Singapore (Common Wealth) _ Singapore Airlines (SIA) announced that they will not use paper boxes for the aforementioned flights going forward “for now,” based on the feedback from the trial earlier this year.
Singapore Airlines (SIA) began testing paper-based lunch boxes for economy class on a few media- and long-haul routes in March 2023.
The airline claimed that delivering hot meals in disposable dishes produced from Forest Stewardship Council (FSC)-certified paper will improve the quality and variety of the onboard fare.
“Compared to the current casserole dish, the new service ware’s distinctive design enables it to retain heat and moisture better. Additionally, it means that we may now serve soupy, gravy-heavy main dishes on these routes, including perennial favorites like laksa, mee siam, and congee.
Customers can anticipate tastier meals and more alternatives on this medium- and long-haul flights as a consequence, according to SIA in a Facebook post.
In a subsequent development, however, SIA announced that they will not use paper boxes for the aforementioned flights going forward “for now,” based on the feedback from the trial earlier this year.
CNA reported that the airline’s spokesman claimed that users and the general public provided input on the service ware, emphasizing the need for design changes.
We’ve also gotten operational input on the trial, and we’ve seen that the box design might need to be improved.
These issues led SIA to decide to delay the new servicer’s introduction.
Notably, SIA declared a record yearly profit of S$2.16 billion (US$1.63 billion) in early May, in spite of these difficulties and grievances.
Singaporeans backed SIA’s decision not to move further with the concept of paper-based lunch boxes.
Some of them commented on CNA’s Facebook post to point out that packaging design is not the only thing to take into account.
As SIA was previously praised for providing great in-flight meal service, even for its economy class, some remarks also stressed how important it is for the airline to maintain food quality and in-flight service if it is to continue operating sustainably.
