LE FIGARO.
- How does the on-board experience adapt to new issues related to sustainable development?
Fabien PELOUS. -
Waste management and the reduction of food waste are more than ever on the agenda. We have started eliminating 80% of single-use plastics on board our devices and replaced bottles with water fountains in our lounges. On the sole bases of Orly and Roissy, selective sorting allows us to recycle five tonnes of waste each month. We are working in parallel on the preselection of the meal, to take to altitude only what we need. This avoids throwing away and the consumption of kerosene decreases. The system is currently being tested on certain lines, with an email sent to customers four days before departure. It works so well that we already want to extend it.
»READ ALSO - Plane: the unsuspected epic of the meal in the air
Will this preselection allow a rise
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