Learning Objectives

• Understand ware-washing procedures

• Identify different disposal methods

• Understand the meanings of recycling

• Examine waste management

• Discuss environmental management policies in flight catering

Introduction

This chapter discusses what happens to the waste, crockery equipment and surplus food that is off-loaded from the aircraft at the end of each flight. Its remit begins from the moment the unloaded trolleys arrive at the unloading bay, and ends at the point where trays and trolleys are reassembled, ready for use. It includes crockery, cutlery, trays and trolleys, as well as bars and duty-free, service ware for tea and coffee, complimentary gift packs, and cabin staff equipment. A very significant problem of scale is involved, for example, a large airport with say 75 flights per day will produce about 25,000 tray sets for processing; anything up to 40,000 single items per aircraft (including linen/napkins, headrest covers, blankets, newspapers, headsets etc.), may need to be sorted, cleaned, polished, refurbished, or discarded. Flight meal production and service on this scale also produce around 10 tonnes of mixed waste, some of which may carry foreign pests or diseases and therefore requires specialist treatment.

In this context 'recycling' may have two meanings. In the first instance, recycling in the flight-catering industry refers to cleaning rotable equipment ready for re-use. Until relatively recently, all waste items were simply disposed of. However, in the last ten years environmental awareness has led to the idea than even so-called waste materials, such as paper, metal, and even food waste, should also...