February 2010 | Thai Airways (THAI) claims to be the first airline in the world to provide carbon footprint information on a number of signature dishes served on board. Since the beginning of 2010, the CO2 impact of two Thai signature dishes – Chicken Mussaman Curry with steamed rice (13.6 kg CO2 e per 250g serving) and Green Curry Kiew-Wan with steamed rice (13.9 kg CO2 e per 250g serving) have been printed on the inflight menu.
THAI says it hopes passengers become more environmentally conscious when they are aware of the amount of greenhouse gasses produced in the choice of meals offered in the menu. The CO2 labelling is the result of THAI’s participation in the Carbon Footprint Technical Cooperation Project for Thai Products, which was initiated by the Thai government.
On a related note, UK low-cost airline flybe in 2007 introduced an extensive eco-labelling scheme. Audited by accountancy firm Deloitte, each aircraft’s eco-label is broken down into 3 parts: Local Environment (noise rating, CO2 and NOX emissions on landing and take-off), Journey Environment (fuel consumption and CO2 emissions per seat by journey length), and Passenger Environment (leg-room and the number of seats). The eco-label is prominently shown on the outside of all Flybe aircraft and in the seat back of every seat.