The way airlines are serving meals in the sky has undergone a complete revolution in the time of COVID, with plastic forks and disposable packaging reigning where once elegant, custom-made stemware and flatware held court in business and first class and recyclable and reusable materials were spreading through economy cabins worldwide.
With many airlines considering their next steps in serviceware, Runway Girl Network sat down with Singapore Airlines’ divisional vice president for inflight services and design, Betty Wong, to discuss the fundamentals and some of the more thought-provoking details about this part of the #PaxEx puzzle.
A first consideration is the balance between weight, size and durability. Wong explains: “The equipment must be lightweight without sacrificing quality and durability [but] needs to have good impact resistance due to possible wear and tear.”