions of cross-border flights, where a lot of food items need to be disposed and can`t be reused.
Should you wish to delve deeper into our innovative service and solution, or if you're considering running a pilot project with us, we invite you to leave us a message. We are committed to responding promptly, and look forward to the opportunity to discuss how together we can transform your airline's dining experience.
