SARAH KLATT-WALSH

Inflight service consultant

It is time to re-think the Economy meal service. 1950s air travel was more fashionable and formal, with a lot more personal space. Terms like 'sustainability' and seat 'density' did not exist.

Today, 70 years on, Economy is more like a flying cinema than a restaurant. Shouldn’t the dining experience reflect that? Why not give a large bowl of pasta or curry that can be eaten easily while enjoying the show.

Lifestyles are more informal, society has changed and deconstructing the meal enables customers to receive more choice. It also allows more opportunities for meaningful interaction with crew. Weight and waste reduction are key environmental concerns and single-use plastics are being replaced with recyclables or lightweight rotables. This may impact the serving process, but smart loading and good service training can address that. I think it's time to turn the page and offer customers a new experience.