Globally, the airline catering industry produces 630 million meals a year. Variations occur between classes, distance of flights, time of day as well as special or dietary requirements. Food waste management and disposal is one of the most significant issues in the Flight Catering Industry [1]. This study, evaluates the impact of passenger load factor variability on average daily flight kitchen waste in the flight catering industry of Sri Lanka and identifies strategies to potentially minimise the food waste in flight kitchens. The research was conducted in order to analyse, the impact of the Passenger Load Factor (PLF) fluctuation within the 24 hours leading up to the Estimated Time of Departure (ETD) of a flight on the average daily waste in flight kitchens based on historical data of international airlines, catered by the flight catering company in Sri Lanka.

Megodawickrama, P.L., Samarasekera, N.A., & Amarasena, S.M. (2018). Impact of passenger load factor variability on average daily flight kitchen waste in the flight catering industry of Sri Lanka [Extended Abstract]. In T.L. Gunaruwan (Ed.), Proceedings of 3rd International Conference on Research for Transport and Logistics Industry 2018 (pp. 89-94). Sri Lanka Society of Transport and Logistics.