Thai Airways Details Carbon Footprint Information of Inflight Meals

We are not entirely sure why, but Thai Airways International’s inflight menu now features the carbon footprint information on its Thai Signature Dishes served on board.

 The new feature starts with two Thai Signature dishes, Chicken Mussaman Curry with steamed Thai Hom Mali Rice (13.6 kg CO2 e per 250g serving), and Green Curry with steamed Thai Hom Mali Rice (13.9 kg CO2 e per 250g serving).

Carbon Footprint labeling is actually the result of THAI’s participation in the “Carbon Footprint Technical Cooperation Project for Thai Products”, in cooperation with the Thai Greenhouse Gas Management Organization (TGO) and the National Metal and Materials Technology Center (MTEC).

 This project utilizes the Thai National NCI Database and Life Cycle Assessment (LCA) to increase production capabilities and boost competitiveness amongst Thai industries through assessment of greenhouse gases (carbon footprint) emitted from these pilot products with the aim to lower energy consumption and maximize product efficiency, allowing consumers to participate in greenhouse gas management and further increasing competitive edge in global markets through global warming reduction.

Carbon Footprint is the quantity of greenhouse gas emissions from each production unit for the whole life cycle (cradle to grave) of a particular product. Carbon Footprint thus calculates the carbon dioxide equivalent of the emissions issuing from the extraction of raw materials, transportation and parts for assembly all the way to waste management for end of product life.

It is not clear how much the airline would save from doing away with the menus altogether, or better yet, creating an e-menu and putting the information in the inflight entertainment system.

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