Eliminate plastic bottles by installing onboard refill stations for reusable water bottles, encouraging passengers to bring their own bottles, and reducing plastic waste.

Instead of serving main meals on the flight briefly after takeoff, service the meal in the boarding area. Save load, effort and waste.

Serve sustainably grown coffee and tea on all flights from farms that are certified as carbon offset due to their farming practices

Use real cutlery as disposable cutlery is not sustainable, not even wood.

Require everyone to pre-order meals, snacks and drinks so that the plane can carry just the right amount of food and drinks.

At check-in and at kiosk ask if they really need paper boarding card or can use SAS app instead.