Transatlantic in-flight catering generates substantial avoidable food waste, an issue with significant economic (approximately $6 billion annually) and environmental implications. This thesis investigates the drivers of this waste and evaluates feasible, passenger-centric strategies for its reduction while maintaining service quality. Utilizing a mixed-methods approach, including literature reviews, empirical fieldwork at Hartsfield-Jackson Atlanta International Airport with catering services like Newrest, expert consultations with flight attendants and industry professionals, and co-creation sessions, the research identifies operational over-catering, demand forecasting inaccuracies, data fragmentation across the passenger journey, and a critical communication disconnect concerning passenger meal preferences as primary contributors.

Findings highlight strong passenger demand for meal customization, variety, and digital pre-selection, alongside a willingness to participate in waste reduction initiatives; for instance, 73% of passengers are willing to pay extra for customized meals. The study concludes that passenger-centric strategies—encompassing enhanced preference communication (potentially through a unified system like the proposed SkyTag), journey-aware catering optimization, and redesigned choice architecture (such as opt-in meal systems and portion control)—can significantly curtail food waste. Leveraging digital platforms, AI-driven forecasting (e.g., KLM’s TRAYS model reducing waste by 63%), and integrated journey management, these approaches can improve passenger satisfaction and align economic incentives with environmental objectives, navigating challenges of legacy systems and systemic economic entrenchment. The research proposes actionable short-term and long-term recommendations for a more sustainable and responsive in-flight catering model.