Introduce a "minimal comfort" seating class with basic amenities and reduced seat recline, allowing more passengers per flight and lowering per-person emissions.

Switching to edible cutlery on SAS reduces waste and offers a unique, eco-friendly experience, enhancing meals while benefiting the environment.

Stop serving food/snacks/drinks on the shortest flights and instead implement grab and go lounges. Saves weight and can give customers greater choice.

Digital, reusable RFID bagtag instead of paper stickers.

A smart sustainable mobility app to enhance trips to and from airports

Tell the story on-board in the IFE to attract more companies that want to get involved and contribute!