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

Using hydrogen tanks in the rear of the plane, for example. This could work on shorter routes such as domestic flights or intra-Europe.

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

Implement sharkskin technology or (my own) coating to reduce air resistance and micro-drag from the fuselage.

Only fly when tailwind

Sell biofuel to companies in bulk to lower their CO2 emissions and fast track the green transition. This would simply corporate action and speed up climate transition.