London-based design firm PriestmanGoode has unveiled a sustainable, partially-edible meal tray concept for airlines and trains as part of its latest installation at the London Design Museum, ‘Get Onboard: Reduce. Reuse. Rethink’, running until February 2020. The firm (whose existing clients include Lufthansa, Quatar Airways and United Airlines) seeks to reinvent the flying experience, and casts a spotlight on the airline industry’s hefty plastic waste footprint.
The tray itself is manufactured from recycled coffee grounds and husks. Food containers are made of wheat bran, algae and banana leaves, sealed with bamboo, while coconut wood is used to make washable ‘sporks’. Other features include: a dessert lid made from wafer, cups made from rice husk with PLA binder, and mini-capsules for milk/condiments made from soluble seaweed. This is further accompanied by a water flask made of compostable bioplastic and cork, designed for regular refills over a short-term period.
Although its products remain prototypes for now, PriestmanGoode is currently in discussion with airlines and railway companies with the hope of widespread adoption on flights and trains.