Airlines are Using AI to Improve their Notoriously Bad Meals

Admittedly, dining on reheated pre-made meals with wooden or plastic cutlery in cramped coach seats is far from fine dining.

However, airlines are now turning to new technology to better meet passenger preferences and eliminate the elements that make us regret not grabbing something from the departure gate vending machine. Additionally, it is hoped that AI will help the airline industry significantly reduce its excessive food waste.

So, what’s up with airline food? A recent report reveals that the airline industry produces around 11 million tonnes of cabin waste annually, with up to half of that being discarded food and beverages.

Challenges in Data Accuracy and Financial Impact

However, precise data is difficult to obtain due to the methods of waste collection and disposal, leading to a lot of estimation. The 2024 report also estimates that uneaten food and drinks on trays cost the industry over US$5 million each year, not including the enormous $50 million cost of waste disposal.

In a bid to enhance passenger satisfaction and cut down on food waste, Air New Zealand is swiftly adopting artificial intelligence to improve in-flight meals and minimize leftovers that end up incinerated or in landfills.

Last October, in partnership with catering company LSG, the airline launched a trial using generative AI to evaluate the popularity of meals on its Los Angeles to Hong Kong route.

AI Analysis Reveals Passenger Preferences

Over two stages, more than 30,000 meal trays were photographed after service, and the AI analyzed the data to identify menu items that were underperforming. Surprisingly, the analysis revealed that passengers were quite fond of salad, among other insights into their preferences.

“For instance, AI revealed that blue cheese and beetroot hummus were frequently left uneaten, so we will soon replace these ingredients,” said Nikhil Ravishankar, the airline’s chief digital officer.

“We also learned that on our economy menu, salads are more popular when they are salad-based rather than grain-based, prompting us to consider changes there as well.”

Encouraged by these findings, the airline plans to expand the AI trial to other routes.

“This has enabled us to better understand what appeals to our passengers’ tastebuds across all cabins and ensure we continue serving food our customers enjoy,” added Ravishankar.

Read the original article on: New Atlas

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