Smart Catering is implementing AI-driven systems to cut food waste in airline cabins by monitoring uneaten meals and optimizing portion sizes. This technology directly addresses operational inefficiencies in air catering, where excess loading drives up costs and emissions.
The AI scans returned trays at dishwashing lines, identifying untouched, partially eaten, or fully consumed meals, much like Lufthansa Group’s Tray Tracker deployed in Frankfurt and Munich. It factors in flight routes, classes, and meal types to generate data for precise adjustments.
Similar tools from KLM’s TRAYS predict meal needs using no-show rates of 3-5%, reducing waste by up to 63% across purchasing and loading. FoodVision links trays to specific flights for accountability, while Pendle algorithms analyze demand data for optimized loading.
These systems enable airlines to refine pre-order options and inventory, lowering CO₂ from reduced weight and disposal. Winnow and Orbisk, used in hotels and cruises, achieve 50-72% waste cuts by recognizing discarded items via cameras, offering a blueprint for aviation.
For Smart Catering, this means tighter integration with airline operations, boosting efficiency and sustainability in a high-volume sector.